CHICKEN PUDDING ANYONE? Flip through a medieval cookbook and you certainly will find a recipe for blanc manger, which means ‘white dish’ or ‘white food’. The dish was so named because all its ingredients were white. The basic ingredients that appear in most recipes are rice, blanched almonds, sugar, and chicken breast or capon (castrated rooster). During Lent, the chicken is absent from the dish. Medieval chefs were very creative with the dish in terms of flavours, structure, decoration, and even colour.
Off-white
In addition to sugar, ginger is often used as seasoning, which is also light in colour. Cinnamon, grains of paradise, and cloves, for example, were also cooked with the rice. To keep the dish white, cooks used the spices whole and removed them after cooking. But the…
