This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at
the Project Gutenberg website
Mawmenee. XX. Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell. and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto.
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)
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)