Orange pudding

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 54 (falt i det fri)

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1
Make the custard
Beat the egg yolks with the sugar until pale. Add the wine, the cream, the squeezed and strained orange and lemon juice and the snipped gelatine sheets. Whisk for 5 minutes.
2
Heat
Put the mixture in an enamelled pan and bring to the boil, whisking vigorously. Pour it out and stir until well cooled.
3
Fold in and set
Fold in the stiffly whisked egg whites. Fill a moistened mould or glass dishes. When the pudding is set, it can be decorated with whipped cream.

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