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Search results for "conger":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Servise Servise on fisshe day

On fyssh-day at the firste cours

Coungur in souse

Jowtes of fysshe

Jussel of sysshe

Congour in pyole

Charlet contrefetid of fyssh


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 seeth Turbut or Cunger.

How to bake Cunger.


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.)

Ieleye

To Boil Tench or Eel

Eel

To Prepare Pike and Eel

Sauce for Eels

Green Loock for Eels

Galantine of Pike

Eel Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Here are the lessons of the fish roe and other meats

Put sturgeon and that which follows after conger


From Forme of Cury

(England, 1390)

CONGUR IN SAWSE

FOR TO MAKE NOUMBLES IN LENT

FOR TO MAKE CHAWDON FOR LENT


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cij. Coungur in sawce.

.Cxij. For to make nounbles in lent.

.Cxiij. For to make chaudoun for lent.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

To boile diuers kindes of fishes


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)

(none found)


From Libre del Coch

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

199. Fresh conger eel in crust

200. Conger eel in casserole

201. Boiled conger eel

202. Conger eel on the grill and on the spit

203. Moray eel in crust

204. Moray eel in casserole

205. Moray eel on the grill

232. DRIED OR CURED CONGER EEL


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.)

Third service

Fourth service

Third service

Sea fish: soles


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)

Congur. turbot or halibut

Halibut

Wortis

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.)

For all those fysshes above wrytten yf they muste bee broyled


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)

For Turbot and Cunger.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Morterous for Lentyn

Rise Lombard Standyng


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


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)

xliij - Mortrewes of Fysshe


From Le Viandier de Taillevent

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

Conger


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Blaunche de sorre

Brawn ryall

Gely on fysch days

Congur Turbutt Halibut Poyled


From Wel ende edelike spijse

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

(none found)





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