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Medieval Cookbook Search

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Search results for "beans":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Grounden benes

Drawen Benes

From An Anonymous Tuscan Cookery Book

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

Whole Fava Beans

(Whole Fava Beans)

(Whole Fava Beans)

(Whole Fava Beans)

(Whole Fava Beans)

Split Favas

(Split Favas)




A Tile of Other Things

From An Anonymous Andalusian Cookbook

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

Fresh Beans With Meat

Jannâniyya (the Gardener's Dish)

Tharîda in the Style of the People of Bijaya (Bougie

From A Book of Cookrye

(England, 1591)

To boyle yong Peason or Beanes.

From Ein Buch von guter spise

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

31. Ein spise von bonen (A food of beans)

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)

Potage fene boiles

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

From Een notabel boecxken van cokeryen

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

Pies of Geese

If you want to make a good dish

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 Gronden Benes

For To Make Drawen Benes





XXII - For To Make A Potage Feneboiles

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.j. For to make grounden benes.

.ij. For to make drawen benes.

.lxxij. Makke.

.Clxxv. Potews.

.Clxxvi. Sachus.

.Clxxix. Benes yfryed.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To defend Humors

From Das Kochbuch des Meisters Eberhard

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

Beans cause gas and pain in the body and make dizzy in the head

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

From Das Kuchbuch der Sabina Welserin

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

(none found)

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

To make venegur manede

Sauge Seynes

For to make rose dalmoyne

For wodcock

For flaunes

For risshens

For gruel of fors

From Libre del Coch

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


From Due Libri di Cucina - Libro B

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

XXXXVIIII To make a tart of fava beans

From Libro di cucina / Libro per cuoco

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

CVIII - Tart of fresh beans

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)


Second platter

First dish

First service

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

You can tell beans from the marshes as they are flat

Note that in August people begin to eat strained beans and peas with salt meat; and note that a ham must be salted for three whole days


CRETONNEE of New Peas or new beans

From The Neapolitan recipe collection

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

Peas with Salt Pork

A Pottage of New Broad Beans

Kidney Beans

Stuffed Broad Beans

Broad Beans

Broad Beans in a Pan

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)


To mall canebyns

Another canebyns

Canebyns with bacon

To mall cabage wortis

To mak braun rialle

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Firstly the cabbage flowers

To make a tart of beans

To make a potpourri called "Oylla podrida" in Spanish

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To frye Beanes

To make a tarte of beanes

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 small pies.

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.)

About the Green Bean

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.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

xlvij - Rapeye

From Le Viandier de Taillevent

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

Cretone of new beans

Of other small pottages

From Recipes from the Wagstaff Miscellany

(England, 1460)


For to make canabenes


Canabens With Bacon

From Wel ende edelike spijse

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

(none found)

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