Turn
a pint of hot milk over two cups of stale bread crumbs and let them soak until well
softened: add the yolks of two eggs, and beat all together until perfectly smooth;
add a little of the grated rind and the juice of three sweet oranges, and sugar
to taste. Lastly add the whites of the eggs beaten to a stiff froth, turn into cups,
which place into a moderate oven in a pan of hot water, and bake twenty minutes,
or until the custard is well set but not watery.