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Wednesday, May 28, 2014

ESPIRMERLAS WITH 15TH C RECIPE FOR BLANCMANGE OF GOURDS


Squeeze Water Out of Pulp
Photo by: Lord-Williams
squeeze them. [ES: Lord. Culinary. Mar 4, ’08; Nola. 1989:xxiii-3:xxiiii-4: xxvii-2 etc; and Nola/Pérez. 1994:197]

BLANCMANGE OF GOURDS ADAPTED FROM NOLA lxix-1
MANJAR BLANCO DE CALABAZAS
For 4 persons

Ingredients

2 kg gourds
2 tbsp rosewater for sprinkling gourds
¼ c sugar
1 pt almond milk[1]
¼ c rosewater

Removing Squeezed Pulp from Rag
Photo by: Lord-Williams
Garnish
brown sugar

Preparation

Select tender gourds. Wash and peel the outer rinds. Remove the seeds and cut them into pieces the size of a hand. Put water in a pot and bring to a boil. Add gourds and remove them when cooked. Put them in a clean rag and squeeze out all the water.

Make almond milk. Sprinkle rosewater on the gourds. Add them to the almond milk. Add sugar.

Blancmange of Gourds
Photo by: Lord-Williams
Bring this to a boil stirring constantly with a wooden spoon. Cook them until the consistency is of a purée. Add rose water just before removing them from the heat. Put them in bowls and sprinkle with brown sugar.

Nola states that: - This recipe does not have measurements but ingredients should be added at the discretion of the cook because gourds by nature are filled with water; no one can say what is required except he who cooks it. -



[1] See blog titled almejas published August 10, 2011 for récipe.

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