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Dessert

Fayettevillb Orange Pudding

A custard-like orange pudding made with orange peel, pulp, butter, sugar, eggs, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fayettevillb Orange Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the peel

  1. Boil the peel of 6 oranges until soft, changing the water 6–8 times to avoid bitterness.

  2. Pound the boiled peel in a mortar.

Make the filling

  1. In a bowl, mix ½ cup softened butter, ½ pound powdered sugar, and 4 beaten egg yolks with the pounded peel.

  2. Fold in the whipped egg whites and the pulp and juice of 2 oranges.

Bake and serve

  1. Line baking pans with puff pastry and pour in the mixture.

  2. Bake at 400 °F (200 °C) until set.

  3. Let cool and sprinkle sugar over the top before serving.

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.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Orange + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

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

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Enrich the filling and help it set into a custard-like texture when baked.
Egg whites
Whipped, they add lightness and airy structure to the filling.
Butter
Adds richness and a tender, smooth texture to the filling.
Powdered sugar
Sweetens the filling and dissolves smoothly into the butter and yolks.
Oranges
Supply the main citrus flavor from the peel, pulp and juice.

The step that matters

Changing the water while boiling the peel. Orange peel holds bitter compounds that leach out during boiling; replacing the water several times removes much of that bitterness so the pudding tastes sweet and citrusy rather than harsh.

Swap the orange

How well each one fits the dish's main ingredients (butter, sugar, egg):

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Orangethe original

Fit is the average pairing score against butter, sugar, egg. 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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