My newest addition to my vintage cook book library is The Sanford Cook Book compiled by Mrs. Geo. W. Huff and Mrs. M. A. Hewett, Committee for The North Congregational Ladies Society. My favorite part is that it was printed in 1904 by “The Averill Press.” The recipe I’m sharing with you today is probably unlike any pudding you’ve had: Creamy sweet citrus with bits of orange. We’ve had an overabundance of rain and clouds this spring so this bright citrus treat can be a delightful diversion packed with vitamin C!
The book is a hard cover with decorative heavy paper stock glued onto the cover and backside.
Like most of the very vintage recipes I use, baking specifics are absent. My adaptation takes care of that for you, is tested and tasty.
4 medium sized oranges
1 cup sugar
4 cups whole milk
1/4 cup cornstarch
3 large eggs
1 tbsp sugar
Peel the oranges, cut them into small pieces and remove all seeds. Gently mash the oranges in a bowl so that they release some of their juice being careful to not overdo it so that you’re not left with juice and pulp. You want juicy bits. Add the cup of sugar, gently mix, and let it sit while you make the pudding.
In a small cup add the 1/4 cup cornstarch and 2 tbsp water to mix it smooth. Separate the egg yolks from the whites. Add the yolks to the cornstarch and beat together with a fork until well blended. Reserve the egg whites in a bowl for the meringue. In a saucepan with the heat on medium, bring the milk to a near boil, stirring frequently to avoid burning. Once it’s about to boil turn down the heat slightly and slowly add the starch and egg mixture while stirring quickly until fully blended. Continue stirring on the lower heat until the pudding thickens. Turn down the heat, add the sweetened oranges, stir until blended, then remove the saucepan from the heat.
To make the meringue, with an electric mixer beat the egg whites, slowly add the tablespoon of sugar (I used far less than the recipe) and continue beating on high until stiff peaks form. Pour the pudding into a baking dish, top with the meringue and bake in a preheated 375 degree oven for about ten minutes or until browned.
For fun you can easily change up the presentation. I poured some of the pudding into ramekins before I added the meringue. I reserved the rest for serving with a dollop of fresh whipped cream in a vintage cup.
Refrigerate the pudding once it’s fully cooled. Special thanks to Mrs. C.O. Emery whose face may be among these lovely ladies!