A list of texts freely available online relating to medieval food and cooking. Texts with the date marked in green are from the years 900 to 1500 - the approximate range of the medieval period in Europe. Other texts are included here for their value in researching medieval cuisine.
Andalusia
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| 13th c. |
Fadalat al khiwan fi tayybat et-ta'am Wa-I-alwan
|
Ibn Razin at-Tugibi | ARA | facsimile |
| 13th c. |
Selección de recetas
de la Fadalat Al-Jiwan
|
Ibn Razin at-Tugibi Fernando de la Granja Santamaría (trans.) |
SPA | translation |
| 13th c. | An Anonymous Andalusian Cookbook of the 13th Century | C. Perry (trans.) | ENG | translation |
| 13th c. | An Anonymous Andalusian Cookbook from the 13th Century | C. Martinelli (trans.) | ENG | translation |
Denmark
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~1300 |
The socalled Harpestreng cookbook
(Codex K) |
unknown | DAN | facsimile |
| ~1300 |
The socalled Harpestreng cookbook
(Codex K) |
M. Kristensen (ed.) T. Gloning (transcr.) |
DAN | transcription |
| ~1300 |
The socalled Harpestreng cookbook
(Codex Q) |
C. Molbech (ed.) H. Notaker (transcr.) |
DAN | transcription |
| 1616 |
Koge Bog
|
Anonymous | DAN | transcription |
| 1616 |
Koge Bog
|
Anonymous | DAN | transcription |
| 1616 |
Koge Bog
|
M. Forest (trans.) | DAN / ENG |
transcription / translation |
| 1625 |
Koge Bog
|
Anonymous | DAN | facsimile |
England
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| 1390 |
Forme of Cury
(John Rylands University Library, English MS 7) |
unknown | ENM | facsimilie |
| 1390 |
Forme of Cury
(John Rylands University Library, English MS 7) |
D. Myers (transcr.) | ENM | transcription |
| 1390 |
Forme of Cury
(1780 edition) |
S. Pegge (ed.) | ENM | facsimilie |
| 1390 |
Forme of Cury
(1780 edition) |
S. Pegge (ed.) | ENM | transcription |
| 1390 |
Forme of Cury
(1780 edition) |
S. Pegge (ed.) | ENM | transcription |
| 1430 |
Liber cure cocorum
(Sloane Ms. 1986) |
R. Morris (ed.) T. Gloning (transcr.) |
ENM | transcription |
| 1430 |
Liber cure cocorum
(Sloane Ms. 1986) |
R. Morris (ed.) C. Renfrow (trans.) |
ENM / ENG | transcription / translation |
| 1450 | Two Fifteenth-Century Cookery-Books | T. Austin (ed.) | ENM | transcription |
| 1450 | Two Fifteenth-Century Cookery-Books | T. Austin (ed.) | ENM | transcription |
| 1460 | John Russell's Book of Nurture (from The Babees' Book) | E. Rickert (ed.) | ENM | transcription |
| ~1468 |
A Noble Boke off Cookry
(Holkham MSS 674) |
R. Napier (ed.) | ENM | transcription |
| ~1468 |
A Noble Boke off Cookry
(Holkham MSS 674) |
R. Napier (ed.) | ENM | transcription |
| 1508 | The Book of Kervynge | Wynkyn de Worde | ENM | transcription |
| 1557 | A Proper newe Booke of Cokerye | C.F. Frere (ed.) T. Gloning (transcr.) |
ENG | transcription |
| 1567 |
The commonplace book of Countess Katherine Seymour Hertford
(University of Pennsylvania Ms. Codex 823) |
D. Myers (transcr.) | ENM | transcription |
| 1575 | A proper new Booke of Cookery | A. Veale D. Myers (transcr.) |
ENG | transcription |
| 1591 | A Book of Cookrye | M. Waks, J. Waks (ed.) | ENG | transcription |
| 1596 | The Good Housewife's Jewell |
T. Dawson D. Myers (transcr.) |
ENG | transcription |
| 1596 | The Good Housewife's Jewell | T. Dawson | ENG | transcription |
| 1594 | The good Huswifes Handmaide for the Kitchin | T. Gloning (transcr.) | ENG | transcription |
| 1609 | Delights for Ladies | H. Plat K. Robert (transcr.) |
ENG | transcription |
| 1609 | Delights for Ladies | H. Plat | ENG | transcription |
| 1615 | A NEVV BOOKE of Cookerie | J. Murrell T. Gloning (transcr.) |
ENG | transcription |
| 1669 | The Closet of Sir Kenelm Digby Knight Opened | K. Digby | ENG | transcription |
| 1675 | The English House-wife | G. Markham | ENG | facsimile |
| 1683 | The English Housewife |
G. Markham K. Robert (Transcr.) |
ENG | transcription |
| 1683 | The English Housewife | G. Markham | ENG | transcription |
| 1685 | The Accomplisht Cook | R. May | ENG | transcription |
France
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| 13th c. | Le Régime du corps | Aldobrandino da Siena (Aldebrandin de Sienne) T. Gloning (transcr.) |
FRM | transcription |
| 1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
G. Lozinski (ed.) T. Gloning (transcr.) |
FRM | transcription |
| 1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
D. Myers (trans.) | ENG | translation |
| ~1300 |
Le Viandier de Taillevent
(Bibliothéque cantonale du Valais, Sion, S 108) |
P. Aebischer (ed.) | FRM | transcription |
| ~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Pichon, G. Vicaire (eds.) T. Gloning (transcr.) |
FRM | facsimile |
| ~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Pichon, G. Vicaire (eds.) T. Gloning (transcr.) |
FRM | transcription |
| ~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Prescott (trans.) | ENG | translation |
| ~1393 | Le Ménagier de Paris | J. Pichon (ed.) | FRM | transcription |
| ~1393 | Le Ménagier de Paris | J. Pichon (ed.) | FRM | facsimile |
| ~1393 | Le Menagier de Paris | J. Hinson (trans.) | ENG | translation |
| 1420 | Du fait de cuisine | E. Cook (trans.) | ENG | translation |
| 1466 |
Le Recueil de Riom
(Paris B.N. Latin 6707) |
J. Soucy (trans.) | FRM / ENG |
transcription / translation |
| 1485 | Viandier | J. Pichon, G. Vicaire (eds.) T. Gloning (transcr.) |
FRM | transcription |
| 1496 | Le cuisinier Taillevent | (no author or editor listed) | FRM | facsimile |
| 1604 | Ouverture de Cuisine | T. Gloning (transcr.) | FRM | transcription |
| 1604 | Ouverture de Cuisine | D. Myers (trans.) | ENG | translation |
| 1651 | Le cuisinier françois | Pierre La Varenne | FRM | facsimile |
| 1655 | Les délices de la campagne | Nicolas de Bonnefons | FRM | facsimile |
Germany
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~1350 | Das Buch von guter Speise | T. Gloning (transcr.) | DEU | transcription |
| 1354 | Ein Buch von guter spise | A. Atlas (trans.) | DEU / ENG |
transcription / translation |
| ~1400 | Ein alemannisches Büchlein von guter Speise | T. Gloning (transcr.) | DEU | transcription |
| ~1400 | Das Kochbuch des Meisters Eberhard | T. Gloning (transcr.) | DEU | transcription |
| ~1400 | Das Kochbuch des Meisters Eberhard | V. Bach (trans.) | DEU / ENG |
transcription / translation |
| ~1400 | Ein Kochbuch aus dem Archiv des Deutschen Ordens | T. Gloning (transcr.) | DEU | transcription |
| ~1400 | Ein mittelniederdeutsches Kochbuch | T. Gloning (transcr.) | DEU | transcription |
| ~1475 | Ein Kochbuch aus dem Archiv des Deutschen Ordens | V. Bach (trans.) | DEU / ENG |
transcription / translation |
| 1490 | Küchenmeisterei | R. Ehnert, J. Petri | DEU | facsimile |
| ~1500 | Alte Kochrezepte aus dem bayrischen | T. Gloning (transcr.) | DEU | transcription |
| ~1500 | Inntalkochbuch | V. Bach (trans.) | DEU / ENG |
transcription / translation |
| 1507 |
Küchenmeisterei (dead link) |
Rolf Ehnert, Johannes Petri | DEU | facsimile |
| 1516 |
Küchenmeisterei |
R. Ehnert, J. Petri | DEU | facsimile |
| 1529 | Kuchenmaysterey | J. Gutknecht | DEU | facsimile |
| 1553 | Das Kuchbuch der Sabina Welserin | T. Gloning (transcr.) | DEU | transcription |
| 1553 | Das Kuchbuch der Sabina Welserin | V. Armstrong (trans.) | ENG | translation |
| 1566 | Koch vnd Kellermeisterey | C. Heuer, T. Gloning (transcr.) | DEU | transcription |
| 1569 | Kochbuch | T. Gloning (transcr.) | DEU | transcription |
| 1581 | Ein new Kochbuch | M. Rumpolt | DEU | facsimile |
| 1598 | Ein Köstlich new Kochbuch | A. Wecker | DEU | facsimile |
| 1598 | Ein Köstlich new Kochbuch |
A. Wecker N. Bollen (transcr.) T. Gloning (transcr.) |
DEU | transcription |
Italy
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~400 |
De re coquinaria (1920 edition) |
Apicius C. Giarratano (ed.) F. Vollmer (ed.) |
LAT | transcription |
| ~400 |
De re coquinaria (1922 edition) |
Apicius | LAT | transcription |
| ~400 | De re coquinaria | Apicius | LAT | transcription |
| ~400 | De re coquinaria |
Apicius J. Vehling (trans.) |
LAT | transcription |
| ~1300 | Liber de coquina | M. Mulon (ed.) T. Gloning (transcr.) |
LAT | transcription |
| ~1300 |
Tractatus de modo preparandi et condiendi omnia cibaria (Liber de coquina) |
M. Mulon (ed.) T. Gloning (transcr.) |
LAT | transcription |
| ~1400 | Libro di cucina / Libro per cuoco | L. Frati (ed.) T. Gloning (transcr.) |
ITA | transcription |
| ~1400 | Libro di cucina / Libro per cuoco | L. Smithson (trans.) | ENG | translation |
| ~1400 | Libro de arte coquinaria | V. Romanelli (transcr.) | ITA | transcription |
| ~1400 | Libro della cocina | Anonimo Toscano E. Faccioli (ed.) T. Gloning (transcr.) |
ITA | transcription |
| ~1400 | Libro della cocina | V. Aureli (trans.) | ENG | translation |
| 1505 | Platine en francoys | Platina F. Fradin (ed.) |
FRM | facsimile |
| 1530 | De honesta voluptate | Platina | ITA | facsimile |
| 1570 | Opera | B. Scappi | ITA | facsimile |
Netherlands
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~1484 |
Keukenboek (Wel ende edelike spijse) (UB Gent Hs. 1035) |
C.A. Serrure (ed.) T. Gloning (transcr.) |
DUM | transcription |
| ~1484 |
Wel ende edelike spijse
(UB Gent Hs. 1035) |
C. Muusers (trans.) | DUM / ENG |
transcription / translation |
| ~1510 | Nederlandsche kookboek | Willy Van Cammeren (ed.) / Christina van Tets (trans.) |
DUM / ENG |
transcription / translation |
| 1514 | Een notabel boecxken van cokeryen | Marleen van der Molen-Willebrands (transcr.) | DUM | transcription |
| 1593 | Eenen seer schoonen ende excellenten Cocboeck | Marleen van der Molen-Willebrands (transcr.) | DUM | transcription |
Poland
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| 1682 | Compendium ferculorum | Czerniecki Stanisław | POL | transcription |
Portugal
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~1450 | Um tratado da cozinha portuguesa do século XV | unknown | POR | transcription |
| ~1450 | A Treatise of Portuguese Cuisine from the 15th Century | F. Gomes (trans.) | POR / ENG |
transcription / translation |
Romania
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| 17th c. | A Translation of a 17th Century Romanian Cookbook | P. Levesque (trans.) | ENG | translation |
Spain
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~1400 | Libre de totes maneres de confits | Luis Faraudo de Saint-Germain (ed.) T. Gloning (transcr.) |
CAT | translation |
| 1520 | Lybre de doctrina Pera ben Servir: de Tallar: y del Art de Coch | Rupert de Nola | SPA | transcription |
| 1529 |
Libre del Coch (Part 1)
Libre del Coch (Part 2) |
R. Carroll-Mann (trans.) | ENG | translation |
Languages are indicated using the 3-letter ISO Language Codes .
ARA = Arabic
CAT = Catalan
DAN = Danish
DEU = German
DUM = Dutch, Middle (ca. 1050-1350)
ENG = English
ENM = English, Middle (ca. 1100-1500)
FRM = French, Middle (ca. 1400-1600)
ITA = Italian
SPA = Spanish
© Copyright 2009 Medieval Cookery