Medieval Cookbook Search
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Search results for "bear":
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.)
(none found)
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The Customs that Many People Follow in Their Countries
The Making of Hadîdât (Pieces of Iron)
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 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.)
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.)
From Liber cure cocorum [Sloane MS 1986]
(England, 1430)
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona
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
To Counterfeit Bear Venison from a Piece of Beef
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
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 Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
(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.)
(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.)
From Recipes from the Wagstaff Miscellany
(England, 1460)
(none found)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
(none found)