Blancmange

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The origins of the blancmange have long been believed to lie in the introduction of rice and almonds in early medieval Europe by Arab traders.Ossa (2007), p. 71; "The Arab origin of blanc manger is well documented." (editor's translation) Recently, it has been shown that there have been similar Arab dishes from that period such as muhallebi.{{cite journal |last1=Topçu |first1=Utku Can |date=2021 |title=Arab Origins of Tavukgöğsü and Blancmange: The Overlooked History |url=https://www.academia.edu/67672294 |journal=Petits Propos Culinaires |volume=121 | issue=November 2021 |pages=45–56 |doi=10.1558/ppc.27812 |access-date=2022-05-07}} Muhallebi or another similar dish from the medieval Islamic world, spread to Europe first as blanc-manger in France later translated to {{lang|it|biancomangiare}}{{Cite web |title=Biancomangiare - Significato ed etimologia - Vocabolario |url=https://www.treccani.it/vocabolario/biancomangiare/ |access-date=2024-08-14 |website=Treccani |language=it}} in Italy and {{lang|es|manjar blanco}} in Spain.{{Cite web |date=2014-02-06 |title=El Manjar Blanco y su Larga Historia |url=https://le-fort.org/el-manjar-blanco-y-su-larga-historia/ |access-date=2024-08-14 |website=Le-Fort |language=es-CL}} Additionally, related or similar dishes have existed in other areas of Europe under other names, such as the 13th-century Danish {{lang|da|hwit moos}} ("white mush"), and the Anglo-Norman {{lang|xno|blanc desirree}} ("white dish"); Dutch {{lang|nl|calijs}} (from Latin {{lang|la|colare}}, "to strain") was known in English as {{lang|enm|cullis}} and in French as {{lang|fr|coulis}}, and was based on cooked and then strained poultry. The oldest recipe for blancmange is from the oldest extant Danish cookbook, written by {{lang|da|Henrik Harpestræng|italic=no}}, who died in 1244, which dates it to the early 13th century at the latest. The work may be a translation of a German cookbook, which is believed to have been based on a Latin or Romance vernacular manuscript from the 12th century or even earlier.Hieatt, Constance B. (1995) Food in the Middle Ages, [https://books.google.com/books?id=QP7rAjMszlQC&pg=PA34 "Sorting Through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc Manger'" p. 25-43]. A nineteenth century transcription can be found in [https://books.google.com/books?id=v69dAAAAcAAJ&dq=mialk&pg=PA157 Christian Molbech (1826), {{lang|da|Henrik Harpestrengs Danske Lægebog fra det trettende Aarhundrede|italic=yes|nocat=y}}, Copenhagen: H.H. Thiele, p. 157.]

The "whitedish" (from the original Old French term {{lang|fro|blanc manger}}) was a dish consumed by the upper-classes and 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 was one of the few truly international dishes of medieval and early modern Europe. It is mentioned in the prologue to Geoffrey Chaucer's Canterbury TalesPro. 389. and in an early 15th-century cookbook written by the chefs of Richard II.{{cite news |url=http://news.bbc.co.uk/1/hi/england/manchester/8108213.stm |title=Richard II porpoise recipe online |work=BBC News Online |date=2009-06-18 |access-date=2012-11-13}} The basic ingredients were milk or almond milk, sugar, and shredded chicken (usually capon) or fish, often combined with rosewater and 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.{{cite web | url=https://www.secondshistory.com/home/almond-milk-medieval-obsession | title=Almond milk: A medieval obsession | date=27 January 2021 }} It was also often flavoured with spices such as saffron or cinnamon and the chicken could be exchanged for other fowl, such as quail or partridge. Spices were often used in recipes of the later Middle Ages since they were considered prestigious.

On festive occasions and among the upper classes, whitedishes were often rendered more festive by colouring agents: the reddish-golden yellow of saffron; green with various herbs; or sandalwood for russet. In 14th-century France, parti-colouring (the use of two bright contrasting colours on the same plate) was especially popular and was described by {{lang|fr|Guillaume Tirel|italic=no}} (also known as {{lang|fr|Taillevent}}), one of the primary authors of the later editions of {{lang|fr|Le Viandier|italic=yes}}. The brightly coloured 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 flavour.

In the 17th century (1666), the durian fruit was compared to blanc-mangé by Alexandre de Rhodes:

{{Quote

|text=il est plein d'une liqueur blanche, épaisse & sucrée : elle est entierement semblable au blanc-mangé , qu'on sert aux meilleures tables de France; c'est une chose fort saine, & des plus delicates qu'on puisse manger{{Cite book|url=https://gallica.bnf.fr/ark:/12148/bpt6k8727042c/f54.image|title=Divers voiages du P. Alexandre de Rhodes en la Chine et autres royaumes de l'Orient, avec son retour en Europe par la Perse et l'Arménie... 2de édition|first=Alexandre de (1591-1660) Auteur du texte|last=Rhodes|date=November 11, 1666|via=gallica.bnf.fr}}
[It is full of a white liquor, thick and sweet, which is entirely similar to blanc-mangé, served at the best tables in France; it is a very healthy thing, and one of the most delicate things one can eat].}}

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.

File:Menjablanc de Reus (7).jpg, a variant of blancmange made without gelatine and mostly typical from Reus and also from l'Alguer]]

The word blancmange derives from Old French {{lang|fro|blanc mangier}}. The name "whitedish" is a modern term used by some historians, though the name historically was either a direct translation from or a calque of the Old French term. Many different local or regional terms were used for the dish in the Middle Ages as translations of the French term:Scully, p. 208

• English: {{lang|enm|blancmanger}}, {{lang|enm|blankmanger}}, {{lang|enm|blank maunger}}, {{lang|enm|blomanger}}, {{lang|enm|blamang}}
• Catalan: {{lang|ca|menjar blanch}}, {{lang|ca|menjar blanc}}, {{lang|ca|menjablanc}}
• Portuguese: {{lang|pt|manjar branco}}
• Italian: {{lang|it|mangiare bianco}}, {{lang|it|biancomangiare}}, {{lang|it|blanmangieri}}, {{lang|it|bramangere}}
• Spanish: {{lang|es|manjar blanco}}
• Dutch/Flemish: {{lang|nl|blanc mengier}}
• German: {{lang|de|Blamensir}}
• Latin: {{lang|la|cibarium album}}Platina, De honesta voluptate et valetudine book 6

Though it is fairly certain that the etymology is indeed "white dish", medieval sources are not always consistent as to the actual colour of the dish. Food scholar Terence Scully has proposed the alternative etymology of {{lang|fro|bland mangier}}, "bland dish", reflecting its often mild and "dainty" (in this context meaning refined and aristocratic) taste and popularity as a dish for the sick.

{{portal|Food}}

• {{annotated link|Annin tofu}}
• {{annotated link|Custard}}
• {{annotated link|Flummery}}
• {{annotated link|Haupia}}
• {{annotated link|Junket (dessert)|Junket}}
• {{annotated link|Maja blanca}}
• {{annotated link|Medieval cuisine}}
• {{annotated link|Tavuk göğsü}}
• List of almond dishes

{{Reflist|30em}}

• Food in the Middle Ages: A Book of Essays (1995) edited by Melitta Weiss Adamson {{ISBN|0-8153-1345-4}}
• Ossa, Germán Patiño (2007). [https://books.google.com/books?id=SKcfHZkkilwC Fogón de negros: cocina y cultura en una región latinoamericana.]
• Scully, Terence (1995), The Art of Cookery in the Middle Ages. {{ISBN|0-85115-611-8}}

• [http://www.hertzmann.com/articles/2003/blanc/ Blanc-Manger: A Journey Through Time]
• [https://web.archive.org/web/20100723190438/http://moreintelligentlife.com/content/lifestyle/jon-fasman/repasts-blanc-manger More Intelligent Life article]

{{Puddings}}

Category:Almond dishes

Category:British desserts

Category:French cuisine

Category:Puddings

Category:Spanish cuisine