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Blaumanger To Potage


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

Blaumanger to potage. Take capons and fethe hom, and when thei arne yfothen (are boiled), take hom up; then take almondes and blaunche hom and bray hom, and tempur hom wyth the broth, and do hit in a pot, and set hit on the fyre and boyle hit, and do therto rys parboylet; and take the brawneof the capons and cefc (cut) hit smalle, and do therto ; and take pynes or almondes and cut hom on foure, and frye hom in grese, and do therto ; and put therto sugur, and dresse hit forthe, and floresh hit with red annys in confeit (in confeclion).

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