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.