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31 - Manjar Branco


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

31 - Manjar branco. Cozinha-se demoradamente um peito de galinha em água pura, de tal modo que se possa desfiar com facilidade. Em seguida coloque esse peito desfiado numa vasilha com água fria. Tomemse 450 gramas de arroz bem lavado e seco com um pano, pisem-no muito bem, e coem-no numa peneira bem fina. Num tacho deita-se 1,4 litro de leite, adoçando-o com 200 gramas de açúcar. A esse leite ajuntam-se então o peito da galinha, um pouco socado, a farinha de arroz e sal a gosto. Leva-se tudo ao fogo brando, mexendo sem parar. Quando o creme estiver quase cozido, é bom prová-lo, para ver se necessita de mais açúcar.. Depois de pronto tira-se o tacho do fogo, continuando-se a bater o creme por mais alguns minutos. Sirva-se em tigelinhas, com açúcar por cima.

White Dish. Cook slowly a chicken breast in pure water, such that you can shred it with ease. Next, place the shredded breast in a bowl with cold water. Take 450g of rice, well washed and dried on a towel, pressed down well, and bolt it through a fine sieve. in a pot put 1.4 litres of milk, sweetening it with 200g of sugar. to this milk add the chicken breast, a bit tamped down, the rice flour and salt to taste. Cook it over low heat, stirring constantly. When it is almost cooked, it's wise to taste it, to see if it needs more sugar. after it's ready, remove it from the heat, continuing to beat the cream for a few more minutes. Serve it in little bowls, with sugar on top.

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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)

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)

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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