Recipe Manuscript

To Make An Orange Pudding

Name: To Make An Orange Pudding
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 6–7 large oranges; 500 ml heavy cream; 7–8 large eggs (use about half the whites); 30 ml orange flower water; 60 g clarified butter; 30 g candied orange peel (substitute: candied mixed peel if unavailable); 225 g sweet biscuits, finely shredded (substitute: ladyfingers or boudoir biscuits); 100–150 g granulated sugar (to taste); 1 sheet puff pastry; Juice of 1 orange; 40 g melted butter (for sauce); 30–50 g granulated sugar (for sauce)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make An Orange Pudding

"Take six or seven large oranges pare of the Rhine lye them to steep to take out the bitternes putt them into a pan of boyling water boyle them till they be half enough shift your water to take out the bitternes then take them and roll them in a Bowl or beat them in a mortar then take them out and mix them with a pint of cream seven or eight eggs taking out half of the whites beat them with six penneworth of orange flower water two lodg of clarifyed butterr one ounce of canded orange bisketts half a pound finely shred sweeten it with loaf sugar to your tast mix them all together and butterr the bottom of your dish so bake it with a border of puff past about it against you draw it have a sauce ready of Juice of orange Sugar and butterr to pour on it when it comes ||:"

Note on the Original Text

The original recipe follows the conventions of early 18th-century English cookery: ingredient quantities are estimated, instructions are brief, and much is left to the cook’s skill and experience. Unusual spellings such as 'boyle' (boil), 'Rhine' (rind), 'bisketts' (biscuits), and 'lodg' (likely a typo or variant of 'lump' or 'large') are present. The use of lavish punctuation and the lack of precise measurements reflect both the manuscript medium and the intended audience’s culinary competency. Modernization requires careful translation of measures and techniques, but the spirit of the recipe—an aromatic, citrus-scented, custard-like pudding in pastry—remains deliciously clear.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the early 18th-century manuscript collection of Rachel Kirk, dated 1707. At this time, pudding was a wide-ranging term in English cookery, encompassing both boiled and baked sweet or savory dishes. Oranges, a somewhat exotic fruit in England, signified a luxurious, festive table and were often prepared in elaborate confections. The recipe illustrates the blossoming of English dessert-making during the so-called Age of Enlightenment: a time when sugar, imported fruits, and fragrant distillations like orange flower water were prized ingredients in elite kitchens. Rachel Kirk's version blends local dairy and eggs with cosmopolitan flavors, offering us a glimpse into early modern tastes and influences.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1700s, a mortar and pestle would be used to pound the boiled orange peel, or a heavy wooden bowl and pestle if available. Eggs and sugar were beaten by hand with a whisk or bundle of twigs. Cream was hand-skimmed from fresh milk, and butter was clarified over a gentle fire in a pan. The pudding would be baked in a shallow ceramic or pewter dish, set inside a brick oven or over coals, with hot embers heaped on the lid for even heat. Sauce was gently cooked over a small saucepan or directly in a dish beside the oven. Pastry was rolled out with a wooden pin and trimmed with a knife.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

40 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

6–7 large oranges
2 cups heavy cream
7–8 large eggs (use about half the whites)
2 tablespoons orange flower water
4 tablespoons clarified butter
2 tablespoons candied orange peel (substitute: candied mixed peel if unavailable)
8 ounces sweet biscuits, finely shredded (substitute: ladyfingers or boudoir biscuits)
1/2 – 3/4 cup granulated sugar (to taste)
1 sheet puff pastry
Juice of 1 orange
3 tablespoons melted butter (for sauce)
2–3 tablespoons granulated sugar (for sauce)

Instructions

Begin by peeling 6–7 large oranges, removing all the peel and as much of the bitter white pith as possible.
Soak the peels briefly in water to remove more bitterness if desired, then boil them in a large pot of water for about 10 minutes.
Drain and change the water, then boil again for another 10–15 minutes until soft and much of the bitterness is gone.
Drain well.
Mash or finely chop the boiled peels, or blend them into a coarse puree.
Place in a bowl and mix with 2 cups heavy cream.
In a separate bowl, beat 7–8 large eggs, omitting about half the whites (use 4 full eggs and 3–4 yolks for a rich custard).
Add 2 tablespoons orange flower water, 4 tablespoons clarified butter, 2 tablespoons candied orange peel (finely diced), 8 ounces of lightly crushed sweet biscuits (such as ladyfingers or boudoir biscuits), finely shredded, and granulated sugar to taste (start with 1/2 – 3/4 cup).
Mix everything well.
Butter a baking dish and line it with a border of puff pastry.
Pour in the orange mixture.
Bake at 350°F for 35–45 minutes, or until set and slightly golden at the edges.
Meanwhile, mix juice of 1 orange with 2–3 tablespoons sugar and 3 tablespoons melted butter to make a sauce.
Pour this over the hot pudding when you take it out of the oven.
Serve warm.

Estimated Calories

420 per serving

Cooking Estimates

Preparing this pudding takes around 30 minutes as you will need to boil and chop orange peels, prepare the custard mixture, and set up your baking dish. Baking takes about 40 minutes. Each serving has around 420 calories, and the recipe makes 8 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.