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Search results for "ale":


From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Musculs (muscles) in sewe

To make a salt laumpray fresshe


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(none found)


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

(none found)


From A Book of Cookrye

(England, 1591)

To stue Sparrowes.

To stue Sparrowes.

How to seeth Shrimps.

To bake small meats.

To make small bake meats of Sirup and Peares.

Tartes of Apples without covers.

How to make sops of Almain.

For brenning meats.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

37. Ein geriht von frischen elen (A dish of fresh eels)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Noumbles of Net

Soppes Dorre

Browet of Almayne

Charlet

Charlet Aforce


From Delights for Ladies

(England, 1609)

19 - To make bisket bread


From MS Douce 257

(England, 1381)

Caponys in concys

Hennys in bruet

Harys in ciuee

Haris in talbotays

Nombles

Brynewes

Gees in hochepot

Solys in bruet

Oystryn in bruet

Elys in bruet


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

(none found)


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

(none found)


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

(none found)


From Forme of Cury

(England, 1390)

FOR TO MAKE FLAUMPEYNS

FRYTOUR OF PASTERNAKES OF APPLES

VI - CAPONYS INC ONEYS

VII - HENNYS IN BRUET

VIII - HARYS IN CMEE

IX - HARIS IN TALBOTAYS

XII - FOR TO MAKE NOMBLES

XVI - FOR TO MAKE BRYMEUS

XXII - FOR TO MAKE GEES IN OCHEPOT

XIII - FOR TO MAKE SOLYS IN BRUET

XIV - FOR TO MAKE OYSTRYN IN BRUET

XV - FOR TO MAKE ELYS IN BRUET


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxj. For to make flampens.

.Cxlvij. Frytour of pastronakes of skyrwyttes & of apples.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To torne Wyne to Vyneagyr or Ale to Aleger or syder to Aysell

Lamprays in brewte

Gurnard

For to seth a pyke

Sauce for a mawlerd Rosted

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

To make stewed Steakes

To make Fritters of Spinnedge

The order to boyle a Brawne

To make a Caudle to comfort the stomacke

To make good Resbones


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LI - Carp in cloven broth

LV - To make sausage of chopped fish

LXI - A mash of pear

LXIII - A mash of ale


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Nombuls

Anoþer maner for noumbuls

Charlet

Mortrews of fysshe

Harus in cyne

Hennes in brewes

For to boyle fesawantes and pertryks

For tenchis in gravé

Sawce for Mawdelardes rosted

For bours

Porry of white pese

For Gray pese

For capons in erbis

For a cawdel

For seke menne

For sethe ray

Oystere in browet


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

(none found)


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

(none found)


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

"ALE" is baked en filopant


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

Fritters on the Court fashion

For the fillets of a Veale


From A Noble Boke off Cookry

(England, 1468)

To mak juselle sengle

To mall chekyns in musy

To mak rostand

To mak wellid peper for rost vele

To mak tartes of fflesche

A posthot

Perche boiled

A pik in soupes

A pyk in sauce

Nombles

Another nombles

Charlet

Mortins of fisshe

Haires in covy

Hayres in sewe

ffessand or pertuche

Bours


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To make Panne puffe

To make a tarte of goseberies

To stewe stekes of mutton


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)


From The Second part of the good Hus-wiues Iewell

(England, 1597)

For fresh Salmon.

To make a cawdle of Ote meale.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Charlet Enforesyd

Fruturs of Fygis

For to make Conys in Hogepoche

To seth a Tench

To make a Syrop of Wardons

Oysters in Brewete

Elis in Brewette


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

An other manner of makyng of Damaske water

For the Cankar in the mouth


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xv - Bowres

xvj - Fylettys en Galentyne

xxv - Balloke Brothe

xxviij - Soupes Jamberlayne

xxxiij - Oyle Soppys

xl - Oystrys in grauy bastard

xliiij - Mortrewys de Fleyssh

l - A potage on fysshday

lj - Cawdelle de Almaunde

lvj - Charlette

lxj - A goos in hogepotte

lxiij - Harys in Cyueye

lxv - Hennys in bruette

lxxij - Talbottys

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

lxxxix - Elys in Gauncelye

lxxxxij - Oystrys in bruette

lxxxxiij - Walkys in bruette

lxxxxiiij - Tenche in bruette

lxxxxv - Tenche in cyueye

lxxxxvij - Chykonys in bruette

Cij - Muskelys in bruette

Ciij - Fygeye

viij - Lette lardes

x - Vyaund de leche

xj - Vyaund leche

xij - Vyaund leche

xlvj - Longe Fretoure

xlviij - Ryschewys in lente

liiij - Fretoure

Bourreys

Mortreus de Chare

Stwed Mutton

Flathonys

Frutours

Lethe lory

Mawmene

Fried creme de almondes

Malmens bastard

ffygey

Caudell

Oyle soppes

Caudell de Almondes

Lente ffrutours

Trayne roste

Pike boyled

ffloundres boiled

Breme or Roche boiled

Plaise boiled

Menese or loche boiled

Barbell boyled

Caudele

Haddoke in Cyuee

Chauudon of fissh

Mortrowes of fissh

Charlete


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

(none found)


From Recipes from the Wagstaff Miscellany

(England, 1460)

Chikeney

Caudell

Charlet

Bastons

Wellyd pepyr for rostyd veele

Tartes of Flesch

To Make a Possote

Caudell of Almondys

Pygges Yfarsyd

Playce Solys and Flounderres Boyled

Perch Boyled


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

(none found)





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