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Search results for "figs":


From Alte Kochrezepte aus dem bayrischen

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

Venison of hart


From Ancient Cookery [Arundel 334]

(England, 1425)

Fyge to potage

Tart for Lenton

Chisan

Turtelettys of fruture

Raynedes


From An Anonymous Tuscan Cookery Book

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

Dulcamine


From An Anonymous Andalusian Cookbook

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

A Sweet Called Ma'qûda

The Great Drink of Roots

Syrup of Hyssop


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)

A Tarte of Fysch


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Rapy

Fygey

Tartys in applis

Rys alkere

Flownys in lente


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Parma Tarts

Fish Tarts

Parma Tarts of Fish

Rissoles


From Een notabel boecxken van cokeryen

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

Sauce for Carp

Lenten Roffioelen


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Rape

Fygey

CHYSANNE

FOR TO MAKE FLAUMPEYNS

TART DE BRYMLENT

RYSSHEWS OF FRUYT

HASTLETES OF FRUYT

COMADORE

XLIX - FOR TO MAKE RAPY

XXIII - For To Make Tartys In Applis

XXIV - For To Make Rys Alker'

XXVII - For To Make Flownys In Lente


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxxxvij. Fygey.

.Cj. Chysanne.

.Cxj. For to make flampens.

(title missing).


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

To make peascods in Lent


From Das Kochbuch des Meisters Eberhard

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

Nuts heat and dry the body and are hardly digested

Figs


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LIX - To fry figs


From Das Kuchbuch der Sabina Welserin

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

43 To make a fig pudding


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Hasteletes on fysshe day

For stondand fygnade


From Libre del Coch

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

76. Pottage which is called Higate because it is made from figs

100. TO EAT FIGS IN THE FRENCH MANNER

126. BASIN of Figs


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.)

First service and platter

Third service

First service

The platters and dishes follow: Grenache

For dessert: compete

RISSOLES ON A FISH DAY

CHERVIS

SWEET TISANE


From The Neapolitan recipe collection

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

Stuffing for a Fish

Broad Beans in a Pan

Stuffed Fig Fritters

Fritters Shaped Like Ravioli


From A NEVV BOOKE of Cookerie

(England, 1615)

A Pudding of Veale


From A Noble Boke off Cookry

(England, 1468)

To mak two capons of one

To mak tartes of fflesche

For to mak Tartolettes

To mak Breney

A pigge rost

A figge

Hastolettes on fisshe days


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]

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Fat Goose With Fruit Sauce

Hen Again the One the Germans Call Stag Capon

Venison With Guest Sauce

Fig Doughnut or Fried Fig

Fried Bread for Fasting

Cooking Fig for Fasting

Fig Cake

Almond Milk and Its Many Powers

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)

xlix - Bryndons

Liij - Rapeye

lxxxv - Gaylede

lxxxxj - Vyolette

Ciij - Fygeye

Cxiiij - Tayle3

Cxxj - Rapeye

Cxxx - Brewes in Lentyn

xlij - Froyse in lentynne

xlvij - Rapeye

xlviij - Ryschewys in lente

lviij - Ryschewys close and Fryez

lix - Nese Bekys

lx - Myle3 in Rapeye

ij - A-nother manere

vj - Tartes of Fyssche

x - Rapeye

xj - Tartes of Frute in lente

xiij - Vn Vyaunde furnez san3 nom de chare

Prenade

Risshewes

ffygey

Rapes

Risschewes de frute

Trayne roste

Tart de ffruyte

Ryschewys close

Figee


From Le Viandier de Taillevent

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

Slices

Lenten slices


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pome perre

Tayle

Sypers

Tartelets

Brinddy

A colde bakyn mete


From Wel ende edelike spijse

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

Vegetable stew

Porridge of almonds and bread in Lent

Pancakes in Lent

To make pastry of pike





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