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Blonc Manger


This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Blonc Manger. Take ryse and loke þou wasshe hom clene, And þorowgh a strynour þou hom strene. Temper hom with almonde mylke anon. Take brawne of capons or henne good won, Tese hit smalle, as I þe lere. Do þe ryse in þo mylke over þe fyre, Let hit boyle for ony nede. Charge hit with tesyd flesshe in dede. Seson hit with sugar, and floresshe With fryud almondes þo lordes dysshe.

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])

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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