Dutch Jan Mange

Name: Dutch Jan Mange
Ingredients: 1 ounce and 3-quarters of isinglass; 1 pint of boiling water; the rind of half a lemon; half a pint of sherry; the yolks of eight eggs; the juice of two lemons; sugar to taste

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1353Calories

61 gProtein

129 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1353 kcal

Protein61 g

Carbohydrates129 g

Fiber12 g

Sugars11 g

Total Fat41 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.8 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1668 mg

Potassium1242 mg

Calcium611 mg

Iron41 mg

Magnesium118 mg

Phosphorus919 mg

Zinc5.9 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D8 mcg

Vitamin C133 mg

Vitamin A643 mcg

Vitamin E4.6 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.6 mg

Niacin (B3)9 mg

Folate343 mcg

Choline1201 mg

Caffeine0 mg

Water1083 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 40. The excerpt below is the record exactly as published.

Dutch Jan Mange. 1 Steep an ounce and three-quarters of isinglass in? one pint of boiling water with the rind of half a lemon. Let it stand till cold, then put in half a pint of sherry, or any other white wine, the yolks of eight eggs (well beaten), the juice of two lemons, sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.