Procure a middlingsized pineapple, peel and cut it in slices, which put
into a small preserving-pan, with half a pound of sugar, half an ounce
of isinglass, and a wineglassful of water, stew until quite tender, then
rub them through a tammie, set it on the ice, keeping it stirred; when
upon the point of setting add a pint of cream well whipped, mix well,
and pour it into your mould.