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Jaune Mange

2nd January 2020 by Regula 4 Comments

Jaune Mange jelly is the yellow sister to the ancient delicacy called Blanc Mange which means ‘white food’. It is one of the most international early dishes of European cuisine. From the Middle Ages onwards the name of this dish in its various forms – blanc mange, blanc manger, blamange, manjar branco, biancomangiare – can be found in most European cookery books.

It is believed by many food historians that the earliest recipe for blancmange dates back to the twelfth century. Two recipes for blancmange also feature in the earliest English cookery text, The Forme of Cury from C1390. By 1395, two recipes for blancmange can be found in the Viandier manuscripts, the first French cookbook: one is a dish for the sick, the other is a multicoloured dish, which is at odds with the name’s literal meaning.

This recipe uses seville orange juice, while others recommend lemon and lemon peel for flavour and colour. 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 melted, strain it; add the juice of two Seville oranges, a quarter of a pint of white wine, the yolks of four eggs, beaten and strained, sugar to the taste; stir it over a gentle fire till it just boils up; when cold put it into a mould or moulds; if there should be any sediment, take care not to pour it in.
Charlotte Mason, The Lady’s Assistant, 1773

Jaune Mange

Makes enough for a fancy 400 ml (14 fl oz) mould

What do you need

  • 220 ml (7. fl oz) white wine
  • 1 teaspoon sugar
  • 3 egg yolks
  • 4 gelatine leaves
  • juice of 2 seville oranges (or plain oranges, it will just be more sweet but not too sweet, don’t worry)

Method

In a small saucepan, bring the wine and sugar to a simmer. In a separate bowl, whisk the egg yolks. Soak the gelatine leaves in the orange juice until soft.

Begin whisking the warm wine mixture into the egg yolks, followed by the soaked gelatine and juice.

Allow to cool but not set, then pour into a mould that you have rinsed and not wiped dry and allow to set for 6 hours or overnight. The smaller the mould, the shorter the setting time.

To unmould, wet one of your hands and use it to loosen the jelly. Allow the jelly to slide out onto a wet plate (if the plate is wet, you can easily move the jelly around if necessary).

From my book ‘Pride and Pudding – the history of British puddings, savoury and sweet’ (Murdoch Books)

Happy new year!

Filed Under: 13th century, 14th century, 18th century, Historical recipes, Pride and Pudding, Pudding, Renaissance, Sweet, traditional British bakes, Victorian Tagged With: British food, jelly, Pride and Pudding, pudding

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Reader Interactions

Thanks for reading x Regula

Comments

  1. Nicola Miller says

    6th January 2020 at 1:32 PM

    This is what I most want to eat. So looking forward to your next book x

    Reply
    • Regula says

      6th January 2020 at 1:49 PM

      Thank you Nicola! Best wishes to you!

      Reply
  2. Autumn Zenith says

    25th January 2020 at 2:24 AM

    Immensely lovely. I know it bucks tradition rather substantially, but I’ve long enjoyed employing both mango and passionate fruit instead of citrus juice in this sweet, elegant classic.

    ♥ Autumn

    Reply
    • Regula says

      25th January 2020 at 1:28 PM

      I’m totally on board with that Autumn! Absolutely delicious!

      Reply

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Oats in the North, Wheat from the South

Oats in the North, Wheat from the South

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The National Trust Book of Puddings

Brits Bakboek (British Baking)

Brits Bakboek (British Baking)

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Belgian Cafe Culture

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Meet Regula

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Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…

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