blancmange (n.)

"jelly-like preparation in cookery," late 14c., from Old French blancmengier (13c.), literally "white eating," originally a dish of fowl minced with cream, rice, almonds, sugar, eggs, etc.; from blanc "white" (also used in Old French of white foods, such as eggs, cream, also white meats such as veal and chicken; see blank (adj.)) + mangier "to eat" (see manger). Attempts were made nativize it (Chaucer has blankemangere); French pronunciation is evident in 18c. variant blomange, and "the present spelling is a half attempt at restoring the French" [OED].

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