MC Logo

Blancmange


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

9. Again, for a blancmange divided into four colors all on one dish, that is or, azure, gules, and argent: and to give to understand this potage to him who will make it, he should take a great deal of almonds and have them blanched cleanly and have them very well brayed and moisten them with beef or mutton broth; and then take beef and mutton broth, as much of one as of the other, and check the salt, and strain it into a cornue or small cask according to the quantity which you want to make of the said parti-colored broth, and put into the said broth powdered white ginger; and then draw up your almonds with the said broth and make milk from them, and then divide the said milk among four fair and clean and clear pots, as much in one as in another, and then put them on a fire-grate (brazier?) of hot coals to heat. And then afterward take a great quantity of amydon and clean and wash it well and properly, and put some in a dish to thicken the pots, and with it broth from the pot you want to thicken, and strain through a good strainer; and then add it gradually to the said pot until you see that it is well and firmly thickened, so that when one puts one bit next to another on a dish the one does not at all mix with the other; and do thus with all the said four pots.

And to make the blancmange gold, moisten saffron with a little broth and then mix it gently into your pot while stirring and mixing firmly; and be careful of too much, and let it be well and strongly thickened.

And to make the blancmange gules, take a fair clean frying pan and put in good clear oil and put it to heat well and clarify it; and then put in alkanet in sufficiently great amount, and make sure that it is fair and clean, and make it boil well and not too much; and, this done, run the said oil through a corner of the strainer, and then put the said oil in the pot which you want to make gules and put it in carefully while stirring well and strongly, and be careful of too much.

And to make the potage azure, take a great deal of turnsole and put to soak in milk from the pot where one should make it, and then strain strongly through a good strainer; and then put it into the pot where the said broth is; and take your amydon and strain it very well with the said broth and mix the said amydon with the said broth until it is well and strongly thickened.

And to make the fourth blancmange the color of argent, take your amidon and moisten it with the broth from the pot for which it is intended, and let it be well and properly strained and put with the broth into the pot for which it is intended; and let it be well and strongly stirred, and thickened as was said of the others aforesaid.

autodoc



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)

Wilt du machen einen blamensier (How you want to make a blancmange) (Ein Buch von guter spise)

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 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)




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