Mange Moleynne²

Name: Mange Moleynne
Cuisine: United Kingdom
Ingredients: 3 tbs rice flour; 1 tbs sugar; 9 blanched almonds; 2 tbs ground almonds; 1 tbs lard; 8 oz/225 g raw chicken, finely chopped/minced

Preparation info

Difficulty
Easy

Appears in

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

About

This title probably comes from the French manger, ‘food’, and moleine, ‘soft’, which describes its consistency, when compared to that of cooked meats.

Ingredients

8 oz/225 g raw chicken, finely chopped/minced
2 tbs ground almonds

Europe
United Kingdom
Starter
Gluten-free

Method

Grind the almonds with ¼ pt/150 ml water, strain off the almond milk, mix with the chicken, the rice flour and lard, and simmer gently for 10 minutes, while stirring continuously.

Remove from