Jaumange, or Jaune Manger, Sometimes Called Dutch Flummery

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Combine lemon rind, sugar, and water in a saucepan. Stir over gentle heat until simmered for three to four minutes.
  2. Remove from heat and let steep for ten to fifteen minutes to infuse lemon flavor.
  3. Add isinglass and stir until dissolved.
  4. Add strained lemon juice and sherry. Mix well.
  5. Whisk in the beaten egg yolks.
  6. Strain the mixture through a fine-mesh sieve.
  7. Thicken the mixture in a jar or jug placed in a pan of boiling water.
  8. Pour into a bowl, let cool and settle for a minute or two.
  9. Pour into molds that have been rinsed with water.
Original Text
JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH FLUMMERY. Pour on the very thin rind of a large lemon and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has become cool and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water. Rind of 1 lemon; sugar, 8 oz.; water, 1 pint: 3 or 4 minutes. Isinglass, 2 oz.; juice, 4 lemons; yolks of eggs, 8; wine, 1 pint; brandy (at pleasure), 1 wineglassful.
Notes
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