Jaumange
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 53. The excerpt below is the record exactly as published.
JAUMANGE. £ lb. lump sugar. | pint water. Juice of 3 and peel of 2 lemons. 1 oz. dissolved isinglass. 1 wineglassful of brandy. 3 wineglassesful of sherry. Yolks of 5 eggs. Dissolve the sugar in the water, add the thinly cut lemon rind, dissolved isinglass, juice of the lemons, brandy and sherry. Beat up with this the yolks of eggs. Place the basin containing the mixture in a pan of boiling water over the fire and stir for a few minutes. Pour into a wetted mould to set and get cold. LEMON CREAMS. Creme tie Citrons. 3 lemons. 1 pint cold water. 2 egg yolks and 4 whites. Castor sugar to taste. Peel the rinds of the lemons very thinly and squeeze the juice over them. Cover the basin and let it stand 4 hours, then add the eggs, well beaten, whites and yolks separately, and the water. Strain and sweeten to taste. Put it into a double saucepan and stir till it becomes as thick as cream. Pour into custard glasses, and use when cold. LEMON PIE. Flan de Creme au Citron. 2 oz. castor sugar. i pint boiling water. I cz. Reinylina cornflour. 2 eggs. Rind and juice of 1 lemon
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