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Scottish Cooking Orange Custard

In 1790 William Forbes was buying oranges from Manners
of Edinburgh at 1/6d. per pound. Oranges and lemons were luxury fruits mainly consumed by the rich, and as early as the 17th century were mentioned in a cookery book by Sir Kenelm Digby. This recipe makes a delicious pudding and with the addition of cream is transformed into an extravagant dish.

5 Oranges
6 Egg Yolks
1/2 Pint Double Cream
2 ounces Castor Sugar

Squeeze the juice from 5 oranges. Place juice and sugar
in saucepan and stir over medium heat until hot. Remove
scum, lay aside until almost cold. Meanwhile whisk egg yolks until thick and creamy, add double cream. Stir into orange juice and return to heat, stirring continuously until custard thickens. Serve in small glass dishes.

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