Mawmene (Chicken in White Wine with Dates and Pine Nuts)
Mawmene (Chicken in White Wine with Dates and Pine Nuts) is a traditional Medieval recipe for a classic stew of chicken meat in a spiced white wine, date and pine nut base sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chicken in White Wine with Dates and Pine Nuts (Mawmene).
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Original Recipe
Noumbles
(from A Forme of Cury)
Ꞇe a potel of wyne cɼeke +̅ ii · ponꝺe of ug · ꞇae anꝺ clarifye þe ug wꞇ a qnꞇiꞇe of wyne +̅ ꝺɼawe iꞇ þoɼow a ſtyno ꞇo a poꞇ of erte · ꞇae flo of ry +̅ meꝺle wt ū of the wyne +̅ caſt to gaꝺɼr · tae pynꝯ wiþ ꝺates +̅ frye ē a litul grece oþꝯ oyle +̅ caſt ē to geder · tae clowꝯ +̅ flour of canel ole +̅ caſt þꝯꞇo · tae pouꝺo ꝫ̅ꝫ̅ · canelle · clowes · colo iꞇ wꞇ saꝺɼꝯ a litul if it be neꝺe caſt alt þꝯto +̅ lat iꞇ ſeeþ warly wiþ a low fyɼꝯ +̅ noꞇ ꞇo ꞇice· ꞇae brawne of capos y teyſiꝺ oþꝯ of feſaꞇꝯ teyſiꝺ mal +̅ caſt þꝯꞇo·
Translation
Chicken in White Wine with Dates and Pine Nuts
Take a bottle of Greek wine and two pounds of sugar. Clarify the sugar with a quantity of wine and pass it through a strainer into an earthen pot. Take ground cinnamon and mix with some of the wine then combine [with the sugar and wine]. Take pine nuts with dates and fry them a little in lard or in oil and combine [with the other ingredients]. Take whole cloves and ground cinnamon and add [to the mixture]. Colour it with a little sandalwood and if necessary season with salt. Let it boil gently with a slow fire and do not allow to become too thick. Take the flesh of capons, torn apart with the fingers, or of pheasant, finely shred with the fingers and add [to the stew].
Modern Redaction
Ingredients:
750ml white Greek or Riesling wine
500 caster sugar
2 tsp ground cinnamon
100g pine nuts
100g pitted dates
1/2 tsp ground cloves
red food colouring
1 whole roast chicken or roast pheasant, meat pulled apart and finely shredded
olive oil for frying
Method:
Combine the wine, sugar and cinnamon in a pan. Heat gently until the sugar has dissolved.
Heat a little oil in a pan, add the pine nuts and dates and fry until golden brown. Turn into a mortar and pound to a paste then work into the wine mixture. Add the cloves and enough food colouring to colour the mixture red and bring to a boil. Cook until slightly thickened then add the roast fowl.
Cook for about 15 minutes, until the meat is heated through and serve.
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