tag:blogger.com,1999:blog-7922842813363952574.post5292075843006519943..comments2024-01-30T16:51:24.412-05:00Comments on Medieval Cookery: Recipes from John Crophill's Commonplace Book - 20 Browet of AlmayneDochttp://www.blogger.com/profile/07934829703642231254noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7922842813363952574.post-47846308540250544622016-09-13T16:50:09.651-04:002016-09-13T16:50:09.651-04:00Given that most (all?) of the "Brewet of Alma...Given that most (all?) of the "Brewet of Almayne" recipes involve almonds strongly suggests that the English cooks frequently confused the words "almond" and "allemagne" (which is the modern French word for Germany) Middle English cookbooks often borrow and bastardize French words, especially for recipe titles.<br /><br />If there were any consistency in the recipes that would allow them to be separated into two distinct types, I'd say you're right. However I haven't seen any clear pattern at all so it could be many more different recipes. It's certainly a subject that could benefit from further research. Dochttps://www.blogger.com/profile/07934829703642231254noreply@blogger.comtag:blogger.com,1999:blog-7922842813363952574.post-83635495347448091522016-09-13T15:38:43.164-04:002016-09-13T15:38:43.164-04:00I believe we may have two different recipes here. ...I believe we may have two different recipes here. One for Browet of Almonds and the other for Browet of Alemaigne. Alemaigne was the part of Europe equivalent to modern Germany. The recipe from MS Royal 12.C.xii uses Alemaigne in its title and is a broth with onions and heavily hotly spiced with cubebs and "cloves" of gillyflower. The Breuet de almonde from Liber cure cocorum uses different spices and lacks the onion.<br /><br />I am not knowledgeable about foods in the medieval period. I just have an interest in them and spend a lot of time reading about them. I have been looking at the recipes in MS Royal 12.C.xii, which is what lead me to your post.Anonymousnoreply@blogger.com