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90. Blancmange For Invalids Who Are Not Eating Anything


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

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING. Make solsido of a hen, and then put a pot on the fire; and when it boils, cast a pullet into it, and this solsido is made in this manner: take a hen, and break its bones well, and then put a pot on the fire and cook it until it boils a great deal, and never ceases to boil. And when you see that there are two dishes of broth, remove the pot from the fire. And then take a few blanched almonds and grind them. And when they are well-ground, strain them with that broth. And then take a pullet that was killed the night before, and remove the breasts, and set it to roast; and when it is half-roasted, remove it from the spit and grind it; and being well-ground, strain it with that milk you made; and strain it thickly, so that nothing has to be taken away from the breasts of the pullet; and put sugar in proportion, and cook it over a few coals; and when it turns thick, let it cook a little more; and if you wish make some sauce for the invalid, take a few toasted almonds, and grind them with a liver of a roasted hen, and likewise, blend it with the solsido of hen, and put [in] those almonds which should be quite thick. And then put a good quantity of sugar, and cinnamon, and a pair of cloves, and go to the fire to cook. And when it is cooked, cast in a little of the melted enjundia of the hen so that it has more liquor and flavor; and dish it out with your sugar and cinnamon.

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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 (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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