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To Make Blewmanger


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make Blewmanger. Take to a pinte of creame twelve or sixteene yolkes of egges, and straine them into it, and seeth them well euer stirring it with a sticke that is broad at the end but before you seeth it put in suger, and in the seething tast of it that you may if neede bee put in more suger, and when it is almost sodden put in a little Rose water that it may taste thereof, and seeth it well till it be thicke, and then straine it againe if it hath neede, or else put it in a fayre Dish and stirre it till it be almost cold, and take the white of all the Egges, and straine them with a pinte of Cream and seeth that with suger, and in the ende put in rosewater as into the other, and seeth it till it be thicke enough, and then vse it as the other, and when ye serue it ye may serue one dish and another of the other in roules, and cast on biskets.

autodoc



Recipes with similar titles:

blamanger (Two Fifteenth-Century Cookery-Books)

Blaumangere (Ancient Cookery [Arundel 334])

XIV - FOR TO MAKE BLOMANGER (Forme of Cury)

XXXIII - FOR TO MAKE BLOMANGER (Forme of Cury)

Blamanger (Recipes from John Crophill's Commonplace Book)

Blomanger (MS Douce 257)

Blomanger (MS Douce 257)




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