*  Exported from  MasterCook  *
 
                       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
 --------  ------------  --------------------------------
      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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