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Vii - For To Make Blomanger Of Fysch


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

VII - FOR TO MAKE BLOMANGER OF FYSCH. Tak a pound of rys les hem wel and wasch and seth tyl they breste and lat hem kele and do ther'to mylk of to pound of Almandys nym the Perche or the Lopuster and boyle yt and kest sugur and salt also ther'to and serve yt forth.

autodoc



Other versions of this recipe:

Blanc maungere of fysshe (Liber cure cocorum [Sloane MS 1986])

BLANCMANGE OF FISH (Libre del Coch)

A blancmanger for perch (Wel ende edelike spijse)

Blaumanger of fissh (Two Fifteenth-Century Cookery-Books)

Blamanger of Fyshe (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Blomanger of fysch (MS Douce 257)




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