Jaunemange

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved.
  2. Then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely.
  3. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten.
  4. Place the jug in a saucepan of boiling water; keep stirring the mixture one way until it thickens, but do not allow it to boil.
  5. Then take it off the fire, and keep stirring until nearly cold.
  6. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.
Original Text
JAUNEMANGE. 1439. INGREDIENTS.—1 oz. of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs. Mode.—Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture one way until it thickens, but do not allow it to boil; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm. Time.—1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug. Average cost, with the best isinglass, 2s. 9d. Sufficient to fill a quart mould. Seasonable at any time.
Notes
—