Jaunemange

Ingredients

• 1 oz isinglass
• 1 pint water
• 1/2 pint white wine
• the rind and juice of 1 large lemon
• sugar to taste
• the yolks of 6 eggs

Instructions

1. Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved;
2. then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely.
3. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten;
4. place the jug in a saucepan of boiling water;
5. keep stirring the mixture _one way_ until it thickens, _but do not allow it to boil_;
6. then take it off the fire, and keep stirring until nearly cold.
7. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.