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Search results for "galingale":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Syrip for a capon or faysant

To make galantyne

Balok brothe

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

The Recipe of ibn al-Mahdi's Maghmûm

Recipe for a Hen Stuffed Without Bones

A Good Dish

The Making of Qâhiriyât

The Making of Qâdûs

Preparation known as Hashîshiyya

The Preparation of âdhân (Ears)

The Extraction of Meat Juice for Invalids

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd

Sikbâj of Veal

A Dish Made in Winter for Those with Cold Illnesses

A Dish Like That

Jaldiyya of Chicken

Another Version of the Same

Its Recipe

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Qursa (Small Round Flat Loaf) with Dates

Preparation of Sugar Qursas

A Syrup of Honey

Syrup of Harir

Carrot Paste


From A Book of Cookrye

(England, 1591)

(none found)


From Ein Buch von guter spise

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

2. Von einer hirzlebern (Of a deer liver)

27*. Ein gut fülle (A good filling)

84. Ein compost von wisseln (A compost of morella cherries)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Browet of Almayne

Chaudon Sauz of Swannes

Cherise

Rys Rayle

Charlet Gentyl

A Stywe

A Gelle

Tarts of Flesch

Browet Seche

(untitled)

A Tarte Pernusames

A Tarte of Fysche

Charlet Aforce

Browet of Lamprouns


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Conynggys in grauey

Blanche brewet de Almayne

Fruturs

Mortrellus blanc

Gely

Lampray fresch in galentyne

Graue enforse

Rys alkere

Balough broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Lamprey Sauce

Camelin Bruet

Gravy of Small Birds

Tripes of Large Fish

Lampreys

Fresh Sea-Bream

Gravy

Lamprey Sauce


From Een notabel boecxken van cokeryen

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

Ieleye

Another Ieleye

A Galentijn for Ray

Galantine of Pike

White Brewet for Capons

To Make Good Fine White Clareyt

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

Yet another way to make good fine ypocras


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

To make white brouet of hens

If you want to make fish jelly


From Forme of Cury

(England, 1390)

Sawse Madame

Brewet Of Almony

BALLOC BROTH

LAUMPREYS IN GALYNTYNE

LAUMPROUNS IN GALYNTYNE

SOWPER OF GALYNTYNE

GALYNTYNE

COMADORE

PUR FAIT YPOCRAS

FOR TO MAKE MAWMENNY

X - CONYNGGYS IN GRAVEY

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XIV - For to make Fruturs

XLVII - FOR TO MAKE ROSEE AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER

LV - FOR TO MAKE A GELY

IX - FOR TO MAKE LAMPREY FRESCH IN GALENTYNE

XX - FOR TO MAKE GRAVE ENFORSE

XXIV - For To Make Rys Alker'

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xxx. Sauce madame.

.xlvj. Brewet of almayn.

.Cvij. Balloc broth.

.Cxxiiij. Laumpreys in galentyne.

.Cxxv. Laumprouns in galyntyne.

.Cxxvij. Sowpes of galentyne.

.Cxxxvj. Galentyne.

.Clxxxix. Pur fayre ypocras.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To make Hypocrase

A Copie of Doctor Steeuens water


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water


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

Þandon for wylde digges

Breuet de almonde

Lamprayes in galentine

For to make momene

Galentyne

Sawce madame


From Libre del Coch

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

43. HILADEA WHICH IS CALLED GELATIN

63. MADAME'S BRUET

180. OF lamprey in crust

181. Salmon Pie

182. Salmon Casserole

197. Bonito in Casserole

203. Moray eel in crust


From Due Libri di Cucina - Libro B

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

V To make meat jelly of fish

X To make a sauce for peacocks

CII To make powder of meat jelly


From Libro di cucina / Libro per cuoco

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

LXXX - Relish for fish

LXXXVIII - Saracen style sauce

CXXIV - Hens assabecho (no translation) very good


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

At the grocer's: ten pounds of almonds

CAPON SOUP

HOG OFFAL

Subtle Broth from England

Saracen Broth

TURBOT is called "Ront" at Besiers

TO MAKE FOUR DISHES OF MEAT JELLY

Galingale which is most reddish-violet when cut is the best

The heaviest nutmegs are the best and the firmest to cutting

A MUST SAUCE (for Starlings? don't think so: JH)

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

A BOAR'S TAIL SAUCE

HIPPOCRAS


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 mak a freshe lamprey bake

Stewed lombard

Kid stewed

A lowsid bef

Conys in graue

Chekyns in kyrtyn

To mak chaudron for swan wild duck or pigge.

Nombles

Bruet de almonds

Lamprey in galentyne

Mammony


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)

A jelly of meat of chicken


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Haucegeme

Double mortrels

Browet salmenee

Gelee

Moree


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]

Potage of Prvnes

Cawdale þat is Part of Blawmaunger

Resalsike

Fruays

And þu wyll make a Faireseour in a Poket of a Pike

To make a Balowbroth

Laumpray in Galantyne


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


From The Treasurie of commodious Conceits

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

A Powder wherwith to make sweete waters


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

xlvij - Cawdelle Ferry

lvij - Charlet a-forcyd ryally

lxj - A goos in hogepotte

lxij - Conyngys in graueye

lxvij - Bruet of Almaynne

lxx - Fauntempere

lxxj - Murrey

lxxiiij - Arbolettys

lxxvj - Brasele

lxxxiij - Vyaund de cyprys bastarde

lxxxv - Gaylede

lxxxxj - Vyolette

Cv - Lorey de Boolas

Cvij - Sore Sengle

Cxj - Tannye

Cxij - Sturmye

Cxiiij - Tayle3

Cxvij - Sauge

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxxvj - A potage of Roysons

iij - Pynade

viij - Lette lardes

xxiij - Pome-Garnez

xxvij - Appraylere

xxxvj - Pokerounce

xxxvij - Sauoge

xlvij - Rapeye

vj - Tartes of Fyssche

ix - Malmenye Furne3

x - Rapeye

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

xxx - Sew trappe

Chared coneys, or chardwardon


From Le Viandier de Taillevent

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

White capon soup

Jelly of slimy fish

Spices needed for this viandier

Hippocras

Spice Powder


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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