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Search results for "honey":


From Alte Kochrezepte aus dem bayrischen

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

Pagan cakes

Of antler that is in season

Venison of hart

A roated and larded raiger

A rein spoon dish without eggs

For a hart's antlers

Fried peas

Rainworms from peas

A side dish


From Ancient Cookery [Arundel 334]

(England, 1425)

Conynges Conynges in turbaturs

Bor in counsett

Bore Bore in egurdouce

Gele of flesshe

Malardes in cyne

Blaunche mortrewes

Rys Lumbarde

Payn ragun

Fyge to potage

Poche to potage

Toste to potage

Turtelettys of fruture

Blaundesorre vel blaunche mortrewes

Conynges in turbaturs

Boor in confith

Boor in peverarde, or braune in peverarde

Boor in egredouce

Eles in grave

Mortrewes of sysshe

Congour in pyole

Potage wastere

Leche lumbarde

Pomes Dorre


From An Anonymous Tuscan Cookery Book

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

Split Favas

(Split Favas)

(Compost)

Croquettes

Gloves that is Ravioli

Dulcamine

Nucato


From An Anonymous Andalusian Cookbook

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

Recipe for Roasting It

Recipe for Making Sinâb

Recipe for an Extraordinary Chicken Dish

Tharda of Khabîs with Two Chickens

Murri is not suitable to be used unless of the infused sort

Recipe for Meatballs Used in Some Dishes

Making Stuffed Isfunj

Layered Loaf (Khubza Muwarraqa)

Loaf Kneaded with Butter

The Making of Qatâif

A Dish Made with Khabîs

Recipe for Khubaiz with Meat

The Making of Qâhiriyât

The Making of Dafâir

The Making of Râs Maimûn

Recipe of the Necessities of Bread and Confection

Preparation known as Hashîshiyya

A Recipe for Stuffed Qursas

Another Qursa Recipe

The Preparation of Aqrûn

The Making of Hadîdât (Pieces of Iron)

Risen Sweet

The Making of Fâlûdhaj

Mu'aqqad of Honey

Stuffed Muqawwara

A Dish Made in Winter for Those with Cold Illnesses

A Dish Like That

Another

Another

Preparation of a Tharda of Two Chickens

Tharda of Chicken

Jûdhâba with Qatâ if

To Make Isfîriyâ

Isfîriyâin the Manner of the Market Folk

Dish of Chicken or Whatever Meat You Please

Making 'Umâniyya [or possibly 'Ammâniyya]

Al-Ghassani's Tharda

Jaldiyya of Chicken

Chicken Dish With Wine

Honey Recipe

Recipe for a Dish of Partridge with Honey

'Asîda Which Fortifies and Nourishes Much and Fattens

'Asîda Made with Grits that Nourishes and Fattens

Preparation of Kunâfa

Preparation of Musammana [Buttered] Which Is Muwarraqa [Leafy]

Recipe for Shabât with Fat

Recipe for Honeyed Rice

Manner of Making it

Recipe for Qursa Made with Fat

Recipe for Qaijâta

Recipe for Mushahhada (Honeycombed)

Recipe for Murakkaba

Recipe for Murakkaba Layered with Dates

Recipe for Rafîs with Soft Cheese

Rafîs Cooked with Soft Cheese

Recipe for Tarfist

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

Recipe for Mishâsh

Another Mishâsh

Preparation of Jauzînaq (Walnut Marzipan)

Preparation of Qâhiriyya

Recipe for Abbasid Qatâif

The Dish Ghassâni

Recipe for Mu'assal of Meat

Recipe for Mu'assal

White Mu'assal

A Mu'assal Used in Tunis at Banquets

Preparation of Zulâbiyya

Fâlûdhaj

Its Preparation with Sugar

A Sweet of Dates and Honey

A Sweet from Syria

Preparation of Fânîd (Pulled Taffy)

Sukkariyya

Excellent Fâlûdhaj

Making of Elegant Isfunja ("Sponge")

Preparation of Qursas

Elegant Qursa

Stuffed Qanânît

Preparation of Juraydât

Ka'k of Sugar Also

Preparation of Kashkâb

The Great Drink of Roots

The Little Drink of Roots

A Syrup of Honey

Recipe for Honey-Water

Formula for Making a Syrup of Mastic

Syrup of Harir

Manner of Making a Syrup of Maryû t

Syrup of Simple Sikanjabîn (Oxymel)

Syrup of Isfitân

Syrup of Lavender (Halhâl)

A Syrup which Dries Black Bile and Phlegm

Syrup of Thistle

Syrup of Carrots

Carrot Paste

Green Walnut Paste

Quince Paste

Paste of Honeyed Roses

Violet Paste

Mint Paste

Tîqantast Paste

Qirsa'nat Paste

A Paste which Fortifies the Stomach

Orange Paste

Electuary of Musk


From A Book of Cookrye

(England, 1591)

To bake small meats.

To make Farts of Portingale.


From Ein Buch von guter spise

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

2. Von einer hirzlebern (Of a deer liver)

4. Hüenre von kriechen (Hens from Greece)

9. Eine kluge spise von pflumen (A clever food of plums)

12. Ein gute fülle (A good filling)

14. Wilt du guten met machen (How you want to make good mead)

27*. Ein gut fülle (A good filling)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

48. Ein condimentlin (A condiment)

49. Ein gut salse (A good sauce)

50. Von gebraten (Of roasting)

51. Ein gut spise (A good food)

61. Einen krapfen (A krapfen)

63. Heidenische erweiz (Heathen (Saracen) peas)

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

85. Einen fladen von wisseln (A fladen of morella cherries)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Blawmanger of Lekys

Perre


From Delights for Ladies

(England, 1609)

38 - To make green ginger upon sirup


From MS Douce 257

(England, 1381)

Cryspys

Porreyne

Hony douse

Potage fene boiles

Pynade


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.)

Liefcoecken

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

To make good fine ypocras

Yet another way to make ypocras

Thus shall one purify and skim the honey

Quecruyt (Quince Paste)

Quecruyt (Quince Paste)

To make green ginger or green calamus


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Connates

Cawdel Ferry

Payn Fondew

Douce Ame

Payn Ragoun

Appulmoy

Fygey

Tostee

ERBOWLE

VYANND RYAL

COMPOST

SOOLES IN CYNEE

LUMBARD MUSTARD

FRY BLAUNCHED

FRYTOUR OF ERBES

CRYSPELS

XXVI - FOR TO MAKE CRYPPYS

XVII - FOR TO MAKE PORREYNE

XXII - For To Make A Potage Feneboiles

XXXII - For To Make A Pynade Or Pyvade


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xviij. Connate.

.xlj. Caudel ferry.

.lviij. Payne foundewe.

.lkij. Douce Iame.

.lxvj. Payne ragoun.

.lxxvij. Appulmoy.

.lxxxvij. Fygey.

.lxlj. Tostee.

.lxliij. Erboule.

.lxlvij. Vyaund ryal.

.lxlviij. Compast.

.Cxvij. Sooles in cyvee.

.Cxliij. Lumbard mustard.

.Cxlvj. Frytour blaunched.

.Cxlix. Frytour of herbes.

.Clxj. Cryspels.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

To make colde mylke of Almoundys

Sauce for a mawlerd Rosted

To make gode almondys mylke


From The Good Housewife's Jewell

(England, 1596)

To make peascods in Lent

A medicine for the Megrime


From Das Kochbuch des Meisters Eberhard

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

To make a sauce of tart cherries

Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

IX - Cherry mash

XI - Several kinds of game roasts to pickle

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

XXX - To clarify honey

LI - Carp in cloven broth

LVII - A pudding of fish

LX - An apple mash

LXIII - A mash of ale

LXV - A mash of sour cherries

LXIX - To seethe fresh fish

LXXV - Elderflower confectionery

LXXXI - To cook pork game

LXXXIII - Aspic of Cow's feet

XCIV - A wine soup without eggs

XCV - A good mustard


From Das Kuchbuch der Sabina Welserin

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

92 If you would preserve bitter oranges in honey

151 To bake good Lebkuchen

154 A lamb of another sort

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For to make a compost

For to make momene

Sawce for Mawdelardes rosted

To save venysone fresshe over þe 3er

For stondand fygnade

For white pese after porray

For seke menne


From Libre del Coch

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

3. SPICES FOR CLAREA

4. CLAREA FROM WATER

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

53. POTTAGE OF JUNGLADA OR COOKED HARE

67. pottage of fat

114. brown Sauce for Partridges and Doves

119. MOJI CASSEROLE

120. for Pickled Eggplants

131. PASTRIES OF FINE SUGAR

133. ORANGES of Xativa which are Cheesecakes

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

136. Custard Which Is a fritter

139. fritter of Marzipan

140. Fritter of New Cheese

141. Fritter Called Robioles in Catalonia

142. Fritters Called Garbias in Catalonia

144. Pottage Which is Called Flank

146. Marinated Mutton

150. Good Arugula

151. Arugula in Another Good Manner

152. Another Good Arugula to be Made Swiftly

153. Mustard

156. PARSLEY

160. Marinated Mutton

169. Quinces cooked in the pot

170. Parsley DISH

221. Good escabeche

222. PANDORAS

226. OCTOPUS

233. HAKE WHICH IS CURED FISH

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA


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.)

VII - Good taste / relish of chickens (pullets)

XVIII - Dish / sauce of hare or of other meat

XXIII - Cisame (fried dish ? ) of fish that you want

LIX - Pepper sauce that is genuine

CXX - Cooked wine

CXXVII - To confect fresh almonds

CXXVIII - To make hotch potch of "monege"

CXXIX - To confect gourds in two ways

CXXX - To make orange dish good and delicate

CXXXI - To make orange dish battered in another way

CXXXII - Confection of apples

CXXXIII - To make marmalade of quinces good and fantastic


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

BOUILLON

BOUCHET

ANOTHER BOUCHET KEPT FOUR YEARS

First

Take

First

TO MAKE QUINCE MARMALADE

WALNUT PRESERVE

To Make Candied Orange Peel

Take new almonds


From The Neapolitan recipe collection

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

Chickens or Capons on a Spit with their Sauce

Sauteed Cockerel or Pigeon

Sauce for Any Game Animal


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To mak comyne

To mak yonge pessen ryalle

Mon amy

To mak mortins of ffische

To mak bland sorre

Cold leshe viand

To mak tartes of fflesche

To mak daryolites

To mak Breney

To mak lesche freez

To mak hoot milk of almondes.

Cold mylk of almondes

Another canebyns

Peres in composte

To mak compost

Mammony

Cratones


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For making against malvoisie


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

For to make wardens in Conserue


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Pynetee

Teste de Tourk


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest.

How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.

To bray golde.

To make confections of Mellons or Pompones.

To bray Golde.

To make conserue of Mellons, or Pompons.


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.)

Cows Leg With Carnation Sauce

Cows Tongue and Dug With Carnation Sauce

Lamb With Red Cabbage

Lamb With Carrots

Hogs Chin and Sides With Fruit Sauce

Sweet Boar Pork With Black Sauce

Boar Pork With Carnation Sauce

Boar With Carnation Sauce

Cold Pork With Spicy Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Fat Goose With Carnation Sauce

Gosling With Sour Cherry Sauce

Capon With Raisin Sauce

Hen With Fruit Sauce

Hen With Carnation Sauce

Cold Stuffed Hen

Pike With Garlic

Pike With Carnation Sauce

Cold Carp With Sauce

Dry Sturgeon With Oily Sauce

Beluga With Beluga Sauce

Beluga With Fruit Sauce

Beluga With Spicy Sauce

Catfish With Green Sauce

Burbot With Guest Sauce

Huchen With Huchen Sauce

How to Soak Octopuses

Huchen in Sauce

Weatherfish With Its Blood

Crab Cheese

Stuffed Crab

Venison With Dumplings

Venison With Guest Sauce

Stuffed Porridge

Coagulated Wine

Almond Cheese

Grinded Curd

Herb Sauce

Herb Sauce

Green Sauce

Crane Sauce

Roast Peafowl Sauce

Bird Sauce

Stuffed Eggs

Sauce for Fish

Cooked Pear

Cabbage Stalk

Fried Bread for Fasting

Dry Plum

Apple Porridge

Pear

Cold Quince

Melon Cake

Fig Cake

Liver Cake

Jar

Carnation Sauce

Ginger Sauce

Sour Cherry Sauce

Green Sauce

Cold Green Sauce

Rose Hip Sauce

Egg Sauce

Stuffed Egg White Again

Sour Cream With Wine

With Butter and Wine

Sour Cherry Cooked in Wine

Dry Sour Cherry Cooked in Wine

The Next Is the Electuarium

Wild Carrot Parsnips

Zander Sausage

Sweet Rice With Oil

Honey Pogacha

Carnival Pogacha

Sugar Pogacha

Whipping Honey

Medicine for Rotting Gums


From The Treasurie of commodious Conceits

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

To make conserue of Acorns

To make conserue of Cheries and Barberries

To make all kinde of Syrops

For the Cankar in the mouth


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

47 - Doce de flor de laranjeira

56 - Fartes (farto

61 - Geléia de marmelo


From Two Fifteenth-Century Cookery-Books

(England, 1430)

v - Whyte wortes

xxxiv - Chardewardon

xlv - For to make Blawnche Perrye

xlix - Bryndons

l - A potage on fysshday

lxxj - Murrey

lxxv - Spyneye

lxxix - Apple Muse

lxxxiiij - Vyaund de ciprys Ryalle

lxxxv - Gaylede

lxxxvj - Rys

lxxxviij - Mammenye bastarde

Cj - Eyron en poche

Cv - Lorey de Boolas

Cvj - Rapeye of Fleysshe

Cviij - Prymerose

Cxij - Sturmye

Cxiiij - Tayle3

Cxxj - Rapeye

Cxxiiij - Chyryoun

Cxxv - Vyolette

Cxxix - A potage on a Fysdaye

Cxxx - Brewes in Lentyn

Cxxxv - Applade Ryalle

Cxlvij - Brwes in lentyn

Cxlix - A Potage

Clj - Creme Bastarde

iij - Pynade

iiij - Gyngerbrede

vj - Auter maner leche lumbarde

xj - Vyaund leche

xij - Vyaund leche

xiij - Vyaund leche

xiiij - Vyaunde leche

xxxvj - Pokerounce

iij - A-nother manere

ix - Malmenye Furne3

xv - Doucete3

xxj - Quyncis or Wardouns in past

xxxv - Crustade

xxxvij - Doucettes

xxxviij - Doucettes a-forcyd

xxxix - Daryoles

Peris in compost

Chare de Wardone

Prenade

Auter leche lumbard

Malmens bastard

Quynces or Wardones in paast

Chared coneys, or chardwardon

Caudele


From Le Viandier de Taillevent

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

To improve and redden must or new wine for early sale


From Recipes from the Wagstaff Miscellany

(England, 1460)

Soupes

Blaunch Doucet

Paynd foundow

Perys in confyte

Perys in composte

Cold lech viaund

Lech lumbard

Bastons

Payn purdyeu

Tartes of Flesch

Darrolete

Brinddy

Leche fryed

Caudell of Almondys

Hote Mylke of Almoundys

Cold Mylke of Almondys


From Wel ende edelike spijse

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

Vegetable stew

Lozenges in Lent or outside [Lent]





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