For pudding
1/2 pint milk
8 ounces breadcrumbs
4 ounces candied orange peel
2 ounces castor-sugar
2 ounces sweet almonds, finely chopped
1 orange
4 eggs, separated

Orange Sauce
1 Seville orange
2 sweet oranges
1 ounce castor-sugar
1 ounce butter

Boil eight ounces of breadcrumbs in half a pint of milk.

When the milk is quite absorbed, add four ounces of shredded candied orange-peel, two ounces of castor-sugar, two ounces of finely chopped sweet almonds, and the grated peel of one large orange.

Mix well with the yolks of four beaten eggs and two whites whisked into a froth.

Well grease a cake-tin, sprinkle with breadcrumbs, fill tin with mixture.

Bake in slow oven for about twenty minutes.

Serve with orange sauce.



Orange Sauce

Put in a pan the juice of two large oranges and the grated peel of one; add half a pint of water, one ounce of castor-sugar, and one ounce of butter well rolled in flour.

Stir for ten or twelve minutes.

Just before removing from the fire, stir in the juice of one Seville orange.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

Back to main list