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Medieval Cookbook Search



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 for:

Search results for "bear":


From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)


From An Anonymous Andalusian Cookbook

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

Recipe for Making Ahrash

Fish Tharîd

The Customs that Many People Follow in Their Countries

The Making of Qâhiriyât

Tharda of Isfunj with Milk

The Making of Hadîdât (Pieces of Iron)

Stuffed Muqawwara

Recipe for Mujabbana with "Eggs"


From A Book of Cookrye

(England, 1591)

(none found)


From Ein Buch von guter spise

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

14. Wilt du guten met machen (How you want to make good mead)


From Delights for Ladies

(England, 1609)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

A Camaline Bruet of Fish


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)

(none found)


From Das Kochbuch des Meisters Eberhard

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

Also meat is the food that most nourishes the human body and makes it fat and strong


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

202 To make smoked tongue


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

To make venegur manede


From Libre del Coch

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

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

135. Marzipans


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.)

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

And if you wish to make a piece of beef taste like venison of deer or bear

BEEF Like BEAR VENISON

To Counterfeit Bear Venison from a Piece of Beef


From The Neapolitan recipe collection

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

Sauce for Any Game Animal


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


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 Thomas Awkbarow's Recipes (MS Harley 5401)

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

(none found)


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)

xij - Vn Vyaunde Furne3 san3 noum de chare


From Le Viandier de Taillevent

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

Lighter subtleties


From Wel ende edelike spijse

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

(none found)




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