Recipes > Desserts > Puddings > Jaune Mange

Jaune Mange


  • 1/2 ounce packet of gelatine
  • 1/2 pint of water
  • 1/2 pint of white wine
  • juice of one and a half lemon
  • rind of half a lemon
  • 3 ounces of castor sugar
  • 4 yolks


Soak the gelatine in the water with the lemon rind.

Then put it in a saucepan with all the other ingredients.

Stir over the fire until the custard thickens; but, on no account, let it boil.

Then strain into a wetted mould.


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The Skilful Cook (1905).

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