Cream (Lemon)

Instructions

1. Pare the thin rind from 2 large lemons and infuse it into a pint of the cream (1 quart of cream is used in all).
2. Dissolve the isinglass, or soak it in a little cold milk; add the loaf sugar and a pinch of salt.
3. Put the saucepan on the fire. Do not let it boil, but keep it near simmering till the sugar and isinglass are quite dissolved.
4. Stir in the other pint of cream, then strain the mixture into a basin through a milk sieve.
5. When nearly cold, stir in the juice of the two lemons.
6. Pour into an oiled or buttered mould and leave in a cool place to set before turning out.