Jaune Mange

Ingredients

• Put into a pint of water
• the thin rind of a lemon
• a lb. of sugar
• an oz. and a half of gelatine
• the juice of a lemon
• a pint of sherry
• the yolks of 8 eggs

Method

1. 1

   Simmer lemon rind and sugar in water for 3-4 minutes, stirring constantly.

2. 2

   Add gelatine and stir until dissolved, then add lemon juice, sherry, and egg yolks.

3. 3

   Strain and put into moulds.

4. 4

   Serve cold.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 24. The excerpt below is the record exactly as published.

lb. of sugar and a tablespoonful of lemon juice ; stir until the sugar is dissolved. Add to the gelatine a half pint of boiling water. Strain this into the pineapple ; mix thor- oughly ; turn in a mould and stand away to harden. Another method is to boil the pine- apple, the same amount given above, in one quart of water. The water is then strained and the gelatine added to it. i lb. of sugar is then stirred in, and the mixture turned into the mould to harden. — " Table Talk." 9. — Strawberry Bavarian Cream. Mash sufficient strawberries to make one pint of strained juice. Cover one-half a box of gelatine with one-half cup of cold water and let it stand for half an hour; add to the strawberry juice one cup of powdered sugar, stir until dissolved ; whip one pint of cream, put the juice in a pan, stand it in another of cracked ice. Now add a gill of milk to the gelatine and stand it over boiling water until thoroughly melted, strain this into the straw- berry juice, then add the whipped cream and stir carefully until well blended and partly congealed. If you do not stir until the mass begins to thicken the gelatine will settle to 80 June* the bottom. You should have a perfectly light charlotte. Turn this into a greased mould and stand away to harden. Serve with whipped cream around the base, or you may serve it with a garnish of fresh strawberries. —From "Table Talk," Philadelphia. io. — Currant Fritters. One pt. of milk, 2 teacupfuls of flour, y^ tea- cupful of currants, 3 eggs beaten stiff, 2 tea- spoonfuls of baking powder, y2 of a teaspoon- ful of salt, 2 tablespoonfuls of sugar. Drop in hot lard and serve with wine sauce. — From Good Housekeeping. 11. — Turkish Sherbet. Boil 2 cups of granulated sugar with ^ of a pt. of water to a clear syrup • skim care- fully, and when cold stir into it % of a pt. of strained lemon juice and one cup of clear white stock. — From "Table Talk," Phila- delphia. 12. — Jaune Mange. Put into a pint of water the thin rind of a lemon and ^ lb. of sugar ; put it on the fire and allow it to simmer for 3 or 4 minutes, stirring all the time ; add an oz. and a half 81 June. of gelatine, and stir till dissolved ; then the juice of a lemon, a pint of sherry and the yolks of 8 eggs

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