VII - FOR TO MAKE BLOMANGER OF FYSCH
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "VII - FOR TO MAKE BLOMANGER OF FYSCH". [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:

VII - FOR TO MAKE BLOMANGER OF FYSCH. Tak a pound of rys les hem wel and wasch and seth tyl they breste and lat hem kele and do ther'to mylk of to pound of Almandys nym the Perche or the Lopuster and boyle yt and kest sugur and salt also ther'to and serve yt forth.

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]

Blanc maungere of fysshe. Take a pownde of ryse and sethe hom wele, Tyl þat þay brostene. and lete hom kele. Mylke of almondes þerto þou cast, Þo tenche or lampray do to on last. Welle alle togeder, as I þe kenne, And messe hit forthe before godde men. []

236. BLANCMANGE OF FISH. You must take the lobster and the pandoras, and although they are by necessity of different qualities, they are required; but the lobster is much better than the pandora; and from these two take what seems to you to be best, and cook it in a separate pot; and when it is almost half-cooked, remove it from the pot and set it to soak in cold water; and then take the best of the white meat of the lobster, and you must cook it more vigorously. And put them on a plate and shred it thus like threads of saffron. And cast rosewater over this shredded white meat. And then for eight dishes take four pounds of almonds, and a pound of flour, and a pound of rosewater. And then take two pounds of fine sugar, and take the blanched almonds, and grind them in a mortar in such a manner that they do not make oil; and to avoid this, moisten the pestle of the mortar frequently in rosewater. And when they are ground, blend them with lukewarm water, which should be clean. And when they are strained, take a very clean kettle which has not been recently tinned, nor which is made of copper, and take the shreds of the lobster, and let it go into the pot with that rosewater. And then cast in the milk which you made. And not all of it, but that which you know will suffice for the beginning; and afterwards add the milk in two turns rather than in one; and if you cast in everything together you cannot well know if the blancmange will thicken. In the same manner you put in the flour little by little so that it doesn't clump; and beat it or stir it constantly with a stick until it is cooked; and then prepare dishes. And upon them cast fine sugar; and in this manner the blancmange of fish is perfectly made. []

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. []

Blaumanger of fissh. Nym a pond of ris, seth hem fort hit berste, let hem kele: cast therto mylk of two pond of almandes / nym ye perch other ye loppestere or drie haddok, tese therto, and boille hit / cast therto sugur, and 3if forth. []

lxxxxviij - Blamanger of Fyshe. Take Rys, an sethe hem tylle they brekyn, and late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lopstere, and do ther-to, and melle it; than nym Sugre with pouder Gyngere, and caste ther-to, and make it chargeaunt, and than serue it forth. []

Blomanger of fysch. Tak a pound of rys. Les hem wel & wasch, & seþ tyl þey breste & lat hem kele; & do þereto mylk of to pound of almandys. Nym þe perche or þe lopuster & boyle yt, & kest sugur & salt also þerto, & serue yt forþ. []

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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

fish
rice
milk
nuts
seafood
sugar
salt

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

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]

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:260>. Accessed on April 24, 2024, 12:12 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:37>. Accessed on April 24, 2024, 12:12 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:236>. Accessed on April 24, 2024, 12:12 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:44>. Accessed on April 24, 2024, 12:12 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:482>. Accessed on April 24, 2024, 12:12 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:66>. Accessed on April 24, 2024, 12:12 am.