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3. Wilt Du Machen Einen Blamensier (how You Want To Make A Blancmange)


This is an excerpt from Ein Buch von guter spise
(Germany, ca. 1345 - Alia Atlas, trans.)
The original source can be found at MedievalCookery.com

3. Wilt du machen einen blamensier (How you want to make a blancmange). Wie man sol machen einen blamenser. Man sol nemen zigenin milich und mache mandels ein halp phunt. Einen virdunc ryses sol man stozzen zu mele. und tu daz in die milich kalt. und nim eines hunes brust, die sol man zeisen. und sol die hacken dor in. und ein rein smaltz sol man dor in tun. und sol ez dor inne sieden und gibs im genue. und nimme ez denne wider und nim gestozzen violn, und wirfe den dor in. und einen vierdunc zuckers tu man dor in und gebs hin. Also mac man auch in der vasten machen einen blamenser von einem hechede.

This is how you want to make a blancmange. One should take goat milk and make a half phunt almonds. Pound a quarter phunt rice to meal. And put that into the cold milk. And take a hen's breast, which one should tease. And chop it therein (into the milk and rice mixture). And add a clean fat therein. And one should boil it and give it enough (time) and then take it again (off the heat) and take beaten violet, and throw it therein. And a quarter phunt sugar. Add that in and give out. Also, in the fast (days), one may make a blancmange from a pike.

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Other versions of this recipe:

Blancmange in a Briefer Summary (Libre del Coch)

If you would make blomenschir [ Blancmange] (Das Kuchbuch der Sabina Welserin)

BLANCMANGE OF GOURDS (Libre del Coch)

Manjar branco (A Treatise of Portuguese Cuisine from the 15th Century)

Ein blamensir (A blancmange) (Ein Buch von guter spise)

Einen blamensir (A blancmange) (Ein Buch von guter spise)

Blancmange (Libre del Coch)

BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING (Libre del Coch)

A blancmanger with capons (Wel ende edelike spijse)

Blamanger (Two Fifteenth-Century Cookery-Books)

Blancmange (Du fait de cuisine)

Blancmange of Capons (Du fait de cuisine)

Blank mang (A Noble Boke off Cookry)

Blank Maunger (Forme of Cury)

Blank maunger (Fourme of Curye [Rylands MS 7])

Blonc Manger (Liber cure cocorum [Sloane MS 1986])

Capon white dish for an invalid (Le Viandier de Taillevent)

For blanc mengier (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

FOR TO MAKE BLANK MAUNGER (Forme of Cury)

For to make blank maunger (Fourme of Curye [Rylands MS 7])

Blamang (Two Fifteenth-Century Cookery-Books)

To mak blaunche mang of flesshe (A Noble Boke off Cookry)

To make blanc manger (Ouverture de Cuisine)

Bramangere (Blancmange) (Libro di cucina / Libro per cuoco)

FOR TO MAKE BLOMANGER (Forme of Cury)

FOR TO MAKE BLOMANGER (Forme of Cury)

A blancmanger for perch (Wel ende edelike spijse)




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