Take twelve ripe fleshy apricots, cut them in halves, stone them, and
put them into a preserving-pan with half a pound of sugar, the juice of
two lemons, and an ounce of isinglass, dissolved in a little water, stew
them till quite tender, then rub them through a tammie, put them in a
basin when cold, stir it upon the ice, and when upon the point of
setting add a pint of cream well whipped, and pour into your mould.