Orange Cream

Beat the yelks of eight eggs, and the whites of two, to a froth, then stir in half a pound of powdered white sugar--add half a pint of wine, and the juice of six fresh oranges, and the juice of one lemon. Flavor it with orange-flower water--strain it, and set it on a few coals--stir it till it thickens, then add a piece of butter, of the size of a nutmeg. When the butter has melted, take it from the fire, continue to stir it till cool, then fill your glasses with it. Beat up the whites of the eggs to a froth, and lay the froth on top of the glasses of cream.