Clarify a pound of loaf-sugar, by mixing it with half
a pint of water and the beaten white of an egg, and then boiling
and skimming it. Put an ounce of isinglass (with as much boiling
water as will cover it) into a small sauce-pan, and set it in hot
coals till the isinglass is thoroughly dissolved. Then when the
syrup has been taken from the fire, mix the melted isinglass with
it, add a quart of white wine and stir in a table-spoonful or a
spoonful and a half of old Jamaica spirits. Stir the mixture very
hard, and pour it into a mould. When it has congealed, wrap a
cloth dipped in warm water round the outside of the mould; turn
out the jelly, and eat it with ice-cream.