Mawmoune (recipe) - Revision history

HenryMaldon: /* Period Recipe */ note on galingale/galantine

2008-05-21T23:37:05Z

Period Recipe: note on galingale/galantine

← Older revision		Revision as of 09:37, 22 May 2008
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	:'''FOR TO MAKE ''MAWMENNY''. XX.IX. XIIII.'''		:'''FOR TO MAKE ''MAWMENNY''. XX.IX. XIIII.'''

	:Take þe ''chese'' and of flessh of capouns. or of hennes & hakke smale and grynde hem smale in a morter. take mylke of almandes with þe broth of freissh beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe fyre. & alye hem with flour of ryse. or ''gastbon''. or ''amydoun''. as chargeant as þe blanke desire. & with �?olkes of ayren and safroun for to make it �?elow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strawe powdour of galyngale above. and serue it forth.		:Take þe ''chese'' and of flessh of capouns. or of hennes & hakke smale and grynde hem smale in a morter. take mylke of almandes with þe broth of freissh beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe fyre. & alye hem with flour of ryse. or ''gastbon''. or ''amydoun''. as chargeant as þe blanke desire. & with �?olkes of ayren and safroun for to make it �?elow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strawe powdour of ''galyngale'' above. and serue it forth.

	=== Notes ===		=== Notes ===
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	* ''gastbon''. "wastelys" in MS Douce 257.		* ''gastbon''. "wastelys" in MS Douce 257.
	* ''[[amydoun]]''. A thickener made from wheat, often used interchangeably with rice flour, as it is here.		* ''[[amydoun]]''. A thickener made from wheat, often used interchangeably with rice flour, as it is here.
			* ''galyngale'' "galentyn" in MS Douce 257.

	== Modern Recipe ==		== Modern Recipe ==

HenryMaldon: Several corrections, etc., especially proofreading of the transcription and removal of ground almonds as modern substitute for amydoun

2008-05-12T14:56:50Z

Several corrections, etc., especially proofreading of the transcription and removal of ground almonds as modern substitute for amydoun

← Older revision		Revision as of 00:56, 13 May 2008
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	:'''FOR TO MAKE ''MAWMENNY''. XX.IX. XIIII.'''		:'''FOR TO MAKE ''MAWMENNY''. XX.IX. XIIII.'''

	:Take �e chese and of ~~Flessh~~ of ~~Capouns~~ or of ~~Hennes.~~ & hakke smale in a morter. take mylke of ~~Almandes~~ with �e broth of freissh ~~Beef~~, ~~o�er~~ freissh flessh. & put the flessh in �e mylke ~~o�er~~ in the broth and set hem to ~~''�e~~ ~~frye''~~. & alye hem up with flour of ~~Ryse~~. or ''gastbon''. or amydoun. as chargeant as ~~with~~ blanke desire. & with ~~zolkes~~ of ayren and safroun for to make it ~~zelow~~. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & ~~strewe~~ ~~Powdour~~ of galyngale above. and serue it forth.		:Take þe ''chese'' and of flessh of capouns. or of hennes & hakke smale and grynde hem smale in a morter. take mylke of almandes with þe broth of freissh beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe fyre. & alye hem with flour of ryse. or ''gastbon''. or ''amydoun''. as chargeant as þe blanke desire. & with �?olkes of ayren and safroun for to make it �?elow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strawe powdour of galyngale above. and serue it forth.

	=== Notes ===		=== Notes ===
	* Mawmenny. ''Mawmoune'', Contents. ''Maumene'' MS. Ed. 29. 30. vide No. 193. See Preface for a ''fac-simile'' of this Recipe.		* Mawmenny. ''Mawmoune'', Contents. ''Maumene'' MS. Ed. 29. 30. vide No. 193. See Preface for a ''fac-simile'' of this Recipe.
			* ''chese''. "þyys" (thighs), according to the other version of this recipe, in MS Douce 257 (transcribed in <I>Curye on Inglysch</I> Part II).
	* ''�e frye''. an fyre?
	* ''gastbon''. Qu.		* ''gastbon''. "wastelys" in MS Douce 257.
			* ''[[amydoun]]''. A thickener made from wheat, often used interchangeably with rice flour, as it is here.

	== Modern Recipe ==		== Modern Recipe ==
	=== Ingredients ===		=== Ingredients ===
	* 1 c Beef ~~Broth~~		* 1 c Beef broth
	* 2 c Almond ~~Milk~~		* 1 c Almond milk
			* 400 g Chicken, minced and then ground (it grinds more easily if well simmered first)
	* 400 g minced Chicken
	* 100g Vintage Chedder ~~Cheese~~		* Optional: 100g Vintage Chedder cheese or raw milk Lancashire cheese
			* 1/4 c rice flour (or similar amount of amydoun)
	* 2 egg yolks		* 2 egg yolks
			* about 10 threads Saffron, ground
	* 100 g Almond Meal, from making almond milk
			* whole Cloves
	* Cloves, Ginger, dash of Nutmeg, Cinnamon, Galingale, Saffron to taste
			* Galingale, Cinnamon, Ginger to taste, mixed

	=== Method ===		=== Method ===
			# Mix beef broth, almond milk, and ground chicken (and optionally cheese), and begin simmering.
	# Take Beef Broth and Almond Milk and heat.
			# Add rice flour or amydoun to thicken (rice flour may be added at the beginning).
	# Add minced Chicken and Cheese.
			# Temper the egg yolks with a bit of the hot mixture and add them, stirring constantly and thoroughly to mix them in.
	# Then egg yolks, almond meal to thicken.
	# Add ~~spices to taste~~ and ~~Simmer~~ for a while.		# Add saffron and simmer for a little while, stirring as needed to prevent sticking at the bottom.
			# Plate, and then stick with a few cloves and sprinkle with spices.

	''Teffania''

	== Notes ==		== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. It has been proofread by comparison with the facsimile referenced in the note to the transcription.

AuntieNic: /* Notes */

2006-01-08T03:18:44Z

Notes

← Older revision		Revision as of 13:18, 8 January 2006
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	[[Category:Recipes]][[Category:Forme of Cury]]		[[Category:Recipes]] [[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-Teffania]]		[[Category:VicCG]] [[Category:VicCG-Teffania]]

AuntieNic: /* Modern Recipe */

2006-01-07T23:42:16Z

Modern Recipe

← Older revision		Revision as of 09:42, 8 January 2006
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	* 100 g Almond Meal, from making almond milk		* 100 g Almond Meal, from making almond milk
	* Cloves, Ginger, dash of Nutmeg, Cinnamon, Galingale, Saffron to taste		* Cloves, Ginger, dash of Nutmeg, Cinnamon, Galingale, Saffron to taste


	=== Method ===		=== Method ===

AuntieNic: /* Notes */

2006-01-07T23:41:44Z

Notes

← Older revision		Revision as of 09:41, 8 January 2006
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	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	-->

	[[Category:Recipes]][[Category:Forme of Cury]]		[[Category:Recipes]][[Category:Forme of Cury]]

AuntieNic: /* Period Recipe */

2006-01-07T22:46:50Z

Period Recipe

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 * ''gastbon''. Qu.
 == Modern Recipe ==
 === Ingredients ===
 === Method ===
 == Notes ==
@@ Line 25: / Line 34: @@
 -->
-[[Category:Forme of Cury]]
+[[Category:Recipes]][[Category:Forme of Cury]]

Conrad Leviston: Category:Forme of Cury

2004-11-25T06:28:18Z

Category:Forme of Cury

← Older revision		Revision as of 16:28, 25 November 2004
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	-->		-->

			[[Category:Forme of Cury]]

Bot: imported recipe, empty redaction is currently hidden.

2004-01-01T23:11:06Z

imported recipe, empty redaction is currently hidden.

New page

== Period Recipe ==
From the [[Forme of Cury]].
:'''FOR TO MAKE ''MAWMENNY''. XX.IX. XIIII.'''

:Take �e chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with �e broth of freissh Beef, o�er freissh flessh. & put the flessh in �e mylke o�er in the broth and set hem to ''�e frye''. & alye hem up with flour of Ryse. or ''gastbon''. or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.

=== Notes ===
* Mawmenny. ''Mawmoune'', Contents. ''Maumene'' MS. Ed. 29. 30. vide No. 193. See Preface for a ''fac-simile'' of this Recipe.
* ''�e frye''. an fyre?
* ''gastbon''. Qu.