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Dessert

Orange Puodixg

A pudding of cut oranges and sweetened cornstarch-thickened milk, topped with meringue and browned in the oven.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 26 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Puodixg

Ingredients

Directions

Prepare the oranges

  1. Peel, seed, and cut four good sized oranges into small pieces.

  2. Add one cup of sugar to the oranges and let them stand.

Make the custard

  1. Into one cup of nearly boiling milk, stir two tablespoons of corn starch.

  2. Mix the corn starch with a little water and the yolks of three eggs.

  3. When done, let it cool and mix with the oranges.

Frost and brown

  1. Make a frosting of the whites of the eggs and half a cup of sugar.

  2. Spread the frosting over the top of the pudding.

  3. Brown in the oven.

Nutrition, whole recipe (rough)

836Calories
29 gProtein
15 gFat
142 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Lemonjuice of 1 lemon (48ml)12
Cinnamon1 tsp ground (2.6g)6
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fayette (Mo.). Baptist Church, Ladies of the. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Corn + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges
Provide the fruit flavor and juicy body of the pudding.
Eggs
Yolks help thicken the custard, and whites form the frosting.
Corn starch
Thickens the hot milk into a smooth, sliceable custard.
Milk
Forms the creamy base of the custard.
Sugar
Sweetens the oranges and the frosting.

The step that matters

Thicken the custard gently. Cornstarch needs heat to swell and thicken the milk, so it must be fully cooked to avoid a starchy taste. Adding the yolks to hot liquid too quickly can scramble them and cause lumps, so stir steadily while it sets.

Swap the orange

How well each one fits the dish's main ingredients (sugar, milk, corn, wine, egg, lemon, cinnamon):

  1. Vanillafits better
  2. Orangethe original
  3. Figfits about as well
  4. Blueberryfits less well

Fit is the average pairing score against sugar, milk, corn, wine, egg, lemon, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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