15th Century: Strawberry Blancmange

Preparation info
  • 6

    small individual basins, teacups or fancy moulds. Not suitable for a large mould.
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

This dish was simply referred to as ‘Strawberry’ in the fifteenth century cookery manuscript where I found it. It was listed along with the same dishes all using different flavourings, such as violets, primroses and red roses. However, when making this pudding it becomes clear that this is the ancestor of the modern blancmange, made without meat and using cornflour (cornstarch) as a thickener along with all kinds of flavourings.


Take Strawberys &a