England

England, 14th c.

Almond Pudding
Tartys In Applis
Drawen Benes
Blancmanger
Breney (fruit compote)
Black Sauce for Capon
Compost
Cormarye (roast pork)
Cruste Rolle (fried crackers)
Eeles in Bruet
Frumenty
Frutours
Funges
Fyllettes in Galyntyne
Grewel of Almaundes
Gyngerbrede
Gyngerbrede
Hypocras (spiced wine)
Loseyns
Lumbard Mustard
Mawmeny
Mawmenee (vegan version)
Mylates of Pork (pork pie)
Payne Foundewe (bread pudding)
Peeres in Confyt
Pegions Stewed
Pety Pernauntes
Stuffed Piglet
Pochee (poached eggs with custard sauce)
Pottage of Turnips
Rosee
Potage of ris
Cold Sage
Salat
Sauce for a Conie
Sobre Sauce
Ember Day Tart
Tartys In Applis
Tostee (toast w/syrup)
Verte Sauce
Wastels yfarced

England, 15th c.

Alepevere Sauce
Almond Pudding
Alows de Beef
Apple Muse
Beef y-Stewed
Blancmanger
Breney (fruit compote)
Bukkenade (beef stew)
Cameline Sauce
Capon Roste
Chardewardon (pear custard)
Chardquynce (quince custard)
Cold Leshe Viand
Coney in Civey
Cruste Rolle (fried crackers)
Custarde (savory quiche with meat)
Eeles in Bruet
Chike endored
Fish Waffles
Flaune of Almayne
Frumenty
Frutours
Fyllettes in Galyntyne
Garbage
Sauce Gauncile
Grete Pyes
Grewel of Almaundes
Gyngerbrede
Gyngerbrede
Hypocras (spiced wine)
Leche Lumbarde (date bars)
Lenten Slices
Lumbard Mustard
Sauce Madame
Pikkyll pour le Mallard
Mawmeny
Bake Mete Ryalle
Mon Amy
Onion and Parsley Salad
Pyes of Paris
Pegions Stewed
Peres in Composte
Perys en Composte
Pety Pernauntes
Pevorade
Pies of Paris
Stuffed Piglet
Pochee (poached eggs with custard sauce)
Pumpes (meatballs)
Pynade (candy)
Quynces or Wardones in paast
Rice Lombard
Roseye
Rice in Almond Milk
Ryse
Potage of ris
Rysschews of Fruit
Cold Sage
Salomene
Pigge or Chiken in Sauge
Sobre Sauce
Spinach Tart
Sauce for Stekys
Stewet Beef
Strawberye
Tartes of Flesch
To Bake Venison
Tostee (toast w/syrup)
Venison Custarde
Verte Sauce
White Leek Sauce
Wortes (cabbage)
Yellow Pepper Sauce

England, 16th c.

Almond Pudding
Appelmoise
A Dishe of Artechokes
Baked Gammon of Bacon
Baked Mallard
Blancmanger
Stewed Capon
A Pudding in a Cowcumber
Custard
To Farse All Things (stuffing)
Fine Cakes (cookies)

Gyngerbrede
Gyngerbrede
Hippocras
Humbles of a Deere
Hypocras (spiced wine)
Jumbles
Marizpan
Conserve of Orenges
Peach Tart
A Tart of Ryce
Sausedge
Short Paest for Tartes (pie crust)
Snowe
Strawberries in Snow
Tarte of Wardens (pear pie)
Tart of Prunes
To Bake Chickins
To Bake Venison

England, 17th c.

Applemoyse
Boiled Asparagus
Baked Gammon of Bacon
Buttered Beere
Diuers Sallets
Fine Cakes (cookies)
Italian Pudding (bread pudding)
Prince Bisket
To make Pyes
Marmelade of Quinces
Sallet
To Bake Chickins
To Bake Eeles
Wafers