Take the half of a middling-sized pineapple, peel it, and throw the rind
into a stewpan containing a pint of boiling milk and an ounce of
isinglass, cut the pineapple up into small strips and put them into a
small preserving-pan, with half a pound of sugar and a wineglassful of
sherry or water, place on the fire and let it boil to a thick syrup, in
another stewpan have the yolks of five eggs, to which add the milk by
degrees, stirring all the while, straining it through a sieve, place
over the fire, keeping it stirred till thickening, then pass it through
a tammie into a bowl, add the syrup with the pineapples, leave it to
cool, then place it upon ice, and finish as for the crème à la vanille.