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Blank Maunger

Blank Maunger in a turquoise ceramic dish on a grey linen background. For a recipe for Blank Maunger.

A milk made with crushed almonds was popular in the Middle Ages, particularly in towns where fresh milk was not always easily available.  Although almond trees began to be cultivated in Britain in the fourteenth century, they were usually imported from the Mediterranean and affordable only by the well off.  Rice was introduced to Britain during the eleventh century via trade routes with the Orient and was most often used in sweet puddings.

Equipment

  • Weighing scales
  • Measuring jug
  • Large saucepan
  • Medium saucepan
  • Bowl
  • Serving dish

Preparation method

  • Place the chicken in the large saucepan and cover with water.
  • Add the chopped carrots, celery and herbs and simmer very gently for 1 hour.
  • Remove the chicken from the saucepan and place on a chopping board.
  • Remove the meat, cut into chunks and set aside in the bowl.
  • Put the almond milk, rice, salt and sugar into the medium saucepan and simmer until all the liquid has been absorbed and the rice is cooked.
  • Add the chicken pieces, stir in and warm through. You may need to add a little water at this stage so the chicken can warm through without drying out the rice.
  • Pour into a serving dish and sprinkle with a little sugar and toasted slivered almonds.

For tips on making stews see my guide for making soups and stews.
More Medieval chicken recipes
Brouet de cannelle
Dillegrout
Hindle Wakes
Hochepot de poulailler
Pottage

Norman and Medieval

Serves:
4
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • Whole chicken (1.5kg)
  • 2 carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 bay leaf
  • Small bunch parsley
  • 1 litre unsweetened almond milk
  • 300 g easy cook long grain rice
  • Generous pinch salt
  • 3 tbsp light muscovado sugar
  • 100 g slivered almonds, toasted

Nutrition

Nutrition Facts
Blank Maunger
Serving Size
 
666 g
Amount per Serving
Calories
830
Percent of Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
2.7
g
17
%
Cholesterol
 
183
mg
61
%
Sodium
 
628
mg
27
%
Potassium
 
1262
mg
36
%
Carbohydrates
 
86
g
29
%
Fiber
 
5.3
g
22
%
Sugar
 
18
g
20
%
Protein
 
68
g
136
%
Calcium
 
525
mg
53
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Almonds, Chicken, Medieval, Recipe, Simple

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace