The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü, a Turkish dish still in use today, is made with shredded chicken, as was the medieval European dish.
The "whitedish" (from the original Old French term blanc mangier) 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 is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales and in an early 15th century cookbook written by the chefs of Richard II. The basic ingredients were milk or almond milk, sugar and shredded chicken (usually capon) or fish, and often combined with rosewater, rice flour, and mixed into a bland stew. Almond milk and fish were used as substitutes for the other animal products on fast days and Lent. It was also often flavored 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. The whitedish was one of the preparations that could be found in recipe collections all over Europe and one of the few truly international dishes of medieval and early modern Europe.
On festive occasions and among the upper classes, whitedishes was often rendered more festive by various coloring agents: a reddish golden yellow of saffron; green with various herbs; or sandalwood for russet. In 14th century France parti-coloring, the use of two bright contrasting colors on the same plate, was especially popular and was described by Guillaume Tirel (also known as Taillevent), one of the primary authors of the later editions of Le Viandier. The brightly colored 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 flavor.
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 cornflour were added and the dish evolved into the modern blancmange.
Though it is fairly certain that the etymology is indeed "white dish", medieval sources are not always consistent as to the actual color of the dish. Food scholar Terence Scully has proposed the alternative etymology of bland mangier, "bland dish", reflecting its often mild and "dainty" (in this context meaning refined and aristocratic) taste and popularity as a sick dish.
Category:Almonds Category:British desserts Category:Desserts Category:French cuisine Category:Puddings Category:Spanish cuisine Category:Sephardi Jewish cuisine
ar:مهلبية be:Бланманжэ ca:Menjar blanc de:Mandelsulz es:Manjar blanco fr:Blanc-manger it:Biancomangiare he:מלבי la:Albus cibus ja:ブラン・マンジェ ru:Бланманже uk:БланманжеThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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