Jaumange

Ingredients

• 1/2 pound white sugar
• 3/4 pint water
• 2 lemons
• 1 ounce isinglass
• 3 lemons
• 1 glass brandy
• 3 glass sherry
• 5 egg yolks

Instructions

1. Simmer half a pound of white sugar in three-quarters of a pint of water with the thinly cut peel of two lemons.
2. When the sugar is melted, add an ounce of dissolved isinglass, the juice of three lemons, a glass of brandy, and three glasses of sherry.
3. Beat up with this the yolks of five or six eggs.
4. Place the basin in which it is mixed into a pan of boiling water to thicken it, then pour it into a mould and set it to cool.
5. If it does not thicken by being put in a pan of boiling water, set the pan on the fire and stir it for a few minutes.