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Mon Amy

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak mon amy, tak and boile cows creme and when it is bolid set it asid and let it kele then tak cow cruddes and press out the whey, then bray them in a mortair and cast them in the potte to the creme and boile all to gedure put ther to sugur hony and may buttar colour it up with saffron and in the settynge doun put in yolks of egg, well bett and do away the streyne and let the potage be stonding then lesk it in dyshes and plant ther in floures of violettes and serue it.


Other versions of this recipe:

Movn Amy (Thomas Awkbarow's Recipes (MS Harley 5401))

Recipes with similar titles:

Mon-amy (Ancient Cookery [Arundel 334])

Links to modern interpretations:

Grene Boke  

Mon Amy
Kristen Wright
Grene Boke

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