This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
.xxxvij. Blank dessoree. Take almaundes blaunched, grynde hem and temper hem up with whyte wyne, on flesche day with broth, & cast therin flour of rys other amydoun & lye hit therwith, & tak brawn of capouns y ground, & take sugur & salt & cast therto, & florysche with aneys whyte, & tak a vessel y holed & put in safroun.
Original manuscript image: f26r
Other versions of this recipe:
Blank de sirre (A Noble Boke off Cookry)
Blank Dessorre (Forme of Cury)
Blaunde sorre (Two Fifteenth-Century Cookery-Books)
Blawnk de Surre (Thomas Awkbarow's Recipes (MS Harley 5401))
Blonk desore (Liber cure cocorum [Sloane MS 1986])
FOR TO MAKE BLANK DESNE (Forme of Cury)
For to make blank desyre (Fourme of Curye [Rylands MS 7])
Blaundysorye (Two Fifteenth-Century Cookery-Books)
To mak bland sorre (A Noble Boke off Cookry)
FOR TO MAKE BLANK DE SUR (Forme of Cury)
FOR TO MAKE THE BLANK SURRY (Forme of Cury)
Blandissorye (Two Fifteenth-Century Cookery-Books)
For To Make Blank De Syry (Forme of Cury)
Recipes with similar titles:
Blanc desirree (MS Royal 12.C.xii)
Blanke desire (Recipes from the Wagstaff Miscellany)
Blank desure (MS Douce 257)