Jaunemange

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (12)
  1. Steep two ounces of isinglass for an hour in a pint of boiling water.
  2. Put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs.
  3. Sweeten and boil it all together.
  4. Strain it in a mould.
  5. When cold, turn it out.
  6. Make it the day before you use it.
Another way
  1. Dissolve one ounce of isinglass in a good half pint of water.
  2. Mix the juice of two small lemons, the peel of half a lemon, the yolks of four eggs (well beaten), half a pound of sugar, and half a pint of white wine carefully together.
  3. Stir them into the isinglass jelly over the fire.
  4. Let it simmer a few minutes.
  5. When a little cool, pour it into your moulds, taking care to wet them first.
  6. Turn it out the next day.
Original Text
Jaunemange. Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it. Another way. One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir them into the isinglass jelly over the fire. Let it simmer a few minutes; when a little cool, pour it into your moulds, taking care to wet them first; turn it out the next day.
Notes
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