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143. Blancmange In A Briefer Summary


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

143. Blancmange in a Briefer Summary. You must take a pound of rice and grind it, and strain it through a sieve; and take a breast from a recently killed hen and cook it, and then shred it and cast it in a kettle; and take a little milk and dissolve it [the chicken breast] thoroughly, then take the ground rice and cast it within and beat it a great deal; and for one pound of rice, one hen's breast, and one azumbre of milk and one pound of sugar. And cast it all within the kettle; and set it to cook so that the fire strikes it in the middle, and when it is thick, cast in the pot-grease, well purified, and beat it a great deal with the grease; and then set it aside on a few embers, and then cast your sugar in the dishes.

autodoc



Other versions of this recipe:

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])

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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