Jaumange, or Jaune Manger, Sometimes Called Dutch Flummery


  • Rind of 1 lemon
  • sugar, 8 oz.
  • water, 1 pint: 3 or 4 minutes.
  • Isinglass, 2 oz.
  • juice, 4 lemons
  • Yolks of eggs, 8
  • wine, 1 pint
  • brandy (at pleasure), 1 wineglassful.


Pour on the very thin rind of a large lemon and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has become cool and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water.