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To Make Blancmange Bastarde


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make blancmange bastarde. Take a half pound of peeled almonds, & grind them very small, then take a pot of white wine, & chafe it very hot, then add the almonds with the wine, & let it cool, then take five ounces of rice flour, & a little of the capon meat like the other, & beat it like the other blancmange, & put therein half a pound of sugar, three ounces rose water, a little salt, & let it boil like the other blancmange.

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