A while back I got interested in blanc-manger, which turned out to be at around in some form for at least 600 years. My research resulted in an article detailing the history. I hope you get a chance to read it.
About a month, on and off, including all the research. I’m fortunate to have access to the humanities library at Stanford University. One of the books I found there is an Old French to English dictionary. This really helped with the older recipes.
BTW, I just found a 5-volume cookbook by Carème there that I'm starting to “try” to read in a couple of days.
What a great job you did in researching blanc-manger. A very interesting and educational article. Thank you for sharing it with us. I can tell it was a "labor or love" and took a great deal of time to write this article.
Thank you for this information. As a member of the Society for Creative Anachronism and being very interested in medieval cookery, I found this very illuminating.
I have been told that the Arizona State University library, in Tempe, AZ, has quite a section of medieval cooking, so I am going to have to visit there soon.
Always finding out something new, like macaroni and cheese being a period dish. I found a recipe from 11th century England for noodles with cheese. Upon following the recipe, I found I had a dish very similar to today's macaroni and cheese.
If anyone has, or comes across any recipes or translations of recipes from the Middle Ages, I would appreciate you sending them to me at [email protected].