Jaune Mange
Take two ounces of isinglass, turn over it one gill of cold water and let it stand a quarter of an hour; then add a pint of boiling water, and set the dish in a pan of boiling water until it is all dissolved; add to it the grated rind of two lemons, with the boiling water and also squeeze in their juice, sweeten to taste; stir in the beaten yolks of four eggs and let it simmer, stirring all the time for five minutes. Take from the fire, place in a pan of cold water and turn into it two wine-glasses of white wine; strain it through a jelly strainer into a mould and place it on the ice, whip the whites of the eggs with a little sugar for a sauce, if sauce is required.