Blauncht Manchet in Frying Pan*
| Categories: | English Pudding 17th century |
| Original Source: | John Murrell, A New Booke of Cookerie |
| Secondary Source: | |
| Cook: | Cathlin |
| Meeting Date: | 1984-12-09 |
| Serves: | 6
|
TAKE halfe a dozen egs, halfe a pint of sweet Creame, a penny manchet grated, a nutmeg grated, two spoonfuls of Rosewater, two ounces of suger: Worke all stiffe like a Pudding: then fry like a Tansey in a very little frying Pan, that it may be thicke: fry it browne, and turn it out upon a plate. Cut it in quarters and serve it like a pudding: scrape on Sugar.
Ingredients
| 2 | eggs (large) |
| 1/3 c. | cream |
| 2 c. | fresh, untoasted bread crumbs* |
| 1 tsp. | rosewater (NOT concentrate!) |
| 3/4 tsp. | nutmeg, grated (1/3 of a nutmeg) |
| 1-1/2 Tbs. | sugar |
| 1/2 tsp. | butter for frying |
| sugar to sprinkle | |
Steps
- Beat 2 eggs lightly. Add 1/3 c. cream. Add sugar, rosewater, and nutmeg. Mix in breadcrumbs until well dampened. It will be a thick batter of an oatmeal-like consistency.
- Lightly grease a small frying pan. (use 1/2 to 1 tsp butter) Recommended: a 6" frying pan (#3 cast iron pan). (Pour into the pan. It will be ~1" thick) Cook on very low heat (Simmer or below). Cook first side until bottom and side are golden brown and beginning to pull away from sides. The edge should look a little darker and dryer for about 1 fingers bredth (1/2") in from the edge. This takes about 5 minutes.
- Carefully turn with spatula. Cook the second side "until done" (about 3 minutes) - test with a knife; should come out dry.
- Turn out onto a plate, slice into sixths, sprinkle lightly with sugar. Alternately, brush with butter or lemon juice.
Note
Original serves about 18.
* a piece of stale bread about the size of two fists -- grated. Some bakeries and food co-ops have untoasted bread crumbs.
mixed eggs and cream as above
added nutmeg and rosewater until they seemed sufficient to stand up to lots of bread crumbs (2 1/2 tsp nutmeg;= 1 nutmeg/5 tsp rosewater) weighed 2 oz. of sugar = 4 tablespoons.
added bread crumbs to oatmeal consistency (looked good for fying "like a tansey" - and tired of grating bread)
Cooked very slowly "until done"
Costs: about 20¢ per serving. eggs 60¢, cream 40¢
med. or small feast, ONLY if can buy bread crumbs UNTOASTED
Best served hot. Should be golden brown, not crisp. (Holds heat moderately well). Could be reheated in oven with steam.
Should not be cooked in larger pan; given that, could be enlarged indefinitely.
(Ours was heavy on the rose - but I've reduced it from 5 to 3 spoonfuls so should be fine)