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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxlij. For to make mawmany. Take the chese & of fleysch of capouns or of hennes and hak smale and grynde hem smale in a morter. take mylke of almaundes with the broth of freysch fleysche, or beef & put the fleysche in the mylke or in the broth. set hem to the fyre and lye hem with flour of rys or gastboun of amydoun as chargeaunt as the blank desyre and with yolkes of ayroun and safroun for to make hit yelow & whan hit ys dressyt in dysches with blank desyre: styke a bove clowes de gylofre. and straw poudour of galyngale above & serve forth.

Original manuscript image: f88v / f89r / f89v

Other versions of this recipe:

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

FOR TO MAKE MAWMENNY (Forme of Cury)

Malmenye Furne3 (Two Fifteenth-Century Cookery-Books)

Mammony (A Noble Boke off Cookry)

Mawmene (Two Fifteenth-Century Cookery-Books)

Mawmenee (Forme of Cury)

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)