Medieval Cookbook Search
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Search results for "carp":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
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.
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.)
From Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
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)
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.)
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
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
White Broth can be made from loach
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)
From A Noble Boke off Cookry
(England, 1468)
(none found)
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
From A Proper newe Booke of Cokerye
(England, mid-16th c.)
From Le Recueil de Riom
(France, 15th century)
From Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
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 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.)
Carp in Cabbage Broth With Clean Black Pepper
Carp With Oily Sauce in Cabbage Sauce
Dry Carp With Its Own Blood and Carnation 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 Gooseberries
Crucian Carp With Broken Sauce
Crucian Carp With Clean Pepper
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)
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)