Medieval Cookbook Search
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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)
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.)
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
(none found)
From A Book of Cookrye
(England, 1591)
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)
From Delights for Ladies
(England, 1609)
(none found)
From MS Douce 257
(England, 1381)
From Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
From Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
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)
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)
From The Good Housewife's Jewell
(England, 1596)
From Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
(none found)
From Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
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)
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
From Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
From Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
LXXIV - Sweet spices for enough things good and fine
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
Note that the best part of beef
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
From A NEVV BOOKE of Cookerie
(England, 1615)
(none found)
From A Noble Boke off Cookry
(England, 1468)
To mak Bakmetes on fisshe days
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 Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
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]
From The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
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.)
From Two Fifteenth-Century Cookery-Books
(England, 1430)
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
From Recipes from the Wagstaff Miscellany
(England, 1460)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)