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From Alte Kochrezepte aus dem bayrischen

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

To make almond porridge

Fried eggs during Lent

Pickled chickens

Venison im slaff

Long fish balls

Raiger in a geislicz

To make a curd cheese out of almonds

An almond hedgehog

A cheese of almonds

Jellied fish


From Ancient Cookery [Arundel 334]

(England, 1425)

Potage de frumenty

Rys in potage of flesh

Hares Hares in padell

Drore to potage

Bukenade to potage

Browet Browet of almayne

Blaundesore to potage

Blaumanger to potage

Blaunche bruet of almayn

Rose to potage.

Mawmene to potage

Murre to potage

Capons in confy

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Bore Bore in egurdouce

Browet farsyn

Browet tufkay

Checones in critone for X messes

Gele of flesshe

Blaunche mortrewes

Leche Lumbarde

Sause blaunk for capons sothen

Syrip for a capon or faysant

Daryalys

Furmente with purpeys

Peson of almayn

Jowtes made with almonde milk

Fyge to potage

Cadel of musculs to potage

Eles in grave

Eles in brasill

Potage wauter

Potage of ynde

Botyr of almondes

Crem of almonde mylk

Tart for Lenton

Chisan

Servise Servise on fisshe day

On fyssh-day at the firste cours

Servise on fleshe-day

A flaune of Almayne

Brewewes in somere

Blaundesorre vel blaunche mortrewes

Blaumangere

Browet of almayne for x mees

A kolde browet for soper

Conynges in grave

Conynges in turbaturs

Chekyns in kirtyne for x mees

Jowtes of fysshe

Jussel enforsed

Charlet enforsed

Murre

Barleeg

Potage of ynde

Turnesole

Garnade for x mees

Bardolf

Sowpeschets

Blaunche porre

Eles in grave

Eles in Brasyle

Mortrewes of sysshe

Congour in pyole

Potage wastere

Grene pesen, reale

Charlet contrefetid of fyssh

Eyren Gelide


From An Anonymous Tuscan Cookery Book

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

(Fine Greens and Fennel)

(Gourds)

Pears

(Chickpeas)

Whole Fava Beans

(Whole Fava Beans)

Fish Broth

Saracen Broth

Partridges

Chicken or Birds in Sumac Sauce

White Garlic Sauce with Capons

Blancmange

(Blancmange)

Parma-Style Tart

Tart of Capon

Fish Innards

Spelt

Nucato

Fine Herbs

Gourds

Fresh Peas for Invalids

Almond Milk and Spelt for Invalids

Genoese-Style Trout for Invalids

Rice for Invalids


From An Anonymous Andalusian Cookbook

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

Royal Sanhâji

The Dish Sinâbi

The Dish Jimli

The Dish Mukhallal

Recipe of Fartûn

Sweetened Mukhallal

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

Recipe for Roast Hare

Roast Lamb Breast [literally

Another Kind of Lamb Breast

Recipe for an Extraordinary Sausage

The Making of Another Marrow

The Making of a Good Marrow

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

Its Recipe

Recipe for Kâfûriyya

Maghmûm

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Murûziyya

Recipe for Ja'fariyya

The Making of Rafî'

The Making of a Dish of Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)

Abbasid Chicken

The Preparation of Jaldiyya (Leathery)

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya

Mahshi

Tajine with Cheese

The Preparation of Bilâja

Another Dish Like That with Saffron

A Dish of Fried Chicken

Recipe for Making Sinâb

Farrûj Mubarrad

A Dish of Chicken with Mild Wine

Recipe for a Hen Stuffed Without Bones

An Extraordinary Dish of Chicken

Sa'tariyya

A Good Dish

A Dish of Chicken

A Chicken Pie

Stuffed Rabbit

An Extraordinary Stuffed Rabbit

A Chicken Dish

Jewish Partridge

The Making of Cooled Chicken

A Jewish Dish of Chicken

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Chicken

Egyptian Chicken

A Chicken Known as Zukaira

Recipe for an Extraordinary Chicken Dish

Tharda of Khabîs with Two Chickens

A Green Dish Stuffed with Almonds

Fish Tharîd

How It Is Made

Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready

Its Recipe:

Recipe for White Tafâyâ

Recipe for White Tafâyâwith Almonds

Making Stuffed Isfunj

Loaf Kneaded with Butter

Sukkariyya

Khabîsa with Pomegranate

Four-Ingredient Khabîsa

The Making of Qâhiriyât

The Making of Dafâir

Recipe of the Necessities of Bread and Confection

Stuffed Monkey-Head

Preparation known as Hashîshiyya

A Recipe for Stuffed Qursas

The Preparation of âdhân (Ears)

Recipe for Mu'aqqad (Nougat) of Sugar

The Making of Fâlûdhaj

Mu'aqqad of Honey

Stuffed Muqawwara

Recipe Known as the Tharda of the Emir

A Dish which Reduces Appetite and Strengthens the Stomach

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd

Another Like It

Another Dish Which Strengthens the Stomach Before Heat

A Dish Suitable for Autumn

A Dish Made in Winter for Those with Cold Illnesses

A Dish of Pullets Suitable for the Aged and Those with Moistnesses

Tharda of Meat

Another

Another

Preparation of a Tharda of Two Chickens

Preparation of Meatballs from Chicken Breasts:

Covered (Crusted) Tafâyâ

Stuffed Tafâyâ

Jimliyya

Making a Green Hen

Sliced Chicken

A Jointed Hen

A Coral Dish of Chicken

Palace Chicken with Mustard

Recipe for a Good Dish Covered With Pine-nuts

To Make the Dish Asfar (The Yellow Dish)

Jûdhâba with Qatâ if

Another Tabâhajiyya

Another Tabâhajiyya

A Dish of Meatballs

To Make Isfîriyâ

[title missing

Dish of Chicken When it is Roasted

Dish of Chicken or Whatever Meat You Please

Eggplant Dish Known as the Arabic

Persian Muthallath

Preparing the Dish Dictated by Abu Ishaq

Another Dish Covered with Ground Almonds

Jaldiyya of Chicken

Honey Recipe

Recipe for a Dish of Partridge with Honey

Recipe for a Dish of Pullet or Partridge

A Jewish Dish of Eggplants Stuffed with Meat

A Baqliyya of Ziryab's

Sanhâji

Making Dishes Prepared With Eggplants

Preparing The Complete Burâ niyya

Description of Mahshi (a stuffed dish) With Eggplants

Preparing Mahshi with Eggplants and Cheese

Recipe for Large Fish Such as Qabtû n and Fahl and Those Similar to Them

White Tafâyâof the Same

Another Version of the Same

Mahshi of Mixed Fish

The Perfect Tharîd (The Complete Tharîd)

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr

Lamtûniyya

Recipe for Rice Dissolved With Sugar

'Asîda Which Fortifies and Nourishes Much and Fattens

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Preparation of Kunâfa

Recipe for a Mujabbana with Semolina

Royal Rafîs

A Good Royal Rafîs

Qursa (Small Round Flat Loaf) with Dates

Recipe for Tarfist

The Preparation of Ka'k

Another Variety of It

Preparation of Qâhiriyya

Sun-Dried Qâhiriyya

Qâhiriyya Which is Called Sâ bûniyya

Sanbûsak

Recipe for Abbasid Qatâif

The Dish Ghassâni

Recipe for Mu'assal of Meat

Recipe for Mu'assal

White Mu'assal

Fâlûdhaj

Its Preparation with Sugar

A Sweet of Dates and Honey

Recipe of Ma'âsim (Wrists)

An Eastern Sweet

A Sweet Called Ma'qûda

A Sweet from Syria

Rukhâmiyya

Sukkariyya

Excellent Fâlûdhaj

Making of Elegant Isfunja ("Sponge")

Preparation of Qursas

Elegant Qursa

Stuffed Qanânît

Its Preparation

Ka'k Stuffed with Sugar

Ka'k of Sugar Also

Fruit Made of Sugar [Marzipan]

Preparation of What is known as Fustuqiyya of Sugar

Syrup of Harir

Syrup of Thistle


From A Book of Cookrye

(England, 1591)

To bake small meats.

How to make a good Marchpaine.

To make white Ginger bread.

To make Almond Butter.

To make Almond milk hot.


From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

3. Wilt du machen einen blamensier (How you want to make a blancmange)

13. Ein gefülten kuchen (A filled cake)

24. Daz ist auch gut (This is also good)

39. Ein gut fulle (A good filling)

47. Ein geriht (A dish)

55. Wilt du machen ein gut mus (How you want to make a good puree)

56. Ein fladen (A fladen)

57. Einen fladen (A fladen)

58. Einen krapfen (A krapfen)

62. Ein mus (A puree)

63. Heidenische erweiz (Heathen (Saracen) peas)

64. Ein mus mit lauche (A puree with leeks)

70. Ein mandelmus (An almond puree)

71. Ein cygern von mandel (A cheese of almonds)

72. Einen kese von mandel (A cheese of almonds)

73. Einen mandel wecke (An almond wedge-shaped bake work)

74. Ein kuchen (A cake)

74*. Untitled (Untitled)

75. Ein mus von rise (A puree of rice)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

78. Ein fialmus (A violet puree)

79. Ein morchen mus (A carrot puree)

83. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Browet of Almayne

Blamanger

Conyes in Grave

Viaunde de Cipre

Soppes Dorre

Blawmanger of Lekys

Browet of Almayne

Pochee

Crane

Charlet Gentyl

Viaunde de Cipre

Burgeoun de Vyne

Rys Camelyn

Prymerose

Mawmene

Blaunch Desorre

A Tarte Pernusames

A Tarte of Fysche

Bokenande

Blaunde Sorre

Rosee

Botre of Almaunde Melk

Charlet Aforce

Maumene


From Delights for Ladies

(England, 1609)

10 - A most delicate and stiff sugar paste

12 - To make an excellent Marchpane paste

15 - To make paste of Novie

16 - To make Jumbolls

18 - To make a Marchpane

23 - To make dry Ginger-bread

27 - To make Leach of Almonds

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

Furmenty

Pise of Almayne

Conynggys in grauey

Blanche brewet de Almayne

Blomanger

Appulmos

Capons in casselys

Blank de surry

Maumene

Bruet of Almayne

Blomanger

Sandale

Apulmose

Comyn

Rosee

Spine

Egge dows

Bruet of sarcynesse

Pommys morles

Rys moyle

Sowpys dorry

Blomanger of fysch

Potage of rys

Lopister

Graue enforse

Hony douse

Potage fene boiles

Rys alkere

Flownys in lente

Porrey chapeleyn

Blank de syry

Pynade


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Camelin Bruet

Rosy Bruet

Blancmange

Tyolli Bruet

White Leeks

White Bruet

Bruet of Almayn of Fish

Flans of Almond Milk

Fish Tarts

A Camaline Bruet of Fish

A Rosy of Fish

Blancmange of four colors

Georgé Bruet

Bruet of Verjuice

Parma Tarts of Fish

Lamprey Sauce

Jance Sauce

An Oatmeal Bruet of Capons

A Gratuné of Spain

Stuffed Shoulders of Mutton

A Ressise

Almond Butter

A Green Purée

A Coulleys

Emplumeus of Apples

Blancmange of Capons

Oatmeal

Syseros

Semolina

Barley


From Een notabel boecxken van cokeryen

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

White Brewet for Capons

Blancmengier from Fish

Kimmeneye Within Fasting-Time

To Make a Ghanselsie Within the Fasting Time

For an Amandeleye Within the Fasting Time

A Bipeper for Crayfish/Lobster

A Delicious Dish

A Good Sauce

To Make Rice

Almond Milk

A Prosint of Almonds

For a Lenten Vladen

Calijsken

If you want to make good rice

Almond Soup

White Brewet for Capons


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For capons and hens

Roe Deer

To make white brouet of hens

For blanc mengier

If you want to make a comminee of fish

For milk of Provence

If you want to make blanc mengier in cream

If you want to make pies which have the flavor of cheese

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds

White cuttlefish with aillie of vinegar

Oysters in gravy


From Forme of Cury

(England, 1390)

Ryse Of Flesh

Bukkenade

Connates

Drepee

Hares In Talbotes

Connynges In Grauey

Blank Maunger

Blank Dessorre

Morree

Mortrews Blank

Brewet Of Almony

Pynnonade

Rosee

Spynee

Chyryse XX.II

Fonnell

Leche Lumbard

Furmente With Porpays

Peson Of Almayne

Appulmoy

Sowpes Dorry

Sawse Sarzyne

Creme Of Almaundes

Grewel Of Almaundes

Cawdel Of Almaund Mylk

Jowtes Of Almaund Mylke

Fygey

RESMOLLE

VYANDE CYPRE OF SAMOUN

CHYSANNE

RYGH IN SAWSE

CAWDEL OF SAMOUN C.XI

FURMENTE WITH PORPEYS

OYSTERS IN GRAVEY

CAWDEL OF MUSKELS

MORTREWS OF FYSSH

LOSEYNS IN FYSSH DAY

COLD BREWET

COLDE BREWET

SAWSE BLAUNCHE FOR CAPOUNS YSODE

FRY BLAUNCHED

FRYTOUR OF PASTERNAKES OF APPLES

CRUSTARDES OF FYSSHE

LESSHES FRYED IN LENTON

TARTES OF FYSSHE

DARYOLS

HASTLETES OF FRUYT

CHASTLETES

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

FOR TO MAKE MAWMENNY

I - FOR TO MAKE FURMENTY

II - FOR TO MAKE PISE of ALMAYNE

X - CONYNGGYS IN GRAVEY

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XIV - FOR TO MAKE BLOMANGER

XVII - FOR TO MAKE APPULMOS

XXVIII - FOR TO MAKE CAPONS IN CASSELYS

XXIX - FOR TO MAKE THE BLANK SURRY

XXX - FOR TO MAKE MANMENE

XXXIII - FOR TO MAKE BLOMANGER

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLVI - FOR TO MAKE SPINE

L - FOR TO MAKE AN EGGE DOWS

LIV - FOR TO MAK A BRUET OF SARCYNESSE

IIII - FOR TO MAKE POMMYS MORLES

V - FOR TO MAKE RYS MOYLE

VI - FOR TO MAKE SOWPYS DORRY

VII - FOR TO MAKE BLOMANGER OF FYSCH

VIII - FOR TO MAKE A POTAGE OF RYS

XX - FOR TO MAKE GRAVE ENFORSE

XXI - FOR TO MAKE HONY DOUSE

XXII - For To Make A Potage Feneboiles

XXIV - For To Make Rys Alker'

XXVII - For To Make Flownys In Lente

XXIX - For To Make A Porrey Chapeleyn

XXXI - For To Make Blank De Syry

XXXII - For To Make A Pynade Or Pyvade


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ix. Ryse of fleysche.

.xvij. Buknade.

.xviij. Connate.

.xix. Drepee.

.xxiij. Hares in talbotes.

.xxvj. Conynges in gravey.

.xxxvj. Blank maunger.

.xxxviij. Morree.

.xxxvij. Blank dessoree.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.l. Pynnonade.

.lj. Rosee.

.lvj. Spynee.

.lvij. Chyrys.

.lxiiij. Leche Lumbard.

.lxviij. Furmente with porpays.

.lxx. Pesoun of almayne.

.lxxvij. Appulmoy.

.lxxx. Sowpes doree.

.lxxxij. Sauce sarzyne.

.lxxxiij. Creme of almaundes.

.lxxxiiij. Gruel of almaundes.

.lxxxvj. Caudel of almaund mylke.

.lxxxvij. Fygey.

.lxliiij. Resmolle.

.lxlvj. Vyaynd cypre of samoun.

.Cj. Chysanne.

.Ciij. Rygh in sauce.

.Cix. Cawdel of samoun.

.Cxiiij. Frumente with porpays.

.Cxvix. Oysters in gravy.

.Cxxij. Caudel of muskels.

.Cxxiij. Mortrews of fysch.

.Cxxvj. Losyns in fysch day.

.Cxxix. Cold brewet.

.Cxxij. Cold brewet.

.Cxxxiiij. Sauce blaunche for capouns y sode.

.Cxlvj. Frytour blaunched.

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

.Cliiij. Crustardes of fysche.

.Clvj. Leshes fryed in Lentoun.

.Clxviij. Tartes of fysche.

.Clxxxj. Daryols.

(title missing).

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons in dorre

To make Creme of Almoundes

To make mortrose of Fyshe

To make ryse of genoa

Dowcetts

To make colde mylke of Almoundys

To make gode almondys mylke


From The Good Housewife's Jewell

(England, 1596)

The second course

To boile a capon in white broth with almondes

To boile a Capon in white broth

To make a mortis

To make strong broth for sicke men

To make Almond butter

To bake the Humbles of a Deere

To make white broth with Almonds

To make blame mangle

To make Almond butter

To make cast creame


From Das Kochbuch des Meisters Eberhard

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

To make a good sauce for Lent

If you want to make a fried mus out of fish

To make a flan of fish

Almonds which are sweet are gently hot and gently drive out the moisture from the body

Figs

In autumn


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXII - Pastry of young hens

LVII - A pudding of fish

LX - An apple mash

LXXII - To bake marcipan

LXXVI - A mash of eggs that can be cut

LXXIIX - A good broth from fried young hens

LXXIX - Hen with horseradish

XC - A pressed pig's head or calf's head

XCII - A good sauce for steak (roast)

XCV - A good mustard


From Das Kuchbuch der Sabina Welserin

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

5 How to cook a wild boar's head

7 To make a sauce in which to put a haunch of venison

12 To make a boar's head

22 If you would make good marzipan

39 To make a blue pudding

40 To make a dish of peas

43 To make a fig pudding

49 To make a good almond pudding

51 Almond chanterelles

62 How one should make jellied fish

63 How one should prepare Zerena

76 An almond tart

78 An egg tart

81 An almond tart

94 To make a good almond pudding

100 If you would make a dough for almond or syrup pastries

103 If you would make rice buns

104 If you would make an egg tart

105 Take a quarter pound of rice

111 If you would make almond cheese

112 To make an almond pudding

114 To make wrapped birds

115 To make a rice tart

116 To make an almond tart

129 An egg tart with beaten eggs

132 A cinnamon tart

134 A pastry with cream

138 An almond tart

143 An almond tart

147 A good pastry

179 A white sauce

181 In the year of our Lord 1548

182 If you would make a white aspic

189 To make an almond tart

194 A mustard

199 To make Spanish pastries

203 To prepare a meat aspic


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Viande de Cipur

Blonc Manger

For Charlet icoloured

Breuet de almonde

Blonk desore

Bucnade

Rose

For blanchyd mortrews

Sowpus dorre

Gruel of almondes

Ioutus de almonde

Caudel dalmone

Buttur of Almonde mylke

Ryse

Kaudel Ferry

For to make a potage of welkes

For to make potage of oysturs

Blanc maungere of fysshe

For to make rose dalmoyne

Harus in abrotet

Chawdewyne de boyce

Capons in Cassolyce

Blaunche sawce for capons

Hasteletes on fysshe day

For darials

Tartlotes

For stondand fygnade

For blaunchyd porray


From Libre del Coch

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

7. TO MAKE SAUCE FOR PEACOCK

8. MIRRAUSTE

9. Blancmange

15. WHITE SAUCE

16. APPLE DISH

17. LEMON DISH

18. POTTAGE OF SHEEP'S TROTTERS

19. POTTAGE OF CAÑONADA

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID

23. Pottage Which is Called FreXurate, Which is Pottage of Entrails

24. POTTAGE WHICH IS CALLED BOILED SAUCE

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

28. Pottage of Coriander Called the First

29. Another Pottage of COriander Called the Second Celiandrate

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD

31. POTTAGE WHICH IS CALLED HAZELNUT DISH

32. POTTAGE WHICH IS CALLED ALMOND DISH

34. Armored Capon

35. Calabacinate Which is Seeds of Gourds

37. Pottage Which is Called PINE NUT DISH

38. WHEAT Starch

39. BROOM-FLOWER DISH

40. POTTAGE OF CRACKED BARLEY

41. POTTAGE OF CRACKED WHEAT

44. POTTAGE OF MERRITOCHE

45. SAUCE FOR GEESE

46. Pottage of Onions That is Called Cebollada

51. Thick eggplant

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

62. POTTAGE WHICH IS CALLED NERRICOQUE

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

69. Good French Sauce

71. POTTAGE CALLED THIN WHITE SAUCE

75. THIN Sauce for roasted partridges or hens

80. ILL-COOKED MILK

84. MODERN POTTAGE

86. Chopped Spinach

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE

93. Stuffing for Invalids

94. Barley-water for Invalids

95. ALMOND DISH FOR INVALIDS

96. ANOTHER ALMOND DISH FOR VERY WEAKENED INVALIDS

97. ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING

101. THIN WHITE SAUCE

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

103. Biza Sauce for Ten Dishes

104. Sauce Which is Called PINE NUT DISH of Garlic

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

109. WHITE CAMELINE SAUCE

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

115. Rosemary Sauce for Four Dishes

116. Agalura Sauce for One Dish

117. BOILed or Stewed wheat

118. Oatmeal Gruel and Barley Gruel

122. Garlic Sauce for Geese

127. Genovese Tart

131. PASTRIES OF FINE SUGAR

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

135. Marzipans

139. fritter of Marzipan

141. Fritter Called Robioles in Catalonia

144. Pottage Which is Called Flank

149. Mirrauaste in Another Way

153. Mustard

159. Good Gualatina Sauce

161. Pepper Sauce for Wild Game

162. Bastard Cameline Sauce

164. Capirotadas of Truffles

165. Pottage called Peach dish

167. Busaque of Rabbits

168. Mirrauste of pears which can be given to sICK PEOPLE

169. Quinces cooked in the pot

171. Pomegranate juice

174. PASTRY OF Roast hen on the Spit

175. treballa Which is Called White Sauce for Geese

177. Pottage in good fashion

179. Emperor's Sauce

182. Salmon Casserole

185. Barbel in casserole

188. Swordfish in casserole

194. Dentex in casserole

195. Boiled Dentex

198. Bonito on the grill

200. Conger eel in casserole

201. Boiled conger eel

204. Moray eel in casserole

207. TUNA OR TUNNY IN CASSEROLE

208. Boiled tuna or tunny

213. Boiled mullet

214. Escorfeno in casserole

216. Sardines in casserole

217. CHUB Mackerel

218. BOGUes in casserole

219. ANCHOVY in casserole

221. Good escabeche

225. Pottage of squid and cuttlefish

226. OCTOPUS

227. VARIALES in casserole

228. CLAMS in casserole

232. DRIED OR CURED CONGER EEL

233. HAKE WHICH IS CURED FISH

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA

236. BLANCMANGE OF FISH

237. BLANCMANGE OF GOURDS

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

241. ROYAL FAVA BEANS

242. GROATS

243. MIRRAUSTE OF APPLES


From Due Libri di Cucina - Libro B

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

II To make a sauce for meat

IV To make a sauce for chicken

VI To make a tart of beaten fish

VII To make fish in Schibeze

VIII To make fine broth of calcinelli

VIIII To make a junket of almonds

XIII To make cow belly

XVII To make Renfuso

XVIII To make a tart sauce

XVIIII To make branzebero

XXI To make fine cameline broth

XXII To make fine white broth

XXIII To make fine little pastries of lobster

XXIIII To make fine fish broth

XXVII To make a tart of every color

XXVIII To make schinchinelli

XXXV To make a tart of herbs

LI To dress a Tench

LXXI To make pudding

LXXXXII To make quillies

Aaneth

LXXXXIII To make laudo

LXXXXIIII To make crepa

LXXXXV To make eucabam

C To make a dish of crabs

CI To make a dish of meat jelly

CIII To make soctopei of hens


From Libro di cucina / Libro per cuoco

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

I - Amidono of starch

II - Ambroyno (a sweet food)

IV - Ambronsino (ambrosia) good and perfect and such

V - Bramangere (Blancmange)

VI - Broth of chickens (pullets)

VIII - Broth with eggs in (sauce) for good partridge

IX - Carmeline sauce for capons

XI - Butter of fat of almonds (almond butter)

XXIII - Cisame (fried dish ? ) of fish that you want

XXV - Mushrooms

XXVIII - White fritters

XXX - Jelly of hen or of fish

XXXIV - Battered herbs perfect and good

XLI - Almond dish cooked and perfect

XLV - Mortarolo (mortared food) for 12 persons

LIII - Hen with sumac good and perfect etc

LIV - Hen in white broth

LV - Bread dish with verjuice

LVII - Hen stuffed and good

LX - Quinquinelli that is ravioli good and many

LXI - Rice in a good manner

LXXVI - Stew very short most perfect

LXXIX - relish for whatever meat

LXXXIV - Most perfect relish of the tartars

LXXXV - Relish for meat boiled or roasted

LXXXVII - Relish of prawns

LXXXVIII - Saracen style sauce

LXXXIX - Relish for all gross meats

XCI - Carmeline sauce optimal

XCVII - Fantastic tart of prawns

C - Tart windowed for 12 persons

CXV - Tortelli in the way of white fritters for lent good

CXVI - Tortelli in the way of white fritters

CXVIII - Dish to make a good stomach

CXIX - Dish called lemony

CXXI - Gourds

CXXIII - Hens with fennel in another way

CXXVII - To confect fresh almonds


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Sixth platter

The sixth and last remove to be served

First service

First service

First service

First array of cloths to lay dishes for cleaning and for the kitchen

The platters and dishes follow: Grenache

For the soups: almonds

Side-dishes: plaice

For dessert: compete

Soups: capons in fricassee

At the grocer's: ten pounds of almonds

For chamber-spices [goodies served in the drawing-room or dressing-room (JH)]

At the grocer

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves

Note that never with beet-leaves

CRESS in Lent with Milk of Almonds

And note that to make beet soup using milk of almonds

Again

Again

CAPON SOUP

LOBSTER [or crayfish

ROSE' of YOUNG RABBITS

Cominy for a Fish Day

Cinnamon Soup

White Soup

Capon Fricassee for invalids

Meat Tiles

German Broth of Eggs Poached in Oil

Yellow Soup or Yellow Sauce on hot or cold fish

GALANTINE FOR RAY in summer

TAILLIS to be served in Lent

RICE

FLANS IN LENT

Further

GARLIC JANCE

JANCE is made in this manner: take almonds

BARLEY GRUEL

ALMOND MILK

STRAINED PERCH

GRUEL should be cooked until it bursts

IF YOU WANT TO HAVE RED CHOKE-PEARS IN NOVEMBER AND DECEMBER

Take new almonds


From The Neapolitan recipe collection

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

White Dish of Chickens or Doves

Twelve Servings of White Dish to go on Capons

Ten Servings of White Dish

Rice with Almond Milk

Thick White Broth

Sicilian Semolina Dish

Porridge for a Sick Person

Hemp Seed Mustard

Catalan-Style Mirausto

White Genestrata

Stuffed Broad Beans

Chickens or Capons on a Spit with their Sauce

Lemon Sauce for Chickens or Capons

Thrush with their Sauce

French-Style Tremolette on Partridge

Applesauce

White Sauce

Cameline Sauce

A Sauce called Peach Blossom

A Sauce called Broom Blossom

Lemon Sauce

French-Style Sauce for Partridge

Italian Mustard

Slavic Cooking Sauce

A Sienese-Style Tartara

Almond Paste

Pea Dish

Almond Junket-Cheese

Fake Ricotta

Fake Butter

Elderflower Fritters

Rice Fritters

Stuffed Fig Fritters

Fritters Shaped Like Ravioli

Rice Fritters Shaped Like Ravioli

Marzipan Torte

Rice Torte

Papal Torte

White Tart

Large Lamprey


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle Chickens in white broth

A Pudding of Veale

A Marrow toast

To make some Kickshawes in Paste

To boyle a Capon in Rice

To boyle Pidgeons with Capers or Sampyre

To hash Neates Tongues


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak comyne

Chekins in kirtin

Charlet forced

To mak yonge pessen ryalle

For to mak soupes chet

To mak mortins of ffische

To mak bland sorre

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

To mak braun ryall in Lent

Breteyn in Lent

To mak Breteyn in fleshe tyme

Cold leshe viand

To mak cold Bruet for Rabettes

Creme of Almonds

To make hagges of Almayne

To mak hattes in lent

To mak tartes of fflesche

To mak custad lombard

To mak chewettes on fishe daies

To mak daryolites

To mak prymerolle

To mak Bakmetes on fisshe days

Soupes in dose

To mak hoot milk of almondes.

Cold mylk of almondes

Pik in Brasy

Lessingis on fische dais

Cawdell of Almondes

Another canebyns

To mak furmente with porpas in lent

Codling or kelyng

Lesshe penon

Bruet of Spayne

Stewed lombard

Another stewed lombard

Bruet of Kiddes

Blanche Bruet

Sauce sairsnet

Breme in comfit

To mak braun rialle

Blanche Braun

Conys in graue

Viande de cipre

To mak blaunche mang of flesshe

Charlet collouret

Bruet de almonds

Blank de sirre

Buknard

Rose

Blanched mortrus

Soupes dorrey

Gruell dalmond

Jouts dalmond

Cawdell dalmond

To mak Z S. V

Ryse

Cawdell ferry

Potage of welks

Potage of oystirs

Blank mang

Pessen de Almondes

Haires in Albroturs

To mak capon in cassolont

Chaudwen de boyse

Pommes moiled

Hastolettes on fisshe days

Appillinose

Tench in gilly.


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the fruit

To make pike in the Hungarian style

To make blancmange bastarde

To make an almond tart

To make jelly

To make black jelly

To make black jelly

To make monstachole

To make almond lard

To make Marzipan

To make fair royal paste

To make offal leaves

Sturgeon in pottage

To make a potpourri called "Oylla podrida" in Spanish

Another

A leg of mutton redressed & boiled

To make stuffed redressed veal

Another

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Porraye


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

A cinnamon broth

A white broth of almonds

A white broth of fish

Apple tarts and almond-milk flans

Lectures et ozillectes made of pastry

A roast of chicken


From MS Royal 12.C.xii

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

Blanc desirree

Vert desirree

Aneserree

Viaunde d'Espyne

Haucegeme

Maumenee

Double mortrels

Coudree en temps de nois

Spynete

Rosee

Fryseye

Sirisee

Browet d'Alemaigne

Dragonee

Diacre

Swade

Viaunde de Cypre

Sang dragoun

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To make a paste of Suger, where of a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes and such like thinges, where with you may furnish a Table.

To make an Almond Custard.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

To make Nowmbyls of Muskyls

Blawnched Mortrovs

Berleggs

Charlet Enforesyd

Flawnes for Lentyn

Cawdale þat is Part of Blawmaunger

Resalsike

For to make Soopys

Cawdeyle of Muskyls

Ryce Mole

Viandre Cypyre de Salmon

To make Potage of Ostyrs

Cherysse

Sopis de Roy

Cawdell of Almonds

Cald Brewyt

Defoyles

Creme of Almonds

Lech Lumbard

Mete of Lyfe

Mawmeny

Soppus Dorre

Potage of Rice

Gelis of Mylk

Mortrows of Wylkys

Ryce Moyes

Appylmoes

Mortrows on Fysh Dayes

Rasyns o[n/f] Fysh Dayes

Flawnes

Buknade

Frutowr for Lentyn


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Horseradish

Cows Leg With Carnation Sauce

Calf Head With Spicy Sauce

Hogs Chin and Sides With Fruit Sauce

Hog Chin and Sides With Carnation Sauce

Boar Pork With Carnation Sauce

Boar With Carnation Sauce

Cold Pork With Spicy Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Other

Gosling With Sour Cherry Sauce

Hen With Bird Sauce

Hen With Fruit Sauce

Beluga With Beluga Sauce

Beluga With Fruit Sauce

Burbot With Guest Sauce

Huchen With Huchen Sauce

Venison With Guest Sauce

Whole Rabbit Roasted and Stuffed

Almond Sauce

Almond Cheese

Grinded Curd

Almond Sauce

Crane Sauce

Mashed Peas

Fried Bread for Fasting

Fasting

Almond Milk for Fasting

Almond Milk

Cooking Fig for Fasting

Plum for Fasting

Almond Cake

Almond Sauce

Mashed Peas

For Old Men

Zander Sausage

Puli From Sugar

Italian Pretzel

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method

Yet Another Method

Another Method Once Again

Another Useful Dish From Barley Grist

Another Method of This

Another Method

Another

Yet Another Method

For Constipation

The Making of Marzipan

Marzipan From Quince and Almond

Deer Stag Antlers From Marzipan

Almond Cake

Another Method

Fried Almonds

Invigorating Drink

Another Method

Another Method

Roasted Dish With Sauce

Strawberry and Mulberry Cake

Another Good Invigorating Cold Soup

Soft Cheese Made From Almond

Sausage From Almonds

Milk From Red Peanut

Dish for Diarrhea

Fried Eggs With Almond

Bread With Sugar for Patients

Roast Eggs From Almonds

Invigorating Dish for the Patient

Autumn Porridge

May Porridge

Cooking Rice Again

Stuffed Bread Rolls

Another Form of Marzipan

Baby Shaped Pogacha

Marzipan Pogacha

Roast Pig Shaped Milk

Making Sour Milk

Baking Pate

Roast Egg From Almond

Egg Doughnuts

Salad From Peach


From The Treasurie of commodious Conceits

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

To Make MANVS CHRISTI

An other manner of makyng of Damaske water

A preparatiue for Gloues


From A Treatise of Portuguese Cuisine from the 15th Century

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

7 - Receita n

54 - Alféloas

56 - Fartes (farto

58 - Maçapão

59 - Pão-de-ló


From Two Fifteenth-Century Cookery-Books

(England, 1430)

v - Whyte wortes

xj - Froyde almoundys

xij - Fride Creme of Almaundys

xxj - Blandissorye

xxvj - Coleys

xxvij - Soupes dorye

xxx - Soupes dorroy

xxxvij - Autre Vele en bokenade

ixl - Oystres en grauey

xliij - Mortrewes of Fysshe

xlv - For to make Blawnche Perrye

xlviij - Tayloures

lj - Cawdelle de Almaunde

Liiij - Rapeye

lv - Iuschelle of Fysshe

lvij - Charlet a-forcyd ryally

lix - Furmenty with purpaysse

lxij - Conyngys in graueye

lxiiij - Capoun in consewe

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxviij - Bruet of Almaynne in lente

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxv - Spyneye

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxix - Apple Muse

lxxxj - Blaundysorye

lxxxij - Blamang

lxxxv - Gaylede

lxxxvj - Rys

lxxxvij - Maumenye ryalle

lxxxxj - Vyolette

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

C - Roseye

Cviij - Prymerose

Cix - Gelye de chare

Cxj - Tannye

Cxij - Sturmye

Cxiiij - Tayle3

Cxv - Quynade

Cxvj - Blaunche de ferry

Cxix - Vyaunde de cyprys in lente

Cxx - Whyte Mortrewys of Porke

Cxxj - Rapeye

Cxxiij - Strawberye

Cxxv - Vyolette

Cxxix - A potage on a Fysdaye

Cxxxj - A potage colde

Cxxxij - Sauke (Note: Sauce) Sarsoun

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxvj - A potage of Roysons

Cxxxvij - Chykons in dropeye

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxlj - Noteye

Cxlij - Vyande Ryalle

Cxlviij - Whyte Pesyn in grauey

Cxlix - A Potage

Cl - Cawdel out of lente

Clij - Capoun in Salome

Cliij - Pompys

i - Brawn in comfyte

ij - Blaunche Brawen

vij - Soupes of Salomere

ix - Mange Moleynne

xvij - Vyaund leche

xviij - Vyaund leche

xix - Pome dorres

xx - Yrchouns

xxxvij - Sauoge

xxxix - Eyroun in lentyn

xlij - Froyse in lentynne

xlvij - Rapeye

xlviij - Ryschewys in lente

l - Hagas de Almaynne

lx - Myle3 in Rapeye

lxj - Cruste Rolle

v - A-nother manere

vj - Tartes of Fyssche

ix - Malmenye Furne3

xj - Tartes of Frute in lente

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

xxxiiij - Crustade Ryal

xxxvj - Crustade gentyle

xxxviij - Doucettes a-forcyd

xlj - Flathouns in lente

Brawne in confite

Brawne in confite

Blaunche brawne

Custard lumbarde

Conyng in Gravey

Blaunde sorre

Hagas de almondes

Blamanger

Auter maner buknade

Gely

Mawmene

Soppes Dorre

Mortrewes of Pesyn

Blanche porrey

Froyte de almondes

Fried creme de almondes

Taylours

Malmens bastard

Iusshell

Gele of peson

Caudell de Almondes

Cheaut de Almondes

Trayne roste

Tart de ffruyte

Oystres in grauey

ffirmenty with porpeys

White sauce for capons y-sode

Teste de cure

Sweteblanche

Ryschewys close

Cyuele

Saug saraser

Pomesmoille

Rys moilles

Apple moys

Soupes dorrees

Peys de almayne

Blaumanger of fissh

Potage of ris


From Le Viandier de Taillevent

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

Almond cumin dish

Cassia soup

White capon soup

German meat

River mallards

Slices

Fish cumin dish

German egg soup

Green egg and cheese soup

Yellow Sauce

Hulled barley gruel

Perch mash

Capon white dish for an invalid

To make flans or tarts in Lent

Watercress greens

Spices needed for this viandier

Liquids for soaking spices in

To clarify red wine in winter

Here is how you make the pottage called menjoire

Laces of white capon meat

Crayfish stew

Meat rosy

Parti-coloured white dish

Diapered

Taille

[On fish days]

Lenten slices

Garlic Jance [Sauce]

Ginger Jance [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens

Joutys yn flesch days

Lentyn foyles

Blaunche pore

Pome perre

Frumente yn lentyn

Pylets yn sarcene

Leche proven

Hare yn talbut

Conynggez in grave

Oysters in grave

Chikens in gretney

Bonse desire

Bruet of lumbardy

Bruet of Almayn

Bruet of Spayne

Stewe lumbard

Bruet sarcenes

Bruet of kedes

Blaunch Bruet

Sauce sarcenes

Veel in bucnade

Pynonad

Brawn in confyte

Tayle

Blaunche de sorre

Blaw maungere

Blaunch Doucet

Chikeney

Dage

Sypers

Floreye

Moretruys of wresch fysch

Mortruys of flesch

Blaunch mortruys of fisch

Blaunch mortruys

Caudell fery

Charlet

Brawn ryal brawn sypres brawn bruse

Brawn ryall

Betrayn yn lentyn

Betreyn in flesch tyme

Cold lech viaund

Lech lumbard

Cold bruet of rabets

Dyvers desire

Viaund ryall

Mawmene ryall

Gely on fysch days

Creme of almondys

Hages of Almayne

(Hattes) In lentyn

Tartes of Flesch

Crustad lumbard

Chauet yn fysch dayes

Prineroll at pasche

Bakyn Mete on Fisch Dayes

Caudell of Almondys

Soupys yn Dorye

Hote Mylke of Almoundys

Cold Mylke of Almondys


From Wel ende edelike spijse

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

Porridge with bread and almonds

Apple sauce in Lent

Porridge of almonds and bread in Lent

A sauce "flasteye" for 12 partidges

Butter and cheese made of almonds

A blancmanger with capons

Onions with cuminsauce with almonds

A blancmanger for perch

Porridge made in the pot

Capon with "ganzelgie" which is called "noble garlic"





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