Boil one ounce of isinglass in a stewpan with the juice of four and the
rind of two lemons cut very thin, half a pound of sugar, and nearly half
a pint of water, reduce one half, then pass it through a tammie into a
bowl or basin, and when cold add two glasses of maresquino, two of rum,
and half a one of arrack, place it upon the ice and finish as in the
last, or use the milk punch as directed for crème au ponche.
I must here observe, that although I have stated as nearly as possible
the quantity of isinglass to be used in the foregoing recipes, yet there
are so many causes which may make it either too much or insufficient,
such as the difference in quality of isinglass, or the difference in the
quantity of juice extracted from the various fruits, which would make
it impossible to be exact; so that the surest method is to try a little
first upon the ice before adding the whipped cream, if too stiff, a
little more milk, juice, or liqueur (whatever it may be you are making)
must be added, but if not stiff enough, a little more clarified
isinglass, which is the method adopted by most practitioners.