MC Logo

Blaumangere


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Blaumangere. Take ryse and sethe hom in water, and at the feconde boyle putte oute the water, and lay hom in a dysshe, and drefie hom; and then take almondes and braye hom, and in the brayinge aloye hom with fresshe brothe of beef, and thenne take and 381 sethe up the rys with the mylke, and caste sugur therto: and take the braune of capons fothen, and cese hit smal, and cast therto; and thenne take blaunched almondes, and frye hom in grefe, and qwhen they ben fryed and taken up, strawe on hem sugur, and rolle hom wel therein; and thenne dresse up thy potage and serve hit forthe.

autodoc



Recipes with similar titles:

blamanger (Two Fifteenth-Century Cookery-Books)

XIV - FOR TO MAKE BLOMANGER (Forme of Cury)

XXXIII - FOR TO MAKE BLOMANGER (Forme of Cury)

To make Blewmanger (The Good Housewife's Jewell)

Blamanger (Recipes from John Crophill's Commonplace Book)

Blomanger (MS Douce 257)

Blomanger (MS Douce 257)




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