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Lxxxxviij - Blamanger Of fyshe


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"

lxxxxviij - Blamanger of Fyshe. Take Rys, an sethe hem tylle they brekyn, and late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lopstere, and do ther-to, and melle it; than nym Sugre with pouder Gyngere, and caste ther-to, and make it chargeaunt, and than serue it forth.

autodoc



Other versions of this recipe:

Blanc maungere of fysshe (Liber cure cocorum [Sloane MS 1986])

BLANCMANGE OF FISH (Libre del Coch)

A blancmanger for perch (Wel ende edelike spijse)

Blaumanger of fissh (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE BLOMANGER OF FYSCH (Forme of Cury)




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