14 Century: Blancmange from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn
The original recipe reproduced below is the earliest in the English language. It uses capon meat, almonds, rice, sugar and salt. The blancmange was then decorat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 chicken breast fillets, about 300 g (10½ oz) in total
- 30 g (1 oz) blanched almonds
- 750 ml (26 fl oz/3 cups) chicken stock
- a pinch of sugar
- a pinch of salt
- 1 tablespoon vegetable oil
- 1 handful of blanched almonds
- 1 teaspoon rosewater
- 150 g (5½ oz) arborio rice
- 400 ml (14 fl oz) milk
- 1 teaspoon butter
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