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


Introduction
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:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[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]

milk
nuts
rice
chicken
gamebirds
partridges
sugar
salt
fish
seafood
bones


[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.


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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:69>. Accessed on November 20, 2019, 5:24 pm.




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