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Mawmenee


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Mawmenee. XX. Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell. and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto.

autodoc



Other versions of this recipe:

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

FOR TO MAKE MAWMENNY (Forme of Cury)

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

Malmenye Furne3 (Two Fifteenth-Century Cookery-Books)

Mammony (A Noble Boke off Cookry)

Mawmene (Two Fifteenth-Century Cookery-Books)

Mawmene (Fourme of Curye [Rylands MS 7])

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

Malmoma (Libro di cucina / Libro per cuoco)

FOR TO MAKE MANMENE (Forme of Cury)


Recipes with similar titles:

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

Maumenee (MS Royal 12.C.xii)

Mawmene (Recipes from John Crophill's Commonplace Book)

Maumene (Recipes from John Crophill's Commonplace Book)

Maumene (MS Douce 257)




Links to modern interpretations:


Medieval Cookery  

Mawmenee (vegan)
Felice Debbage
Medieval Cookery
http://medievalcookery.com/recipes/mawmenyveg.html



Medieval Cookery  

Mawmeny
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/mawmeny.html






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