Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cold boiled rice 1 ts Ground ginger
1/2 c Almond milk 3/4 lb Cooked lobster, cold

Served at the Coronation Feast of Henry IV October 13, 1399

Blend the rice, milk, and ginger well. Toss lightly with the
lobster, then cover and refrigerate covered for 1 hour before serving.

The original recipe: Blamanger of fyshe:
Take rys, an sethe hem tylle they brekyn late hem kele; than
caste ther-to mylke of Almaundys; nym Perche or Lobstere, do
ther-to, melle it; than nym Sugre with pouder Gyngere, caste
ther-to, make it chargeaunt, an than serue it forth.

From "Two Fifteenth Century Cookery Books" in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95

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