FW: FW: [Sca-cooks] rice pudding

[kingstaste at mindspring.com]

I wrote to THLady Temair who has been collecting Blancmange recipes, in
hopes she could answer Stefan's questions.
Christianna

--- kingstaste at mindspring.com wrote:

> Can you provide a simple definition here?
> Christy
>
-----Original Message-----
From: Terri Spencer [mailto:tarats at yahoo.com]
Sent: Thursday, August 04, 2005 12:39 AM
To: kingstaste at mindspring.com
Subject: Re: FW: [Sca-cooks] rice pudding


Ha, you want simple?  White food!

Of the over 50 Medieval and Renaissance Blancmanger and related recipes
I've collected so far, truly all they have in common is a whitish color
(unless deliberately dyed) and they are food - almost comfort food.  I
guess I'd define it as a popular savory or sweet dish with many
variations, depending on the setting (banquet, lenten, sickroom,
parti-colored), the place (French liked it light, Italians with dairy,
Catalans and Chiquart sweet), and the time (later recipes include
milk/cream, eggs and sweet spices).  It contains one or more of:  rice
or rice powder, teased or shredded chicken or capon meat, almond milk,
and/or sugar.  It may also contain amydon, veal, turkey, pheasant, sea
or river fish, lobster, no meat at all, broth, water, cow or goat milk,
cream, white grease, lard, almond or olive oil, egg whites and/or
yolks, salt, ginger, grains, rosewater, verjuice, lemon juice or white
wine.  It is often served standing, chargeant or sliced. I guess it is
a pudding, though not at all like the modern molded, jiggly, bland
dessert.

Sorry, that isn't very simple, but I hope it helps.

Tara


> -----Original Message-----
> From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
> [mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
> Behalf Of Stefan li Rous
> Sent: Wednesday, August 03, 2005 2:00 AM
> To: SCA-Cooks maillist SCA-Cooks
> Subject: Re: [Sca-cooks] rice pudding
>
>
> Huette asked:
> > Are we talking an actual sweet rice pudding here? Or are we talking
> > blancmange?
>
> Oh! Hmmm. Okay, just what is the difference between a blancmange and
> a rice pudding? Is it the chicken which is typically in blancmange?
>
> I've already started collecting messages for a rice-puddings-msg file
> to reduce the size of the puddings-msg and maybe the rice-msg files.
> I already have a blancmange-msg file. But I'd hate to get the wrong
> dishes in the wrong files.
>
> Stefan




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