SC - Blancmanger - a Redaction

[Robin Carroll-Mann]

And it came to pass on 11 Feb 98, that Philip & Susan Troy wrote:

> Hi, all!
> 
> I'd been asked, after mentioning sugar in blancmanger, "Sugar? What
> sugar?"
> 
> Here's a recipe for blancmanger calling for both sugar and salt: I
> can't imagine it being thought of as especially bland.
[snip]
 
> Adamantius
> troy at asan.com

The recipe for manjar blanco [blancmange] in the "Libro de Guisados" 
calls for a substantial amount of sugar in the dish, as well as some 
sprinkled on top of the finished product.  I'm too tired to attempt a 
translation tonight, but perhaps I'll post one tomorrow.  There's 
also a recipe for manjar blanco for invalids, and two others made 
from fish and gourds (Lenten versions; no chicken).  All of them 
contain sugar as well as rosewater.



Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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