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Dish

Blancmange

Salads, Dips, Sandwiches and Fermented Cold Dishes

Blancmange is a cold dessert made from milk or cream, sugar and a thickening agent such as gelatin or cornstarch, traditionally flavored with almonds and named from the French for white food. It developed during the Middle Ages from the earlier Middle Eastern dish muhallebi, which combined capon or chicken with milk or almond milk, rice and sugar and was considered a food suitable for the sick. Over time the meat was dropped, and by the seventeenth century blancmange had become a meatless pudding of cream and eggs, later thickened with arrowroot and cornflour in the nineteenth century. While traditionally pale in color, modern versions of the dessert appear in a range of colors. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Origin Period, From (Year)
from 1200 1
Origin Region
France 2
Origin Region
Italy 2
Classification
Course
Dessert 1
Dietary Suitability
Contains Dairy or Egg 1
Connections

In Cuisine

French Cuisine, Cuisines
Source Blancmange (Wikipedia)
Spanish Cuisine, Cuisines
Source Blancmange (Wikipedia)

Uses Ingredient

Almond, Ingredients
Source Blancmange (Wikipedia)
Cream, Ingredients
Source Blancmange (Wikipedia)
Milk, Ingredients
Source Blancmange (Wikipedia)
Sugar, Ingredients
Source Blancmange (Wikipedia)
In the Other Atlases

Originated In

France

Also in Geography Atlas: where this subject originated.

Source Blancmange (Wikipedia)
Italy

Also in Geography Atlas: where this subject originated.

Source Blancmange (Wikipedia)
Sources
1. Blancmange (Wikipedia)
  • History
    The oldest recipe for blancmange is from the oldest extant Danish cookbook, written by Henrik Harpestræng, who died in 1244, which dates it to the early 13th century at the latest.
  • Introduction
    Blancmange (, from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. 'white food') is a sweet dessert made throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or cornflour, and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given other colours.
  • Introduction
    Blancmange (, from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. 'white food') is a sweet dessert made throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or cornflour, and often flavoured with almonds.
  • In Cuisine: French Cuisine, Wikipedia category list
  • In Cuisine: Spanish Cuisine, Wikipedia category list
  • Uses Ingredient: Sugar, Infobox main_ingredient field: Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds
  • Uses Ingredient: Milk, Infobox main_ingredient field: Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds
  • Uses Ingredient: Almond, Infobox main_ingredient field: Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds
  • Uses Ingredient: Cream, Infobox main_ingredient field: Milk or cream; sugar; gelatin, cornstarch or Irish moss; almonds
  • In Group: Desserts and Sweet Puddings, Lead paragraph
    Blancmange (, from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. 'white food') is a sweet dessert made throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or cornflour, and often flavoured with almonds.
View the Source
2. Blancmange (Wikidata)
  • P495 (country of origin): France
    France
  • P495 (country of origin): Italy
    Italy
View the Source
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