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Lxxxviij - Mammenye Bastarde


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

lxxxviij - Mammenye bastarde. Take a potelle of Clarifiyd Hony, and a pounde of Pynys, and a pounde of Roysouns Coraunce, and a pound of Saunderys, and pouder canelle, and .ij. galouns of Wyne or Ale, and a pound of Pepir, and caste alle on a potte, and skym yt; than take .iij. pounde of Amyndons, and a galon of Wyne, and a gode galon of Venegre, and let stepe vp to-gederys, and draw thorw a straynoure; an whan the potte boylith, caste the lycoure ther-to, an lat it be alle stondyng; than take pouder Gyngere, Salt and Safron, an sesyn it vppe, an serue alle flat on a dysshe, all hote, an caste pouder Gyngere ther-on, an serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Malmens bastard (Two Fifteenth-Century Cookery-Books)




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