[ Otherways.]
Boil or rost a capon, mince it, and stamp it with almond paste, & strain it either with capon broth, cream, goats-milk, or other milk, strain them with some rice flour,
sugar, and rosewater, boil it in a pan like pap, with a little musk, and stir it continually in the boiling, then put in the forms of paste as aforesaid.
Sometimes use for change pine-apple-seeds and currans, other times put in dates, cinamon, saffron, figs, and raisins being minced together, put them in as it boils with a little sack.
[ To make Blamanger otherways.]
Take half a pound of fine searsed rice flour, and put to it a quart of morning milk, strain them through a strainer into a broad skillet; and set it on a soft fire, stir it with a broad stick, and when it is a little thick take it from the fire, then put in a quartern of rose-water, set it to the fire again, and stir it well, in the stirring beat it with the stick from the one side of the pan to the other, and when it is as thick as pap, take it from the fire, and put it in a fair platter, when it is cold lay three slices in a dish, and scrape on sugar.
[ Blamanger otherways.]
Take a capon or a pike and boil it in fair water very tender, then take the pulp of either of them and chop it small, then take a pound of blanched almonds beat to a paste, beat the pulp and the almonds together, and put to them a quart of cream, the whites of ten eggs, and the crumbs of a fine manchet, mingle all together, and strain them with some sugar and salt, put them in a clean broad stew pan and set them over the fire, stir it and boil it thick; being boiled put it into a platter till it be cold, strain it again with a little rose-water, and serve it with sugar.
[ Otherways.]
Blanch some almonds & beat them very fine to a paste with the boil’d pulp of a pike or capon, & crums of fine