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Rhenish Cream

Dissolve an ounce of isinglass and four ounces of loaf sugar in a pint of boiling water, and let the liquor stand until cold. Add the grated rind of half a Seville orange, and one lemon, and the juice of both, or, if preferred, the rind of two lemons and the juice of three. Add the yolks of four fresh eggs, and half a pint of light wine, and boil gently, stirring all the time until it is on the point of boiling; pour it into a damp mould, and let it stand in a cool place till set. The flavour of this cream is often varied by the addition of two ounces of sweet almonds and eight bitter ones, which have been blanched and pounded, then mixed with a cupful of cold water, and allowed to soak for an hour. When this addition is made it will be desirable to add the yolks of two more eggs to the cream. Time to prepare the almonds, an hour and a half. Probable cost, 1s. 10d. Sufficient for a quart mould.