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Search results for "claret":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Bore Bore in egurdouce

Mawmene for xl mees

Boor in egredouce

Medicina OPTIMA ET EXPERTA


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)

Sauce for a roasted Stock Dove.

To make sauce for a capon an other way.

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

To make Sops for a capon.

To stue Sparrowes or Larkes.

How to make a Pudding in a Turnep root.

A broth for a Neatstung.

How to bake Venison.

To bake the Umbles of a Deere.

To bake a Pig like a Fawne.

How to bake a Lamprey.

To make a Tarte of Prunes.

How to make a Tart of Brier hips.

To make pottage of Cherries.

To make Ielly.


From Ein Buch von guter spise

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

16. Von einem gerihte von lebern (Of a dish of liver)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

22 - To make Ginger-bread


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Sauce for Peacock

Sops of Hares

Lampreys

Fresh Sea-Bream

Sorengue

Larded Tench

Gravy

Cameline Sauce

A Vinaigrette


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.)

Here ends the treaty of making and naming all beverages like wine


From Forme of Cury

(England, 1390)

ERBOLATES


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Clxx. Erbolate.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To boile a Capon with Oranges and Lemmons

To make all maner of fruit Tarte

To make a Tarte of Prunes

To make Tarte of Strawberies


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Explicit hic quartus passus


From Libre del Coch

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

157. Sauce of Horseradish and of Clary Sage


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.)

The end

Third service

TO MAKE FOUR DISHES OF MEAT JELLY


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

To roast a Legge of Mutton on the French Fashion

A quarter Tart of Pippins

A Pudding of Veale

To hash Deere

To boyle a Rabbet with Claret Wine

To boyle a wilde Ducke

To boyle Sawceges

Giblets with Hearbes

For the fillets of a Veale

To smoore a Chickin

To frye Mussels

To marble Smelts

To sowce a Pigge in collors

To hash Neates Tongues


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.)

To make cleare Jellye

To Stewe Trypes

To make a pye of alowes

To make a tarte of goseberies

To make a tarte of damsons


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 boyle a Capon.

To make alloes of fresh Salmon to boile or to bake.


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.)

To make Uineger of Roses


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)

v - Leche lumbarde

vj - Auter maner leche lumbarde

Gely

Leche lumbarde

Auter leche lumbard


From Le Viandier de Taillevent

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

(none found)


From Recipes from the Wagstaff Miscellany

(England, 1460)

Leche Lumbard


From Wel ende edelike spijse

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

To make claret





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