Recipes > Desserts > Jaunemange



  • 1 ounce of isinglass
  • 1 pint of water
  • 1/2 pint of white wine
  • rind and juice of 1 large lemon
  • sugar to taste
  • yolks of 6 eggs


Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture one way until it thickens, but do not allow it to boil; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.

Time: 1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.

Sufficient to fill a quart mould.

Seasonable at any time.


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The Book of Household Management (1861).

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