Movn Amy
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance], entitled "Movn 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:

Movn Amy. Recipe creme of cow mylk & boyle it, þan take it of & kele it; þan take swete raw cruds & press oute þe cruds of wey & bray þam, & cast þam in þe same creme & boyle all togydere, and put þerto sugur and saferon, buttur; þan take зolkes of egges strened & betyn, & in þe settyng downe cast in þe зolkes þerto, & stire it, & lat þat potage be standyng; & dress it in .v. or .vj. lechys in a dysh and plant it with floure of violets, & serof it forth.



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
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]


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 "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:61>. Accessed on February 26, 2020, 4:26 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:18>. Accessed on February 26, 2020, 4:26 pm.




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