Orange Pudding Pair of the thin rind of your oranges let them steep in water two or three days then cut them in quarters & take out the meat & juse boyl your skins tender with a slow fire shifting the water, then take three ounces of the skins so boyld beat them fine in a marble morter with half a pound of loaf sugar, and add to them four or five ounces of butter, and the yolks of eight eggs & the whites of four mix all well together sharpen it with juce of lemon to your taste put a thin past at the bottom of the dish & bake you may add one of the thin rind finely beat if you please you must beat the meat of yr oranges and add the juse