This is the prize winning recipe for pudding in the contest run by The Baltimore Sun in 1911. It was submitted by H. Jenkins of 3038 West North Avenue. The recipe is pretty vague, in that it doesn’t say how many oranges will be required to hold all the filling that will be made. It also doesn’t have a set cook time other than to “serve as soon as done”.
Orange Souffle Pudding. Cut the tops from oranges and scoop out the pulp. Scrape the insides of the skins carefully, not to break them, and scallop the edges with a pair of sharp scissors. Rub the inside of the skins lightly with melted butter. Cook together 2 tablespoonfuls of butter and 2 tablespoonfuls of flour and when blended pour upon them a pint of hot milk, into which a pinch of baking soda has been stirred. Stir to a smooth, thick sauce and set aside to cool. then whip in the beaten yolks of 4 eggs with 4 tablespoonfuls of powdered sugar and the pulp and grated rind of half an orange. Fold in lightly the beaten whites of the eggs, fill the scalloped orange rinds with the mixture and set in a pan of hot water and bake. Serve as soon as done with the following sauce: Cook for 15 minutes 1 cupful of sugar with 3 tablespoonfuls of boiling water, 2 teaspoonfuls of grated orange rind and the strained juice of 2 oranges. Take from the fire and pour gradually upon the beaten yolks of 3 eggs. Set in boiling water and stir until it begins to thicken. Remove from the fire and serve hot with the orange pudding.