3. Wilt du machen einen blamensier (How you want to make a blancmange)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "3. Wilt du machen einen blamensier (How you want to make a blancmange)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

3. Wilt du machen einen blamensier (How you want to make a blancmange). Wie man sol machen einen blamenser. Man sol nemen zigenin milich und mache mandels ein halp phunt. Einen virdunc ryses sol man stozzen zu mele. und tu daz in die milich kalt. und nim eines hunes brust, die sol man zeisen. und sol die hacken dor in. und ein rein smaltz sol man dor in tun. und sol ez dor inne sieden und gibs im genue. und nimme ez denne wider und nim gestozzen violn, und wirfe den dor in. und einen vierdunc zuckers tu man dor in und gebs hin. Also mac man auch in der vasten machen einen blamenser von einem hechede.

This is how you want to make a blancmange. One should take goat milk and make a half phunt almonds. Pound a quarter phunt rice to meal. And put that into the cold milk. And take a hen's breast, which one should tease. And chop it therein (into the milk and rice mixture). And add a clean fat therein. And one should boil it and give it enough (time) and then take it again (off the heat) and take beaten violet, and throw it therein. And a quarter phunt sugar. Add that in and give out. Also, in the fast (days), one may make a blancmange from a pike.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

143. Blancmange in a Briefer Summary. You must take a pound of rice and grind it, and strain it through a sieve; and take a breast from a recently killed hen and cook it, and then shred it and cast it in a kettle; and take a little milk and dissolve it [the chicken breast] thoroughly, then take the ground rice and cast it within and beat it a great deal; and for one pound of rice, one hen's breast, and one azumbre of milk and one pound of sugar. And cast it all within the kettle; and set it to cook so that the fire strikes it in the middle, and when it is thick, cast in the pot-grease, well purified, and beat it a great deal with the grease; and then set it aside on a few embers, and then cast your sugar in the dishes. [Libre del Coch]

183 If you would make blomenschir [ Blancmange]. Then take the breast from a capon, when it is yet alive, and lay it in cold water. After that blanch it in warm water. Then set it in a small pot and let it cook, put no salt in it, and when it is half done take it out into a bowl. When it is cold, then pull the meat into threadlike pieces. Afterwards take a half pound of rice, pick it over and wash it clean and allow it to dry again. Then put it into a mortar and beat it well. In this way it becomes flour, which is run through a small sieve, and put this flour in a small kettle or pan, the shredded capon in with it. Afterwards take sweet milk and boil it in a clean vessel. Then set the milk and the rice next to each other over glowing coals and pour the milk slowly thereon and stir it slowly and constantly with a wooden spoon into the rice flour. Do not forget it, and let it cook until it is like a wheat porridge and sprinkle sugar into it thoroughly and some rose water. And put it into a dish, salt it a little. If you would serve it cold, then let it cool. And when it is cold, then with an iron spoon, lay it attractively in pieces in a bowl. You can also serve it well warm and can make doughnuts out of it as well. [Das Kuchbuch der Sabina Welserin]

237. BLANCMANGE OF GOURDS. Take the most tender of the gourds and prepare them, well-scraped with a knife until they are white, and then cut them into pieces as big as your hand, and set water on the fire. And when it boils, cast in the gourds. And when they are cooked, remove them. And put them into a clean cloth. And then make almond milk according to the quantity of the gourds. And squeeze them very well, in such a manner that all the water comes out. And then put it in the pot or kettle where you must make the blancmange; and cast the gourds into the milk; and cast in the sugar that you see is necessary; and let it go to the fire; and before you cast in the gourds, sprinkle them with rosewater; and these gourds need to be beaten a lot; and let them have a good fire so that they boil well; and stir them constantly in such a manner as if they were thick gourds; and when you see that they are thoroughly mushy, let them cook a little while; and then cast on the rosewater; and let it come off the fire; and then prepare dishes, and upon each one cast fine sugar.

And know one thing: that in these foods you cannot have a measurement, but rather according to the discretion of the one who cooks it; because the gourds by their nature are all water; and no one can well say what is required, only the same one who cooks it. [Libre del Coch]

31 - Manjar branco. Cozinha-se demoradamente um peito de galinha em água pura, de tal modo que se possa desfiar com facilidade. Em seguida coloque esse peito desfiado numa vasilha com água fria. Tomemse 450 gramas de arroz bem lavado e seco com um pano, pisem-no muito bem, e coem-no numa peneira bem fina. Num tacho deita-se 1,4 litro de leite, adoçando-o com 200 gramas de açúcar. A esse leite ajuntam-se então o peito da galinha, um pouco socado, a farinha de arroz e sal a gosto. Leva-se tudo ao fogo brando, mexendo sem parar. Quando o creme estiver quase cozido, é bom prová-lo, para ver se necessita de mais açúcar.. Depois de pronto tira-se o tacho do fogo, continuando-se a bater o creme por mais alguns minutos. Sirva-se em tigelinhas, com açúcar por cima.

White Dish. Cook slowly a chicken breast in pure water, such that you can shred it with ease. Next, place the shredded breast in a bowl with cold water. Take 450g of rice, well washed and dried on a towel, pressed down well, and bolt it through a fine sieve. in a pot put 1.4 litres of milk, sweetening it with 200g of sugar. to this milk add the chicken breast, a bit tamped down, the rice flour and salt to taste. Cook it over low heat, stirring constantly. When it is almost cooked, it's wise to taste it, to see if it needs more sugar. after it's ready, remove it from the heat, continuing to beat the cream for a few more minutes. Serve it in little bowls, with sugar on top. [A Treatise of Portuguese Cuisine from the 15th Century]

76. Ein blamensir (A blancmange). Der wölle machen ein blamenser. der neme dicke mandelmilch und hüener brüste geceyset und tu daz in die mandelmilch und rüere daz mit ris mele und smaltz genue und zuckers tu genue dar zu. daz ist ein blamenser.

How one wants to make a blancmange. One takes thick almond milk and hens' breasts teased and do (add) that in the almond milk. And give that impetus with rice meal and fat enough and sugar do enough thereto. That is a blancmange. [Ein Buch von guter spise]

77. Einen blamensir (A blancmange). Ain blamenser gemaht von gecysten hüenern an der brust. und mache eine gute mandelmilich. abe gerüert hüener. dinne in der mandelmilich mit ris mele. gezworn fial blumen. und smaltz gib gnue dar zu. und siudez gar, und zuckers gnue dar zu. daz heizt auch ein blamenser.

A blancmange made from teased hens, of the breast. And make a good almond milk. Tease hens down. Therein the almond milk with rice meal. Taken apart violet flowers. And fat give enough thereto. And boil it well. And sugar enough thereto. That is also called a blancmange. [Ein Buch von guter spise]

9. Blancmange. For blancmange: take a hen and eight ounces of rice flour and half a pound of rosewater, and a pound of fine sugar, and eight pounds of goat milk; if you don't have it, take four pounds of blanched almonds and then take the hen, which should be good and plump and large, and when you wish to make the blancmange, kill the hen and pluck it dry, and wash it well and cook it in a new pot in which nothing has ever been cooked; and when the hen is more than half cooked, take the breasts from it and shred them like threads of saffron, and then sprinkle these shredded breasts with the rosewater, from time to time, repeatedly; then put all this in the pot, but it should not be of copper or newly tinned, because it will absorb the flavor of the tin, although commonly it is made by most cooks in very bright saucepans without tin, but if it has been recently tinned, boil a lot of bread in it, and sweat it very well, because all the flavor will come out of the tin, and then put the hen in and take its own broth and put it right over the hen, and with a large wooden spoon undo it, beating it well, because it will not absorb the flavor of the wood, and take half of the milk and put it in the pot with said hen and then put in the flour, little by little, and stirring it constantly so that it does not stick to the pot, and put eight dineros of sugar, that is twelve maravedis, into the pot, and set it to cook, and stir it constantly with a stick in one direction, without ever resting, and when the milk runs out, add some of it in a moderately, and not all at once, and guard it well from the smoke, and when the blancmange turns clear or thin the hen is good, and if not, take care that under no circumstances do you put in more milk, and when the blancmange becomes like roasted cheese, that is the sign that it is cooked, and you can then put in the rosewater and then the pot-grease, however it must be clean, so that there is no bacon in it, and know that from one hen you will get six dishes, and take it off the fire to sweat until it has exuded thoroughly, and then make dishes of it and put fine sugar on top. And in this manner you make the perfect and good blancmange. [Libre del Coch]

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING. Make solsido of a hen, and then put a pot on the fire; and when it boils, cast a pullet into it, and this solsido is made in this manner: take a hen, and break its bones well, and then put a pot on the fire and cook it until it boils a great deal, and never ceases to boil. And when you see that there are two dishes of broth, remove the pot from the fire. And then take a few blanched almonds and grind them. And when they are well-ground, strain them with that broth. And then take a pullet that was killed the night before, and remove the breasts, and set it to roast; and when it is half-roasted, remove it from the spit and grind it; and being well-ground, strain it with that milk you made; and strain it thickly, so that nothing has to be taken away from the breasts of the pullet; and put sugar in proportion, and cook it over a few coals; and when it turns thick, let it cook a little more; and if you wish make some sauce for the invalid, take a few toasted almonds, and grind them with a liver of a roasted hen, and likewise, blend it with the solsido of hen, and put [in] those almonds which should be quite thick. And then put a good quantity of sugar, and cinnamon, and a pair of cloves, and go to the fire to cook. And when it is cooked, cast in a little of the melted enjundia of the hen so that it has more liquor and flavor; and dish it out with your sugar and cinnamon. [Libre del Coch]

A blancmanger with capons. When the capons are boiled completely in water, take the white (fillets) of the capons, and put it in cold water. Put ground almonds and rice milk in a pot on the fire. Mash the fillets of the capons, temper with the almond milk and let it cook. Add sugar and pork fat in such a way that it will not turn black and pull it off [the fire]. Then take almonds, fried in sugar, and place them on the blancmanger. Sprinkle it with sugar. [Wel ende edelike spijse]

Blamanger. Take faire Almondes, and blanche hem, And grynde hem with sugour water into faire mylke; and take ryse, and seth. And whan they beth wel y-sodde, take hem vppe, and caste hem to the almondes mylke, and lete hem boile togidre til thei be thikk; And then take the brawne of a Capon, and tese hit small, And caste thereto; and then take Sugur and salt, and caste thereto, and serue hit forth in maner of mortrewes. [Two Fifteenth-Century Cookery-Books]

9. Again, for a blancmange divided into four colors all on one dish, that is or, azure, gules, and argent: and to give to understand this potage to him who will make it, he should take a great deal of almonds and have them blanched cleanly and have them very well brayed and moisten them with beef or mutton broth; and then take beef and mutton broth, as much of one as of the other, and check the salt, and strain it into a cornue or small cask according to the quantity which you want to make of the said parti-colored broth, and put into the said broth powdered white ginger; and then draw up your almonds with the said broth and make milk from them, and then divide the said milk among four fair and clean and clear pots, as much in one as in another, and then put them on a fire-grate (brazier?) of hot coals to heat. And then afterward take a great quantity of amydon and clean and wash it well and properly, and put some in a dish to thicken the pots, and with it broth from the pot you want to thicken, and strain through a good strainer; and then add it gradually to the said pot until you see that it is well and firmly thickened, so that when one puts one bit next to another on a dish the one does not at all mix with the other; and do thus with all the said four pots.

And to make the blancmange gold, moisten saffron with a little broth and then mix it gently into your pot while stirring and mixing firmly; and be careful of too much, and let it be well and strongly thickened.

And to make the blancmange gules, take a fair clean frying pan and put in good clear oil and put it to heat well and clarify it; and then put in alkanet in sufficiently great amount, and make sure that it is fair and clean, and make it boil well and not too much; and, this done, run the said oil through a corner of the strainer, and then put the said oil in the pot which you want to make gules and put it in carefully while stirring well and strongly, and be careful of too much.

And to make the potage azure, take a great deal of turnsole and put to soak in milk from the pot where one should make it, and then strain strongly through a good strainer; and then put it into the pot where the said broth is; and take your amydon and strain it very well with the said broth and mix the said amydon with the said broth until it is well and strongly thickened.

And to make the fourth blancmange the color of argent, take your amidon and moisten it with the broth from the pot for which it is intended, and let it be well and properly strained and put with the broth into the pot for which it is intended; and let it be well and strongly stirred, and thickened as was said of the others aforesaid. [Du fait de cuisine]

74. Again, a blancmange of capons: and to give understanding to him who will make it take two young well-fattened capons and pluck them very well and clean them well and cleanly and put them to boil in a fair pot; and take a little lard in a good place and clean and wash it well and properly and have it parboiled a little and then put it therewith. And while his capons are boiling take a great quantity of good almonds according to the quantity which he should make of the said blancmange, and blanch, clean, and wash them and put them in a mortar and bray them well and strongly and moisten them with the broth of the said capons. And when the capons are cooked draw them out onto fair dishes, and then take the tougher of the capons and keep back the more tender; and put this tougher capon on a fair board and remove the bones from it and chop the meat very small and then bray it very well in a mortar, and when it is well brayed moisten it with the broth of the capons; and draw them up, and the almonds also, and pass all of this through a good and clean strainer and put it to boil in a clear, fair, and clean pot, and make it somewhat thick; and put in a very little salt, and put in a great deal of sugar according to the quantity of the said blancmage, and ask the doctor if there should be put in any white ginger. And when it is boiled put it on the capon reserved above and then let it be carried to the sick person. [Du fait de cuisine]

To mak blank mang of fisshe tak a pound of rise and sethe it and bray it till it brests and cast it to almond mylk then tak a tenche or a lampry and cast ther to and sethe them to gedure and serwe it. [A Noble Boke off Cookry]

Blank Maunger. XXXVI. Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth. [Forme of Cury]

.xxxvj. Blank maunger. Tak capouns and seeth hem thenne tak hem up, take almaundes blaunched, grynde hem & alye hem up with the same broth, cast the mylke in a pot, waysche rys & do therto & lat is seeth, thanne tak brawne of capouns, tere it smal and do therto, take white grece, suger & salt & cast therinne, lat hit seeth, thanne messe hit forth and florysche it with anyes in confyt rede other whyte & with almaundes y fryed in oyle. [Fourme of Curye [Rylands MS 7]]

Blonc Manger. Take ryse and loke þou wasshe hom clene, And þorowgh a strynour þou hom strene. Temper hom with almonde mylke anon. Take brawne of capons or henne good won, Tese hit smalle, as I þe lere. Do þe ryse in þo mylke over þe fyre, Let hit boyle for ony nede. Charge hit with tesyd flesshe in dede. Seson hit with sugar, and floresshe With fryud almondes þo lordes dysshe. [Liber cure cocorum [Sloane MS 1986]]

Capon white dish for an invalid. Cook it in water until it is well cooked. Crush well plenty of almonds with some capon dark meat, steep in your broth, strain everything through cheesecloth, boil until it is thick enough to slice, and pour into a bowl. Brown half a dozen peeled almonds [in lard] and sit them on end on half your plate, with some pomegranate seeds on the other half. Sugar them all over. [Le Viandier de Taillevent]

For blanc mengier - If you want to make blanc mengier, take the wings and feet of hens and put to cook in water, and take a little rice and temper it with clear water, then the cook it over a small fire, and then shred the meat into small hairs and put it to cook with a little sugar. If you have no lac. And if you want, then put to cook rice along with the broth of the hen or with let of almonds. Then it will not be reddened. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

FOR TO MAKE BLANK MAUNGER. XX.IX. XII. Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe fyre fort þey berst & not to myche. ssithen take brawn of Capouns, or of hennes. soden & drawe it smale. after take mylke of Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel chargeaunt and mung it fynelich' wel þat it sit not to þe pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it forth. [Forme of Cury]

.Clxl. For to make blank maunger. Put rys in water al a nyght. & at morow waysche hem clene. afturward put hem to the fyre fort berst. & not to myche. sithen take brawne of capouns or of hennes soden. & drawe hit smale. aftur take mylke of almayndes & put in to the rys and boyle hyt, and whan it ys y boyled: put in the brawne & alye it ther with that hit be wel chargeaunt, & mont hit fynely wel that hyt syt not to the pot. & whan yt is y nowh boyled & chargeaunt: do the sugur gode part. put ther in almaundes fryed & whyte grece fryed of pork freysch & salt. & whan yt is dressed in dysches. strawe ther on sugur & styke ther in almaundes y fryed in whyte grece & dresse hit forth. [Fourme of Curye [Rylands MS 7]]

lxxxij - Blamang. (Note: (? Blamanger).)--Take Rys, an lese (Note: pick) hem clene, and wasshe hem clene in flake Water, and than sethe hem in Watere, and aftyrward in Almaunde Mylke, and do ther-to Brawn of the Capoun aftyrward in-to a-nother almaunde Mylke, an tese it smal sumdele with a pyn, an euer as it wolt caste (Note: stick) ther-to, stere it wel; nym Sugre and caste ther-to, then make it chargeaunt; then take blawn-chyd Almaundys, an frye hem, an sette hem a-boue, whan thou seruyst ynne; and 3if thou wolt, thou my3te departe hem with a Cawdelle Ferry y-wreten (Note: Written)before (Note: [No. xlvij. p. 15, and cxxxix. p 31]), an than serue forth. [Two Fifteenth-Century Cookery-Books]

To mak blanche mange of flesshe tak ryse and wesshe it and draw it throughe a stren and temper it with almond mylk then teese the braun of capon or henn small and put the rise to the mylke and boile it and charge it with the tosed flesshe sesson it with sugur and florisshe it with almonds and serue it. [A Noble Boke off Cookry]

To make blanc manger. Take a capon or chicken which was killed two or three days, & put it cook, when it is well cooked take the breast off, & chop it in small pieces, & grind them in a mortar, there moistening with two or three spoons of cow's milk , then take seven pounds & six ounces of cow's milk one pound of fine rice flour, & mix your flour well with the meat of the capon, & mix the milk with the rest, then take a pound & a half of sugar, which is very white, put it into a cauldron on the fire, & stir it well all day with a wooden spoon, when it has boiled for a quarter hour, put therein eight ounces of rose water, a little salt, & cast it onto a plate, or into cups, or into square forms. [Ouverture de Cuisine]

V - Bramangere (Blancmange). If you want to make bramangere for 12 persons take 4 pounds of almonds and one pound of rice and 4 hens, two pounds of fresh grease, and a pound and a half of sugar, half a quarter of cloves. And take the almonds and peel them and reserve a quantity whole, and the others grind, and distemper with a little clear water, and strain them well through a colander, and take the rice well peeled (hulled) and well washed with hot water and well picked over, then suck (dry) with a cloth, and pound it smooth, very fine, and sift, and take the pieces of the hen and let them boil a little, and shred very thin. And fry in the grease on a little fire (softly) in a pot (probably covered pot), and put to the fire the almond milk and reserve (some) in a bowl. When the milk boils distemper the flour of the rice with some of the raw (cold) milk and put it to boil and thicken over the coals, and put immediately the flesh in threads and the grease melted into this dish, and mix often, and put to it the sugar. When it is cooked and ready to serve put rose water over the bowl and then sugar and then the almonds blanched and fried, and then cloves. This dish must be very white, like snow and sparing (streta) and potent of spices. [Libro di cucina / Libro per cuoco]

XIV - FOR TO MAKE BLOMANGER. Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe. [Forme of Cury]

XXXIII - FOR TO MAKE BLOMANGER. Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to they breke and nozt for to muche and tak Brann of Caponis sodyn and wel ydraw and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik theron Almaundys fryed wyt wyte grece and serve yt forthe. [Forme of Cury]

A blancmanger for perch. Take almond milk and the white [flesh] of the perch (or bass), boiled in water [and] mashed well in a mortar. Temper it with almond milk, let it cook in a pot with rice milk and add blancmanger which has the right consistency. Let it boil, add sugar and stir well together to prevent burning. When it is finished add fried almonds and [pour] molten sugar on it. [Wel ende edelike spijse]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

goat
chicken


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Procedure
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Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

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Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
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  <http://www.medievalcookery.com/search/display.html?viand:92>. Accessed on February 25, 2018, 2:46 pm.

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  <http://www.medievalcookery.com/search/display.html?ensei:24>. Accessed on February 25, 2018, 2:46 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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