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Search results for "bacon":


From Alte Kochrezepte aus dem bayrischen

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

Fried eggs during Lent

Venison sausages

Venison meatballs


From Ancient Cookery [Arundel 334]

(England, 1425)

Grounden benes

Grene pesen wyth bakon

Olde pese with bacon


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 bake a gammon of Bacon.


From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

5*. Heidenische kuchen (Heathen cakes)

34. Ein salse (A sauce)

44. Ein gut gebackenz ( A good pastry)

51. Ein gut spise (A good food)

89. Von fleische einen fladen (A fladen of meat)

90. Einen fladen von kalbslebern (A fladen of calf liver)

93. Einen fladen von fleishe (A fladen of meat)

96. Ein gut geriht (A good dish)


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)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Bruet of Savoy

Sops of Hares

Buchat of Conies

Nurriz Pasties


From Een notabel boecxken van cokeryen

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

To Make Good Pies

Pigeon Pies

Pies of Wild Duck

Pies of Geese

Partridge Pies

Rabbit Pies

Hare Pies

Venison Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For veal

Roe Deer

For a gravé of small birds


From Forme of Cury

(England, 1390)

For To Make Gronden Benes


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

A lopstere


From The Good Housewife's Jewell

(England, 1596)

The first course

To bake a Gammon of Bacon

To bake a Gammon of bacon to keepe colde

To frie Bakon

To make a sausedge


From Das Kochbuch des Meisters Eberhard

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

A dish made from the liver of a calf

Turtledove is noble (quality) food because it sharpens the senses and the memory


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XCVI - Calf roast in a particular manner as fallow roast


From Das Kuchbuch der Sabina Welserin

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

4 Wild game marinated in peppersauce

15 Take a goose

16 Afterwards take the goose blood

23 If you would make a good sausage for a salad

24 How one should make Zervelat

25 If you would make good bratwurst

26 If you would make good liverwurst

98 If you would make a pastry with small birds

110 If you would prepare pike in another way

167 To make venison sausage


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For white pese after porray

For Gray pese

For capons in erbis

For a comyn rewle in cure


From Libre del Coch

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

9. Blancmange

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

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

33. Armored Hen

36. Vinegar Which is Marinated Liver

42. ALMODROTE WHICH IS CAPIROTADA

46. Pottage of Onions That is Called Cebollada

47. Stuffing for Kid

49. Barding for Peacocks or Capons

52. MOORISH EGGPLANT

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

56. GOURDS IN ANOTHER WAY

60. POTTAGE WHICH IS CALLED PORRIOL

64. Good Bruet with Meat Broth

76. Pottage which is called Higate because it is made from figs

84. MODERN POTTAGE

86. Chopped Spinach

105. LEEK POTTAGE

110. DOBLADURA OF MUTTON

111. DOBLADURA OF VEAL

121. Fleshy Leaves of Cabbages

124. Meat Casserole

145. Pastry in A JAR

160. Marinated Mutton

163. Lardy Broth of Wild Pig

164. Capirotadas of Truffles

176. LARDY BRUET IN A VERY GOOD FASHION

177. Pottage in good fashion

178. Pottage called jota


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.)

XXXV - Herbetella


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

Fifth dish

Second dish

Second dish

Second service

First platter

At the butcher

At the butcher

Note that some hang their pigs in the Easter season and the air yellows them; and it would be better for them to keep them in salt as they do in Picardy

To make chitterling sausages

And first a SOUP of OLD PEAS

On meat days

On a fish day

There are other peas which are left in the pod with bacon added.

Item

OLD BEANS which are to be cooked with their pods must be soaked and put on the fire in a pot the evening before and all night; then throw out that water

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

Soup from beet-leaves washed

BLACK BEET SOUP is made with bacon riblets; that is to say

On a meat day

Again

In new peas cooked to be eaten in the pod

HARICOT of MUTTON

HERBED CHICKEN

SOUP of SMALL BIRDS or OTHER MEAT

CONEY SOUP

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill

ROSE' of YOUNG RABBITS

NEW BEANS

HOG OFFAL

CAPON Game Soup

George Soup

White Soup

German Soup

Savoy Soup

Verjuice and Poultry Soup

Bright-green Soup

Broth with Meat Strips is made in haste at a supper where there are more people than expected

Green Broth of Eggs and Cheese

SMALL BIRDS

RIVER MALLARDS

Partridges mate towards the middle of February

Chicks may be placed in pastry

Trout are cooked in water with a lot of red wine

GRASPOIS This is salted whale

LARDY MILK

AN HERBY MEAT DISH FOR FOUR PEOPLE

TO SERVE TRIPE IN YELLOW SAUCE

Magpies

Starlings

Roast Skylarks

Pigeons in pastry


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

Canebyns with bacon

To mak ledlardes of iij coloures


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake Veneson


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)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooked Roast Beef

Beef With Carrot

Beef With Salted Cabbage

Stuffed Cows Tongue

Stuffed Cow Spleen

Cow Intestines With Sliced Bacon

Cow Intestines With Yellow Sliced Bacon

Cow Intestines With Harvest Soup

Veal With Dumplings

Veal With Spicy Sauce

Veal With White Bacon Slices

Veal With Yellow Bacon Slices

Veal Brisket Stuffed With Black Pepper

Veal With Salted Gooseberries

Veal in Grape Leaves

Lamb With Red Cabbage

Lamb With Carrots

Lamb With Cabbage Leaves

Lamb With Cabbage Head

Stuffed Lamb Stomach

Lamb With Peas

Lamb With Salted Cabbage

Young Lamb With Sour Sauce

When Slaughtering a Hog

Boar With Carnation Sauce

Pork Cooked Dry

Cooked Stuffed Pork

Pork With Bacon Slices

Dishes Made From the Pigs Skin

Goose With Black Pepper

Goose With White Bacon

Goose With Yellow Bacon

Gosling With Gooseberries

Stuffed Gosling

Hen With Dumplings

Hen With Rice

Hen With Side Dish

Hen With Pasta

Hen or Fat Capon With Salted Cabbage Transylvanian Style

Hen With White Bacon Slices

Hen With Yellow Bacon Slices

Hen Stuffed With Clean Pepper

Hen Again the One the Germans Call Stag Capon

Chicken With Spicy Sauce

Chicken With Gooseberries

Chicken Stuffed With Clean Black Pepper

Chicken Stuffed With Shallot

Chicken With Bavarian Sauce

Chicken With Pate

Chicken With Lost Sauce

Pike With Bacon Slices

Pike With Bacon Slices for Fasting

Stuffing the Pikes Intestines

Stuffed and Fried Crab

Roast Venison in Pate

Whole Roast Deer Backside

Hot Roast Venison

Roast Roe Deer Thighs

Roast Roe Deer Hot

Roast Roe Deer Thigh With Bacon

Hare With Black Sauce

Young Stuffed Hare

Whole Rabbit Roasted and Stuffed

Roasted Sparrow With Bacon

Stuffed Liver

Peas With Pods

Dryads Saddle With Clean Black Pepper

Roast Dryads Saddle

Bitter Mushroom

Peas Again With Bacon

Spinach Dish

Roast Sheeps Liver

Another Method of This

Stuffing Sausages Italian Style


From The Treasurie of commodious Conceits

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

(none found)


From A Treatise of Portuguese Cuisine from the 15th Century

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

1 - Pastéis de carne

3 - Galinha mourisca

6 - Alfitete

16 - Galinha desfiada

17 - Pastéis de pombinhos

22 - Outra receita de galinha mourisca

25 - Tigelada de coelho

26 - Tigelada de perdiz (outra receita)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

iij - Joutes

Cxliiij - Schyconys with the bruesse

Clj - Creme Bastarde


From Le Viandier de Taillevent

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

(none found)


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens With Bacon

Joutys yn flesch days

To make leche lardys of iij colours

Dyvers desire

Vontes

Fresch lamprey bakyn

Bakyn purpays

Bakyn chikenes

Bakyn Mete on Fisch Dayes

A Bakyn Mete Opyn

A colde bakyn mete


From Wel ende edelike spijse

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

Roast game

Kid and lamb

Tench with pepper [sauce] in this way

Pidgeons





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