Jamange
From Savouries and sweets suitable for luncheons and dinners, 1886
Recipe appears incomplete.
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
No method was recorded for this recipe.
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 37. The excerpt below is the record exactly as published.
Jamange. For Eight or Nine Persons. — 1 oz. of isinglass : 1 quart of water ; 2 lemons ; j lb. of sugar ; J pint of white wine ; 6 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.