Jaune-Mange (Yellow Food)

Ingredients

• Put 4 oz. of gelatine
• into 1 pint of cold water
• 4 table-spoonfuls of brandy
• the strained juice of two lemons
• fill up the measure with raisin wine or sherry
• the well-beaten yolks of seven eggs
• sufficient lump sugar to sweeten

Method

1. 1

   Soak gelatine in cold water overnight.

2. 2

   Mix lemon juice, brandy, and raisin wine in a pint measure.

3. 3

   Pour over gelatine, add yolks of eggs and sugar.

4. 4

   Heat gently, stir until boiling, then strain.

5. 5

   Let cool slightly, pour into a damp mould, and allow to set.

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.

Put foz. of gelatine and a small piece of lemon-peel into 1 pint of cold water, and let it soak all night. Next day put into a pint measure 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

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