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9. 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

9. Blancmange. For blancmange: take a hen and eight ounces of rice flour and half a pound of rosewater, and a pound of fine sugar, and eight pounds of goat milk; if you don't have it, take four pounds of blanched almonds and then take the hen, which should be good and plump and large, and when you wish to make the blancmange, kill the hen and pluck it dry, and wash it well and cook it in a new pot in which nothing has ever been cooked; and when the hen is more than half cooked, take the breasts from it and shred them like threads of saffron, and then sprinkle these shredded breasts with the rosewater, from time to time, repeatedly; then put all this in the pot, but it should not be of copper or newly tinned, because it will absorb the flavor of the tin, although commonly it is made by most cooks in very bright saucepans without tin, but if it has been recently tinned, boil a lot of bread in it, and sweat it very well, because all the flavor will come out of the tin, and then put the hen in and take its own broth and put it right over the hen, and with a large wooden spoon undo it, beating it well, because it will not absorb the flavor of the wood, and take half of the milk and put it in the pot with said hen and then put in the flour, little by little, and stirring it constantly so that it does not stick to the pot, and put eight dineros of sugar, that is twelve maravedis, into the pot, and set it to cook, and stir it constantly with a stick in one direction, without ever resting, and when the milk runs out, add some of it in a moderately, and not all at once, and guard it well from the smoke, and when the blancmange turns clear or thin the hen is good, and if not, take care that under no circumstances do you put in more milk, and when the blancmange becomes like roasted cheese, that is the sign that it is cooked, and you can then put in the rosewater and then the pot-grease, however it must be clean, so that there is no bacon in it, and know that from one hen you will get six dishes, and take it off the fire to sweat until it has exuded thoroughly, and then make dishes of it and put fine sugar on top. And in this manner you make the perfect and good blancmange.

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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 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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