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Xliv - Malmoma


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XLIV - Malmoma, etc. If you want to make malmoma for 12 persons, take the thing in that way that you take for the blancmange save that it must be very sharp with juice of orange or of lemon, and with all these things that are in blancmanger and for enough persons similarly.

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)

Mawmenee (Forme of Cury)

Mawmene (Fourme of Curye [Rylands MS 7])

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

FOR TO MAKE MANMENE (Forme of Cury)




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