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📝 Description
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🥘 Ingredients
1 oz. of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Jaunemange, a recipe that sounded more like a medieval spell than a dessert. I was intrigued by the isinglass, a gelatin derived from fish bladders. It turns out, it's a surprisingly effective thickener, and the mixture came together smoothly. The lemon and wine combination was delightfully tangy, a refreshing change from overly sweet puddings. The real surprise came when I added the egg yolks. I expected a scramble, but stirring gently in a bain-marie created a velvety, custard-like base. This recipe is perfect for a weeknight cook looking to impress with a vintage twist. The key is to be patient with the stirring and not rush the cooling process. The result is a elegant, wobbly lemon pudding that's sure to impress. It's a charming end to any meal, and a fun way to experiment with historic ingredients.
