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Medieval Cookbook Search

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Search results for "fennel":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Joutes on flesh day

Soppes in fenell

From An Anonymous Tuscan Cookery Book

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


(cabbages with meat)



Fine Greens and Fennel

(Fine Greens and Fennel)

(Fine Greens and Fennel)

(Fine Greens and Fennel)

(Fine Greens and Fennel)

(Fine Greens and Fennel)

Fennel Sauce



For those who are constipated...

From An Anonymous Andalusian Cookbook

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

The Dish Misri (Egyptian)

Another Dish Like That with Saffron

Recipe for a Dish of Chicken or Partridge with Quince or Apple

A Dish of Eggplants with Saffron

A Dish of Fried Chicken

Stuffed Lamb Breast in the Oven

A Dish of Large Fish

Recipe for a Dish of Olives


Stuffed Rabbit

Recipe for the Roast of Kings

An Extraordinary Stuffed Rabbit

A Chicken Dish

Recipe for Making Qaliyya With a Covering

A Jewish Dish of Chicken

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Chicken

Recipe for an Extraordinary Chicken Dish

Stuffed Monkey-Head

A Dish of Meat Juice

Tharda of Tafâyâ

Covered (Crusted) Tafâyâ

Stuffed Tafâyâ

A Dish of Auhashi of Fat Ram

Making a Green Hen

A Jointed Hen

A Coral Dish of Chicken

A Reddish-Brown Dish of Chicken

Dish Known as Mulahwaj (the Hasty Dish)

Recipe for a Good Dish Covered With Pine-nuts

Preparing Maslûq al-Saqâliba

Stuffed Burâniyya

Recipe for a Good Dish

Recipe for the Chicken Dish known as Sabâhi (of morning)

Recipe for the Dish Known as Maghmû m (Veiled)

A Jewish Dish of Eggplants Stuffed with Meat

Basbâsiyya (a dish of fennel)

Jannâniyya (the Gardener's Dish)

Green Tafâyâof Fish


Tharîda in the Style of the People of Bijaya (Bougie

Recipe for Mujabbana with "Eggs"

Preparation of Zulâbiyya

The Great Drink of Roots

The Little Drink of Roots

Manner of Making a Syrup of Maryû t

Syrup of Hyssop

A Syrup which Dries Black Bile and Phlegm

Fourth Chapter

Another Delicate Medicinal Powder

Powders That Digest The Food

From A Book of Cookrye

(England, 1591)

To boile mutton for a sick body.

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

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)

36 - To preserve Cowcumbers all the yeere

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.)

(none found)

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

The start of the of saltwater and freshwater fish

From Forme of Cury

(England, 1390)

Eowtes Of Flessh


Fenkel In Soppes





From Fourme of Curye [Rylands MS 7]

(England, 1390)

.vj. Joutes of flesche.

.lxxiiij. Salat.

.lxxv. Soppes in fenkell.

.lxlviij. Compast.

.Cxxix. Cold brewet.

.Cxxij. Cold brewet.

.Clxx. Erbolate.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To bake a Red deare

To boile diuers kindes of fishes

A Copie of Doctor Steeuens water

From Das Kochbuch des Meisters Eberhard

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

Barley causes wind and chills and does not nourish well and does harm to all people with illnesses coming from a cold nature

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.)

(none found)

From Due Libri di Cucina - Libro B

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

IV To make a sauce for chicken

LXXVI To make sausage

From Libro di cucina / Libro per cuoco

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

XXI - Compost (pickle) good and perfect

XC - Sauce for whatever meat

CXXII - Hens with fennel fantastic

CXXIII - Hens with fennel in another way

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

An herbal dish or two of eggs



To Make Sausages

From The Neapolitan recipe collection

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

A Pottage of New Broad Beans

Garden Warblers

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

Good Sausages

To Make Good Bolognese Sausage

Verjuice with Garlic

Snails for Meat-Days

From A NEVV BOOKE of Cookerie

(England, 1615)

To sowce a Pike

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Firstly the cabbage flowers

To keep cucumbers

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]

Cald Brewyt

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

Powder of Hollond against Colick

For the vnnaturall heat of the Liuer

How to make a soueraigne Water

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.)

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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

Vegetable stew

Sturgeon with fennel

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