Soak three-quarters of an ounce of Nelson's Patent Gelatine in
half-a-pint of sherry or raisin wine, then dissolve it over the fire,
stirring all the time; rub the rinds of two lemons with six ounces of
lump sugar, add this, with the juice, to the hot solution, which is then
to be poured gently into a pint of cream; stir the whole until quite
cold, and then put into moulds.
This can be made with a pint of boiling milk, in which an ounce of
Nelson's Gelatine, previously soaked in half-a-pint of cold milk, has
been dissolved, and flavoured and sweetened.