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Maumenee


This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Maumenee. Wine, capon meat ground all to powder and then put therein to boil in the wine; ground almonds all dried and put therein; powder of cloves put to all, little bits of almonds must be put therein, it must be coarsely ground meat, sugar to cut the strength of the spices; color, red or light blue.

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mawmene (Two Fifteenth-Century Cookery-Books)

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Mawmene for xl mees (Ancient Cookery [Arundel 334])

Mawmenee (Forme of Cury)

FOR TO MAKE MAWMENNY (Forme of Cury)

xx Mawmene (Fourme of Curye [Rylands MS 7])

Clxlij For to make mawmany (Fourme of Curye [Rylands MS 7])

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Mawmene (Recipes from John Crophill's Commonplace Book)

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