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snowynightMawmenee [1]. 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 [2]. and medle [3] with sum of the wyne an cast to gydre. take pynes [4] with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes [5] an flour of canel hool [6] 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 [7] with a slowe fyre and not to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of Fesauntes teysed small and cast þerto.
[1] Vide No. 194, where it is called Mawmenny.
[2] Flour of Canell. Powder of Cinamon.
[3] medle. Mix.
[4] pynes. A nut, or fruit. Vide Gloss.
[5] clowes. Cloves.
[6] hool. Whole. How can it be the flour, or powder, if whole? Quære, flower of cand for mace.
[7] warly. Warily, gently.
[8] not to thyk. So as to be too thick; or perhaps, not to thicken.
[9] brawn. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.
[10] yteysed, or teysed, as afterwards. Pulled in pieces by the fingers, called teezing No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce Tease.
Modern English translation:
From: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 written by Samue Pegge (1704-1796)
The Forme of Cury is the first known English cookery book to mention cloves. Its recipes show influence of Italian, Portugese, Spanish and Arabian cuisine.
Further Reading:
From Medieval Baghdad to Medieval England: The Recipe of Mawmenee in the Forme of Cury
Mawmenee, a medieval speciality - the recipe
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 [2]. and medle [3] with sum of the wyne an cast to gydre. take pynes [4] with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes [5] an flour of canel hool [6] 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 [7] with a slowe fyre and not to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of Fesauntes teysed small and cast þerto.
[1] Vide No. 194, where it is called Mawmenny.
[2] Flour of Canell. Powder of Cinamon.
[3] medle. Mix.
[4] pynes. A nut, or fruit. Vide Gloss.
[5] clowes. Cloves.
[6] hool. Whole. How can it be the flour, or powder, if whole? Quære, flower of cand for mace.
[7] warly. Warily, gently.
[8] not to thyk. So as to be too thick; or perhaps, not to thicken.
[9] brawn. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.
[10] yteysed, or teysed, as afterwards. Pulled in pieces by the fingers, called teezing No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce Tease.
Modern English translation:
- Take a pot of Greek wine and two pounds of sugar. Dissolve the sugar with a quantity of wine and strain it in an earthware pot.
- Take and mix powder of cinamon with some wine togather.
- Take and fry nuts with dates a little in lard or oil. Add them into the pot.
- Add cloves and whole flour of cinamon into the pot.
- Colour it with sandalwood if needed.
- Add salt gently and let it simmer in a slow fire.
- Pull and add flesh of caponised chickens or pheasants in pieces by the fingers into the pot.
From: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 written by Samue Pegge (1704-1796)
The Forme of Cury is the first known English cookery book to mention cloves. Its recipes show influence of Italian, Portugese, Spanish and Arabian cuisine.
Further Reading:
From Medieval Baghdad to Medieval England: The Recipe of Mawmenee in the Forme of Cury
Mawmenee, a medieval speciality - the recipe
