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

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Search results for "carp":

From Alte Kochrezepte aus dem bayrischen

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

To make a small dish of carp

From Ancient Cookery [Arundel 334]

(England, 1425)

On fyssh-day at the firste cours

From An Anonymous Tuscan Cookery Book

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

(none found)

From An Anonymous Andalusian Cookbook

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

(none found)

From A Book of Cookrye

(England, 1591)

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

How to seeth a Carpe.

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.

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)

(none found)

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Savoy of Fish

Fish Tarts

Parma Tarts of Fish

Fish Jelly

From Een notabel boecxken van cokeryen

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


To Boil Carp or Pike

To Fry Sprats

Sauce for Carp

Pickle for Carp

Vinegar Loock

A Brown Sauce Over Carp

Sauce Within Fasting-Time for Carp

To Bake Carp Whole in the Oven

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

If you want to make fish jelly

If you want to make pies which have the flavor of cheese

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)

The second course

To roast a Carpe or Tench with a Pudding in his belly

From Das Kochbuch des Meisters Eberhard

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

(none found)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LI - Carp in cloven broth

LII - A different way

LIV - To cook chopped fish

LVI - Pastry of fish

LVII - A pudding of fish

From Das Kuchbuch der Sabina Welserin

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

62 How one should make jellied fish

64 To make a fish pastry from trout

171 Stuffed pike

198 To prepare an aspic on a wheel

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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

(none found)

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.)


You can tell young ducks from old ones

Trout season begins in..


Second service

Second service

Second service

First service

Sea fish: soles

White Broth can be made from loach


Note that the Germans say that the French put themselves in great danger from eating under-cooked carp

MULLET is called "migon" in Languedoc




From The Neapolitan recipe collection

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

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

To sowce a Pike

To bake a Carpe

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Carp in pottage

To make chopped carp

Bologna Sausage of fish

To make an angry fish pie

To make tripe of Pike

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

A Pyke sauce for a Pyke

From Le Recueil de Riom

(France, 15th century)

Inside-out eels

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 boyle a Carpe.

To dresse a carpe.

To seeth a carpe.

To boyle a carpe in greene broth, with a pudding in his bellie.

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.)

Fritter From Fish Roe

Pike Polish Style

Old Carp in Salt

Cold Carp With Sauce

Cold Carp With Garlic

Carp With Canvas

Carp With Clean Black Pepper

Carp in Cabbage Broth With Clean Black Pepper

Carp With Oily Sauce in Cabbage Sauce

Carp With Dry Oily Sauce

Dry Carp With Horseradish

Dry Carp With Onions

Dry Carp With Its Own Blood and Carnation Sauce

Cold Carp With Spicy Sauce

Hot Carp With Spicy Sauce

Fried Carp

Carp in Pate

Whole Cooked Carp

Cooked Carp German Style

Dry Carp With Garlic

Cold Tench With Garlic

Cooked Tench

Beluga With Green Sauce

Catfish in Clean Water

Catfish in Cabbage Sauce

Catfish With Yellow Oily Sauce

Burbot in Cabbage Sauce With Clean Pepper

Small Crucian Carps Can Be Cooked in Salt

Crucian Carp in Salt in Cabbage Sauce

Crucian Carp With White Sauce

Crucian Carp With Gooseberries

Crucian Carp With Broken Sauce

Fried Crucian Carp

Crucian Carp With Clean Pepper

Old Roasted Crucian Carp

Crucian Carp With Spicy Sauce

Cold Zander

Carp in Black Sauce

Cooked Salmon

Weatherfish With Broken Sauce

Crab With Black Sauce

Cooking Green Frogs

Carp Pate

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)

lxxx - Salomene

From Le Viandier de Taillevent

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


To make flans or tarts in Lent

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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