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Search results for "gourds":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Potage of gouidys


From An Anonymous Tuscan Cookery Book

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

Gourds

(Gourds)

(Gourds)

Casciata

A Tile of Other Things

Gourds


From An Anonymous Andalusian Cookbook

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

A Dish of Eggplants with Saffron

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

Another Like It

Sikbâj of Veal

Making Baqliyya with Eggplants

Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes)

How You Make It

Qar'iyya

Sanhâji

Recipe for the Fried Version of the Same

Recipe for a Dish of Gourd Resembling Fish

A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers

Jannâniyya (the Gardener's Dish)

Kinds of Starch Dishes

Vinegar Tharîda

Recipe for Fidaush (Noodles)

An Eastern Sweet

Excellent Fâlûdhaj


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)

(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.)

(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.)

(none found)


From Forme of Cury

(England, 1390)

Gourdes In Potage


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.viij. Gourdes in potage.


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.)

(none found)


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.)

35. Calabacinate Which is Seeds of Gourds

46. Pottage of Onions That is Called Cebollada

51. Thick eggplant

52. MOORISH EGGPLANT

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

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

95. ALMOND DISH FOR INVALIDS

97. ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING

237. BLANCMANGE OF GOURDS

241. ROYAL FAVA BEANS


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.)

XXXIX - Meat of the apples good and perfect

CVII - Tart of gourd dry

CXVI - Tortelli in the way of white fritters

CXXI - Gourds

CXXIX - To confect gourds in two ways


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Take


From The Neapolitan recipe collection

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

Catalan-Style Gourds


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.)

(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.)

(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.)

(none found)


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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