This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Boil an ounce of isinglass in three-quarters of a pint of water till melted; strain it, then add the juice of two Seville oranges, a quarter of a pint of white wine, the yolks of four eggs, beaten and strained; sugar according to taste; stir it over a gentle fire till it just boils up: when cold, put it into a mould, taking care, if there should happen to be any sediment, not to pour it in.
 
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