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Gooseberry Cream

Take two pounds of green gooseberries, put them in a saucepan with three breakfast cupfuls of water and boil them until they will easily mash; strain the juice through a fine sieve and weigh it; add one pound of loaf-sugar to every pound of fruit, return to the pan and boil for twenty minutes longer. Put one ounce of isinglass into a saucepan with a breakfast cupful of cream, stir it over the fire until dissolved, but not allowing it to boil, and then let the cream cool, stirring constantly. Let the gooseberry syrup get nearly cold, add the cream and the juice of a lemon, turn it into a mould and set it on the ice. This cream should be made at least twenty hours before needed for use.