Buttered Orange Juice
Mix the juice of seven Seville oranges with four spoonfuls of rose water, and add the whole to the yelks of eight and whites of four eggs, well beaten. Then strain the liquor to half a pound of sugar pounded; stir it over a gentle fire, and when it begins to thicken, put about the size of a small walnut of butter: keep it over the fire a few minutes longer, then pour it into a flat dish, and serve it to eat cold.
If you have no silver saucepan, do it in a Chinabason in a saucepan of boiling water, the top of which will just receive the bason.