Mawmene to potage
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by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Mawmene to potage". [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:

Mawmene to potage. Take almondes and blaunche hom, and bray hom, and drawehom up wyth watur or wyn, then take the braune of capons or fesauntes, and bray hit smal, and tempur hom up wyth the mylk, and do therto floure of ryse, and put hit in a pot, and let hit boyle; and do therto pouder of ginger and of clowes, and of canel and sugur ; and take ryse and parboyle hom, and grynde hom, and do therto, and colour hit with saunders, and drefle hit forthe in dyshes, and take the greynes of pomogarnard (pomegranates) and sleke therin, or almondes or pynes fryed in grese, and strawe sugur above.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
pynes: Pine nuts.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on July 11, 2020, 3:34 am.

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