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 MedievalCookery.com (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 "cinnamon":


From Alte Kochrezepte aus dem bayrischen

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

Note

Pepper sauce for fish


From Ancient Cookery [Arundel 334]

(England, 1425)

Corance (currants) to potage

Nombuls of a dere

Roo (roe) in brothe

Roo in sene

Hares Hares in padell

Farsure for hares

Drore to potage

Bukenade to potage

Blaundesore to potage

Blaunche bruet of almayn

Rose to potage.

Mawmene to potage

Murre to potage

Capons in confy

Critone to potage

Vinegrate to potage

Sauce Madame

Egurdouce to potage

Stewet beef to potage

A disshe mete for somere

Felettes in galentyne

Conynges in grave

Conynges Conynges in turbaturs

Boor in brasey

Bore Bore in egurdouce

Browet farsyn

Chekyns in sauge

Gele of chekyns or of hennes

Farsure for chekins

Leche Lumbarde

Sause for a goose

Sause blaunk for capons sothen

Sause neyger for hennes or capons

Syrip for a capon or faysant

To make galantyne

Vert sause

To make gynger sause

Crustade

Raffyolys

Farsure to make pome de oringe

Cadel of musculs to potage

Eles in sorry

Balok brothe

Eles in grave

Tart on Ember-day

Tart de bry

Tart for Lenton

Chisan

Farsure for a codlynges hed

Lamprons in galentyn

Pykes in brasey

Plays in cene

A flaune of Almayne

Alaunder of moton

Mawmene for xl mees

Viande sypris for xl. mees

Viande Burton for xl mees

Browet farsure for x mees

Conynges in grave

Conynges in egredouce

Hares or conynges in fene

Frissure

Boor in peverarde, or braune in peverarde

Boor in egredouce

Jowtes of fysshe

Chekennes in fauge

Jussel enforsed

Caudel ferres

Murre

Pike or tenche in Brasyle

Roches or loches in egurdouce

Tenches in cylk

Charlet contrefetid of fyssh

Tost rialle

Leche lumbarde

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

(Fine Greens and Fennel)

(Leeks)

(Compost)

Grainy Broth

(Sauce)

(Civero)

To Stuff a Peacock


From An Anonymous Andalusian Cookbook

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

Recipe for Mirkâs (Merguez Sausage)

Recipe for Making Ahrash

A Type of Ahrash

Simple Isfîriyâ

Recipe for the Dish Mentioned by Al-Razi

The Dish Jimli

The Dish Mukhallal

Recipe of Fartûn

Sweetened Mukhallal

'Ujja (Frittata) of Pigeons

Roast in a Tajine

Hen Roasted in a Pot in the Oven

Chicken Called Madhûna

Lamb Roast Badî'i

Lamb Roast with Its Skin

Roast Lamb Breast [literally

Another Kind of Lamb Breast

Another Extraordinarily Good Lamb Breast

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

Its Recipe

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Ja'fariyya

Recipe for Jullâbiyya

The Making of Rafî'

The Making of a Dish of Small Birds

The Making of a Dish of Pigeons

A Dish of Young Pigeons

The Recipe of ibn al-Mahdi's Maghmûm

Abbasid Chicken

Recipe for Thûmiyya

Mahshi

The making of Badî'i

Tajine with Cheese

Recipe for Barmakiyya

Boiled Dish of Stuffed Eggplants

A Dish of Fried Chicken

Recipe for "Hunchbacked" Chicken

Stuffed Lamb Breast in the Oven

A Dish of Large Fish

Farrûj Mubarrad

Recipe for a Dish of Olives

A Dish of Chicken with Mild Wine

Recipe for a Hen Stuffed Without Bones

An Extraordinary Dish of Chicken

A Good Dish

A Dish of Chicken

A Roast of Stuffed Shimâs

A Pie (Mukhabbazah) of Lamb

A Chicken Pie

Recipe for the Roast of Kings

A Chicken Dish

Recipe for Making Qaliyya With a Covering

Jewish Partridge

Recipe for a Dish of Goose and Stuffing

A Recipe for Roast Partridge

Recipe for Farrûj Mubarrad

Egyptian Chicken

Tharda of Khabîs with Two Chickens

A Stuffed

Fish Tharîd

As for caraway

There are others who sprinkle ground pepper over the food when it is cut for eating; this is a practice of the Christians and Berbers

Recipe for White Tafâyâ

Recipe for Meatballs Used in Some Dishes

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood

The Making of Qâhiriyât

The Making of Dafâir

Stuffed Monkey-Head

A Dish of Partridge

The Making of Qâdûs

A Qâdûs with Meatballs

Stuffing Lamb with Cheese

Preparation known as Hashîshiyya

The Preparation of âdhân (Ears)

The Extraction of Meat Juice for Invalids

A Dish which Reduces Appetite and Strengthens the Stomach

A Dish of Meat Juice

Another Dish Which Strengthens the Stomach Before Heat

Sikbâj of Veal

A Dish Suitable for Autumn

A Dish Made in Winter for Those with Cold Illnesses

A Dish of Pullets Suitable for the Aged and Those with Moistnesses

Tharda of Meat

Tharda of Meat and Eggplants

Tharda of Lamb with Garbanzos

Tharda with Heads of Swiss Chard

Another

Preparation of a Tharda of Two Chickens

Covered (Crusted) Tafâyâ

Stuffed Tafâyâ

Mukhallal of Chicken and So Forth

TafâyâSaqlabiyya

A Dish of Murri from Any Meat You Wish

A Dish of Auhashi of Fat Ram

A Dish With Eggplants

Jimliyya

Dish of Meat with Walnuts and Mastic

Making a Green Hen

Stuffed Goose

A Reddish-Brown Dish of Chicken

Recipe for a Good Dish Covered With Pine-nuts

Another Partridge Dish

Another Tabâhajiyya

Another Tabâhajiyya

Another Tabâhajiyya

Another with Pistachios and Sugar

A Dish of Meatballs

Stuffed Eggs

A Roast of Meat

Tortoise or Mullet Pie

Dish of Chicken When it is Roasted

Dish of Chicken or Whatever Meat You Please

Dish of Stuffed Chicken (or Pullet)

Making Baqliyya with Eggplants

Making 'Umâniyya [or possibly 'Ammâniyya]

Dish of Lamb With Truffles

Chicken Covered With Walnuts and Saffron

Another Dish Covered with Ground Almonds

Another Dish

Jaldiyya of Chicken

Stuffed Burâniyya

Honey Recipe

A Jewish Dish of Eggplants Stuffed with Meat

A Sicilian Dish

Chicken In the Oven

How to Make Râhibi

Making Dishes Prepared With Eggplants

Preparing The Complete Burâ niyya

Preparing Tuffâhiyya (Apple Stew) with Eggplants

Description of Mahshi (a stuffed dish) With Eggplants

Recipe for Eggplant Mirkâs

Eggplant Isfîriyâ

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for a Dish of Gourd Resembling Fish

A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers

White Tafâyâof the Same

Recipe for Fish in the Style of Jimli

Another Version of the Same

Dish made with Sarda (Pilchard)

Recipe for Munashshâ

Fish Murawwaj

Mahshi of Mixed Fish

Dusted Fish

Meatballs and Patties (Ahrash) of Fish

Preparing Fish Roe

The Perfect Tharîd (The Complete Tharîd)

Soldiers' Couscous (Kuskusû Fityâni)

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr

Preparation of the Cooking of Itriyya

Preparation of Rice Cooked Over Water [a double boiler method]

Recipe for Milk Tharîd

Its Recipe

Recipe for Folded Bread from Ifriqiyya

How Rice Is Cooked in the East

Lamtûniyya

Recipe for a Tharîd Soaked in the Fat of Ten Fattened Chickens

Information about Harîsa According to its Kinds

The Method of Making It

Rice Harîsa

Recipe for Harîsa Made with White Bread Crumbs Instead of Wheat

'Asîda Made with Grits that Nourishes and Fattens

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Recipe for Honeyed Rice

Manner of Making it

Rafîs Cooked with Soft Cheese

Qursa (Small Round Flat Loaf) with Dates

Recipe for Tarfist

Recipe for Abbasid Qatâif

The Dish Ghassâni

Sukkariyya

Making of Elegant Isfunja ("Sponge")

Preparation of Qursas

Elegant Qursa

Stuffed Qanânît

The Great Drink of Roots

The Little Drink of Roots

Syrup of Aloe Wood [Stem?]

Syrup of Citron Leaves

The Great Cheering Syrup

A Syrup of Honey

Syrup of Harir

Syrup of Isfitân

A Syrup which Dries Black Bile and Phlegm

Syrup of Carrots

Green Walnut Paste

Qirsa'nat Paste

Electuary of 'Ud Qimâri


From A Book of Cookrye

(England, 1591)

To make sauce for a capon an other way.

Chauldron for a Swan.

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

To boyle a Capon in white broth.

To make Sops for a capon.

To stue Sparrowes.

For to stue Larkes.

To boile mutton for a sick body.

To make balles of Mutton.

How to make a Pudding in a Turnep root.

A Pudding in Egges.

A Pudding in a Tench.

How to dresse Neatstungs.

A broth for a Neatstung.

For fine Pyes of Veale or Mutton.

To bake a Neatstung.

To bake Chickins.

To bake the Umbles of a Deere.

To bake a Pig like a Fawne.

To make Florentines.

A Florentine of Flesh.

How to bake Vaunts.

How to make Pescods.

How to bake a Lamprey.

How to bake Wardens.

How to bake Quinces.

Another to bake Quinces.

How to bake Orenges.

To fry a Codshead.

To make a Tarte of Prunes.

Tarts of Damsons without a cover.

Tartes of Damsons with a cover.

Tartes of Cherries.

Tartes of Gooseberies.

Tartes of Apples with covers.

Tartes of Apples without covers.

Tartes of Quinces without covers.

Tarte of Quinces with covers.

How to make Tartes of Spinage.

Tartes of Eglentine berries.

Tarte of Strawberies.

How to make a Tart of Brier hips.

To make pottage of Cherries.

To dresse Chickins upon Sorrell sops.

How to make sops of Almain.

How to make Tostes.

To make Ielly.

To make an Apple Moise.

How to make Pomages.

To make Farts of Portingale.

A buttered Loafe.

To make Ipocras.

To make Cherries in confection.

To make Prunes in confection.


From Ein Buch von guter spise

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

15. Von pasteden (Of pasties)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Browet of Almayne

Chaudon Sauz of Swannes

Chikens in Cryteyne

Noumbles of Net

Cherise

Browet of Almayne

Rys Rayle

Pochee

Browet Mese

Crane

Viaunde de Burgeoun

Rys Camelyn

Tarts of Flesch

Mawmene


From Delights for Ladies

(England, 1609)

10 - A most delicate and stiff sugar paste

12 - To make an excellent Marchpane paste

15 - To make paste of Novie

22 - To make Ginger-bread

6 - Diverse sorts of sweet handwaters made suddenly or extempore


From MS Douce 257

(England, 1381)

Conynggys in grauey

Bruet of Lombardye

Fruturs

Mortrellus blanc

Gely

Rapy

Lampray fresch in galentyne

Tartys of fysch owt of lente

Rapee

Balough broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Lamprey Sauce

Camelin Bruet

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Sops of Hares

Gravy of Small Birds

Buchat of Conies

Tripes of Large Fish

Bruet of Almayn of Fish

Lampreys

Fresh Sea-Bream

A Camaline Bruet of Fish

Sorengue

Georgé Bruet

Gravy

Lamprey Sauce

Cameline Sauce

Nurriz Pasties

Parti-Colored Hot Mengier

Shoulders of Young Mutton

Sauce for Bourbulleys of Wild Boar

A Vinaigrette

Quinces in Pastry

Syseros


From Een notabel boecxken van cokeryen

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

Kimmeneyde

Porpoise with Pepper Sauce

To Prepare Large Rays

For an Amandeleye Within the Fasting Time

Mandrice

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Sauce for Larks

A Bipeper for Crayfish/Lobster

Moerteroel

A Galentijn for Ray

A Brown Pepper

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

Venison with Sops of Wild Goat

Sauce for Eels

Peper for Swans

Bipeper for Game

Jespi or Sauce for Capons

Sauce for Herons or Capons

A Brown Sauce Over Carp

To Prepare Pigs' Tripe

Galantine of Pike

To Boil Venison that is Fresh

To Prepare Eel

Ghecloven Nonnen

To Make Good Pies

Pies of Veal

Pies of Capons

Easter Pasties

Meat Tarts

For a Lenten Vladen

Apple Tarts

To Bake Pameie in the Oven

Another Pameye

To Make Roffioelen from Apples and Nuts

Common Roffioelen

Meat Roffioelen

To Bake Carp Whole in the Oven

To Make a Harecot

Pheasant and Peacock

Brisiert Eyeren (Scrambled Eggs)

Roffioelen of Meat

Sluperkens or Roffioelen of Marrow

Another Sauce for Bream

Pepper for Roasted/Fried Veal

White Brewet for Capons

To Make Good Fine White Clareyt

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

To make a stoop of good fine ypocras

To make good fine ypocras

Yet another way to make ypocras

Yet another way to make good fine ypocras

Quecruyt (Quince Paste)


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Roasted piglet

For capons and hens

To make false guernon

Domestic drakes and ducks with hot pepper

Partridges

Roe Deer

To make white brouet of hens

If you want to make sarraginee

If you want to make pike galentine

If you want to make lamprey galentine

If you want to make fish jelly

To make norse pies

For bream cooked in water

Smelt with sour pepper

Fresh mackerel is good in pies

Plaice


From Forme of Cury

(England, 1390)

Roo Broth

Mawmenee

Egurdouce

For To Boile Fesauntes

Rosee

Fonnell

Connynges In Cyrip

Leche Lumbard

VYANND RYAL

COMPOST

BALLOC BROTH

ELES IN BREWET

PLAYS IN CYEE

TENCHES IN CYNEE

LAUMPREYS IN GALYNTYNE

COLDE BREWET

SAWSE NOYRE FOR CAPOUNS YROSTED

GALYNTYNE

VERDE SAWSE

SAWSE CAMELYNE

LESSHES FRYED IN LENTON

COMADORE

PUR FAIT YPOCRAS

X - CONYNGGYS IN GRAVEY

XXXII - FOR RO MAKE BRUET OF LOMBARDYE

XIV - For to make Fruturs

XLVII - FOR TO MAKE ROSEE AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER

LV - FOR TO MAKE A GELY

II - FOR TO MAKE RAPY

IX - FOR TO MAKE LAMPREY FRESCH IN GALENTYNE

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXVIII - For To Make Rapee

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiiij. Roo broth.

.xx. Mawmene.

.xxj. Egredouce.

.xxxv. For to boyle fesauntes partryches, capouns and corlowes.

.lj. Rosee.

.lxj. Fonnell.

.lxiij. Conynges in syryp.

.lxiiij. Leche Lumbard.

.lxlvij. Vyaund ryal.

.lxlviij. Compast.

.Cvij. Balloc broth.

.Cviij. Elys in brewet.

.Cx. Plays in cyvee.

.Cxviij. Tenches in cyvee.

.Cxxiiij. Laumpreys in galentyne.

.Cxxij. Cold brewet.

.Cxxxv. Sauce noyre for capouns y rosted.

.Cxxxvj. Galentyne.

.Cxxxviij. Verde sauce.

.Cxlij. Sauce camelyne.

.Clvj. Leshes fryed in Lentoun.

.Clxxxix. Pur fayre ypocras.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

Samon rostyd in sause

Dowcetts

To make gallentyne

For to seth a pyke

To make sauce for A pyke

To dyght A crabe


From The Good Housewife's Jewell

(England, 1596)

To Boile Larkes

To boyle a legge of Mutton with a Pudding

To boile pigges feete and petitoes

To boyle Quailes

To make stewed Steakes

To make Fritters of Spinnedge

A Fritter to be made in a Moulde

To boyle Pigeons in blacke broath

To smere a Conie

To boyle a Ducke with Turneps

To make white Estings

To make blacke puddings

To boile a Breame

To make bake meates

To make fine cracknels

To bake a Red deare

An other bakemeate for Chickins

To roast an Hare

To make Fritter stuffe

To preserue Orenges

To make all maner of fruit Tarte

To make a Tarte of Prunes

To make a Tarte of Ryce

To make a Custard

To make a Tarte of Wardens

To make a tarte of Strawberries

To make a Tarte of hippes

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To make muggets

To make fillets of beefe or clods instead of red Deare

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

To stewe a Cocke

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

THE NAMES OF ALL thinges necessary for a banquet

To make Fritter stuffe

To make a made dishe of Artechokes

To frie Chickins

To make a boyled meat after the French waies

To boile a capon with a sirrop

To make peascods in Lent

To bake Quinces Peares and Wardens

To make blame mangle

To make a Tarte of an eare of Veale

To make Tarte of Strawberies

To make a close Tarte of Cherries

To make a Tarte of Damsons

To make a florentine

To make Oister Chewets

To make a Tarte of Medlers

To make a Quinces moyse or Wardens moyse

To make Hypocrase

To make a sirrop of Quinces to comfort the stomack

To make good Resbones

To make a vaunt

To make Apple moyse

A Copie of Doctor Steeuens water


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XIX - Rolled [callune] to cook / and pickle

XXIIX - To make Lutendranck

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water

XXXII - Pastry of young hens

L - To cook fresh pike

LIII - To cook a pike in Hungarian

LVI - Pastry of fish

LVII - A pudding of fish

LIX - To fry figs

LXIV - A mash of peas

LXV - A mash of sour cherries

LXXV - Elderflower confectionery

LXXIIX - A good broth from fried young hens

LXXX - Young hens with bitter oranges

LXXXV - Tame geese / Ducks or Capons in Hungarian

XCII - A good sauce for steak (roast)


From Das Kuchbuch der Sabina Welserin

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

1 To make steamed capons

5 How to cook a wild boar's head

7 To make a sauce in which to put a haunch of venison

8 To make a sauce with apples for game and small birds

10 To make goose giblets

24 How one should make Zervelat

40 To make a dish of peas

48 To prepare crayfish

50 To make a grape pudding

53 To make a fence out of butter

60 To make a veal pie

62 How one should make jellied fish

68 To make a quince pie

70 A tart with plums

71 Another tart with fresh plums

72 A tart made with sour cherries

73 A pear tart

74 An apple tart

75 Another apple tart

79 An apple tart

80 A pear tart

87 To make a pear tart

93 If you would make a grape tart

106 To make an herb tart

107 To make a quince tart

113 To make a good pear pudding

114 To make wrapped birds

119 If you would make boiled dumplings

120 If you would make a game pie

121 To make an Italian tart

123 To make a very good sour cherry tart

124 To make a very good apple tart

125 To make a good tart with roasted apples

128 To make an egg tart

129 An egg tart with beaten eggs

130 To make a sour cherry tart

131 To make a pear tart

132 A cinnamon tart

134 A pastry with cream

149 To make Bohemian peas

151 To bake good Lebkuchen

154 A lamb of another sort

159 Sauce for partridges

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

172 Pike in May butter

177 To make an apple tart

178 Another tart

188 To make a date tart

196 Brisetten are made in the following manner

198 To prepare an aspic on a wheel

200 To make a raisin tart

201 How to prepare a capon with lemons

203 To prepare a meat aspic


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chekyns in cretene

Þandon for wylde digges

Nombuls

Breuet de almonde

For to make a compost

For to boyle fesawantes and pertryks

Lamprayes in galentine

For to make momene

Sawce best for capons rostyd

Sawce camelyne

Filetus in Galentine

For darials

For stondand fygnade

For wesels


From Libre del Coch

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

1. SPICES FOR COMMON SAUCE

2. SPICES FOR PEACOCK SAUCE

3. SPICES FOR CLAREA

5. SPICES FOR HIPPOCRAS

6. DUKE'S POWDER

7. TO MAKE SAUCE FOR PEACOCK

8. MIRRAUSTE

11. Imperial Dish

12. DISH FOR THE ANGELS

13. PRINCIPAL DISH

14. SLOW OR SMOOTH DISH

15. WHITE SAUCE

16. APPLE DISH

19. POTTAGE OF CAÑONADA

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

27. Pottage Called Morteruelo

28. Pottage of Coriander Called the First

29. Another Pottage of COriander Called the Second Celiandrate

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD

32. POTTAGE WHICH IS CALLED ALMOND DISH

36. Vinegar Which is Marinated Liver

39. BROOM-FLOWER DISH

40. POTTAGE OF CRACKED BARLEY

43. HILADEA WHICH IS CALLED GELATIN

45. SAUCE FOR GEESE

46. Pottage of Onions That is Called Cebollada

50. Eggplant in Casserole

51. Thick eggplant

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

66. Good Bruet with Meat Broth Which is Called "Sponge"

68. The Same Pottage Made from Milk

69. Good French Sauce

75. THIN Sauce for roasted partridges or hens

76. Pottage which is called Higate because it is made from figs

77. THIN Sauce from the juice of sour pomegranates

84. MODERN POTTAGE

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS

89. DISTILLED TORTA FOR INVALIDS

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

93. Stuffing for Invalids

98. ELECTUARY OF SOUR CHERRIES FOR SICK PEOPLE WHO HAVE LOST THE DESIRE TO EAT

101. THIN WHITE SAUCE

103. Biza Sauce for Ten Dishes

104. Sauce Which is Called PINE NUT DISH of Garlic

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

108. cameline sauce

109. WHITE CAMELINE SAUCE

110. DOBLADURA OF MUTTON

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

114. brown Sauce for Partridges and Doves

115. Rosemary Sauce for Four Dishes

116. Agalura Sauce for One Dish

117. BOILed or Stewed wheat

120. for Pickled Eggplants

122. Garlic Sauce for Geese

124. Meat Casserole

125. Rorolas of Livers, Which is a Fritter

127. Genovese Tart

131. PASTRIES OF FINE SUGAR

133. ORANGES of Xativa which are Cheesecakes

136. Custard Which Is a fritter

139. fritter of Marzipan

141. Fritter Called Robioles in Catalonia

142. Fritters Called Garbias in Catalonia

144. Pottage Which is Called Flank

149. Mirrauaste in Another Way

150. Good Arugula

152. Another Good Arugula to be Made Swiftly

154. French Mustard

155. Another Very Good French Mustard Which Lasts All Year

159. Good Gualatina Sauce

160. Marinated Mutton

162. Bastard Cameline Sauce

163. Lardy Broth of Wild Pig

164. Capirotadas of Truffles

168. Mirrauste of pears which can be given to sICK PEOPLE

169. Quinces cooked in the pot

170. Parsley DISH

171. Pomegranate juice

172. Golden gratonada of the entrails of kid

173. Sauce which is called cinnamon of must

174. PASTRY OF Roast hen on the Spit

175. treballa Which is Called White Sauce for Geese

179. Emperor's Sauce

193. Dentex in crust

195. Boiled Dentex

221. Good escabeche

233. HAKE WHICH IS CURED FISH

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

241. ROYAL FAVA BEANS

242. GROATS

243. MIRRAUSTE OF APPLES


From Due Libri di Cucina - Libro B

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

II To make a sauce for meat

X To make a sauce for peacocks

XII To make a sauce of Bastardo

XV To make cameline sauce

XVII To make Renfuso

XVIII To make a tart sauce

XXI To make fine cameline broth

CII To make powder of meat jelly


From Libro di cucina / Libro per cuoco

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

IV - Ambronsino (ambrosia) good and perfect and such

VI - Broth of chickens (pullets)

XXXI - Jelly of whatever meat

XXXII - Jelly in another way

XLV - Mortarolo (mortared food) for 12 persons

LII - Pastry of kid good

LIII - Hen with sumac good and perfect etc

LIV - Hen in white broth

LXVII - relish reforced perfect

LXXIII - Fine spices for all things

LXXIV - Sweet spices for enough things good and fine

LXXVII - Shoulder of mutton stuffed

LXXXI - Green sauce for kid and other boiled meats

LXXXII - Sauce good for meat of mutton or of kid

LXXXIV - Most perfect relish of the tartars

LXXXVI - Relish confected

LXXXVIII - Saracen style sauce

XCI - Carmeline sauce optimal

CXII - Tart of parmesan good

CXIV - Tart of Romania

CXX - Cooked wine

CXXVII - To confect fresh almonds


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First dish

First service

For the soups: almonds

At the grocer's: ten pounds of almonds

At the grocer

CAPON SOUP

SOUP of SMALL BIRDS or OTHER MEAT

LOBSTER [or crayfish

HOG OFFAL

CAPON Game Soup

Cinnamon Soup

George Soup

Russet Soup is made like George Soup above

German Soup

Subtle Broth from England

Savoy Soup

Veal Broth

Hare Broth

Meat Tiles

Saracen Broth

German Broth of Eggs Poached in Oil

Stewed Eels

Gravelly Soup of loach or other cold or hot fish

Oyster Broth

Espimbeche of Mullet

Bourbelier of WILD PIG

TENCH is scalded

CARP with STUFFING

Inverted EEL

As for skinning it

Also it is cooked in water and wine added

FALSE GRAIN DISH

Mortereul is made like the False Grain dish

TO MAKE A SAGE-BASED SAUCE

PARTI-COLOURED SOUP OR FALSE GRAIN

TO MAKE FOUR DISHES OF MEAT JELLY

CAMELINE

And in truth

A STREAKY SAUCE TO KEEP FISH

BLACK PEPPER

A MUST SAUCE (for Starlings? don't think so: JH)

Item

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

A BOAR'S TAIL SAUCE

ANOTHER BOUCHET KEPT FOUR YEARS

FINE POWDER of spices

HIPPOCRAS


From The Neapolitan recipe collection

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

A Consommé Broth

Spelt Porridge

White Ravioli

Thick White Broth

Peas with Salt Pork

Tripe

Marzipan Dish

Melon Dish

Catalan-Style Mirausto

White Genestrata

A Pottage of New Broad Beans

Kidney Beans

Florentine-Style Meat in a Baking Dish

Sugared Capon

Roast Cockerels

Thrush with their Sauce

French-Style Tremolette on Partridge

To Cook a Chicken in a Carafe

Redressed Peacocks which Seem Living

Pie of Cock's Combs with the Testicles

Kid Pie

Quince Pie

Stuffing for Kid

Stuffing for a Capon

Sauteed Cockerel or Pigeon

Baked Cheese, Bread, etc

Distillate of a Leg

Distillate of a Leg or of Chicken in a Carafe

Sauce for Cockerel Pieces

Sauce for Hare

A Good Sauce

Sauce for Sauteed Pigeon Pieces

Cameline Sauce

A Sauce called Peach Blossom

Black Grape Sauce

Sauce of Sour Cherries or of Ordinary Cherries

Lemon Sauce

French-Style Sauce for Partridge

Papal Sauce

Royal Sauce

Balled Mustard for Trips

Squash Torte

Spelt Torte

Common Torte

A Sienese-Style Tartara

Cherry Torte

German-Style Scrambled Eggs

Herb Omelet

Stuffed Eggs

Eggs on the Grill

Eggs in Cups

Offelle

Chick-Pea Broth

Parsnips

Rice Fritters

Papal Torte

French-Style Apple Tart

Large Lamprey

Zabaglone


From A NEVV BOOKE of Cookerie

(England, 1615)

A made Dish of Conyes Liuers

A made Dish of Sheepes tongues

A Florentine of a Cony

A quarter Tart of Pippins

To make a Pippin Pye

Diuers Sallets boyled

A fierced Pudding

A Pudding of Veale

A Cambridge Pudding

A Ryce Pudding

A Florentine of Veale

A Marrow toast

To make some Kickshawes in Paste

To boyle a Rack of Veale on the French fashion

To hash Deere

To boyle Chickins in White-broth

To boyle Pigeons

To boyle Sawceges

For the fillets of a Veale

A Dish of Steakes of Mutton

To frye Mussels

To sowce a breast of Veale

The same vvith Chestnuts


From A Noble Boke off Cookry

(England, 1468)

To mak Buknad

Chekyns in sauce

Charlet forced

Alander de moton

Alander de beeff

To mall cawdelle fferrens

Lesk lombard

To mak eles in Bruet

Pyk in Braisselle

To mak two capons of one

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

Breteyn in Lent

To mak Breteyn in fleshe tyme

To mak cold Bruet for Rabettes

To mak sauce camelyn for quaylle

To mak a freshe lamprey bake

To mak tartes of fflesche

Porpas sturgion or turbot

To mak Breney

To fasse capon or goose

A stewed capon

To mak a breme in Brasse

Haddok in covy

Sauce galentyne

Pik in Brasy

Pik in galentyne

A pik in soupes

Tenche in cevy

Charwarden

Pik and eles in ballok brothe

Chaudron for samon

To mak nombles of porpas or other fische

Bruet rosse

Stewed lombard

Stewed colopes

Bruet of Kiddes

Sauce sairsnet

Turbot rost in sauce

To mail samon rost in sauce

Breme in comfit

To mak braun rialle

Peres in composte

Chekyns in kyrtyn

To mak chaudron for swan wild duck or pigge.

Nombles

Bruet de almonds

To mak compost

ffessand or pertuche

Lamprey in galentyne

Mammony

Rape of Fisshe

Pommes moiled

Bours


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Cow's udder

Sausages in Pottage

Venison hodgepodge

Venison hodgepodge

Another kind of veal

For the fruit

Of another sort

To make pike in the Hungarian style

Otherwise

To make eggs leaves

To make veal tarts with cream

To make a Portuguese tart

To make a cremoneze green tart

To make a tart of herb juice

To make badraye tarts

To make a tart of quince

To make a tart of beans

To make tarts of turnips

To make rice tarts

To make Biscay tarts

To make apple tarts

To make an almond tart

To make a tart of Roman melons

To make a husked barley tart in the Roman style

To make Bologna sausage

To make mortadella

To make fine Ceruelade

Bologna Sausage of fish

To make jelly

To make monstachole

To make Cinnamon Sticks

To make orange paste

To make little casks

To make fair royal paste

To make angry meat pies

To make English pies

To make Sturgeon pie

To make dogfish pie

To make an angry fish pie

To make offal leaves

To make Raviolis

Another ravioli

To make Agnoilen

Another sort

To make macaroni

To make sweet Capilotade

To make parmesan Capilotade

Sturgeon in pottage

Roast Sturgeons

Sturgeon Sausage

To make sturgeon mortadella

To make tripe of dogfish

Tunny in pottage

Another

Another sort

Hungarian Capon in pottage

Barded and roasted Capon

To make a potpourri called "Oylla podrida" in Spanish

To make Tomaselle of liver

Catalan Partridge

Another

Another

A leg of mutton roasted in the Irish style

Another

Another

To make a veal loin stuffed & roasted

To make stuffed redressed veal

To garnish a duck in the Irish style

Another

To make gilded veal brains

To make a peeled veal head in the Irish style

Veal head gilded in the same fashion

Another

Another

To make a Hungarian crepe

Another

Another

To make Roman Marselette

For the first service

Second service for pottage

For making against malvoisie

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To dresse a Crabe

To Rooste Veneson

Chekins upon Soppes

To make cleare Jellye

To make pyes of grene apples

To make vautes

To make pescoddes

To Stewe Trypes

To make a pye of alowes

To make a tarte of beanes

To make a tarte of medlers

To make a stewe after the guyse of beyonde the sea

To make egges in moneshyne

To make Applemoyse

For to make wardens in Conserue


From Le Recueil de Riom

(France, 15th century)

A cinnamon broth

A gravy of birds and they are blanched a little in hot water and put in a good pot

A sauce of partridge

Capons and herbs and shanks of beef

A cameline broth of fish

On veal and goat


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Haucegeme

Rosee

Fryseye

Browet salmenee

Soree

Dragonee

Gelee

Brasee

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Capon.

To boyle a capon with Orenges.

For a Goose gibluts and pigges petitose.

To make allowes to roste or boile.

To farse all things.

To make gallantine for flesh or fish.

For small pies.

To make purses or cremitaries.

To make a tarte of Spinnage or of wheate leaues or of colewortes

A tart of proines.

To boile a pike another. way.

To dresse a carpe.

To make tattes or balde meates for fish daies.

A Troute baked or minced.

To make a splede Eagle of a pullet.

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

To Preserue Quinces in sirrop all the yeere.

To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.

To make Mellons and Pompons sweet.

To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest.

To make a condonack.

To make a Pudding of a Calues chaldron.

To boile the lightes of a calfe.

To make a lenthen Haggesse with poched egges.

To boile Citrons.

To make fried toste of Spinage.

To bake Aloes.

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

To make an Almond Custard.

To bake chickins.

To make a Pudding in a pot.

To roast a Pigge.

To make Tostes.

To make conserue of Mellons, or Pompons.

To preserue Quinces al the yere through whole and soft.


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.)

Salted Beef

Fat Goose With Fruit Sauce

Capon With Raisin Sauce

Sauce for Cooked Hen or Bird

Pike With Yellow Polish Sauce

Sweet Sauce for Fish

Catfish With Green Sauce

Burbot With Guest Sauce

Huchen With Huchen Sauce

Roast Eel With Herbs

Green Sauce for Fish

Roasted Salmon

Cooking Crabs

Venison With Guest Sauce

Whole Roast Deer Backside

Deers Lung and Liver

Herb Sauce

Herb Sauce

Ginger Sauce

Crane Sauce

Roast Peafowl Sauce

Bird Sauce

Stuffed Eggs

Cooked Pear

Dry Plum in Clean Water

Apple Cake

Apple Doughnut

Cold Quince

Strawberry Cake

Sour Cherry Cake

Peach Cake

Jar

Sour Cherry Sauce

Green Sauce

Sour Cherry Cooked in Wine

Sour Cherry With Sour Cream

Almond Milk and Its Many Powers

Another Method

Yet Another Method

Another Useful Dish From Barley Grist

The Making of Marzipan

Marzipan From Quince and Almond

Another Method

Fried Almonds

Invigorating Drink

Pate With Quince

Milk From Red Peanut

Fried Eggs With Almond

Bread With Sugar for Patients

Cold Dish From Liver

Plum Porridge

Cooking and Roasting Grey Partridge

Honey Pogacha

Making Traggea

Bread Roll Pieces

Water for Chest Pains


From The Treasurie of commodious Conceits

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

To bake Quinces

To conserue Quinces in Syrope condict

Powder of Hollond against Colick

A receipt to restore strength in them that arr brought low with long sicknesse

How to make a soueraigne Water


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

3 - Galinha mourisca

4 - Galinha albardada

5 - Pastéis de tutano

6 - Alfitete

7 - Receita n

10 - Receita dos tutanos

11 - Receita de torta

12 - Pastéis de fígado de cabrito

13 - Canudos de ovos mexidos

16 - Galinha desfiada

20 - Galinha cozida e ensopada

23 - Modo de preparar o láparo (filhote macho de coelho)

27 - Ovos mexidos

28 - Canudos

29 - Ovos de laços

30 - Pastéis de marmelos

35 - Beilhós de arroz

37 - Almojávenas de D


From Two Fifteenth-Century Cookery-Books

(England, 1430)

vj - Beef y-Stywyd

x - Wardonys in syryp

xvj - Fylettys en Galentyne

xix - Smale Byrdys y-stwyde

xxiij - Nomblys of the venyson

xxvij - Soupes dorye

xxviij - Soupes Jamberlayne

xxxj - Brawn en Peuerade

xxxij - Auter brawn en peuerade

xxxiv - Chardewardon

xxxv - Perys en Composte

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

xlj - Gelyne in dubbatte

xlij - Conyng, Mawlard, in gely or in cyuey

xlvj - Poumes

xlvij - Cawdelle Ferry

xlviij - Tayloures

l - A potage on fysshday

Liij - Rapeye

Liiij - Rapeye

lxij - Conyngys in graueye

lxvij - Bruet of Almaynne

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxxiij - Vyaund de cyprys bastarde

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

lxxxxij - Oystrys in bruette

lxxxxvj - Tenche in Sawce

xxxxix - Sardeyne3

Ciij - Fygeye

Ciiij - Bolas

Cv - Lorey de Boolas

Cvij - Sore Sengle

Cxj - Tannye

Cxij - Sturmye

Cxiij - Bruette saake

Cxiiij - Tayle3

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxix - A potage on a Fysdaye

Cxxx - Brewes in Lentyn

Cxxxj - A potage colde

Cxxxiij - Rapeye

Cxxxix - Caudel Ferry departyd with a blamanger

Cxl - Egredouncye

Cxliij - Lampreys in galentyn

Cliij - Pompys

i - Brawn in comfyte

iij - Pynade

iiij - Gyngerbrede

v - Leche lumbarde

vj - Auter maner leche lumbarde

x - Vyaund de leche

xiiij - Vyaunde leche

xvj - Chare de wardoun leche

xviij - Vyaund leche

xxvij - Appraylere

xxx - Alows de Beef or de Motoun

xxxj - To make Stekys of venson or bef

xxxv - Capoun or gos farced

xxxvj - Pokerounce

xxxvij - Sauoge

xxxix - Eyroun in lentyn

xli - Raynolle3

lviij - Ryschewys close and Fryez

lix - Nese Bekys

lx - Myle3 in Rapeye

lxij - Chawettys a-forsed

i - Tartes de chare

vj - Tartes of Fyssche

viij - Chawettys

ix - Malmenye Furne3

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

xvj - Crustade

xxiij - Lamprays bake

xxiiij - Tartes de chare

xxx - Sew trappe

xxxiiij - Crustade Ryal

xlj - Flathouns in lente

Nombles of Veneson

Brawne in confite

Browne in egurdouce

Brawne in peuard

Garbage

Stwed Beeff

Stwed Mutton

Custarde

Tartus of fflesh

Grete pyes

Chawdwyn

Pikkyll pour le Mallard

Sauce gamelyne

Sauce galentyne

Partrich rosted

Conyng, hen, or Mallard

Gelyne endobat

Goce or Capon farced

ffelettes in galentyne

Perre

Peris in Syrippe

Peris in compost

Chare de Wardone

Mawmene

Elys in Sorre

Ballok broth

Soppes Dorre

Soppes pour Chamberleyne

Prenade

Leche lumbarde

Auter leche lumbard

Taylours

Malmens bastard

Chaudewyne

Rapes

Risschewes de frute

Tart de ffruyte

Lamprey I-bake

Sauce pour lamprey

Lamprons in Galentyne

Oystres in cevey

Pike in galentyne

Pike in brase

Auter pike in Galentyne

Samon roste in Sauce

Sole, boiled, rost, or fryed

Millet boyled

Sturgeon in broth

Sturgeon pour porpeys

Turbut roste ensauce

Chared coneys, or chardwardon

Chaudoun

Sauce galentyne

Sauce camelyne

Sauce rous

Black sauce for capouns y-rostyde

Rape


From Le Viandier de Taillevent

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

Cassia soup

Russet soup

Ragout of small birds or whatever meat you wish

Hare or rabbit bisque

Capon houdons

German meat

Chicken hotchpotch

Veal ragout

Bourblier of fresh boar

Faulx grenon

Cold Sage [Sauce]

Jelly of slimy fish

Fresh lamprey with Hot Sauce

Lamprey in galantine

Loach stew

Soringue

Saracen soup

Oyster ragout

German egg soup

Tench

Porpoise

To make Cameline [Sauce]

Garlic Cameline [Sauce]

Spices needed for this viandier

Here is how you make the pottage called menjoire

Crayfish stew

Meat rosy

Partridge trimolette

Taille

[On fish days]

Fine Powder

Hippocras

Must Sauce

Sauce for keeping saltwater fish

Spice Powder


From Recipes from the Wagstaff Miscellany

(England, 1460)

Gingaudre

Eles yne sorre

Pykes or elys in ballocbroth

Pylets yn sarcene

To make umbelys of a dere

Chaudon of Salmon

Felets yn galentyne

Numbelys of purpas or of other fysche

Purpays yn Galanteyn

Purpays or Venyson in broth

Conynggez in Cyve

Chikens in gretney

Soupes

Bruet roos

Chikens yn bruet

Stewe lumbard

Stewy colops

Bruet of kedes

Sauce sarcenes

Turbut rostyd in sauce

Salmon rostyd in sauce

Brawn in confyte

Leche Lumbard

Charlet

Perys in confyte

Perys in composte

Perys in Syrup

Brawn ryal brawn sypres brawn bruse

Betrayn yn lentyn

Betreyn in flesch tyme

Cold bruet of rabets

Viaund ryall

Mawmene ryall

Sauce camelyn for quaylys & othir maner of foules and fysch

Fresch lamprey bakyn

Tartes of Flesch

Bakyn purpays

Pyes of flesch capons and fesaunttes

Brinddy

Capon Stewed

Goose or Capons Farsyd

Breme yn Brace

Haddok yn Cyve

Soupes Chamlayn


From Wel ende edelike spijse

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

Jellied pike

Jellied pig's trotters

Vegetable stew

Swan's neck

A sauce "flasteye" for 12 partidges

To make a pepper sauce

To make claret

Pipes (long pasties?)

Roast game

Kid and lamb

Sucking pig

Stuffed small chickens

Sheep's penis for the foodie





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