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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at

Maumene. Tak þe þyys oþer þe flesch of þe caponys. Seþe hem & kerf hem smal into a morter & tak mylk of almandys wyþ broþ of fresch buf, & do þe flesch in þe mylk or in þe broþ & do yt to þe fyre, & myng yt togedere wyþ flour of rys oþere of wastelys als charchant als þe Blank de Sure, & wyþ þe olkys of eyryn for to make yt olow, & safroun. & wan yt ys dressyd in dysches wyþ Blank de Sure, straw vpon clowys of gelofre & straw vpon powdre of galentyn, & serue yt forþe.


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)

Mawmene (Recipes from John Crophill's Commonplace Book)

Maumene (Recipes from John Crophill's Commonplace Book)

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