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Parti-coloured White Dish

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Parti-coloured white dish. Take blanched and peeled almonds, crush very well, steep in boiled water, [and make your milk]. For thickening you need some starch or beaten rice. When your milk has been boiled, divide it into several parts, into two pots (if you wish to make only two colours) or (if you wish) into 3 or 4 parts. It should be as solidly thickened as Frumenty, so that it can not spread out when it is set out on the plate or in the bowl. Take alkanets, turnsole, fine azure, parsley, or avens. Sieve a little saffron with the greens so that they will hold their colour better when boiled. Soak the alkanets or turnsole, and the azure likewise, in some lard. Throw some sugar into the milk when it boils, remove it to the back [of the fire], salt it, and stir it strongly until it is thickened and has taken the colour that you wish to give it.


Other versions of this recipe:

Blancmange of four colors (Du fait de cuisine)

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