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The brightly coloured whitedishes were one of the most common of the early entremets, edibles that were intended to entertain and delight through a gaudy appearance, as much as through flavour.In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs and, later, gelatin.

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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.

Following the opening of the Kingston bypass in 1927, the farms to its south progressively gave way to suburban development.

Two miles (3 km) to the south is the former village of Old Malden (from which New Malden gets its name) whose origins go back to Anglo-Saxon times, the name being Old English for Mæl duna = "the cross on the hill".

In 1965, the London Government Act 1963 came into force merging the boroughs of Malden & Coombe and Surbiton with Kingston upon Thames to form the Royal Borough of Kingston upon Thames.

New Malden is home to the offices of many large organisations, including Nestle Purina (until 2012 when Nestle moved its UK headquarters to Gatwick ) and Northrop Grumman.On festive occasions and among the upper classes, whitedishes were often rendered more festive by various colouring agents: the reddish-golden yellow of saffron; green with various herbs; or sandalwood for russet.In 14th-century France, parti-colouring, the use of two bright contrasting colours on the same plate, was especially popular and was described by Guillaume Tirel (also known as Taillevent), one of the primary authors of the later editions of Le Viandier.However, there is no evidence of the existence of any similar Arab dishes from that period; though the Arabic mahallabīyah is similar, its origins are uncertain.Variants of the dish appear in numerous other European cultures with closely related names including Biancomangiare in Italy and Manjar Blanco in Spain.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.

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