Take a pint and a half of orange juice, and mix it with half a
pint of clear or filtered water. Stir in half a pound of powdered
loaf-sugar. Pare very thin the yellow rind of six deep-coloured
oranges, cut in pieces, and lay it at the bottom of a bowl or
tureen. Pour the orange juice and sugar upon it; cover it, and let
it infuse an hour. Then strain the liquid into a freezer, and
proceed as for ice cream. When it is frozen, put it into a mould,
(it will look best in the form of a pine-apple,) and freeze it a
second time. Serve it in glass cups, with any sort of very nice
sweet cakes.