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Search results for "lampreys":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Lamprons in galentyn

Servise Servise on fisshe day

On fyssh-day at the firste cours

To make a salt laumpray fresshe

To kepe a salt laumpray al yere for apairinge


From An Anonymous Tuscan Cookery Book

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

A Roof-Tile of Lamprey


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To bake Lamprons.

How to bake Lamprons fine.

How to bake a Lamprey.


From Ein Buch von guter spise

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

27*. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

A Tarte of Fysche

Browet of Lamprouns


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Lampray fresch in galentyne

Salt lomprey in galentyne

Lampreys in bruet


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Lamprey Sauce

Tripes of Large Fish

Bruet of Savoy of Fish

Lampreys

Cocade Pasty

Lamprey Sauce

Pilgrim Capon

Jance Sauce


From Een notabel boecxken van cokeryen

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

Ieleye

To Make and Prepare a Lamprey

To Prepare Lampreys


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

If you want to make lamprey galentine


From Forme of Cury

(England, 1390)

LAUMPREYS IN GALYNTYNE

LAUMPROUNS IN GALYNTYNE

CRUSTARDES OF FYSSHE

X - FOR TO MAKE SALT LAMPREY IN GALENTYNE

XI - FOR TO MAKE LAMPREYS IN BRUET


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxxiiij. Laumpreys in galentyne.

.Cxxv. Laumprouns in galyntyne.

.Cliiij. Crustardes of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Lamprays in brewte


From The Good Housewife's Jewell

(England, 1596)

Seruice for fish daies

Seruice for Fish daies

The second course


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XIII - To pickle lamprey

LXX - Spinach cooked in Hungarian manner


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Blanc maungere of fysshe

Lamprayes in browet

Lamprayes in galentine

Hasteletes on fysshe day

For lamprays bakun

For a servise on fysshe day


From Libre del Coch

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

180. OF lamprey in crust


From Due Libri di Cucina - Libro B

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

XXXVI To make a Lamprey


From Libro di cucina / Libro per cuoco

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

XXXII - Jelly in another way

LXXIV - Sweet spices for enough things good and fine


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First dish

Third dish

Second dish

Third dish

Third dish

Third service

First service

Third service

First platter

Third service

Side-dishes: plaice

Note that the best part of beef

Large eels are cooked in water with parsley and eaten with white garlic; in pastry with cheese and finely powdered spices

Little LAMPREYS are roasted well and eaten with the hot sauce described below for lampreys; and if they are cooked in water

LAMPREYS

As for skinning it


From The Neapolitan recipe collection

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

Large Lamprey


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To mak a freshe lamprey bake

To mak souppes in galentyne

To mak Bakmetes on fisshe days

Blank mang

Lamprey in Bruet

Lamprey in galentyne

Lampry bak


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)

Lampreys and bourrees (fish) in hot sauce


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]

Laumpray in Galantyne

To bake a Lawmpray


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooking the Eel

Anchovy Salad

Cooked River Lamprey


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.)

14 - Lampreia


From Two Fifteenth-Century Cookery-Books

(England, 1430)

Cxliij - Lampreys in galentyn

xxij - Lamprouns y-bake

xxiij - Lamprays bake

Lamprey I-bake

Sauce pour lamprey

Lamprey poudred

Lamprons in Galentyne

Lamprons ybake


From Le Viandier de Taillevent

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

Fresh lamprey with Hot Sauce

Lamprey in galantine

Carp

Eels

Small lampreys

River lampreys


From Recipes from the Wagstaff Miscellany

(England, 1460)

Fresch lamprey bakyn

Bakyn Mete on Fisch Dayes


From Wel ende edelike spijse

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

Galantine for 100 lampreys





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