Heart to Hearth Cookery

The receipt (recipe) To make the Orange pudding presented to table:  Take the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a morter, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs and a spoonful or two of cream, with a very little salt, beat all these together in a morter, while the oven heats then bake it in puff-paste.  Hannah Wolley, 1654.

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