|
|
 The name means, 'White Eating', a general term for an all-white mixed dish, highly favoured in the late medieval period as indicative of purity. One example (Cury 1390) is shredded chicken meat with rice (boiled in milk) and ground almonds, flavoured with lard, sugar and salt and decorated with red and white aniseed comfits and fried almonds:  Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)BLANK MAUNGER Take capons, cook them, then put them aside. Take blanched almonds, grind them and put them with the broth. Place milk in a pot and add washed rice and let it seethe. Then take the flesh of the capons, tear it small and add thereto. Take white fat, sugar and salt and cast them therein, let it seethe, then present it forth and flourish it with aniseed comfits red and white, and with almonds fried in oil, and serve it forth. See: Blancmange  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |