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138. Fritter Of Blancmange

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

138. Fritter of blancmange. You will take a little flour which is very well sifted, and knead it with two eggs; and with a little bit of cow's butter, and white wine, and knead it very well; and then take a little stick for making leaf-pastry , and make some tartlets; and then take the blancmange , and cast it on top of the tartlets in the middle, and make it in such a manner that it is covered; and then set a frying pan to heat with lard which is very hot, and then cast in the tartlets.


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