Jaune-Mange (Third Method)
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve when firm.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 151. The excerpt below is the record exactly as published.
the strained juice of two lemons and 4 table-spoonfuls of brandy, and fill up the measure with raisin wine or sherry ; pour this mixture over the gelatine, put all together in a saucepan, add the well-beaten yolks of seven eggs and sufficient lump sugar to sweeten, ^set it over*'’ a gentlo fire, stir till it boils, take it from the fire, and strain. Let it stand till nearly cold, stirring now and then, pour it into a mould damped inside with cold water, and when quite stiff turn out. (2) Melt loz. of isinglass in % pint of boiling water. Beat tho yolks of six eggs together with i pint of raisin wine or sherry and the strained juice of a lemon, stir in the melted isinglass, and sweeten to taste with lump sugar rubbed on the rind of a lemon. Put all together into a saucepan and boil for ten minutes, stirring constantly. Strain, let it stand till nearly cold, and then put it into a mould damped inside with cold water. When quite firm, turn out. (3) Dissolve loz. of isinglass in 1 pint of water ; add to it the strained juice of two lemons and 2|- wineglassfuls of sherry, then stir in gradually the well-beaten yolks of six eggs, and sweeten with lump sugar rubbed on lemon-peel
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Cook this with the app: pantry check, scaling, and the assistant.