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Search results for "grains":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Murre to potage

Sause neyger for hennes or capons

Boor in confith

Mosy for soper in somer

Murre

Tenches in cylk

Leche lumbarde

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

Blancmange

(Blancmange)


From An Anonymous Andalusian Cookbook

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

Recipe for Fidaush (Noodles)

Preparation of Khubaiz (Little Bread) that is Made in Niebla

Mint Paste


From A Book of Cookrye

(England, 1591)

To make Ielly.


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)

2 - How to make musk-sugar of common-sugar

21 - To make another kind of bisket

23 - To make dry Ginger-bread

1 - An excellent damask powder


From MS Douce 257

(England, 1381)

Berandyles


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Bruet of Savoy

Lamprey Sauce

Camelin Bruet

Rosy Bruet

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Piquant Sauce for Conies

Tyolli Bruet

Sops of Hares

Gravy of Small Birds

Buchat of Conies

Parma Tarts

White Bruet

Tripes of Large Fish

Bruet of Almayn of Fish

Bruet of Savoy of Fish

Lampreys

Fresh Sea-Bream

A Camaline Bruet of Fish

A Rosy of Fish

Blancmange of four colors

Sorengue

Larded Tench

Sauce Piquant

Georgé Bruet

Gravy

Bruet of Verjuice

Parma Tarts of Fish

Cocade Pasty

Lamprey Sauce

Cameline Sauce

Pilgrim Capon

Jance Sauce

Calaminee

Cold Sage

Nurriz Pasties

Rissoles

Parti-Colored Hot Mengier

Shoulders of Young Mutton

Sauce for Bourbulleys of Wild Boar

Mortoexes

A Vinaigrette

A Jance

An Oatmeal Bruet of Capons

Chopped Liver

A Gratunée

A Gratuné of Spain

Stuffed Shoulders of Mutton

Barley


From Een notabel boecxken van cokeryen

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

Kimmeneyde

Ieleye

Another Ieleye

Green Sauce

Eel

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Sauce for Larks

A Bipeper for Crayfish/Lobster

A Galentijn for Ray

A Brown Pepper

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

Venison with Sops

Venison with Sops of Wild Goat

Bipeper for Game

Another Green Sauce

To Make Jelly for Meat

To Prepare Pigs' Tripe

Galantine of Pike

To Make Good Pies

Capon Pies

Pies of Geese

Rabbit Pies

Hare Pies

Easter Pasties

Pies of Bream

Meat Tarts

A Brown Tart

Apple Tarts

To Make Roffioelen from Apples and Nuts

To Make a Harecot

Pheasant and Peacock

To Stuff and to Stew Chickens

Calijsken

Jelly

Another Sauce for Bream

Pepper for Roasted/Fried Veal

White Brewet for Capons

To Make Good Fine White Clareyt

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

To make a stoop of good fine ypocras

To make good fine ypocras

Yet another way to make ypocras

Yet another way to make good fine ypocras


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

SAWSE NOYRE FOR CAPOUNS YROSTED

PUR FAIT YPOCRAS

XXVII - FOR TO MAKE BERANDYLES


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Clxxxix. Pur fayre ypocras.


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

To make Bisket bread


From Das Kochbuch des Meisters Eberhard

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

This sauce made with garlic aids the appetite for food


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXIIX - To make Lutendranck

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

XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine

XXXV - Chicken with broth

LXXIV - A mash of rice


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For lamprays bakun

For a pye


From Libre del Coch

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

2. SPICES FOR PEACOCK SAUCE

6. DUKE'S POWDER

29. Another Pottage of COriander Called the Second Celiandrate

44. POTTAGE OF MERRITOCHE

73. Another THIN Sauce for Roasted Squabs

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

117. BOILed or Stewed wheat

169. Quinces cooked in the pot

242. GROATS


From Due Libri di Cucina - Libro B

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

X To make a sauce for peacocks

XII To make a sauce of Bastardo

XV To make cameline sauce

XVII To make Renfuso

LXXXXV To make eucabam


From Libro di cucina / Libro per cuoco

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

II - Ambroyno (a sweet food)

XIV - Ciuiro or sauce black to ash gray for boar

LXXXVI - Relish confected

LXXXVIII - Saracen style sauce

CXXXII - Confection of apples


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

First the display

Note that Monseigneur de Paris had three squires of his people to serve him

At the poulterer

At the Forte-de-Paris: may

At the chandler get torches and candles at three sous a pound

To sheep lights belong the pancreas and the last stomach

The Paris butchers hold that a cow

And first a SOUP of OLD PEAS

CAPON SOUP

HOG OFFAL

White Soup

German Soup

Veal Broth

As for skinning it

Also it is cooked in water and wine added

FALSE GRAIN DISH

TO MAKE A SAGE-BASED SAUCE

ANOTHER WAY

PARTI-COLOURED SOUP OR FALSE GRAIN

TO MAKE FOUR DISHES OF MEAT JELLY

BALLS

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

BOUCHET

ANOTHER BOUCHET KEPT FOUR YEARS

First

FINE POWDER of spices

HIPPOCRAS


From The Neapolitan recipe collection

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

A Consommé Broth

French-Style Tremolette on Partridge

Meat or Fish Jelly in Various Colors


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To mall chekyns in musy

To mak musy for soper

To mak pies of paris

Charwarden


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make monstachole

To make almond lard

To make little casks

To prepare sugar for casting images & fruits

To make colored sugar

To make Roman Marselette

For dry snow

For making against malvoisie


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

Vinaigrette of roasted pork intestines

A cinnamon broth

A gravy of birds and they are blanched a little in hot water and put in a good pot

A broth of Savoy

A jelly of meat of chicken

A hare stew

Boar tail with hot sauce or broiled domestic pig

A black broth of fish

A yellow broth of fish

Inside-out eels

Lampreys and bourrees (fish) in hot sauce

Stew of oysters

On suckling pigs

Green sauce on fish

On heron


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.)

A receipt to restore strength in them that arr brought low with long sicknesse

To make Ipocras

To make a Pomeamber

Another way

To make sweete Damaske pouder fowre maner of wayes

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)

vj - Beef y-Stywyd

Cxv - Quynade

Cxxj - Rapeye

Cxxiij - Strawberye

iij - Pynade


From Le Viandier de Taillevent

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

Cassia soup

Russet soup

Vinegar dish

White capon soup

Hare or rabbit bisque

Capon houdons

German meat

Chicken hotchpotch

Veal ragout

Bourblier of fresh boar

Faulx grenon

Cold Sage [Sauce]

Jelly of slimy fish

Fresh lamprey with Hot Sauce

Lamprey in galantine

Loach stew

Soringue

Oyster ragout

German egg soup

Yellow Sauce

Porpoise

To make Cameline [Sauce]

Spices needed for this viandier

To improve and redden must or new wine for early sale

To cure wine turned ropy

Here is how you make the pottage called menjoire

Laces of white capon meat

Crayfish stew

Meat rosy

Partridge trimolette

Fine Powder

Hippocras

Poitevin Sauce

Sauce for keeping saltwater fish

Spice Powder

Yellow Pepper [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

Porridge of almonds and bread in Lent





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