Jaune Mange, or Dutch Mummery

Ingredients

• the thin rind of a large lemon
• a pint of water
• four ounces of sugar
• one ounce of best isinglass
• half a pint of sherry or raisin wine
• the well-beaten yolks of six eggs

Method

1. 1

   Simmer lemon rind, water, and sugar for a few minutes.

2. 2

   Let syrup stand for half an hour.

3. 3

   Add isinglass and stir until dissolved, then add lemon juice and wine.

4. 4

   Strain into a jug, add egg yolks, and place jug in boiling water, stirring until thickened.

5. 5

   Cool and pour into soaked moulds until stiff.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 764. The excerpt below is the record exactly as published.

Jaune Mange, or Dutch Mummery. — Take the tliin rind of a large lemon, and put it into a saucepan with a pint of water, and four ounces of sugar. Simmer gently for a few minutes, then let the syrup stand by the side of the fire for half an hour, that the flavour of the lemon may be thoroughly drawn out. At the end of that time put in one ounce of best isinglass, and stir until it is dissolved; add the strained juice of the lemon, and half a pint of sherry or raisin wine. Strain the mixture into a jug, add the weU-beaten yolks of six eggs,

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