Blancmanges and creeping puddings
I. Blancmanges, historical
A. Blancmanges in medieval times: "Blammanger is Chaucer's blancmanger, Prol. 389. Tyrwhitt, in his Glossary, remarks that it 'seems to have been a very different dish in the time of Chaucer, from that which is now called by the same name....One of the ingredients is "the brawns of a capon, tesed small."' Mr. Furnivall says—'Blanchmanger, a made dish of Cream, Eggs, and Sugar, put into an open puff paste bottom, with a loose cover.' He also quotes—'Blamanger is a Capon roast, or boile, minced small, planched (sic) Almonds beaten to paste, Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap.—R. Holme.'" Skeat, 193.
B. Blancmanges since medieval times
II. Blancmanges via Monty Python
III. Creeping puddings
A. H.P. Lovecraft connection
B. Danger of creeping puddings
A. Blancmanges in medieval times: "Blammanger is Chaucer's blancmanger, Prol. 389. Tyrwhitt, in his Glossary, remarks that it 'seems to have been a very different dish in the time of Chaucer, from that which is now called by the same name....One of the ingredients is "the brawns of a capon, tesed small."' Mr. Furnivall says—'Blanchmanger, a made dish of Cream, Eggs, and Sugar, put into an open puff paste bottom, with a loose cover.' He also quotes—'Blamanger is a Capon roast, or boile, minced small, planched (sic) Almonds beaten to paste, Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap.—R. Holme.'" Skeat, 193.
B. Blancmanges since medieval times
II. Blancmanges via Monty Python
III. Creeping puddings
A. H.P. Lovecraft connection
B. Danger of creeping puddings
posted by citronia at 9:52 AM
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