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Italian Cream

Pour a gill of cold water over three quarters of an ounce of isinglass and let it stand half an hour. Then turn it into half a pint of boiling hot milk, and add a small stick of cinnamon and bits of lemon peel, and boil it ten minutes, or till the isinglass is all dissolved. Take one pint sweet cream, add one teacupful of fine sugar to it, and beat it well. Squeeze the juice from three oranges add to it a glass of white wine, stir into the cream and sugar and beat rapidly together. Strain the isinglass and milk into it, set the bowl on some pounded ice, and beat up the contents with one egg beaten. When it grows thick put into a mould and place on ice. Serve for desert or a supper dish.