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Medieval Cookbook Search

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Search results for "apples":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)


Farsure to make pome de oringe

Tart for Lenton

A flaune of Almayne

Appeluns for a lorde, in opyntide

From An Anonymous Tuscan Cookery Book

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



Saracen Broth

To Stuff a Peacock

Tart of Capon

The Garden

Boiled apples for Invalids

Roasted Apples

(Roasted Apples)

From An Anonymous Andalusian Cookbook

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

Recipe for Zîrbâja

Recipe for a Dish of Chicken or Partridge with Quince or Apple

It is fitting to deal with the knowledge of those things with which the art of cooking is complete

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

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood

Another Like It

Another Dish Which Strengthens the Stomach Before Heat

Preparation of Tuffâhiyya

Tharda of Meat with Turnips and Walnuts

To Make Isfîriyâ


Preparing Râhibi

Preparing Tuffâhiyya (Apple Stew) with Eggplants


An Eastern Sweet

Excellent Fâlûdhaj

Syrup of Apples

From A Book of Cookrye

(England, 1591)

How to boyle Pigges Petitoes.

How to make a Pudding in a Turnep root.

A Florentine of Fish.

How to roast a Hare.

To fry Whitings.

Tartes of Apples with covers.

Tartes of Apples without covers.

Tartes of Quinces without covers.

How to make Tartes of Spinage.

Tartes of Eglentine berries.

To make an Apple Moise.

To make a dish of Snow

How to make Pomages.

From Ein Buch von guter spise

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

5*. Heidenische kuchen (Heathen cakes)

6. Ein kluge spise (A clever food)

10. Ein spise von birn (A food of pears)

12. Ein gute fülle (A good filling)

13. Ein gefülten kuchen (A filled cake)

26. Diz ist ein gut fülle (This is a good filling)

27. Ein gut getrahte (A good grain)

32*. Wilt du machen einen agraz (How you want to make an agraz)

35. Ein agraz (An agraz)

43. Ein kluge spise (A clever food)

51. Ein gut spise (A good food)

56. Ein fladen (A fladen)

58. Einen krapfen (A krapfen)

59. Einen krapfen (A krapfen)

60. Von krapfen (Of krapfen)

61. Einen krapfen (A krapfen)

67. Aber ein col rys (But a colris)

69. Ein apfelmus (An apple puree)

70. Ein mandelmus (An almond puree)

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

95. Wilt du heidinische haubt (How you want to make Saracen head)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)


Tartys in applis

Rys alkere

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

Stuffed Shoulders of Mutton

Emplumeus of Apples

From Een notabel boecxken van cokeryen

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

Loock for Geese

Loock for Fresh Beef

Ghecloven Nonnen

Apple Tarts

To Bake Pameie in the Oven

Another Pameye

Lenten Pancakes

To Make Roffioelen from Apples and Nuts

Lenten Roffioelen

Meat Roffioelen

Roffioelen of Meat

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For kid and lamb

From Forme of Cury

(England, 1390)










XXIII - For To Make Tartys In Applis

XXIV - For To Make Rys Alker'

From Fourme of Curye [Rylands MS 7]

(England, 1390)

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

.Cl. Rasyols.

.Clvj. Leshes fryed in Lentoun.

.Clxv. Tart de brymlent.

.Clxxx. Rysshews of fruyt.

(title missing).

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

For fryturs

From The Good Housewife's Jewell

(England, 1596)

The second course

To smere a Conie

To make all maner of fruit Tarte

To dresse a hare

To bake Quinces Peares and Wardens

To make Apple moyse

From Das Kochbuch des Meisters Eberhard

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

To make a flan of fish

Apples which are sweet cause natural moisture

If you have eaten fat meat that did not agree with you

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water

XLI - Apple with egg

XLII - Apple stew

LI - Carp in cloven broth

LII - A different way

LIII - To cook a pike in Hungarian

LX - An apple mash

LXVII - To bake apples in butter

LXXXI - To cook pork game

XCIIX - A good broth from salmon

From Das Kuchbuch der Sabina Welserin

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

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

8 To make a sauce with apples for game and small birds

12 To make a boar's head

74 An apple tart

75 Another apple tart

79 An apple tart

101 To make apple puffs

107 To make a quince tart

124 To make a very good apple tart

125 To make a good tart with roasted apples

140 Apple pillows

166 To bake puffed apples

177 To make an apple tart

191 To prepare a pike in a Hungarian sauce

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For freture

From Libre del Coch

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


127. Genovese Tart

159. Good Gualatina Sauce

195. Boiled Dentex


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.)

VII - Good taste / relish of chickens (pullets)

XXIX - Apple fritters for lent

XXXIX - Meat of the apples good and perfect

LXIV - Ravioli in another way it is called "licaproprii"

CXVIII - Dish to make a good stomach

CXXXII - Confection of apples

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Third service

First service and platter

First service

First service

Third service

The platters and dishes follow: Grenache

Side-dishes: plaice

Side-dish: jelly as above

TAILLIS to be served in Lent



From The Neapolitan recipe collection

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

Stuffing for a Fish


Broad Beans in a Pan

Apple Fritters

Puff Fritters

French-Style Apple Tart

From A NEVV BOOKE of Cookerie

(England, 1615)

To roast a Neates tongue

To smoore an old Coney

A Fridayes Pye

A quarter Tart of Pippins

A delicate Chewit

A Fregesey of Egges

To make a Pudding in a Frying-panne

To make Apple pufs

From A Noble Boke off Cookry

(England, 1468)

To mak braun ryall in Lent


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Sausages in Pottage

For the fruit

To make pike in the Hungarian style

To make Biscay tarts

To make apple tarts

Hungarian Capon in pottage

To give new wine the taste of nutmeg


Fourth service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a dyschefull of Snowe

To make pyes of grene apples

To bake pygeons in short paest as you make to your baken apples

To make a tarte of borage floures

To make Applemoyse

From Le Recueil de Riom

(France, 15th century)

Apple tarts and almond-milk flans

From MS Royal 12.C.xii

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

Poumes ammolee

Browet Sarasyneys blanc

From The Second part of the good Hus-wiues Iewell

(England, 1597)

A tart of proines.

To bake chickins.

From Thomas Awkbarow's Recipes (MS Harley 5401)

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



Rysshellis of Frute

Tarts of Appyls


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Crab Apples

Cows Tongue and Dug With Red Sauce

Cows Leg With Carnation Sauce

Cows Tongue and Dug With Carnation Sauce

Veal With Spicy Sauce

Calf Head With Spicy Sauce

Veal With Lemon and Tarragon

Lamb With Crab Apple

Hogs Chin and Sides With Fruit Sauce

Hog Chin and Sides With Carnation Sauce

Boar Pork With Carnation Sauce

Boar Head Cooked With Sides

Boar With Carnation Sauce

Pork With Sweet Sauce

Cold Pork With Spicy Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Stuffed Gosling

Hen With Bird Sauce

Hen With Fruit Sauce

Pike With Yellow Polish Sauce

Pike With Carnation Sauce

Cold Carp With Sauce

Carp With Dry Oily Sauce

Dry Sturgeon With Oily Sauce

Beluga With Beluga Sauce

Beluga With Fruit Sauce

Beluga With Spicy Sauce

Beluga in Oily Sauce

Burbot With Guest Sauce

Huchen With Huchen Sauce

Roast Eel With Herbs

Huchen in Sauce

Weatherfish With Its Blood

Venison With Black Sauce

Venison With Guest Sauce

Broken Doughnut

Doughnut With Raisins

Sage Doughnut

Roast Peafowl Sauce

Bird Sauce

The Next Dishes Are Made From Apple

Apple Cake

Apple Doughnut

Apple Doughnut

Apple Doughnut Again

Apple Porridge

Pears and Other Smaller Things

Melon Cake

Fried Bread

Pea Sauce

Zander Sausage

Pate With Quince

Apple Porridge

From The Treasurie of commodious Conceits

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

To make Marmalade of Quinces

To make Marmalade of Damsins of Prunes

A receipt to restore strength in them that arr brought low with long sicknesse

An other manner of makyng of Damaske water

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)

xx - Papyns

Liiij - Rapeye

lxxix - Apple Muse

Cxxix - A potage on a Fysdaye

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxvj - A potage of Roysons

Cxlv - Blaunche Perreye

xix - Pome dorres

xxiij - Pome-Garnez

liiij - Fretoure

lxiij - Fretoure owt of lente


Lente ffrutours


Apple moys

From Le Viandier de Taillevent

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

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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

Who wants to make stuffing

To stuff apples

Apple sauce in Lent

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