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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

.xxxvj. Blank maunger. Tak capouns and seeth hem thenne tak hem up, take almaundes blaunched, grynde hem & alye hem up with the same broth, cast the mylke in a pot, waysche rys & do therto & lat is seeth, thanne tak brawne of capouns, tere it smal and do therto, take white grece, suger & salt & cast therinne, lat hit seeth, thanne messe hit forth and florysche it with anyes in confyt rede other whyte & with almaundes y fryed in oyle.

Original manuscript image: f25r / f25v

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