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183 If You Would Make Blomenschir [ blancmange]


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

183 If you would make blomenschir [ Blancmange]. Then take the breast from a capon, when it is yet alive, and lay it in cold water. After that blanch it in warm water. Then set it in a small pot and let it cook, put no salt in it, and when it is half done take it out into a bowl. When it is cold, then pull the meat into threadlike pieces. Afterwards take a half pound of rice, pick it over and wash it clean and allow it to dry again. Then put it into a mortar and beat it well. In this way it becomes flour, which is run through a small sieve, and put this flour in a small kettle or pan, the shredded capon in with it. Afterwards take sweet milk and boil it in a clean vessel. Then set the milk and the rice next to each other over glowing coals and pour the milk slowly thereon and stir it slowly and constantly with a wooden spoon into the rice flour. Do not forget it, and let it cook until it is like a wheat porridge and sprinkle sugar into it thoroughly and some rose water. And put it into a dish, salt it a little. If you would serve it cold, then let it cool. And when it is cold, then with an iron spoon, lay it attractively in pieces in a bowl. You can also serve it well warm and can make doughnuts out of it as well.

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Other versions of this recipe:

Blancmange in a Briefer Summary (Libre del Coch)

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)

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)




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