Jaune Mange

Name: Jaune Mange
Ingredients: an ounce of isinglass; more than half a pint of water; the juice of two large oranges; a gill of white wine; the yolks of four eggs; sweeten to taste

From La cuisine creole, 1885

Presented as published in 1885. 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

491Calories

14 gProtein

46 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories491 kcal

Protein14 g

Carbohydrates46 g

Fiber8.6 g

Sugars34 g

Total Fat20 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium7.1 mg

Potassium654 mg

Calcium151 mg

Iron0.4 mg

Magnesium38 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C192 mg

Vitamin A40 mcg

Vitamin E4.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1 mg

Folate108 mcg

Choline30 mg

Caffeine0 mg

Water686 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 93. The excerpt below is the record exactly as published.

JAUNE MANGE. Break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted ; strain ît; then add the juice of two large oranges, a gill of white wine, and the yolks of four eggs beaten and strained ; sweeten to taste

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