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Use the field below to search the recipes from all of the indexed cookbooks for one or more ingredients. To search all of MedievalCookery.com (and not just the medieval cookbooks), use our search page.

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Search results for "bay":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)


From An Anonymous Tuscan Cookery Book

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

Fish in Aspic

(Fish Broth)

(Solcio of birds feet and pigs head)


From An Anonymous Andalusian Cookbook

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

Syrup of Thistle


From A Book of Cookrye

(England, 1591)

To seethe a Pike.


From Ein Buch von guter spise

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

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

36 - To preserve Cowcumbers all the yeere

37 - To preserve broom-capers all the yeere


From MS Douce 257

(England, 1381)

(none found)


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)

(none found)


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To bake a Red deare

To boile diuers kindes of fishes


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XII - Lambs' heads to keep through the winter

XIV - Brine to seethe which can be used for meat or fish all through the year


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

43. HILADEA WHICH IS CALLED GELATIN

222. PANDORAS

229. HOW OYSTERS ARE COOKED

230. PELAYA AND FLOUNDER OR SOLE


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.)

XXXI - Jelly of whatever meat

XXXIII - Jelly ready to serve and good of fish

CXXXII - Confection of apples


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First service and platter

At the grocer's: ten pounds of almonds

TO MAKE FOUR DISHES OF MEAT JELLY

Further

TO MAKE WATER TO WASH THE HANDS AT TABLE

SAGE


From The Neapolitan recipe collection

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

A Consommé Broth

To Make a Cow, a Calf or a Stag Look Alive


From A NEVV BOOKE of Cookerie

(England, 1615)

To keepe Brome Capers

To make Caper rowlers of Radish cods

To marble Smelts

To sowce a Pigge in collors


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Herbs that are needed for average hodgepodges


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


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.)

(none found)


From The Treasurie of commodious Conceits

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

A moyste fume vpon a fuming dish


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)

(none found)


From Le Viandier de Taillevent

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

Jelly of slimy fish

Spices needed for this viandier

To cure wine turned sour

To cure wine turned fusty


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

(none found)





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