To make fine Blaunch pouder for rosted Quinces
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This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "To make fine Blaunch pouder for rosted Quinces". [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:

To make fine Blaunch pouder for rosted Quinces. Chapter. xiii. TAke fyne Suger halfe a pound beaten in a whote Morter too fyne powder, of whyte Ginger pared halfe an ounce, of chosen Sinimon a quarter of an ounce beaten ready to fyne powder, mixt them well together, and yf you wyl haue it moste excellent cast two Spoonful of Rose or Damask water in the heatyng of the Suger.

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


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Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
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