Blanc mangier

Et encour plus ung blanc mangier […] Pour donner entendre ceste potagerie- celui qui la fera doibt prendre des amendres grant foyson et les faire plumer nectement et laver et les faire tresbien broyer et les arouser de belle eaue tede et les trayes en une belle et necte cornue et enfaictes selon la quantite que vous voules faire dudit blanc mangier et mectes dedans ledit bouillon que vous factes de poudre de gingebre blanc et de granne et puis de ladicte eaue tede traysies voz amandres, en faictes lait […] et du succre aussi en chascun a grant foysson et du sel par rayson y mecteset puis les mectes sur gracieux feu eschauffer. -DF 33
And again, a blancmange divided into four colors all on one […] and to give to understand this potage, he who will make it should take a great deal of almonds and have them blanched cleanly and washed and have them very well brayed and moistened with fair lukewarm water and put in a fair and clean cornue, and make this according to the quantity which you want to make of the said blancmange; and put into the said broth which you are making powdered white ginger and grains of paradise; and then draw your almonds from the said lukewarm water and make milk of them, and […] and as much in one as in another, and also a great deal of sugar in each, and put in salt in reason; and then put on a gracious fire to heat.
Ingredients

Almonds; Cinnamon; Ginger; Grains of Paradise; Salt; Sugar; Cornstarch; Pomegranates; Coriander; Red Sandalwood

It seems this dish was so common that only specific, more complex variations are worth noting in our sources. I have combined aspects of a few variations to create what I think will be a unique but substantiated version for modern diners. This basic recipe reads like any modern gravy or pudding recipe might, with the exception that starch is vigorously whisked in dry. We know now that creating a slurry with the starch first gives us the best and most consistent results, and so that is what we will do. This recipe uses a standard ratio of cornstarch to liquid for a modern pudding.

References

DF 33, LV 199, LM 2.4 55, LM 2.4 59, LM 106

Modern Redaction
4 c.Water
2 c.Almond Flour
1 t.Cinnamon
1 t.Ginger
1/2 t.Grains of Paradise
1/2 t.Salt
4 oz.Sugar
1/4 c.Cornstarch
1/4 c.Water, cold
1 wholePomegranate, arils only
As neededCoriander
As neededComfits
As neededAlmonds, whole, fried
Yield: 24 oz, about 8 3oz servings
  • Bring the water to a boil and whisk in the Almond Flour, Cinnamon, Ginger, Grains of Paradise and Salt
  • Allow the mixture to stand 1 hour then strain through cheesecloth, removing all particles
  • Bring the newly made spiced Almond Milk to a simmer
  • Add sugar and dissolve completely
  • Combine the Cornstarch and cold Water to make a slurry
  • Whisk the slurry into the Almond Milk mixture and continue whisking over heat until the mixture thickens completely, about 1 minute. (If you want to make the Particolored Blancmanger, divide the product while warm and add colorants as desired)
  • Pour into your serving bowl and allow to cool to room temperature, or refrigerate, covered, overnight
  • Sprinkle the top of the pudding with Coriander, strew with the Pomegranate Arils and Comfits, and place a ring of whole, fried Almonds around the edge.
Process Photos