At the moment, budget is a big factor in my cooking, both historic and modern, but I was able to find a luxurious recipe from The Court and Country Confectioner (1770) that seemed to fit this month's challenge.
How Did You Make It: I halved the recipe, so I juiced 3 oranges to make 1 cup (1/2 pint) and stirred with 2 eggs and an extra yolk. I considered using less sugar, but went with the full half pound of granulated. I stirred it all over a double boiler with 1/4 orange peel until it set up into a thin (very, very, very thin) custard.
Total Cost: Probably less than a dollar. The oranges were a gift shipped from Florida.
How Successful Was It? Not terribly. The recipe was very good about using actual measurements (1 pint of orange juice vs the juice of X oranges), so I knew I was following the ratios. For my preferences, there simply wasn't enough egg in the juice to make anything thicker than the consistency of eggnog. I had hoped for a firmer custard or something along the lines of a lemon curd. I could have definitely halved the sugar, but stuck with the recipe. LB said "That's weird" and then suggested that "we" make some shortcakes or an unsweet white cake to soak up the custard. I let it set up a bit then added some melted butter in the hopes of giving it more firmness and make it more like a curd.
How Accurate Is It? Middling. The biggest difference is that the recipe called for Seville oranges, and I used a modern hybrid. Sevilles are bitter oranges, the kind for making marmalade. I've no idea where to buy them. I otherwise followed the recipe faithfully although I opted to cook over a double boiler, having always made custards thus. I tasted the results before trying to tweak it a bit into more of something I actually wanted to eat.