MC Logo

.clxl. For To Make Blank Maunger.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxl. For to make blank maunger. Put rys in water al a nyght. & at morow waysche hem clene. afturward put hem to the fyre fort berst. & not to myche. sithen take brawne of capouns or of hennes soden. & drawe hit smale. aftur take mylke of almayndes & put in to the rys and boyle hyt, and whan it ys y boyled: put in the brawne & alye it ther with that hit be wel chargeaunt, & mont hit fynely wel that hyt syt not to the pot. & whan yt is y nowh boyled & chargeaunt: do the sugur gode part. put ther in almaundes fryed & whyte grece fryed of pork freysch & salt. & whan yt is dressed in dysches. strawe ther on sugur & styke ther in almaundes y fryed in whyte grece & dresse hit forth.

Original manuscript image: f87v / f88r

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 (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)

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