18^th Century: Jaune Mange

This recipe uses seville orange juice, while others recommend lemon and lemon peel. Later recipes by J.H. Walsh in The British Cookery Book (1864) instruct the cook to use sherry or ‘raisin-wine’. Because the eggs give this jaune mange a set already, you don’t need to use as much gelatine as you would for a blancmange.

Jaune Mange

Boil one ounce of isinglass three quarters of a pint of water, till melt