"mawmenny" meaning in English

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        "3": "mawmene"
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      "expansion": "Borrowed from Middle English mawmene",
      "name": "bor+"
    },
    {
      "args": {
        "1": "en",
        "2": "xno",
        "3": "maumenee"
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      "expansion": "Anglo-Norman maumenee",
      "name": "der"
    },
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      "args": {
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        "3": "مأمونية",
        "tr": "maʔmūniyya"
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      "expansion": "Arabic مأمونية (maʔmūniyya)",
      "name": "der"
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        "2": "ar",
        "3": "ء م ن"
      },
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  "etymology_text": "Borrowed from Middle English mawmene, from Anglo-Norman maumenee, an alteration of Arabic مأمونية (maʔmūniyya) after malmener, maumener (“to mistreat”).",
  "head_templates": [
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      "expansion": "mawmenny (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "ref": "2000, “\"Of Fish and Flesh and Tender Breede Of Win both White and Reede\": Eating and Drinking in Middle English Narrative Texts”, in Patricia Shaw, Obra Reunida de Patricia Shaw, Oviedo: Universidad de Oviedo, page 78:",
          "text": "[…]a remark certainly borne out by Wynnere's list, which includes: wild geese, bitterns, snipe, larks, linnets (sprinkled with sugar!), woodcock, woodpecker, teal, and titmice, the meal to be rounded off with rabbits, pasties, pies, mawmenny and custard pies!",
          "type": "quote"
        },
        {
          "ref": "2002, Constance B. Hieatt, “Medieval Britain”, in Melitta Weiss Adamson, editor, Regional Cuisines of Medieval Europe: A Book of Essays, New York: Routledge, →ISBN, page 38:",
          "text": "What is \"different\" here is the absence of the more elaborate aristocratic favorites of earlier times. such as Mawmenny.",
          "type": "quote"
        },
        {
          "ref": "2003, Gilly Lehmann, “The Late Medieval Menu in England - A Reappraisal”, in Food and History: Revue de l'Institut Européen d'Histoire de l'Alimentation, volume 1, Brepols, →DOI, Medieval Britain:",
          "text": "There was no fixed order for the different sweet potages, however: one finds mawmenny at least once at every course, and the other types are also placed randomly.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "id": "en-mawmenny-en-noun-19GCCQSL",
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          "poultry",
          "poultry"
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        [
          "tease",
          "tease"
        ],
        [
          "mash",
          "mash"
        ],
        [
          "capon",
          "capon"
        ],
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          "wine",
          "wine"
        ],
        [
          "sugar",
          "sugar"
        ],
        [
          "honey",
          "honey"
        ]
      ],
      "raw_glosses": [
        "(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "tags": [
        "historical",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈmɔːməni/"
    }
  ],
  "word": "mawmenny"
}

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      "expansion": "Borrowed from Middle English mawmene",
      "name": "bor+"
    },
    {
      "args": {
        "1": "en",
        "2": "xno",
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  "etymology_text": "Borrowed from Middle English mawmene, from Anglo-Norman maumenee, an alteration of Arabic مأمونية (maʔmūniyya) after malmener, maumener (“to mistreat”).",
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  "lang_code": "en",
  "pos": "noun",
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          "text": "[…]a remark certainly borne out by Wynnere's list, which includes: wild geese, bitterns, snipe, larks, linnets (sprinkled with sugar!), woodcock, woodpecker, teal, and titmice, the meal to be rounded off with rabbits, pasties, pies, mawmenny and custard pies!",
          "type": "quote"
        },
        {
          "ref": "2002, Constance B. Hieatt, “Medieval Britain”, in Melitta Weiss Adamson, editor, Regional Cuisines of Medieval Europe: A Book of Essays, New York: Routledge, →ISBN, page 38:",
          "text": "What is \"different\" here is the absence of the more elaborate aristocratic favorites of earlier times. such as Mawmenny.",
          "type": "quote"
        },
        {
          "ref": "2003, Gilly Lehmann, “The Late Medieval Menu in England - A Reappraisal”, in Food and History: Revue de l'Institut Européen d'Histoire de l'Alimentation, volume 1, Brepols, →DOI, Medieval Britain:",
          "text": "There was no fixed order for the different sweet potages, however: one finds mawmenny at least once at every course, and the other types are also placed randomly.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "links": [
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          "dish"
        ],
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          "spice",
          "spice"
        ],
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        ],
        [
          "poultry",
          "poultry"
        ],
        [
          "tease",
          "tease"
        ],
        [
          "mash",
          "mash"
        ],
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          "capon",
          "capon"
        ],
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          "wine",
          "wine"
        ],
        [
          "sugar",
          "sugar"
        ],
        [
          "honey",
          "honey"
        ]
      ],
      "raw_glosses": [
        "(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "tags": [
        "historical",
        "uncountable"
      ]
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  ],
  "sounds": [
    {
      "ipa": "/ˈmɔːməni/"
    }
  ],
  "word": "mawmenny"
}