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and the Anglo-Norman blanc desirree ("white dish"); Dutch calijs (from Latin colare, "to strain") was known in English as cullis and in French as coulis, and was based on cooked and then strained poultry. The oldest recipe for blancmange is from the oldest extant Danish cookbook, written by italic=, who died in 1244, which dates it to the early 13th century at the latest. The work may be a translation of a German cookbook, which is believed to have been based on a Latin or Romance vernacular manuscript

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