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Additionally, related or similar dishes have existed in other areas of Europe under different names, such as the 13th-century Danish hwit moos ("white mush"), and the Anglo-Norman blanc desirree ("white Syrian 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 found so far for blancmange is from a copy of the oldest extant Danish cookbook, written by Henrik Harpestræng, who died in 1244, which dates it to the early 13th century at the latest.

The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick.

Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

(a source of carrageenan), and often flavoured with almonds. Although traditionally white, blancmanges are frequently given alternative colours.

Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.