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Search results for "currants":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Corance (currants) to potage

Roo (roe) in brothe

Farsure for hares

Bukenade to potage

Browet Browet of almayne

Bouce Jane

Sauce Madame

Goos in hochepot

Stewet beef to potage

A drye stewe for beefs

Felettes in galentyne

Conynges Conynges in turbaturs

Boor in brasey

Bore Bore in egurdouce

Browet farsyn

Browet tufkay

Chekyns in muse

Farsure for chekyns

Farsure for chekins

Leche Lumbarde

Sause for a goose

Syrip for a capon or faysant

Crustade

Farsure to make pome de oringe

Eles in grave

Tart on Ember-day

Chisan

Farsure for a codlynges hed

Egurdouce

A flaune of Almayne

Brewewes in somere

Mawmene for xl mees

Browet of almayne for x mees

Browet farsure for x mees

Browet seeke for x. mees

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Frissure

Boor in peverarde, or braune in peverarde

Boor in egredouce

Raynedes

Caudel ferres

Sowpeschets

Gees in hochepot

Eles in surre

Eles in grave

Congour in pyole

Roches or loches in egurdouce

Tenches in cylk

Tost rialle

Pomes Dorre


From An Anonymous Tuscan Cookery Book

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

Saracen Broth


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To stue a Capon in Lemmons.

An other to boyle a capon in white broth.

To boyle a capon in Browes.

To boyle a Capon.

To boyle a Cony with a Pudding in his Belly.

To boyle Stockdoves.

An other to stue a Neats foot.

To boyle a Leg of Mutton with Lemmons.

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.

To boile mutton for a sick body.

To make balles of Mutton.

How to boyle Pigges Petitoes.

To still a cock for a weake body that is consumed.

How to make a Pudding in a Turnep root.

A Pudding in Egges.

A Pudding in a Tench.

To make a pudding in a Carret root.

A broth for a Neatstung.

A boyled Sallet.

How to seeth a Carpe.

To seeth a Dory or Mullet.

For fine Pyes of Veale or Mutton.

For Pyes of Mutton or Beefe.

To bake a Neatstung.

To bake Chickins.

How to bake pyes of Calves feet.

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

To bake the Umbles of a Deere.

To make Florentines.

A Florentine of Flesh.

A Florentine of Fish.

To make Florentines with Eeles for Fish dayes.

How to make Chuets.

How to bake Eeles whole.

To poche Egges in broth.

To make a Haggas of Almain.


From Ein Buch von guter spise

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

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch


From Delights for Ladies

(England, 1609)

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

Pommedorry


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.)

Capon Pies

Pigeon Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Roo Broth

Bukkenade

Egurdouce

Tartlettes

Connynges In Cyrip

Leche Lumbard

COMPOST

RYGH IN SAWSE

TENCHES IN CYNEE

LAUMPREYS IN GALYNTYNE

EGURDOUCE OF FYSSHE

SAWSE CAMELYNE

CRUSTARDES OF FLESSH

CRUSTARDES OF FYSSHE

WASTELS YFARCED

TART IN YMBRE DAY

TARTLETES

FOR TO MAKE POMME DORRYLE AND OþER þNGES

THE PETY PERUAUNT

XLII - FOR TO MAKE POMMEDORRY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiiij. Roo broth.

.xvij. Buknade.

.xxj. Egredouce.

.xlix. Tartlettes.

.lxiij. Conynges in syryp.

.lxiiij. Leche Lumbard.

.lxlviij. Compast.

.Cj. Chysanne.

.Ciij. Rygh in sauce.

.Cxviij. Tenches in cyvee.

.Cxxiiij. Laumpreys in galentyne.

.Cxxxj. Egredouce of fysche.

.Cxlij. Sauce camelyne.

.Clij. Crustardes of flesch.

.Cliiij. Crustardes of fysche.

.Clvij. Wastels y farced.

.Clxij. Tartee.

.Clxiij. Tart in ymber day.

.Clxvij. Tartlettes.

.Clxxij. For to make pomme dorryes & othere thynges.

.Clxliij. Pety parnant.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

Chekyns Farsed

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

To boile Conies

To boile mutton and Chickens

An other way to boyle Chickins

To boile Plouers

To boile steakes betweene two dishes

To boile a capon

To boile a Capon with Oranges and Lemmons

To boile a Capon in white broth

To make boyled meates for dinner

To boyle a legge of Mutton with a Pudding

To boyle a Lambes head and purtenance

To make stewed Steakes

To make Fritters of Spinnedge

A Fritter to be made in a Moulde

To smere a Conie

To make bake meates

Another bake meate

To bake Calues feete

To make a Custard

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To bake calues feete

To bake Chickins in a Cawdle

To bake a Conie

To make muggets

To stewe a Cocke

To roast a Carpe or Tench with a Pudding in his belly

THE NAMES OF ALL thinges necessary for a banquet

To make a boyled meat after the French waies

To boile a capon with a sirrop

To make a florentine


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXIX - To seethe fresh fish

LXXI - Baked damascene raisins called Zibebe

XCIX - Beef with sauce


From Das Kuchbuch der Sabina Welserin

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

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

68 To make a quince pie

72 A tart made with sour cherries

120 If you would make a game pie

133 An herb tart

175 To make currant vinegar

176 To make a good May cake

184 To make a warm dish with bitter oranges


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For to make a rape

Sawce camelyne

Crustate of flesshe

Tartlotes

For a pye


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.)

IV - Ambronsino (ambrosia) good and perfect and such

XXI - Compost (pickle) good and perfect

XXX - Jelly of hen or of fish

XLV - Mortarolo (mortared food) for 12 persons

XLIX - Pastry of hen

LXII - Ravioli fried etc

LXXVII - Shoulder of mutton stuffed

LXXX - Relish for fish

LXXXVIII - Saracen style sauce

XCI - Carmeline sauce optimal

XCIV - Tart of fish

XCVII - Fantastic tart of prawns

C - Tart windowed for 12 persons

CIV - Tart ready to serve and good

CV - Tart of garlic

CXIV - Tart of Romania

CXXI - Gourds

CXXIV - Hens assabecho (no translation) very good


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

(none found)


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 make potage for somer sessone

Longe de bef

To mall cawdelle fferrens

For to mak soupes chet

Hennys enforced

To mak hattes in flesche tyme

Flesh pies of capon or of fessand

To mak custad lombard

To mak daryolites

To mak Breney

To mak pies of paris

For to mak hayrblad opyn

Capon or goos roste

A stewed capon

Haddok in covy

A pik in soupes

Tenche in cevy

Another stewed lombard

Busbayne

Pertuche stewed

Rape.


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Venison hodgepodge

To make chopped carp

To make a cremoneze green tart

To make Biscay tarts

To make an angry fish pie

Another sort

To make sweet Capilotade

To make dogfish pot pies

Another

Another

To make stuffed redressed veal


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)

The stilling of a capon a great restoritie.

To make a lenthen Haggesse with poched egges.

To bake Aloes.

To bake chickins.

To make a Pudding in a pot.

To make Tostes.

The stilling of a capon, a great restority.


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.)

Milk for Roasted Goose

Other

Capon With Raisin Sauce

Sauce for Cooked Hen or Bird

Stuffed Crab

Whole Rabbit Roasted and Stuffed

Coagulated Wine

Curd Dish

Mortar Doughnut

Chicory Salad

Flat Curd

Herb Sauce

Crane Sauce

Stuffed Eggs

For the Day of Saturday

Sauce for Fish

Mashed Peas

Fried Bread for Fasting

Dry Plum in Clean Water

Apple Cake

Apple Doughnut Again

Stuffed Pear

Mashed Peas

Mashed Hemp Seed

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method

Yet Another Method

Another Method

Milk for Roast Goose

Another Method

Pate With Quince

Autumn Porridge

Cooking Carrot

Plum Porridge

Porridge From Milk

Stuffed Bread Rolls

Roast Sheeps Liver

Another Method

Water for Chest Pains


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)

xxxvij - Autre Vele en bokenade

xlvj - Poumes

xlviij - Tayloures

xlix - Bryndons

Liij - Rapeye

lxxxviij - Mammenye bastarde

Cxxiij - Strawberye

Cxxix - A potage on a Fysdaye

Cxxxviij - Pumpes

Cxlix - A Potage

liij - Lesynges de chare

lviij - Ryschewys close and Fryez

i - Tartes de chare

vj - Tartes of Fyssche

vij - Chawettys

xj - Tartes of Frute in lente

xiiij - Pety Pernollys

xx - Pety Pernauntes

xxiiij - Tartes de chare

xxvij - Pye3 de pare3

xxxj - Herbelade

xxxiiij - Crustade Ryal

Stwed Beeff

Capons Stwed

Pety pernantes

Auter peti pernantes

Tartus of fflesh

Pies of Parys

Grete pyes

Herbe-blade

Losinges de chare

Fried creme de almondes

Risshewes

Taylours

Malmens bastard

Rapes

Risschewes de frute

Tart de ffruyte


From Le Viandier de Taillevent

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

[Gilded chickens with quenelles.] After the chicken is killed

Parma tarts

Norse pies

Stuffed mutton shoulders


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pylets yn sarcene

Stewe lumbard

Sypers

Perys in Syrup

Viaund ryall

Hattes

Pyes of flesch capons and fesaunttes

Crustad lumbard

Pyes of Pares

Brinddy

Harbelet opyn

A colde bakyn mete

Capons of Hyee Grece Rostyd

Capon Stewed

Haddok yn Cyve


From Wel ende edelike spijse

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

(none found)





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