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Medieval Cookbook Search

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Search results for "cumin":

From Alte Kochrezepte aus dem bayrischen

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

Roasting sausages of fish

From Ancient Cookery [Arundel 334]

(England, 1425)


On flessh-day

From An Anonymous Tuscan Cookery Book

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


Fish Innards

Sardamome of Meat

Fish in Aspic without Oil

(Solcio of birds feet and pigs head)

From An Anonymous Andalusian Cookbook

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

A Type of Ahrash

Meatball Dish

A Recipe of Isfîriyâ

Simple Isfîriyâ

Royal Sanhâji

Recipe for the Dish Mentioned by Al-Razi

The Dish Jimli

The Dish Mukhallal

Sweetened Mukhallal

Cooked Fried Chicken

Recipe for Roast Hare

Recipe for Small Birds Made of Sheep's Meat

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

The Making of a Dish of Small Birds

The Making of a Dish of Pigeons

A Dish of Hare

A Preparation of Remarkable Pigeons (Bûjûn)

Recipe for a Dish of Partridge

A Dish With Prunes (Ijjâs)

A Dish of Eggplants with Saffron

A Dish of Fried Chicken

Stuffed Lamb Breast in the Oven

A Dish of Large Fish

Recipe for Making Ahrash

An Extraordinary Dish of Chicken

Farrûj Maghlûq

A Stuffed

Cumin appears in dishes of vinegar and in the sauces of foods fried with what birds and other meats are fried with

As for caraway

A Dish of Meat Juice

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

Making a Green Hen

Dish Known as Mulahwaj (the Hasty Dish)

Recipe for a Good Dish Covered With Pine-nuts

To Make the Dish Asfar (The Yellow Dish)

A Remarkable Stuffed Mutajjan (Fried Dish)

Another Tabâhajiyya

A Roast of Meat

Eggplant Dish Known as the Arabic

Chicken Dish With Wine

Recipe for a Good Dish

How You Make It

Preparation of Plain Liftiyya Also


Making Dishes Prepared With Eggplants

Preparing The Complete Burâ niyya

Dish of Eggplant

Preparation of Musa'tar (a Dish Flavored With Thyme) of Eggplants

Preparation of Arnabi

A Vegetarian Version of the Same Prepared by Ibn Muthanna

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

Recipe for Fish in the Style of Jimli

Dish made with Sarda (Pilchard)

Recipe for Munashshâ

Fish Murawwaj

Dusted Fish

The Perfect Tharîd (The Complete Tharîd)

Vinegar Tharîda

Tharîd Mudhakkar with Vinegar and Whole Onions


Tharîd Made with Fattened Chickens or with Well-Fed

Tharid Made with Garbanzo Water

A Paste which Fortifies the Stomach

From A Book of Cookrye

(England, 1591)

(none found)

From Ein Buch von guter spise

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

(none found)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

Chikens in Cryteyne

Let Lorres des Aguellys

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)

Hennys in bruet


Pench of egges



Blank desure

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 make a brewet


Kimmeneye of Chickens

Thin kimmeneye

Kimmeneye Within Fasting-Time

To Stew Chickens with Pork


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For cominée of hens

If you want to make a comminee of fish

From Forme of Cury

(England, 1390)





From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

(none found)

From Das Kochbuch des Meisters Eberhard

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

(none found)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXI - To make bratvurst

XXVII - To salt beetroot

XXXIX - Long white cabbage can be used either by itself or to fresh brown bread

XLV - To pickle cabbage

From Das Kuchbuch der Sabina Welserin

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

(none found)

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chekyns in cretene

For to make a potage of welkes

Hennes in brewes

From Libre del Coch

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


120. for Pickled Eggplants

From Due Libri di Cucina - Libro B

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

XII To make a sauce of Bastardo

LXIIII To make a tart of mushrooms

LXXXXV To make eucabam

C To make a dish of crabs

From Libro di cucina / Libro per cuoco

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

LXXVII - Shoulder of mutton stuffed

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)


From The Neapolitan recipe collection

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

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

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

To mak comyne

Chekyns in kyrtyn

Potage of welks

Hennes in Bruet


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]

Gaude Grene

Blawnk de Surre

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Whole Roast Deer Backside

Small Deer Horn and Ear With Aspic

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.)

16 - Galinha desfiada

From Two Fifteenth-Century Cookery-Books

(England, 1430)

lxj - A goos in hogepotte

xij - Vyaund leche

From Le Viandier de Taillevent

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

Chicken cumin dish

Almond cumin dish

Fish cumin dish

Fish cumin dish

Spices needed for this viandier

From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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

Poached eggs with "cumin sauce"

To make claret

Onions with cuminsauce with almonds

Perch (or bass) with sauce "chiveye"

Partridges with cumin sauce

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