Jaumange

Ingredients

• 0.5 pound white sugar
• 0.75 pint water
• 2 lemons
• 1 ounce isinglass
• 3 lemons
• 1 glass brandy
• 3 glass sherry
• 5 egg yolks

Instructions

1. Simmer the white sugar in water with the thinly cut lemon peel until the sugar is melted. Add the dissolved isinglass and the juice of three lemons. Mix in a glass of brandy and three glasses of sherry. Beat the yolks of five or six eggs and add them to the mixture.
2. Place the basin containing the mixture into a pan of boiling water to thicken it. Once thickened, pour into a mould and set it to cool. If it does not thicken sufficiently in the water bath, set the pan on the fire and stir for a few minutes.