Orange Cream
Take the juice of six oranges and the grated rind of two, put them into a stew pan or farina kettle with one pint and one half of water and twelve ounces of sugar, white, stir till the sugar is well dissolved, then add the beaten whites of six eggs, stir over a slow fire till it thickens, then strain through a hair sieve or muslin and stir until cold; put back into the kettle and add the yolks of the eggs well beaten, stir over the fire until the mixture begins to simmer, then pour into a basin and stir again. When a little cool place in individual glasses.