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Orange Pudding

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Six oranges, three eggs or more, two-thirds of a quart of milk; heat the milk, dissolve three tablespoonfuls of corn starch, add the yolks of the eggs, two-thirds of a cup of sugar, a little salt; pour into the boiling milk, and stir until cooked.  Before making the above, slice the oranges into a pudding dish and sprinkle sugar over them. Pour the cooked mixture over the oranges. Beat the whites of the eggs, add sugar and spread on the top. Set in the oven to brown.

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