Recipe: Orange Puff Pudding

My camera broke last week so I'm posting a Vintage Recipe each day until it's fixed.  Here's one I would love to try.  It comes from one of my Nana's cookbooks that was handed down to me.

From the book "Cooking with Casseroles"
by The Editors of Sunset Books and Sunset Magazine
1958 Lane Publishing Company

ORANGE PUFF PUDDING

from "Cooking with Casseroles"

1 cup fine dry bread crumbs

1 cup milk

Juice and grated peel of 1/2 orange

1 Tablespoon lemon juice

2 egg yolks

1/8 teaspoon salt

4 egg whites

1/3 cup sugar

Cover bread crumbs with milk and let stand a few minutes.   Stir in orange juice, peel, lemon juice, and beaten egg yolks.  Add salt to egg whites and beat until stiff but not dry.  Gradually beat in sugar.  Fold into crumb mixture and pour into a greased baking dish.  Set in a pan of hot water and bake in moderate oven (350 degrees) for 35 to 40 minutes, until firm.  Serves 6 with ample portions.

Golden Sauce

1/3 cup butter

1 cup sugar

1/4 teaspoon salt

1/3 cup milk

Grated peel of 1/2 orange

2 egg yolks

1 Tablespoon orange juice

1 Tablespoon lemon juice

Place butter, sugar, salt, milk, grated orange peel, and egg yolks in top of double boiler.  Cook over hot water, stirring constantly until thickened.  Add orange and lemon juice.  Serve warm over Orange Puff Pudding.

For a printable verstion of this recipe go here.

 

Below is a picture of my Mother-In-Law with her baby brother and father taken in 1935.  I love how you can see how much she adores her brother in this photo.  She wanted to share this with our daughter as they both have a little brother 4 years younger.

Enjoy!

Recipe: Snow Pudding (Lemon Gelatin Pudding)

Yes, I made this on our last snowy day here in Kansas which was only 8 days ago and yesterday it was 80 degrees (that's 27 degrees celcious for all my fellow Canadians).  I wanted a taste of summer while giving winter one last nod of respect. 

The snowman the kids made on March 21st.

This wonderful lemony gelatin dessert comes from one of my newly purchased cookbooks "The Nova Scotia Inns and Restaurants Cookbook" by Virginia Lee and Elaine Elliot, published in 1985.  This recipe was contributed to the book by the Inverary Inn in Baddeck, Nova Scotia (Alexander Graham Bell's hometown).  Click here to see a glimpse of winter at this gorgeous resort by the ocean.

This was sooo lemony and good.  It's much "fluffier" than your packaged lemon Jell-O mix and so much healthier without all the added chemicals to make it taste like lemon.  It is more like a pudding as there's a creamy texture to it.  What a special treat this would be in the summer as well.  I didn't make the lemon sauce as I didn't have any heavy cream but the pudding was fabulous.


SNOW PUDDING
from "The Nova Scotia Inns and Restaurants Cookbook"

Pudding
1 Tablespoon gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1/4 cup lemon juice
2-3 egg whites
zest of 1 lemon

Soak gelatin in cold water for 5 minutes.  Add boiling water and stir to dissolve.  Add sugar and lemon juice.  Place in the refrigerator until partially set, about 2 hours.  Remove from the refrigerator and beat until frothy.

In a separate bowl, beat egg white until stiff.  Add lemon zest.  Stir in gelatin mixture and refrigerate several hours, until set.  Serve with lemon sauce.  Serves 4 to 6.

Lemon Sauce
3 egg yolks, well beaten
1/3 cup sugar
1/3 cup butter, melted
2 Tablespoon lemon juice
1 Tablespoon lemon zest
1/3 cup heavy cream

To prepare lemon sauce, beat egg yolks, sugar, butter, lemon juice and zest.  In a seperate bowl whip cream and carefully fold in lemon mixture.  Chill and serve on Snow Pudding.

For a printable version of this recipe go here.

Enjoy!


We'll be outside playing in the mud today!

from the book "Mary Mapes Dodge, Jolly Girl"
by Miriam E. Mason, Illustrated by Sandra James
1949, Bobbs-Merrill Company, Inc.