[Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan

[Huette von Ahrens]

I am not surprised that you found a recipe for Blancmange in a 19th century cookbook.  The name has come down through the centuries, but unfortunately the recipe has changed.  The medieval Blancmange is made with rice, shreaded chicken and almonds or almond milk.  However the Victorian version is very much a dessert, made from gelatin,  cornstarch, eggs and cream and flavored variously depending on the chef.    It is the kind of dessert that was molded in a gelatin mold.  It is supposed to be sweet and very bland.
 
There is a hugely funny skit from Monty Python about a Blancmange playing tennis.
 
http://www.youtube.com/watch?v=UMCNltgrs1U
 
Huette
 



--- On Mon, 1/31/11, V O <voztemp at yahoo.com> wrote:


From: V O <voztemp at yahoo.com>
Subject: Re: [Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Monday, January 31, 2011, 12:33 PM


I just saw a blancmange in a 1880's cook book I just got.  It kind of surprised 
me to see it.  I will look at that book again and send the recipe.

There were all lkinds of interesting things in it, and there were some sick 
folks recipes,anything you want me to look for?

Mirianna



>>The consumptive diets were all based on putting on weight, so they tend to
be meat, cream, and egg heavy.  Pastries and cakes are said to be right out
though.  There are lots of things like ground meat rolled into balls and
rolled in sugar, served raw.  Yum - mmee.  :/
I haven't found a direct reference to a blancmange yet, but 'rice cooked in
milk' was mentioned in one 19th century health manual on a list of diets for
consumptives, as well as meats and custards of eggs and milk.  
LOL - Huette, I could go with a bag of Riccola and be done with it, right?
HA!
Christianna<<


      
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