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 "cod":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe

Eles in brasill

Tart for Lenton

Farsure for a codlynges hed

Gyngawtre

On fyssh-day at the firste cours

Eles in Brasyle

Jussel of sysshe

Mortrewes of sysshe

Charlet contrefetid of fyssh

Eyren Gelide

Appeluns for a lorde, in opyntide


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)

To fry a Codshead.


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.)

(none found)


From Een notabel boecxken van cokeryen

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

To Boil All Kinds of Salt Fish

Loock for Cod


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds


From Forme of Cury

(England, 1390)

Gyngawdry

MORTREWS OF FYSSH

TART DE BRYMLENT

CHEWETES ON FYSSH DAY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlij. Gynggaudy.

.Cxij. For to make nounbles in lent.

.Cxxiij. Mortrews of fysch.

.Clxv. Tart de brymlent.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make mortrose of Fyshe


From The Good Housewife's Jewell

(England, 1596)

Seruice for Fish daies

To make all maner of fruit Tarte


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.)

33 To prepare dried cod

34 To make the mustard for dried cod


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chewetes on fysshe day


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.)

Soups

COD (morue) is not spoken of in Tournay unless it is salt

Also with fresh cod

FRESH COD is prepared and cooked like gurnet with white wine in the cooking

STOCKFISH must be cut into square pieces like a chequerboard

NORTHERN PIES are made of cod liver and sometimes with chopped fish added


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To mak mortins of ffische

To dight codlinge or haddock

Codling or kelyng

To mak nombles of porpas or other fische


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


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)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Morterous for Lentyn

Gaude Grene

Mortrows on Fysh Dayes


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Pike in Sweet Milk or With Sour Cream

Sterlet With Carrot

Cod With Clean Pepper

Cod With Sour Cream

Cod With Sweet Milk

Roasted Cod

Almond Milk


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)

xxj - Blandissorye

xxvj - Coleys

xliij - Mortrewes of Fysshe

lij - Gyngaudre

lx - Trype of Turbut or of Codelynge

xlviij - Ryschewys in lente

lx - Myle3 in Rapeye

vj - Tartes of Fyssche

x - Rapeye

xj - Tartes of Frute in lente

Blaunde sorre

Mortrewes of Pesyn

Gyngautrey

Gele of peson

Haddok or codlyng

Tripe de Turbut

Tauorsay


From Le Viandier de Taillevent

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

Fresh cod

Codling and haddock

Hake


From Recipes from the Wagstaff Miscellany

(England, 1460)

Gingaudre

Numbelys of purpas or of other fysche

Bonse desire

Blaunche de sorre

Moretruys of wresch fysch

Blaunch mortruys of fisch

Coddlyng Leng Haddoke & Hake


From Wel ende edelike spijse

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

Apple sauce in Lent

To make pastry of pike





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