Recipe Manuscript

To Make An Orange Pudding

Name: To Make An Orange Pudding
Prep time: PTPT35M
Cook time: PTPT35M
Yield: 10
Cuisine: European
Ingredients: 340g granulated sugar; 225g unsalted butter; 12 large egg yolks; 6 large egg whites; Zest of 2–3 oranges (Seville preferred, or a blend of sweet orange & lemon); 250ml orange juice (from Seville or sweet oranges with lemon juice if unavailable); 115g candied orange peel; 115g candied citron (substitute with extra candied orange peel or candied lemon peel if needed); Puff pastry to line and cover the dish; 2 tablespoons sherry or sweet fortified wine

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make An Orange Pudding

"Take 3 quarters of apound of suger halfe apound of Butter and beat them together for an houre ye take ye yolks of 12 Eggs and halfe the whites and beat them very well then grate the rindes of 2 or 3 China Oranges and take halfe apint of the juce of Civil oranges and aquarter of apound of Canned Orange peel and Cittron cutt in thin slics all this being mix togather put it into adish wth puff past under and over it then sett it into ye Oven and bake it about as long as anwhite role forgett not to put alittle Sack into it."

Note on the Original Text

This recipe is written in early modern English, with non-standardized spelling and a remarkable fluidity in punctuation and capitalization. Instructions are direct and assume an experienced cook who understands processes like 'beating' for prolonged periods. Quantities reference 'apound' (a pound), 'apint' (a pint), and so on, without modern precision, and timing is given in loose terms—'about as long as an white role' (i.e., as long as baking a bread roll). Modern interpretation narrows these ranges and adapts language for clarity.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

You can also click the book image above to peruse the original tome

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This sumptuous Orange Pudding originates from the late 17th-century English kitchen of Grace Randolph, dating to 1697. At the time, such puddings reflected both refinement and growing access to imported goods like Seville oranges, citrus peels, and sugar, marking the increasing sophistication of English desserts. The presence of candied fruits and sack (a type of fortified wine akin to sherry) points to the cosmopolitan influences brought by trade. Puddings were popular both as baked and boiled dishes, evolving from simple grain mixtures into luxurious, custardy treats thanks to the availability of eggs, sugar, and butter among the wealthier classes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the period would have used large heavy mixing bowls, sturdy spoons or whisks for beating eggs and creaming butter, and a fine grater for the citrus rind. The baking was done in earthenware or metal dishes, lined with handmade puff paste, and placed in a wood-fired oven or before an open hearth with careful attention to baking times. Candied peels would often be homemade, requiring a sharp knife and patience. The entire process was physical and required considerable manual labor.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

35 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 3/4 cups granulated sugar
1 cup unsalted butter
12 large egg yolks
6 large egg whites
Zest of 2–3 oranges (Seville preferred, or a blend of sweet orange & lemon)
1 cup orange juice (from Seville or sweet oranges with lemon juice if unavailable)
4 oz candied orange peel
4 oz candied citron (substitute with extra candied orange peel or candied lemon peel if needed)
Puff pastry to line and cover the dish
2 tablespoons sherry or sweet fortified wine

Instructions

Begin by creaming together 1 3/4 cups of granulated sugar and 1 cup of unsalted butter until the mixture is light and fluffy, which may take about 10 minutes with an electric mixer, or longer if done by hand.
In a separate bowl, beat the yolks of 12 large eggs and 6 egg whites until smooth and thick.
Grate the zest of 2 to 3 fresh oranges, preferably organic, and juice enough oranges (about 3–4) to obtain 1 cup of juice.
If available, use Seville oranges for their tart flavor; otherwise, substitute with a mix of sweet orange and a little lemon juice to provide acidity.
Finely chop 4 ounces of candied orange peel and about 4 ounces of candied citron.
Combine the creamed sugar-butter mixture with the beaten eggs, grated zest, juice, chopped peels, and a small splash (about 2 tablespoons) of sherry or sweet wine.
Stir gently until well combined.
Line a deep baking dish with a layer of puff pastry.
Pour in the pudding mixture, then cover the top with another sheet of puff pastry.
Bake in a preheated oven at 350°F for 30–40 minutes—the pudding should be golden and set, similar in time to baking a bread roll.
Let cool slightly before serving.

Estimated Calories

490 per serving

Cooking Estimates

Preparing the ingredients and assembling the pudding takes about 35 minutes. Baking it in the oven takes another 35 minutes. Each serving has about 490 calories, and the recipe makes 10 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.