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\"\"<\/a>Jaune Mange jelly is the yellow sister to the ancient delicacy called Blanc Mange which means \u2018white food\u2019. 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 \u2013 blanc mange, blanc manger, blamange, manjar branco, biancomangiare \u2013 can be found in most European cookery books.<\/p>\n

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\u00a0in 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\u2019s literal meaning.<\/p>\n

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 \u2018raisin-wine\u2019. Because the eggs give this jaune mange a set already, you don\u2019t need to use as much gelatine as you would for a blancmange.`<\/p>\n

\n

Jaune Mange<\/em>
\nBoil 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.<\/em>
\nCharlotte Mason, The Lady\u2019s Assistant, 1773<\/p>\n<\/blockquote>\n

\"\"<\/a>Jaune Mange<\/strong><\/p>\n

Makes enough for a fancy 400 ml (14 fl oz) mould<\/em><\/p>\n

What do you need<\/strong><\/p>\n