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Cream, Caramel

Take a quarter of a pound of loaf sugar; put it into a pan with three table-spoonfuls of water, set it on the fire until it becomes burnt brown and tastes rather bitter. Have ready a quarter of a pint of boiling cream, and pour it into the sugar. Strain it through a fine sieve into a basin, and let it cool a little. Take six yolks of eggs and mix with the cream, put it into a stewpan over the fire, and whisk it till it becomes thick, but do not let it boil. Now put it back into the basin, add half an ounce of warm melted isinglass; stir with a wooden spoon or whisk till nearly cold. Have ready a pint of whipped cream to mix with it, sweeten to taste, and immediately pour it into a mould. Probable cost, 1s.