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.xx. Mawmene.


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

.xx. Mawmene. Take a potel of wyne greke & ij. pounnde of sugur, take and clarifye the sugur with a quantite of wyne & drawe it thorow a straynour in to a pot of erthe, take flour of rys & medle with sum of the wyne & cast to geder, take pynes with dates & frye hem a litul in grece other in oyle & cast hem to geder, take clowes & flour of canel hole & cast therto, take poudour ginger, canelle, clowes, colour hit with saundres a litul if hit be nede cast salt therto & lat hit seeth warly with a slow fyre & not to thicke, take brawne of capouns y teysid other of fesauntes teysid smal & cast therto.

Original manuscript image: f18v / f19r

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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)

Mawmenee (Forme of Cury)

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)




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