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V - Bramangere (blancmange)


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

V - Bramangere (Blancmange). If you want to make bramangere for 12 persons take 4 pounds of almonds and one pound of rice and 4 hens, two pounds of fresh grease, and a pound and a half of sugar, half a quarter of cloves. And take the almonds and peel them and reserve a quantity whole, and the others grind, and distemper with a little clear water, and strain them well through a colander, and take the rice well peeled (hulled) and well washed with hot water and well picked over, then suck (dry) with a cloth, and pound it smooth, very fine, and sift, and take the pieces of the hen and let them boil a little, and shred very thin. And fry in the grease on a little fire (softly) in a pot (probably covered pot), and put to the fire the almond milk and reserve (some) in a bowl. When the milk boils distemper the flour of the rice with some of the raw (cold) milk and put it to boil and thicken over the coals, and put immediately the flesh in threads and the grease melted into this dish, and mix often, and put to it the sugar. When it is cooked and ready to serve put rose water over the bowl and then sugar and then the almonds blanched and fried, and then cloves. This dish must be very white, like snow and sparing (streta) and potent of spices.

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])

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)

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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