138. Fritter of blancmange
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "138. Fritter of 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:

138. Fritter of blancmange. You will take a little flour which is very well sifted, and knead it with two eggs; and with a little bit of cow's butter, and white wine, and knead it very well; and then take a little stick for making leaf-pastry , and make some tartlets; and then take the blancmange , and cast it on top of the tartlets in the middle, and make it in such a manner that it is covered; and then set a frying pan to heat with lard which is very hot, and then cast in the tartlets.



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]

[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]

flour
eggs
beef
butter
wine
pastry
pies
tarts
lard


[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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:138>. Accessed on November 20, 2019, 10:58 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact