ix - Mange Moleynne
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "ix - Mange Moleynne". [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:

ix - Mange Moleynne. Take Almaundys, an blaunche hem, an draw thorw a straynoure a thicke mylke in-to an potte; than take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Rys; an do ther-to whyte grece, and sethe alle to-gederys; an when it is y-sothe, take vppe of the fyre, and do ther-in Sugre y-now; then take blaunchyd Almaundys, and frye hem, and ley .iij. lechys on a dysshe, and on euery leche prycke .iij. Almaundys; an than serue it forth.

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


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:162>. Accessed on June 4, 2020, 12:51 am.

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