Blancmange on plate.jpg

Blancmange (, from french: blanc-manger ) is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or Chondrus crispus, Irish moss (a source of carrageenan), and often flavoured with almonds.

It is usually set in a mould and served cold. Although traditionally white (hence the name, in English literally "white eating"), blancmanges are frequently given alternative colours. Some similar desserts are French chef 's Bavarian cream, Italian cuisine, Italian , the Middle Eastern cuisine, Middle Eastern , Chinese cuisine, Chinese ''annin tofu,'' Hawaiʻi, Hawai'ian and Puerto Rican cuisine, Puerto Rican .

The historical blancmange originated at some time during the Middle Ages and usually consisted of capon or chicken as food, chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. is a sweet contemporary Turkish cuisine, Turkish pudding made with shredded chicken, similar to the medieval European dish.

History

The origins of the blancmange have long been believed to lie in the introduction of rice and almonds in early medieval Europe by Arab traders. Recently, it has been shown that there have been similar Arab dishes from that period. Variants of the dish appear in numerous European cultures with closely related names including in Italy and in Spain. Additionally, related or similar dishes have existed in other areas of Europe under different names, such as the 13th-century Danish ("white mush"), and the Anglo-Norman ("white Syrian dish"); Dutch (from Latin , "to strain") was known in English as and in French as , and was based on cooked and then strained poultry. The oldest recipe found so far for blancmange is from a copy of the oldest extant Danish cookbook, written by , who died in 1244, which dates it to the early 13th century at the latest. The Danish work may be a translation of a German cookbook, which is believed to have been based on a Latin or Romance vernacular manuscript from the 12th century or even earlier.

The "whitedish" (from the original Old French term ) was an upper-class dish common to most of Europe during the Middle Ages and early modern period. It occurs in countless variations from recipe collections from all over Europe and was one of the few truly international dishes of medieval and early modern Europe. It is mentioned in the prologue to Geoffrey Chaucer's ''The Canterbury Tales, Canterbury Tales'' and in an early 15th-century cookbook written by the chefs of King Richard II of England, Richard II. The basic ingredients were milk or almond milk, sugar, and shredded chicken as food, chicken (usually capon) or fish, often combined with rosewater and rice flour, and mixed into a bland stew. Almond milk and fish were used as substitutes for the other animal products on fasting, fast days and Lent. It was also often flavoured with spices like saffron or cinnamon and the chicken could be exchanged for various types of fowl, like quail or partridge. Spices were often used in recipes of the later Middle Ages since they were considered highly prestigious.

On festive occasions and among the upper classes, whitedishes were often rendered more festive by various colouring agents: the reddish-golden yellow of saffron; green with various herbs; or sandalwood for russet (colour), russet. In 14th-century France, parti-colouring (the use of two bright contrasting colours on the same plate) was especially popular and was described by (also known as ), one of the primary authors of the later editions of . The brightly coloured whitedishes were one of the most common of the early entremets: edibles that were intended to entertain and delight through a gaudy appearance as much as through flavour.

In the 17th century (1666), the durian fruit was compared to blanc-mangé by Alexandre de Rhodes:

In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs, and later, gelatin. In the 19th century, arrowroot and corn starch, cornflour were added, and the dish evolved into the modern blancmange.

Etymology

The word blancmange derives from Old French . The name "whitedish" is a modern term used by some historians, though the name historically was either a direct translation from or a calque of the Old French term. Many different local or regional terms were used for the dish in the Middle Ages:Scully, p. 208

* English: , , , ,
* Catalan: , ,
* Portuguese:
* Italian: , , ,
* Spanish:
* Dutch/Flemish:
* German:
* Latin: Platina, ''De honesta voluptate et valetudine'' book 6

Though it is fairly certain that the etymology is indeed "white dish", medieval sources are not always consistent as to the actual colour of the dish. Food scholar Terence Scully has proposed the alternative etymology of , "bland dish", reflecting its often mild and "dainty" (in this context meaning refined and aristocratic) taste and popularity as a sick dish.

See also

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References

Sources

*''Food in the Middle Ages: A Book of Essays'' (1995) edited by Melitta Weiss Adamson
*Ossa, Germán Patiño (2007).
Fogón de negros: cocina y cultura en una región latinoamericana.
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*Scully, Terence (1995), ''The Art of Cookery in the Middle Ages''.

External links

Blanc-Manger: A Journey Through Time

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