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Fruit Ice-Cream

Dissolve in the strained juice of three lemons, a quarter of a pound of sugar, and mix with it one wineglassful each of sherry and grape syrup and one pint of cream. Stir the mixture well, then turn it into the freezer, and work it until frozen, Mix with the cream a quarter of a pound of preserved fruits cut into small pieces, turn all into a mould, cover, and pack it in pounded salt and ice for an hour or so. Dip the mould quickly into hot water to loosen the cream, wipe it, and turn the contents onto a fancy dish.