Apricot or Peach Cream

Ingredients

• 1 pint of milk (or cream)
• ½ pint of cream
• 6 oz. of sugar
• ½ lb. of apricot or peach jam
• 1 tablespoon of lemon juice
• 7 drops of cochineal (if using peach jam)

Directions

1. Dissolve the isinglass in the milk and strain it through fine muslin.

2. Combine the strained milk with sugar in a saucepan and bring to a boil.

3. Stir in the cream.

4. Pass the apricot jam through a sieve and add it to the cream mixture, one spoonful at a time, mixing smoothly.

5. Continue stirring until the mixture is nearly cold to prevent the fruit from sinking.

6. Pour the mixture into a mold and refrigerate until set.