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To Mak Blaunche Mang Of Flesshe


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak blanche mange of flesshe tak ryse and wesshe it and draw it throughe a stren and temper it with almond mylk then teese the braun of capon or henn small and put the rise to the mylke and boile it and charge it with the tosed flesshe sesson it with sugur and florisshe it with almonds and serue it.

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 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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