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Dessert

Jaumange, or Jaune Manger, Sometimes Called Dutch Flummery

A sweet lemon-flavored dessert made with lemon rind, sugar, water, isinglass, lemon juice, sherry, egg yolks, and optional brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sherry and brandy are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Jaumange, or Jaune Manger, Sometimes Called Dutch Flummery

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine the lemon rind, sugar, and water.

  2. Stir over gentle heat for 3‑4 minutes.

  3. Remove from heat and let the syrup infuse for 10‑15 minutes.

Make the base

  1. Add the isinglass and stir until dissolved.

  2. Mix in the strained lemon juice and sherry, then add the beaten egg yolks.

  3. Pass the mixture through a fine sieve.

Set and serve

  1. Thicken in a jar placed in boiling water, then pour into a bowl.

  2. Once cool, pour into water‑lined molds.

  3. If desired, add brandy and reduce the water amount.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Lemon + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Isinglass
Gelatin-like setting agent that firms the liquid as it cools.
Egg yolks
Thicken and enrich the mixture and add richness when gently heated.
Sugar
Adds sweetness and balances the sharpness of the lemon.
Lemon juice
Adds acidity and bright lemon flavor.
Sherry
Adds aroma and depth of flavor.
Lemon rind
Contributes aromatic oils that flavor the syrup.

The step that matters

Thickening the egg yolk mixture in the jar. Egg yolks thicken gently at moderate heat but can curdle or turn grainy if overheated. Holding the jar in boiling water, rather than heating directly, keeps the custard smooth while the isinglass prepares it to set as it cools.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, sherry, egg, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, sherry, egg, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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