Mon-amy
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Mon-amy". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Mon-amy. Take thick creme of cow-mylke, and boyle hit over the fire, and then take hit up and set hit on the side; and then take swete cowe cruddes, and presse out the qway (whey), and bray hom in a morter, and cast hom into the fame creme, and boyle altogedur; and put thereto sugre, and saffron, and May buttur ; and take zolkes of eyren streyned, and beten, and in the scttynge downe of the pot, bete in the zolkes therto, and stere hit wel, and make the potage stondynge; and dresse fyve or seaven leches in a dissh, and plaunt with floures of violet, and serve hit forthe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To mak mon amy, tak and boile cows creme and when it is bolid set it asid and let it kele then tak cow cruddes and press out the whey, then bray them in a mortair and cast them in the potte to the creme and boile all to gedure put ther to sugur hony and may buttar colour it up with saffron and in the settynge doun put in yolks of egg, well bett and do away the streyne and let the potage be stonding then lesk it in dyshes and plant ther in floures of violettes and serue it. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cream
beef
milk
suet
whey
sugar
saffron
butter
yolks
eggs
flowers


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

zolkes: Yolks. A transcription or copying error for зolkes.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:179>. Accessed on August 17, 2019, 2:09 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:18>. Accessed on August 17, 2019, 2:09 pm.




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