Cream of Tea

From 1922:

Take half a pint of strong infusion of China tea, add five ounces of sugar and mix with the beaten yolks of four eggs. Stir over the fire till it thickens, being careful that it does not boil, and then strain through a cloth. Now add a gill and a half of cream and three and a quarter ounces of gelatine melted in a little hot water. Stir thoroughly, and then beat in sufficient whipped cream to make one pint. Pour the whole into a mould, and place upon ice to set.