Orange Custards
With orange custards and the juicy pine,
On choicest melons and sweet grapes they dine.
Jonson.
Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over the fire till hot, take off the scum, and when nearly cold, add to it the beaten yolks of twelve eggs and a pint of cream; put it into a saucepan, and stir it over a slow fire till it thickens. Serve it in cups.