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From Alte Kochrezepte aus dem bayrischen

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

Note

Pepper sauce for fish


From Ancient Cookery [Arundel 334]

(England, 1425)

Brus to potage

Corance (currants) to potage

Nombuls of a dere

Roo (roe) in brothe

Roo in sene

Hares Hares in padell

Farsure for hares

Muntelate to potage

Drore to potage

Bukenade to potage

Browet Browet of almayne

Rose to potage.

Mawmene to potage

Capons in confy

Goos in hochepot

Stewet beef to potage

A drye stewe for beefs

Pejons stewet

Felettes in galentyne

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Conynges in cyne

Bor in counsett

Boor in brasey

Bore Bore in egurdouce

Browet farsyn

Browet tufkay

Checones in critone for X messes

Chekyns in sauge

Chekyns in muse

Farsure for chekyns

Malardes in cyne

Rys Lumbarde

Leche Lumbarde

Sause for a goose

Pevrate sause for veel or venison

Syrip for a capon or faysant

Chaudern for swannes

Crustade

Farsure to make pome de oringe

Cadel of musculs to potage

Eles in grave

Tart for Lenton

Chisan

Farsure for a codlynges hed

Gyngawtre

Turtelettys of fruture

Egurdouce

Coungur in souse

Brewewes in somere

Alaunder of moton

Rys Lumbarde rennynge

Mawmene for xl mees

Viande Burton for xl mees

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Frissure

Boor in peverarde, or braune in peverarde

Boor in egredouce

Mosy for soper in somer

Chekyns in kirtyne for x mees

Raynedes

Caudel ferres

Potage of ynde

Bardolf

Sowpeschets

Gees in hochepot

Maulardes in cyne

Eles in surre

Eles in grave

Eles in Brasyle

Pike or tenche in Brasyle

Congour in pyole

Roches or loches in egurdouce

Tenches in cylk

Tost rialle

Eyren Gelide

Pomes Dorre

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

Fennel Sauce

Grainy Broth

Goslings

(Civero)

A Roof-Tile of Lamprey

Stuffed Eggs


From An Anonymous Andalusian Cookbook

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

A Type of Ahrash

Mirkâs with Fresh Cheese

Sweetened Mukhallal

Chicken Called Madhûna

Another Kind of Lamb Breast

Recipe for an Extraordinary Sausage

Recipe for Jullâbiyya

A Preparation of Remarkable Pigeons (Bûjûn)

The Recipe of ibn al-Mahdi's Maghmûm

Abbasid Chicken

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya

A Dish With Prunes (Ijjâs)

A Dish of Large Fish

A Dish of Chicken with Mild Wine

Recipe for a Hen Stuffed Without Bones

An Extraordinary Dish of Chicken

Sa'tariyya

Stuffed Rabbit

A Hen Roasted in the Oven

Tajine of Birds' Giblets

An Extraordinary Stuffed Rabbit

Recipe for an Extraordinary Chicken Dish

Recipe for a Pot-Roast

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

A Dish of Sikbâj

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

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd

Sikbâj of Veal

A Dish Made in Winter for Those with Cold Illnesses

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

Preparation of Meatballs from Chicken Breasts:

TafâyâSaqlabiyya

The Green Dish Which Umm Hakima Taught

A Dish of Meatballs

Persian Muthallath

Muthallath with Heads of Lettuce

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Another Version of the Same

Mahshi of Mixed Fish

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Preparation of Kunâfa

Qursa (Small Round Flat Loaf) with Dates

Recipe for Tarfist

The Preparation of Ka'k

Preparation of Qâhiriyya

Sun-Dried Qâhiriyya

Qâhiriyya Which is Called Sâ bûniyya

Sanbûsak

Recipe for Abbasid Qatâif

A Mu'assal Used in Tunis at Banquets

A Sweet from Syria

Rukhâmiyya

Preparation of Sugar Qursas

Ka'k of Sugar Also

Preparation of What is known as Fustuqiyya of Sugar

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 Mint

A Syrup which Dries Black Bile and Phlegm

Syrup of Thistle

Syrup of Carrots

Carrot Paste

Green Walnut Paste

Mint Paste

Qirsa'nat Paste

Electuary of Cloves


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To boyle a Cony with a Pudding in his Belly.

To stue Sparrowes.

To boile a Duck.

To stue a Neates foot.

An other to stue a Neats foot.

To make balles of Mutton.

To make white Puddings of the Hogges Liuer.

To make Liverings of a Swine.

To make a pudding in a Carret root.

A Pudding in a Cowcumber.

For fine Pyes of Veale or Mutton.

For Pyes of Mutton or Beefe.

To bake a Pigge.

To bake a gammon of Bacon.

To bake Chickins.

To make a Chickin Pye.

To bake Chickins without fruit.

To bake Geece or Capons.

To bake wilde Ducks.

How to bake pyes of Calves feet.

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

To bake small meats.

To bake Venison to eat hot.

To bake Venison of red Deere.

To bake a Pig like a Fawne.

To make Florentines.

To make Florentines with Eeles for Fish dayes.

To make a Florentine.

How to make Chuets.

How to bake Eeles whole.

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

How to bake a Holybut head.

How to bake watered Herrings.

How to bake Custards.

How to bake Wardens.

Another to bake Quinces.

To roast Venison.

How to roast a Hare.

To fry Whitings.

To fry a Codshead.

To make Ielly.

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.)

2. Von einer hirzlebern (Of a deer liver)

27*. Ein gut fülle (A good filling)

34. Ein salse (A sauce)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Conyes in Grave

Viaunde de Cipre

Browet of Almayne

Crane

Charlet Gentyl

A Gelle

Tarts of Flesch

Browet of Sarasynes

Browet Seche

Browet Ingse

(untitled)

A Tarte Pernusames

A Tarte of Fysche

Rosee

Farsure

Maumene


From Delights for Ladies

(England, 1609)

26 - To make crystall gelly

1 - An excellent damask powder

2 - An excellent hand water or washing water very cheape

6 - Diverse sorts of sweet handwaters made suddenly or extempore


From MS Douce 257

(England, 1381)

Conynggys in grauey

Berandyles

Maumene

Bruet of Almayne

Sandale

Fruturs

Longe de buf

Bruet of sarcynesse

Gely

Egerduse

Rapy

Chireseye

Tartys of fysch owt of lente

Rapee


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Lamprey Sauce

Camelin Bruet

A Lofty Entrement

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Tyolli Bruet

Sops of Hares

Gravy of Small Birds

Buchat of Conies

Parma Tarts

Tripes of Large Fish

Bruet of Almayn of Fish

Lampreys

Fresh Sea-Bream

A Camaline Bruet of Fish

Sorengue

Larded Tench

Georgé Bruet

Gravy

Parma Tarts of Fish

Lamprey Sauce

Cameline Sauce

Nurriz Pasties

Shoulders of Young Mutton

Bourbelleys of Wild Boar

Bourboulleis of Large Boar

Sauce for Bourbulleys of Wild Boar

A Gratuné of Spain

Stuffed Shoulders of Mutton


From Een notabel boecxken van cokeryen

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

Ieleye

Green Sauce

Eel

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Sauce for Larks

A Bipeper for Crayfish/Lobster

A Galentijn for Ray

A Brown Pepper

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

Venison with Sops

Venison with Sops of Wild Goat

Peper for Swans

To Prepare Pigs' Tripe

Galantine of Pike

To Make Good Pies

Capon Pies

Pies of Capons

Pies of Wild Duck

Pies of Geese

Partridge Pies

Rabbit Pies

Hare Pies

Pies of Bream

Meat Tarts

A Brown Tart

Apple Tarts

To Bake Pameie in the Oven

To Make a Harecot

Pheasant and Peacock

To Stuff and to Stew Chickens

Calijsken

Jelly

Another Sauce for Bream

Pepper for Roasted/Fried Veal

White Brewet for Capons

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

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.)

To make false guernon

To make white brouet of hens

If you want to make sarraginee

If you want to make lamprey galentine

If you want to make blanc mengier in cream


From Forme of Cury

(England, 1390)

Mawmenee

Capouns In Councys

Connynges In Cyrip

VYANND RYAL

TENCHES IN CYNEE

LAUMPREYS IN GALYNTYNE

COLDE BREWET

CHAWDOUN FOR SWANNES XX.VII

SAWSE CAMELYNE

LESSHES FRYED IN LENTON

COMADORE

PUR FAIT YPOCRAS

FOR TO MAKE MAWMENNY

X - CONYNGGYS IN GRAVEY

XXVII - FOR TO MAKE BERANDYLES

XXX - FOR TO MAKE MANMENE

XXXI - FOR TO MAKE BRUET OF ALMAYNE

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XIV - For to make Fruturs

XLIII - FOR TO MAKE LONGE DE BUF

LIV - FOR TO MAK A BRUET OF SARCYNESSE

LV - FOR TO MAKE A GELY

I - FOR TO MAKE EGARDUSE

II - FOR TO MAKE RAPY

III - FOR TO MAKE FYGEY

XVIII - FOR TO MAKE CHIRESEYE

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXVIII - For To Make Rapee


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xx. Mawmene.

.xxij. Capouns in councy.

.lxiij. Conynges in syryp.

.lxlvij. Vyaund ryal.

.Cij. Coungur in sawce.

.Cxviij. Tenches in cyvee.

.Cxxiiij. Laumpreys in galentyne.

.Cxxij. Cold brewet.

.Cxlj. Chaudyn for swannes.

.Cxlij. Sauce camelyne.

.Clvj. Leshes fryed in Lentoun.

.Clxxxix. Pur fayre ypocras.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh


From The Good Housewife's Jewell

(England, 1596)

To Boile Larkes

To boile steakes betweene two dishes

To boile a neates tongue

To boile a Capon with Oranges and Lemmons

To boyle a legge of Mutton with a Pudding

To make stewed Steakes

To stewe a Mallard

To make Aloes

A Fritter to be made in a Moulde

To make white Estings

To make blacke puddings

To boile pie meate

To make fine Cakes

To make a pudding in a breast of veale

To bake a Gammon of Bacon

To baje a Turkie and take out his bones

To bake a Mallard

To make a Pye of Humbles

To make a Custard

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To bake a Neates tongue

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 make a sirop for bake meates

THE NAMES OF ALL thinges necessary for a banquet

To make a boyled meat after the French waies

To make a pie

To dresse a hare

To make peascods in Lent

To make Oister Chewets

To make Hypocrase

To make good Resbones

A Copie of Doctor Steeuens water

To make Rosemary water


From Das Kochbuch des Meisters Eberhard

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

To make a sauce of tart cherries

If you want to make black fish


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

IX - Cherry mash

XI - Several kinds of game roasts to pickle

XIX - Rolled [callune] to cook / and pickle

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

XLVI - SpegeSkinke [cured ham]

L - To cook fresh pike

LI - Carp in cloven broth

LV - To make sausage of chopped fish

LVI - Pastry of fish

LVII - A pudding of fish

LXXV - Elderflower confectionery

LXXXI - To cook pork game

LXXXIIX - To make small sausages

XCIV - A wine soup without eggs


From Das Kuchbuch der Sabina Welserin

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

1 To make steamed capons

3 A dish in various colors

5 How to cook a wild boar's head

6 If you would make a yellow sauce

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

10 To make goose giblets

12 To make a boar's head

24 How one should make Zervelat

64 To make a fish pastry from trout

66 A game pie

68 To make a quince pie

69 A pastry from a capon

80 A pear tart

106 To make an herb tart

113 To make a good pear pudding

119 If you would make boiled dumplings

131 To make a pear tart

151 To bake good Lebkuchen

152 To make a good roast

158 Sauce for birds

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

177 To make an apple tart


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Rose

For to make a rape

For to make a potage of welkes

Lange de beof

For lamprays bakun

For sirup

For henne in brothe

For a pye


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

15. WHITE SAUCE

16. APPLE DISH

28. Pottage of Coriander Called the First

29. Another Pottage of COriander Called the Second Celiandrate

51. Thick eggplant

67. pottage of fat

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE

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

104. Sauce Which is Called PINE NUT DISH of Garlic

109. WHITE CAMELINE SAUCE

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

114. brown Sauce for Partridges and Doves

119. MOJI CASSEROLE

120. for Pickled Eggplants

124. Meat Casserole

144. Pottage Which is Called Flank

145. Pastry in A JAR

146. Marinated Mutton

147. Gratonada in Another Manner

148. PICKLED RABBITS

154. French Mustard

155. Another Very Good French Mustard Which Lasts All Year

159. Good Gualatina Sauce

169. Quinces cooked in the pot

170. Parsley DISH

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

180. OF lamprey in crust

222. PANDORAS

223. PIKE

238. BROOM-FLOWER DISH


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

XV To make cameline sauce

XVI To make an Eastern tart

XVII To make Renfuso

XVIII To make a tart sauce

LXXXXV To make eucabam

CII To make powder of meat jelly


From Libro di cucina / Libro per cuoco

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

I - Amidono of starch

II - Ambroyno (a sweet food)

IV - Ambronsino (ambrosia) good and perfect and such

V - Bramangere (Blancmange)

VI - Broth of chickens (pullets)

XXXII - Jelly in another way

XLII - Mustard and mustard good

XLV - Mortarolo (mortared food) for 12 persons

LIII - Hen with sumac good and perfect etc

LIV - Hen in white broth

LXVII - relish reforced perfect

LXVIII - Relish for capons

LXXIII - Fine spices for all things

LXXIV - Sweet spices for enough things good and fine

LXXV - Spices black and strong for enough sauces

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

XCII - Sartramone ( ? ) or sauce for each meat

C - Tart windowed for 12 persons

CXII - Tart of parmesan good

CXIV - Tart of Romania

CXXVII - To confect fresh almonds


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

At the grocer's: ten pounds of almonds

In soups

The liquid from the peas on a meat day is of no account

SOUP of SMALL GOOSE

CAPON SOUP

SOUP of SMALL BIRDS or OTHER MEAT

SEEDED SOUP is a winter soup

LOBSTER [or crayfish

CONEY SOUP

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill

ROSE' of YOUNG RABBITS

BEEF Like BEAR VENISON

Hog Lights Soup

HOG OFFAL

CAPON Game Soup

Cinnamon Soup

George Soup

Subtle Broth from England

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

Pike Hotpot (Chaudree)

Oyster Broth

Yellow Soup or Yellow Sauce on hot or cold fish

Again

Bourbelier of WILD PIG

Inverted EEL

As for skinning it

FALSE GRAIN DISH

TO MAKE A SAGE-BASED SAUCE

PARTI-COLOURED SOUP OR FALSE GRAIN

TO MAKE FOUR DISHES OF MEAT JELLY

BALLS

LARDY MILK

WHITE OR GREEN GARLIC SAUCE For Birds Or Beef

GREEN SAUCE WITH SPICES

A STREAKY SAUCE TO KEEP FISH

BLACK PEPPER

GALANTINE FOR CARP

A SAUCE FROM POITOU

SHORT SAUCE FOR CAPON

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

A BOAR'S TAIL SAUCE

BOUCHET

ANOTHER BOUCHET KEPT FOUR YEARS

First

First

FINE POWDER of spices

WALNUT PRESERVE

HIPPOCRAS

SAGE

Take new almonds


From The Neapolitan recipe collection

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

A Consommé Broth

Ravioli

Thick White Broth

Eggplants

Florentine-Style Meat in a Baking Dish

Goat Kid in Other Ways

Catalan-Style Partridge

French-Style Tremolette on Partridge

The Holy Piglet, Roasted Inside-Out

To Cook a Chicken in a Carafe

Redressed Peacocks which Seem Living

To Make a Cow, a Calf or a Stag Look Alive

Stuffing for a Calf’s Intestine

Distillate of a Leg

Sauce for Hare

Cameline Sauce

French-Style Sauce for Partridge

Balled Mustard for Trips

Stuffed Eggs

Chick-Pea Broth

Puff Fritters

Tortoises

Large Lamprey


From A NEVV BOOKE of Cookerie

(England, 1615)

To roast a Legge of Mutton on the French Fashion

To boyle a Teale

To smoore an old Coney

A quarter Tart of Pippins

To make a Pippin Pye

To bake a Pigge

To bake redde Deere

To bake a Turkey

A Sallet of Rose buds

To hash Deere

To boyle a Rabbet

To marble Smelts

The same vvith Chestnuts


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak Buknad

To mak comyne

Chekyns in sauce

Chekins in kirtin

Alander de moton

To mak musy for soper

To mall cawdelle fferrens

For to mak soupes chet

Pyk in Braisselle

For to mak a sewe without fyere

To mak braun ryall in Lent

Breteyn in Lent

To mak Breteyn in fleshe tyme

To mak sturgion for sopers

To mak tartes of fflesche

Flesh pies of capon or of fessand

To mak custad lombard

To mak custad opyne

Chewettes of beef

To mak Breney

For to mak hayrblad opyn

To mak a breme in Brasse

To make a sole in brase

Haddok in covy

Garbage

Pik in Brasy

Cony or malard in covy

A pik in soupes

Tenche in cevy

Pik and eles in ballok brothe

Lesshe penon

Felettes in galentyne

To mak nombles of porpas or other fische

Bruet of Spayne

Bruet rosse

Stewed lombard

Stewed colopes

Busbayne

Bruet of Kiddes

Blanche Bruet

Kid stewed

Pertuche stewed

A lowsid bef

Breme in comfit

Conys in graue

Rose

Rape.

Roo for sewe

Lamprey in Bruet

Lang de bef

Rape of Fisshe

A figge

Ffraunt hemelle

Bours

Lampry bak


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Venison hodgepodge

Venison hodgepodge

To make chopped carp

To make monstachole

To make Sturgeon pie

To make dogfish pie

Roast Sturgeons

Roasted dogfish

A leg of mutton roasted in the Irish style

Another


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake pygeons in short paest as you make to your baken apples

To make a stewe after the guyse of beyonde the sea

To make Porraye

For to stewe mutton


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

Vinaigrette of roasted pork intestines

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

A broth of Savoy

A jelly of meat of chicken

A hare stew

Boar tail with hot sauce or broiled domestic pig

A sauce of partridge

A black broth of fish

A yellow broth of fish

Inside-out eels

Lampreys and bourrees (fish) in hot sauce

Stew of oysters

On suckling pigs

On heron


From MS Royal 12.C.xii

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

Viaunde d'Espyne

Maumenee

Browet d'Alemaigne

Browet sek

Browet salmenee

Pynetee

Brasee

Teste de Tourk

Ermynee


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Capon.

To boyle a capon with Orenges.

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

To boyle a Lambes head with purtenaunces.

To boyle Chickens.

To make Peares to be boiled in meate

To farse a cabbadge for a banquet dish.

To boile a neates tongue to Supper.

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

To make a pie in a pot.

To make allowes to roste or boile.

To make red deere.

To farse all things.

To bake a Connie, Veale, or Mutton.

To boile Roche, Perche and Dase, with other small fish.

To make a cawdle of Ote meale.

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

To make a splede Eagle of a pullet.

To Preserue Quinces in sirrop all the yeere.

To conserue wardens all the yeere in sirrop.

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

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 confections of Mellons or Pompones.

To make Quinces in Sirrope.

To make a Pudding of a Calues chaldron.

To make Hagges Puddings.

To make Ising puddings.

To make a Pudding.

To bake Lampernes.

To bake Aloes.

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

To bake chickins.

To make a Pudding in a pot.

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.)

(none found)


From The Treasurie of commodious Conceits

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

To bake a Capon with yolkes of Egges

To bake an Oxe toung

Plummes condict in Syrrope Chapter

To make all kinde of Syrops

A violet pouder for wullen clothes and Furres

To make a Pomeamber

To make a fine Fumigation to cast on the Coles

To make the same in Oseletts

A moyste fume vpon a fuming dish

A Fumigation for a Presse

A Powder wherwith to make sweete waters

An other manner of makyng of Damaske water

A preparatiue for Gloues

Another way

To make sweete Damaske pouder fowre maner of wayes

An other way

An other way

How to make a soueraigne Water


From A Treatise of Portuguese Cuisine from the 15th Century

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

1 - Pastéis de carne

2 - Tigelada de perdiz

7 - Receita n

11 - Receita de torta

12 - Pastéis de fígado de cabrito

14 - Lampreia

15 - Picadinho de carne de vaca

16 - Galinha desfiada

21 - Coelho

22 - Outra receita de galinha mourisca

24 - Almôndegas

25 - Tigelada de coelho

56 - Fartes (farto


From Two Fifteenth-Century Cookery-Books

(England, 1430)

vj - Beef y-Stywyd

xvj - Fylettys en Galentyne

xvij - Garbage

xviij - Pertrich stewyde

xix - Smale Byrdys y-stwyde

xxij - Venyson in Broth

xxv - Balloke Brothe

xxvij - Soupes dorye

xxxj - Brawn en Peuerade

xxxij - Auter brawn en peuerade

xxxvj - Vele, kede, or henne in Bokenade

xxxviij - Storion in brothe

ixl - Oystres en grauey

xlj - Gelyne in dubbatte

xlij - Conyng, Mawlard, in gely or in cyuey

xlvj - Poumes

xlviij - Tayloures

xlix - Bryndons

Liij - Rapeye

Liiij - Rapeye

lviij - Let lory

lxij - Conyngys in graueye

lxvij - Bruet of Almaynne

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxx - Salomene

lxxxiij - Vyaund de cyprys bastarde

lxxxiiij - Vyaund de ciprys Ryalle

lxxxvij - Maumenye ryalle

Ciiij - Bolas

Cvij - Sore Sengle

Cix - Gelye de chare

Cxij - Sturmye

Cxiij - Bruette saake

Cxv - Quynade

Cxvij - Sauge

Cxxj - Rapeye

Cxxix - A potage on a Fysdaye

Cxxxiij - Rapeye

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxliiij - Schyconys with the bruesse

Cxlvij - Brwes in lentyn

Cxlix - A Potage

Cliij - Pompys

i - Brawn in comfyte

iiij - Gyngerbrede

x - Vyaund de leche

xiij - Vyaund leche

xvj - Chare de wardoun leche

xviij - Vyaund leche

xxxij - A Siryppe pur vn pestelle

xxxiiij - Poddyng of Capoun necke

xxxv - Capoun or gos farced

xxxvij - Sauoge

xli - Raynolle3

xlvij - Rapeye

lviij - Ryschewys close and Fryez

lxiiij - Towres

ij - A-nother manere

iiij - Daryoles

vj - Tartes of Fyssche

vij - Chawettys

x - Rapeye

xvj - Crustade

xxvj - Darioles

xxix - Flampoyntes bake

xxxiij - A bake Mete Ryalle

xxxv - Crustade

Venyson in broth

Brawne in confite

Browne in egurdouce

Brawne in peuard

Garbage

Stwed Beeff

Custarde

Dariolles

Grete pyes

Sauce gamelyne

Partrich stwed

Conyng in Gravey

Conyng, hen, or Mallard

Gelyne endobat

Gelyne in brothe

ffelettes in galentyne

Buknade

Auter maner buknade

Lethe lory

Mawmene

Elys in Sorre

Ballok broth

Soppes Dorre

Prenade

Taylours

Rapes

Risschewes de frute

Trayne roste

Tart de ffruyte

Oystres in grauey

Auter pike in Galentyne

Sturgeon in broth

Sauce for a gos

Sauce camelyne

Sauce rous

Sauce for stokfysshe in an-other maner

Sauce vert

Rape

Egredoucetes

Charlete


From Le Viandier de Taillevent

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

Cassia soup

Russet soup

White capon soup

Hare or rabbit bisque

Capon houdons

German meat

Subtle English soup

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

Oyster ragout

German egg soup

Yellow Sauce

Porpoise

To make Cameline [Sauce]

Spices needed for this viandier

Here is how you make the pottage called menjoire

Crayfish stew

Meat rosy

Partridge trimolette

Larded milk

Milk tarts

Fine Powder

Poitevin Sauce

Sauce for keeping saltwater fish

Spice Powder

Yellow Pepper [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Eles yne sorre

Pykes or elys in ballocbroth

Pylets yn sarcene

Felets yn galentyne

Leche proven

Numbelys of purpas or of other fysche

Purpays or Venyson in broth

Hare yn cyve

Conynggez in grave

Bruet of Spayne

Bruet roos

Stewe lumbard

Bruet tuskyn

Bruet sarcenes

Bruet of kedes

Brawn in confyte

Tartes of Flesch


From Wel ende edelike spijse

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

Jellied pike

Jellied pig's trotters

Vegetable stew

Swan's neck

To make a pepper sauce

To make claret

Sucking pig

Stuffed small chickens





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