Take a dozen ripe apricots, which cut in slices and put in a
preserving-pan, with half a pound of powdered sugar and the juice of a
lemon, stew them over a slow fire till tender, then rub them through a
tammie with two wooden spoons, put rather more than half a pint of milk
to boil, with an ounce and a half of isinglass, reduce to half a pint,
then pour it into another stewpan containing the yolks of four eggs,
stir over the fire till it thickens, when pass it through a tammie into
a bowl, add the apricots, and finish as before.