Bohemian Ice Cream

Directions:

The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to 1 pint of the juice thus procured, add 11/2 ounces of the best isinglass, dissolved in 1/2 pint of water. Sweeten to taste, and squeeze in lemon juice if liked. Mix to this quantity 1 pint of sweetened whipped cream, and mould for freezing. These creams, where raspberries only are used, may be put into glasses, and made without isinglass-in the proportions of 1 pound of fruit juice to 1 pint of whipped cream. Time to freeze, about thirty minutes.