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Lxxxij - Blamang


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

lxxxij - Blamang. (Note: (? Blamanger).)--Take Rys, an lese (Note: pick) hem clene, and wasshe hem clene in flake Water, and than sethe hem in Watere, and aftyrward in Almaunde Mylke, and do ther-to Brawn of the Capoun aftyrward in-to a-nother almaunde Mylke, an tese it smal sumdele with a pyn, an euer as it wolt caste (Note: stick) ther-to, stere it wel; nym Sugre and caste ther-to, then make it chargeaunt; then take blawn-chyd Almaundys, an frye hem, an sette hem a-boue, whan thou seruyst ynne; and 3if thou wolt, thou my3te departe hem with a Cawdelle Ferry y-wreten (Note: Written)before (Note: [No. xlvij. p. 15, and cxxxix. p 31]), an than serue forth.

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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)

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])

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)




Links to modern interpretations:


Medieval Cookery  

Blancmanger
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/blancmanger.html






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