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Orange-Macaroon Pudding 1898*
Recipe By : Leilah Bernstein, LA Times 07/15/98(wed)
Serving Size : 6 Preparation Time :0:30
Categories : Sweets !Editing
Amount Measure Ingredient -- Preparation Method
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1/4 pound macaroons -- about 8
1 cup milk
4 eggs
1/2 cup sugar
1 pinch salt
juice and zest of
1 orange
Break up macaroons. Crush enough to make 1 tablespoon and set aside. Soak
remainder in milk 15 minutes.
Beat eggs, sugar and salt in separate bowl until smooth. Add macaroons and
milk and beat well. Stir in orange juice and zest.
Pour into buttered 1-quart mold or bowl and cover tightly with foil. Place
covered mold in steamer and cover steamer. Steam over simmering water 1
hour to 1 hour 15 minutes.
Remove from steamer and let cool 5 to 10 minutes. Turn out of mold and
sprinkle with reserved macaroon crumbs. Serve warm.
[6 servings. Each serving: 225 calories; 108 mg sodium; 165 mg cholesterol;
9 grams fat; 32 grams carbohydrates; 7 grams protein; 0.40 gram fiber. ]
Notes: The pudding is browned on the outside and soft and moist inside. The
macaroons add nice flavor and texture. Although the original recipe called
for a "sauce flavored with orange syrup" to be served alongside, it isn't
necessary. SOURCES: Taken from Los Angeles Sunday Times Illustrated
Magazine Section, May 1898 ; reprinted in article "Times Past: Orange
Country," By Leilah Bernstein !We got this recipe from the LA Times.
Mastercook editing by kitpath@earthlink.net
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