Orange Puffs with Orange Sauce

I recently found a delightful recipe for Orange Puffs with Orange Sauce in a hundred-year-old cookbook. The puffs are baked in a muffin pan, and are tender and moist with a hint of orange. Served with the refreshing, sunny orange sauce, this dessert is a winner.

Here’s the original recipe:

Source The Housewife’s Cook Book by Lilla Frich (1917)

And, here’s the recipe updated for modern cooks:

Orange Puffs with Orange Sauce

  • Servings: approximately 10 muffins
  • Difficulty: easy
  • Print

Orange Puffs

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup milk

1 egg, beaten

1 tablespoon melted butter

1 tablespoon grated orange peel

Preheat oven to 400Ā° F. Put flour, baking powder, salt, and sugar in a bowl; stir to combine. Add milk, egg, and butter; and beat thoroughly. Then stir in the grated orange peel. Grease a muffin pan, then spoon batter into muffin cups. Fill each cup about 3/4ths full. Place in oven. Bake approximately 20 minutes or until lightly browned and the muffins spring back when lightly touched. Serve warm with Orange Sauce.

Orange Sauce

1 orange

1 1/4 tablespoons cornstarch

dash salt

2 tablespoons water + 1 cup water

Grate orange peel (reserving 1 tablespoon for the Orange Puffs) and then juice orange; set aside.

Put the cornstarch and salt in a sauce pan. Add 2 tablespoons of water; stir until smooth. Add additional 1 cup water. Bring to a boil using medium heat while stirring constantly. Continue stirring until the sauce thickens. Add orange juice and grated orange peel; bring back to a boil, then remove from heat.Ā  Serve warm.

Cook’s note: My rule of thumb for using cornstarch is 1 tablespoon cornstarch for each cup of liquid. The amount of cornstarch may need to be adjusted depending upon how much juice is gotten from the orange.

27 thoughts on “Orange Puffs with Orange Sauce

    1. Even though the original recipe said 1 tablespoon, I used a little more than 1 tablespoon of cornstarch when I made the recipe. My rule of thumb for using cornstarch is 1 tablespoon cornstarch for each cup of liquid. I adjusted the modernized recipe to say 1 1/4 tablespoons – and I added a cook’s note indicating that the amount of cornstarch may need to be adjusted depending upon how much juice is gotten from the orange. Hopefully that will help clarify.

    1. It would be nice in the winter. For some reason, I also enjoy citrus desserts during the spring and summer. The tartness seems to work well on hot days.

    1. Yes, it’s like it muffin. I actually ate several of the left-over Orange Puffs without the sauce as a muffin at dinner the next day. I warmed the muffins and served with butter.

  1. Iā€™m gonna make these just for me tomorrow. Nobody else in the family will eat them but I drawled just reading this!šŸ˜€

        1. I’m glad you enjoyed them. Thanks for letting me know that you tried this recipe. It’s always fun to hear when a reader makes one of the recipes on this blog.

    1. I’m often amazed how well many hundred–year-old recipes stand the test of time. Doing this blog has led me to try many old recipes that were very tasty.

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