The origin of the blancmange is obscure, but it is believed by some that it was a result of the Arab introduction of rice and almonds in early medieval Europe. However, there is no evidence of the existence of any similar Arab dishes from that period; though the Persian is similar, its origins are uncertain. Variants of the dish appear in numerous European cultures with closely related names including in Italy and in Spain. Additionally, related or similar dishes have existed in other areas of Europe under different names, such as the 13th-century Danish ("white mush"), and the Anglo-Norman ("white Syrian dish"); Dutch (from Latin , "to strain") was known in English as and in French as , 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 , who died in 1244, which dates it to the early 13th century at the latest. The Danish work may be a translation of a German cookbook, which is believed to have been based on a Latin or Romance vernacular manuscript from the 12th century or even earlier.