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Search results for "lavender":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

Recipe for Mirkâs (Merguez Sausage)

A Type of Ahrash

The Dish Mukhallal

Sweetened Mukhallal

Chicken Called Madhûna

Lamb Roast Badî'i

Another Kind of Lamb Breast

Maghmûm

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Ja'fariyya

Recipe for Jullâbiyya

The Making of Rafî'

The Making of a Dish of Pigeons

A Dish of Young Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)

The Recipe of ibn al-Mahdi's Maghmûm

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya

Mahshi

The making of Badî'i

Tajine with Cheese

Recipe for Barmakiyya

The Preparation of Bilâja

Boiled Dish of Stuffed Eggplants

Recipe for "Hunchbacked" Chicken

Farrûj Mubarrad

A Dish of Chicken with Mild Wine

Recipe for a Hen Stuffed Without Bones

An Extraordinary Dish of Chicken

A Dish of Chicken

A Chicken Pie

A Chicken Dish

Jewish Partridge

A Recipe for Roast Partridge

Egyptian Chicken

As for caraway

There are others who sprinkle ground pepper over the food when it is cut for eating; this is a practice of the Christians and Berbers

Recipe for White Tafâyâ

Recipe for Meatballs Used in Some Dishes

The Making of Qâhiriyât

The Making of Dafâir

Stuffed Monkey-Head

The Making of Qâdûs

Preparation known as Hashîshiyya

A Dish Suitable for Autumn

A Dish Made in Winter for Those with Cold Illnesses

A Dish of Pullets Suitable for the Aged and Those with Moistnesses

Preparation of Meatballs from Chicken Breasts:

Stuffed Tafâyâ

TafâyâSaqlabiyya

A Dish of Auhashi of Fat Ram

A Dish With Eggplants

Jimliyya

Dish of Meat with Walnuts and Mastic

The Great Drink of Roots

The Little Drink of Roots

Syrup of Aloe Wood [Stem?]

A Syrup of Honey

Manner of Making a Syrup of Maryû t

Syrup of Hyssop

Syrup of Lavender (Halhâl)

A Syrup which Dries Black Bile and Phlegm

Electuary of Musk


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)

2 - An excellent hand water or washing water very cheape

4 - A delicate washing ball


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.)

If you want to make sarraginee

If you want to make fish jelly


From Forme of Cury

(England, 1390)

(none found)


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

A Copie of Doctor Steeuens water


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.)

106 To make an herb tart


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

(none found)


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.)

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

(none found)


From The Neapolitan recipe collection

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

(none found)


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.)

Cooking and Roasting Grey Partridge

Making Rose Sugar


From The Treasurie of commodious Conceits

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

A violet pouder for wullen clothes and Furres

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)

(none found)


From Le Viandier de Taillevent

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

Jelly of slimy fish

Spices needed for this viandier


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

To make claret





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