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Search results for "doves":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

A disshe mete for somere


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

Royal Sanhâji

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

Its Recipe

Recipe for Kâfûriyya

The Making of a Dish of Pigeons

Mahshi

Recipe for Barmakiyya

A Dish of Whole Turtledoves

Tuffâhiyya

Sanhâji

The Perfect Tharîd (The Complete Tharîd)


From A Book of Cookrye

(England, 1591)

Sauce for a roasted Stock Dove.

To boyle Stockdoves.


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.)

A Lofty Entrement


From Een notabel boecxken van cokeryen

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

Kimmeneyde

Stuffing for Chickens or Doves

More Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

See here the lessons which teach preparation of all manner of meats

Partridges


From Forme of Cury

(England, 1390)

(none found)


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.)

Turtledove is noble (quality) food because it sharpens the senses and the memory


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXII - Pastry of young hens


From Das Kuchbuch der Sabina Welserin

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

69 A pastry from a capon


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks

114. brown Sauce for Partridges and Doves


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

And note that there are three sorts of birds

SAUCE FOR RABBIT OR FOR RIVER-BIRD OR FOR WOOD-DOVE

TO MAKE BIRDS IN A CAGE LAY

Turtledoves are good roasted and in pastry


From The Neapolitan recipe collection

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

A Consommé Broth

White Dish of Chickens or Doves


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Shoes


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]

(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.)

(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)

(none found)


From Le Viandier de Taillevent

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

Turtledoves


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

(none found)





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