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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at

Mawmene. Tak a pond of sugre & a qwart of water & an half & do it in a pot with sugre & tak amydoun & lye it ther with & tak a tendre chese & grynd it in a morter & tempre it up with almounde melk & do it in a pot & set it on the fyer & styre it wele & tak fleysch of chykenys & hew & grynd it & tempre it up with almaunde melk wel thykke & qwan thi pot is wel boylled tak it of the fyer & lye it up with fleysch & do ther to god poudre of ginger or of canel & wyth grece & dresse it & plant it.


Recipes with similar titles:

mawmene (Two Fifteenth-Century Cookery-Books)

mammony (A Noble Boke off Cookry)

Mawmene for xl mees (Ancient Cookery [Arundel 334])

Mawmenee (Forme of Cury)


xx Mawmene (Fourme of Curye [Rylands MS 7])

Clxlij For to make mawmany (Fourme of Curye [Rylands MS 7])

For to make momene (Liber cure cocorum [Sloane MS 1986])

Mawmeny (Thomas Awkbarow's Recipes (MS Harley 5401))

Maumenee (MS Royal 12.C.xii)

Maumene (Recipes from John Crophill's Commonplace Book)

Maumene (MS Douce 257)

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