isn’t just any manchet. And To make blancht Manchet in a Frying-pan sounds like an Indie mumble-core film that should be playing at Plimoth Cinema.
And Blancht Manchet could be a movie star…..
Manchet – or Maunchet – is the very nice, white bread of early modern England. This is back when white bread was very nice – and uncommon. The bread would have been very nice.
To make a blauncht Maunchet in a Frying-pan.
Take a halfe a dozen Egs, halfe a pint of sweet Creame, a penny manchet grated, a Nutmeg grated, two spoonefuls of Rosewater, two ounces of Sugar: worke all stiff like a Pudding: then fry it like a Tansey in a very litle frying Pan, that it might be thicke: fry it browne, and turne it out upon a plate. Cut it in quarters, and serve it like a Pudding: scrape on Sugar.
1615. John Murrell. A New Booke of Cookerie. Falconwood Press: 1989. p. 16.
- a penny manchet could be somewhere between 4 ounces and a pound. I’m thinking this particular one would have been closer to a pound, with the liquid of 6 eggs and 8 ounces of cream and some rosewater.
- It’s interesting to me that the first sugar ref is for 2 ounces, and the second ref has you scraping it (off of a sugar loaf )
- work it stiff like a pudding is a great pudding detail – and if this isn’t a pudding, what is this????????
- The pudding that you make in a frying pan is from this same cookbook
- a Tansey is a dish of eggs…have we done tansies? – anyhow, fried quickly in a pan with butter and flipped over to brown on both sides – and how come they aren’t compared to pancakes?
- A litle frying pan – you want this thicker, not thinner
- Again with the pudding comparison – serve it like a pudding, fine – how does one serve puddings?
Tags: A New Book of Cookerie, blaunct mancuchet, bread, cream, eggs, frying pan, John Murrell, manchet, movie star, Museum of London, penny manchet, Plimoth Cinema, pudding, quarters, sugar, tansey, vali vali