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Pineapple Cream, Made with Tinned Fruit

Cut half a pound of preserved pineapple into dice. Put the syrup into a stewpan with three ounces of loaf sugar and half a pint of water. When the sugar is dissolved, put in the fruit, and boil all quickly for ten minutes. Add three-quarters of an ounce of isinglass, and boil ten minutes longer. Pour the mixture into a bowl, and whisk it well with one pint and a quarter of cream. As soon as it begins to thicken, pour it into a mould, and set it upon ice. Stir it for a few minutes after it is on the ice to prevent the fruit settling to the bottom. Time, three-quarters of an hour. Sufficient for seven or eight persons.