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English cookbook, 1860
Page 91
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Jaune Mange - Boil 1 oz 1/2 of Isinglass in a pint of water till it is quite dissolved, then add the yolks of ten eggs well beat the juice of 3 lemons and rind of one A quarter of a pint of white wine - Sweeten it to your taste - Keep it stirring on the fire till it thickens, strain it and stir it till it is almost cold - Then put it in Moulds -
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Jaune Mange - Boil 1 oz 1/2 of Isinglass in a pint of water till it is quite dissolved, then add the yolks of ten eggs well beat the juice of 3 lemons and rind of one A quarter of a pint of white wine - Sweeten it to your taste - Keep it stirring on the fire till it thickens, strain it and stir it till it is almost cold - Then put it in Moulds -
Szathmary Culinary Manuscripts and Cookbooks
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