No. 1250 Crème au Ponche.
Boil an ounce of isinglass in three quarters of a pint of milk (five minutes), take the rind from two lemons as thin as possible, without any pith; directly the milk commences boiling throw it in, then in another stewpan have the yolks of five eggs and four ounces of powdered sugar, beat well together with a wooden spoon, then add the milk, mix well, and stir over the fire till it thickens, pass through a tammie into a bowl, and when cold add three glasses of maresquino, one of rum, and a teaspoonful of arrack, place upon ice and finish as before; six liqueur glasses of milk punch added instead of the above liqueurs would be very excellent.