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A Blancmanger With capons


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

A blancmanger with capons. When the capons are boiled completely in water, take the white (fillets) of the capons, and put it in cold water. Put ground almonds and rice milk in a pot on the fire. Mash the fillets of the capons, temper with the almond milk and let it cook. Add sugar and pork fat in such a way that it will not turn black and pull it off [the fire]. Then take almonds, fried in sugar, and place them on the blancmanger. Sprinkle it with sugar.

autodoc



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)

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Blamanger (Two Fifteenth-Century Cookery-Books)

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Blancmange of Capons (Du fait de cuisine)

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Blank maunger (Fourme of Curye [Rylands MS 7])

Blonc Manger (Liber cure cocorum [Sloane MS 1986])

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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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