Blaw maungere
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Blaw maungere". [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:

Blaw maungere. Take a thike mylke of almonds blaunched & drawyn up with fayre watyr grynd ryce draw hem with the milke take brawn of capons fesauntes or of pertrysch sodyne tendyr & tesyd smalle put ther to sygure & salt loke hit be stondyn & dresse hit forth as ryse cut almonds in lenye frye hem a lytyll & medyll hem with sygure & plant clovys a bovyn and on fysch dayes take pyke or haddoke welle sodyn & pyke the fysch for the bones & rubbe hit in a streyner with youre hond that hit be smalle and do hit in the stede of fysh.

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]

haddoke: Haddock (Melanogrammus aeglefinus). A member of the cod family.

[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]

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Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <>. Accessed on July 5, 2020, 10:28 pm.

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