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Puddings and Creams
Jancomagna
Jancomagna (pudding made with egg yolks, milk, starch and flavored with lemon or orange rind)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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Ingredients

a carafe of milk, good and fresh
1/3 [of carafe] fine dry sugar
6 egg yolks
6 ounces of starch
carafe of fresh water
a touch of salt
lemon or orange rind
Cinnamon for topping

Original text using Neapolitan dialect
Jancomagna
carrafa de latte, buono e frisco
terze de zuccaro fino asciarato
seje rossa d'ova fresche
cinc onze de posema
carrafa d'acqu fresca
pocorillo de sale
crattatura de limone o purtuallo
cannella fina



Directions

Take a carafe of good fresh milk, put a third of [carafe] of fine dry sugar, 6 fresh egg yolks, fine ounces of starch, a carafe of fresh water, a touch of salt, lemon or orange rind and then mix well together, drain it, and then put it on heat, but not too high, when it is thickened, put it on a plate and sprinkle some cinnamon on it.



Original text in Neapolitan dialect

"Piglia na carrafa de latte buono, e frisco, nce miette no terze de zuccaro fino asciarato, seje rossa d'ova fresche, cinc onze de posema, na carrafa d'acqu fresca, no pocorillo pocorillo de sale, e na crattatura de limone o purtuallo, mmesca buono ogne ncosa co la mano facenno tutto sfarena; po llo passe pe lo setaccio e lo miette dint a na cazzarola ncoppa a lo fuoco no tanto forte, e co na cocchiara de ligno, sempe nova, lo buoto sempe da no lato; quano s e astregnuto lo levarraje, e lo miette dint a no piatto, co la cannella fina pe coppa."


Notes

The recipe in this entry was taken from the book, "Cucina Teorico-pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org.... Photo: Mary Melfi.

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