Orange Cream Recipe

Squeeze the juice of four oranges to the rind of one; pat it over the

fire with about a pint of cream, and take out the peel before the cream

becomes bitter. Boil the cream, and, when cold, put to it the yolks of

four eggs and the whites of three, beaten and strained, and sugar to

your taste. Scald this, but keep stirring all the time, until of a

proper thickness.

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