This section is from the book "The White Ribbon Cook Book", by Kathryn Armstrong. Also available from Amazon: The White Ribbon Cook Book.
Juice of 3 Seville oranges, 9 well-beaten eggs, 1/2 pint cream, a little nutmeg and cinnamon, white sugar to taste.
Mix the orange juice with the eggs, cream and spices. Sweeten to taste. The orange juice must be carefully strained. Set the whole over a slow fire, and stir it until it becomes about the thickness of melted butter; it must on no account be allowed to boil; then pour into a dish for eating cold.
One quart gooseberries, water, sugar, 1 quart cream.
Pick 1 quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar; put the jar in a saucepan of boiling water till the fruit be quite tender, then beat it through a colander, and add gradually 1 quart of cream with sufficient sugar to sweeten.
 
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