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Mammony


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

To mak mamony, tak whit wyne and sugur then bray the braun of viii capons with a gal on of oile and a quart of hony put ther to poudur of pepper galingalle guingere and canelle and stirre it welle and serue it.

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)

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)




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