15^th Century: Strawberry Blancmange

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.

Strawberye

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