MC Logo

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 (and not just the medieval cookbooks), use our search page.

If you find that this search does not return results that it should, or have a suggestion for ways it can be improved, please let us know using the contact page.

Search for:

Search results for "cabbage":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)


Joutes on flesh day

Coungur in souse


Colys of flessh

From An Anonymous Tuscan Cookery Book

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


(cabbages with meat)





Cabbages for Invalids

For those who are constipated...

From An Anonymous Andalusian Cookbook

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

As for caraway

Meat Soup with Cabbage

Recipe for White Karanbiyya

Recipe for Clarified (or Repeated) Liftiyya

A Baqliyya of Ziryab's


From A Book of Cookrye

(England, 1591)

Galandine for a crane or a Hearne or any other Foule that is black meat.

To make puddings of a Swine.

How to bake a Lamprey.

To fry Whitings.

How to make a good Marchpaine.

How to make Tostes.

To make an Apple Moise.

A buttered Loafe.

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)



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.)

All swans

From Forme of Cury

(England, 1390)

Caboches In Potage


Hares In Talbotes

Hares In Papdele


Perrey Of Pesoun

Peson Of Almayne






From Fourme of Curye [Rylands MS 7]

(England, 1390)

.iiij. Caboches in potage.

.vj. Joutes of flesche.

.vij. Chebolace.

.lxlviij. Compast.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

To make buttyrd Wortys

To make gode almondys mylke

From The Good Housewife's Jewell

(England, 1596)

To boile mutton and Chickens

To stewe a Mallard

To boyle Pigeons in blacke broath

To boyle a Mallard with Cabbadge

To make a tarte that is a courage to a man or woman

To make a boyled meat after the French waies

From Das Kochbuch des Meisters Eberhard

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

Cabbage is hot and dries out the body and makes people sing well

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VI - To cook cabbage

XXXIX - Long white cabbage can be used either by itself or to fresh brown bread

XLV - To pickle cabbage

From Das Kuchbuch der Sabina Welserin

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

139 A green tart

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Explicit hic quartus passus

For kole

For Ioutes

For oþer ioutes

For honge cole

For a servise on flesshe day

From Libre del Coch

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

121. Fleshy Leaves of Cabbages

From Due Libri di Cucina - Libro B

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

LXXXXV To make eucabam

From Libro di cucina / Libro per cuoco

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

XXII - Cabbage sprouts of life / diet

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First service

Coot salted for two days are good with cabbage

New and First Beet-Leaves [probably means spinach: JP] Clean it

White cabbage is at the end of August

Heads of cabbage

Also all the above cabbages are first sown

And first the cabbage-heads

And know that cabbages like to be put on the fire early in the morning






Coots should be very well roasted

From The Neapolitan recipe collection

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

Cabbage in the Roman Style

Cabbage Torte

From A NEVV BOOKE of Cookerie

(England, 1615)

A Florentine of Veale

From A Noble Boke off Cookry

(England, 1468)


To mak buttered worts

To mall cabage wortis

To mak haire or goose poudred in wortis


Potage of oystirs

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first & second service

Pottage of cabbage flowers

Firstly the cabbage flowers

Herbs that are needed for salad

To make mortadella

To make a potpourri called "Oylla podrida" in Spanish

To make a stuffed cabbage

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

Another broathe with longwortes

To make Shoes

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)

To farse a cabbadge for a banquet dish.

To boile Mallards, Teales, and chines of porke with Cabbadge.

For fricasies of Neates feete for supper.

To rost a lambes head.

To stewe Oysters.

To boile a Pike another way.

To make Mortirs of a Capon, Hen, or pullet,

A made dish of the proportion of an Egge for flesh daies.

To make fried toste of Spinage.

To make a blanch marger on the fish day.

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.)

Beef With Cabbage Leaves

Beef With Horseradish

Beef With Salted Cabbage

Beef With Salted Cabbage Once Again

Fern With Cabbage

Cow Intestines Italian Style

Lamb With Red Cabbage

Lamb With Cabbage Leaves

Lamb With Horseradish Leaves

Lamb With Cabbage Head

Lamb With Sour Cabbage

Lamb With Sweet Cabbage

Lamb With Milk and Cabbage

Lamb With Big Cabbage Leaves

Lamb With Salted Cabbage

Goose With Rice

Hen With Lippa Sauce

Hen With Pasta

Hen or Fat Capon With Salted Cabbage Transylvanian Style

Pike With Clean Pepper Again

Pike With Oily Sauce

Carp With Canvas

Carp in Cabbage Broth With Clean Black Pepper

Carp With Oily Sauce in Cabbage Sauce

Dry Sturgeon With Oily Sauce

Beluga With Salted Cabbage

Catfish in Cabbage Sauce

Burbot in Cabbage Sauce With Clean Pepper

Burbot in Cabbage Sauce With Yellow Oily Sauce

Burbot in Salt in Cabbage Sauce

Crucian Carp in Salt in Cabbage Sauce

Fried Goby

Sterlet With Carrot

Roast Herring

Weatherfish With Clean Pepper

Weatherfish With Cabbage

Weatherfish With Boroditom Sauce

Raw Cabbage Salad

Cabbage Salad

Stem Salad

Milky Cabbage

For the Day of Saturday

Cabbage Stalk

Salted Cabbage Stuffing

About the Green Bean

Olla Podrida

Cabbage With Sour Cream

Italian Cabbage

Peas Lentils Cabbages Porridges

Italian Cabbage

From The Treasurie of commodious Conceits

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

To make a Marchpane Cap.ix

To conserue Quinces in Syrope condict

Plummes condict in Syrrope Chapter

To make a Pomeamber

To make a fine Fumigation to cast on the Coles

To make the same in Oseletts

A Fumigation for a Presse

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)

ij - Lange Wortes de pesoun

iiij - Caboges

v - Whyte wortes

xxvj - Coleys

Cxlvj - Ry3th so Caboges

Cxlviij - Whyte Pesyn in grauey

Hare in Wortes

Buttered Wortes


Furmenty with venyson

Pigge or chiken in Sauge

Stwed Mutton


Longe Wortes de Pesone

Gele of peson

Chared coneys, or chardwardon

Sauce rous

From Le Viandier de Taillevent

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

Of other small pottages

From Recipes from the Wagstaff Miscellany

(England, 1460)


Stewyde pertrych


Fresch lamprey bakyn

From Wel ende edelike spijse

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

Vegetable stew

Home : Recipes : Menus : Search : Books : FAQ : Contact