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Lemon Blancmange

Take the thin rind of two fresh lemons, and put it into a basin with a quarter of a pint of cold water or cold milk, and a quarter of a pound of sugar, and let it stand for an hour or more. Dissolve half an ounce of isinglass or gelatine in a quarter of a pint of water, and when nearly cold mix it with the lemon-water. Add the yolks of three eggs, beaten up with half a pint of thick cream, put the mixture into a jug, place it in a pan of boiling water, and stir it over the fire for ten minutes; then pour it out, stir it again until nearly cold, to prevent it skinning, and put it into a wet mould. Time to prepare, an hour and a half. Probable cost, 1s. 10d. Sufficient for a pint of blancmange.