Search Results

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

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)

FOR TO MAKE MAWMENNY (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)