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  2. cornstarch vs blancmange

different between cornstarch vs blancmange

cornstarch

English

Alternative forms

  • cornflour (UK)

Etymology

corn +? starch

Noun

cornstarch (usually uncountable, plural cornstarches)

  1. A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.

Translations

See also

  • baby powder

Further reading

  • cornstarch on Wikipedia.Wikipedia

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blancmange

English

Alternative forms

  • (historical): blancmanger

Etymology

From Middle English blancmanger, blomanger, from Old French blanc mangier (“white food”). The pudding evolved from the chicken dish.

Pronunciation

  • (UK) IPA(key): /bl??m?n(d)?/
  • (US) IPA(key): /bl??m?n(d)?/

Noun

blancmange (countable and uncountable, plural blancmanges)

  1. A simple dessert made by cooking sweetened milk with cornstarch and vanilla.
  2. (historical) A dish, eaten in the Middle Ages, generally consisting of chicken (or sometimes capon or fish), milk or almond milk, rice, and sugar.

Translations

References

  • James A. H. Murray [et al.], editors (1884–1928) , “Blancmange”, in A New English Dictionary on Historical Principles (Oxford English Dictionary), volume I (A–B), London: Clarendon Press, OCLC 15566697, page 900, column 3.

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