One pint milk, 1/2 oz. isinglass, rind of 1/2 small lemon, 2 oz. sugar, yolks of 3 fresh eggs.

Dissolve the isinglass in the water, strain through muslin, put it again on the fire with the rind of the half lemon cut very thin, and the sugar; let it simmer gently until well flavored, then take out the lemon peel, and stir the milk to the beaten yolks of the eggs; pour the mixture back into the saucepan, and hold it over the fire, keeping it stirred until it begins to thicken; put it into a deep basin and keep it moved with a spoon until it is nearly cold, then pour it into the moulds, which have been laid in water, and set it in a cool place till firm.