For to make blank manger (To Make White Food)

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For to make blank manger (To Make White Food)

For to make blank manger (To Make White Food) is a traditional Medieval recipe for a classic white dish of rice and boiled chicken meat cooked in almond milk and sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: To Make White Food (For to make blank manger).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes British Recipes English Recipes

Original Recipe

To Make White Food

(from A Forme of Cury)

Puꞇ rys in wat^ꝯ al a myꝫꞇ · +̅ at moɼow waye ē clene · afturwarꝺ put em ꞇo þe fyr^ꝯ fort berſt · +̅ noꞇ ꞇo myce · ſiꞇen tae brawne of capos or of ennꝰ ſoꝺen . +̅ ꝺrawe it ſmale · aftur tae myle of almaꝺ^ꝯ +̅ puꞇ in ꞇo þe rys anꝺ boyle yꞇ anꝺ wan iꞇ ys y boyleꝺ : put n þe brawne +̅ alye it þ^ꝯwiþ þat iꞇ be wel chargeat +̅ mong iꞇ fynely wel þt yt yt noꞇ ꞇo þe poꞇ . +̅ wan yꞇ i ynow boyleꝺ +̅ cargeat : ꝺo þ^ꝯ ug  gode part · put þ^ꝯin almaꝺ^ꝯ fryeꝺ +̅ wyꞇe grece fryeꝺ of poꝛ frey +̅ ſalt · +̅ wan yꞇ is dreſſeꝺ in dy^ꝯ  ſtrawe þ^ꝯon ug  +̅ ſtye þ^ꝯn almaꝺ^ꝯ y fryeꝺ in wyꞇe grece +̅ ꝺreſſe iꞇ foꝛꞇ ·

Translation

To Make White Food

Soak rice in water over night and the following morning wash it clean. Afterwards put them over a hot fire so that they burst, but not too much. then take the flesh of capons or of hen, boiled and chop it finely. After take almond milk and mix with the rice and boil it and when it has boiled put in the chicken meat and mix together, so that it becomes very stiff and stir it very well, so that it does not stick to the pot. And when it has cooked sufficiently and is very stiff add to it a large amount of sugar and put in almonds fried in white grease and dish it forth.

Modern Redaction

Ingredients:

200g rice, soaked in a large bowl of water over night
200g chicken meat, boiled to cook and finely chopped
200ml Almond milk
100g sugar
6 tbsp blanched almonds, fried in oil until golden

Method:

Drain the rice, add to a pan of boiling water and cook for about 20 minutes, or until the grains have begun to break down. Drain the rice and mix in a pan with the almond milk. Bring to a boil then stir in the chicken meat.

Cook gently until the mixture is very stiff then stir in the sugar and the blanched almonds. Turn into a dish and serve hot.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.