No. 1247 Crème d’Orange.
Rub the rind of two oranges upon six ounces of lump sugar, which pound and put into a small preserving-pan, with the juice of four large oranges, let the sugar dissolve, boil over the fire till forming a thick syrup, boil nearly a pint of milk in a stewpan, with an ounce of isinglass ten minutes, then pour it into another stewpan containing the yolks of five eggs, which place upon the fire, stirring until it thickens, but not boiling, pass it through a tammie, add the syrup from the orange, and finish as for the crème à la vanille.