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Medieval Cookbook Search

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Search results for "lemons":

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.)


Chicken in Lemon Sauce

Eel Pastry


Sauce for a Roast

From An Anonymous Andalusian Cookbook

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

Recipe for the Dish Mentioned by Al-Razi

Recipe for Kâfûriyya


Syrup of Lemon

From A Book of Cookrye

(England, 1591)

To stue a Capon in Lemmons.

To boyle a Capon with Orenges or Lemmons.

To boyle a Leg of Mutton with Lemmons.

To preserve Orenges, Lemmons, and Pomecitrons.

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)

4 - A most excellent sirup of Violets

15 - To make paste of Novie

16 - To make Jumbolls

21 - To make another kind of bisket

23 - To make dry Ginger-bread

33 - To candie Nutmegs or Ginger with an hard rock candy

2 - To boile a Capon in white broth

3 - A ball to take out stains from linnen

5 - To help a face that is red or pimpled

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.)

(none found)

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)

To boile mutton and Chickens

To boile Chickins

To boile a Capon with Oranges and Lemmons

To roast a Carpe or Tench with a Pudding in his belly

THE NAMES OF ALL thinges necessary for a banquet

To make a Sallet of all kinde of hearbes

To make a Sallet of Lemmons

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.)

69 A pastry from a capon

191 To prepare a pike in a Hungarian sauce

201 How to prepare a capon with lemons

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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




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.)

XLIV - Malmoma

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

(none found)

From The Neapolitan recipe collection

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

A Fine Thick Broth

Chickens or Capons on a Spit with their Sauce

Lemon Sauce for Chickens or Capons

Thrush with their Sauce

White Sauce

Lemon Sauce

Marzipan Sauce


Tench in a Baking Dish

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To roast a Neates tongue

A made Dish of a sweet-Bread

A made Dish of Sheepes tongues

A Florentine of a Cony

To bake a Steake-Pye with a French Pudding in the Pye

A fierced Pudding

A Pudding of Veale

A Swanne or Goose Pudding

A Pudding stued betweene two Dishes

To make French puffes with greene Hearbes

Dropt Razins

To make Apple pufs

To boyle a Rack of Veale on the French fashion

To hash Deere

To garnish your Dishes

To boyle a Capon another way

To boyle a Capon with Oysters

To boyle Chickins with Lettice

A Dish of Steakes of Mutton

To sowce a breast of Veale

To hash a shoulder of Mutton

A Legge of Lambe fearst with Hearbes

Another way

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For garnishing the meats mentioned above

Another sort of dressed veal

Carp in pottage

Pike of another sort

Firstly the cabbage flowers

To make suckling pies

To make a pie of redressed veal

To make a pie of fresh Parsnips

Roast Sturgeons

Poulpette of sturgeon

To make sturgeon mortadella

Sturgeon in adobe

To make tripe of Pike

To make a potpourri called "Oylla podrida" in Spanish

To make a veal hodgepodge in mesnage

To make a stuffed veal liver in pottage

A leg of mutton redressed & boiled

Redressed veal in pottage

To make a veal loin stuffed & roasted



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)

To boile a pike with orenges a banquet dish.

To make a paste of Suger, where of a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes and such like thinges, where with you may furnish a Table.

To preserue Orrenges, Lemmons, and Pomesitrons.

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.)

Choked Roasted Beef

Veal in Pate

Veal With Spicy Sauce

Salted Veal Polish Style

Veal in Pate

Roast Veal With Lemon Juice

Veal With Lemon and Tarragon

Roasted Young Lamb Thigh With Lemon

Boar Head Cooked With Sides

Boar With Carnation Sauce

Cold Pork With Spicy Sauce

Chicken With Spicy Sauce

Chicken With Pate

Cooked Hen in Lemon Broth

Pike With Bacon Slices for Fasting

Pike With Yellow Polish Sauce

Stuffing the Pikes Intestines

Pike Polish Style

Beluga With Spicy Sauce

Cold Barbel With Spicy Sauce Underneath

Burbot Liver in Salt

Hot Sterlet With Spicy Sauce

Roasted Salmon

Crab With Black Sauce

Roast Peafowl Sauce


Carp Pate

From The Treasurie of commodious Conceits

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

To make Succade of Peels of Oranges and Lemons

From A Treatise of Portuguese Cuisine from the 15th Century

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

1 - Pastéis de carne

3 - Galinha mourisca

17 - Pastéis de pombinhos

38 - Compota de diacidrão

41 - Doce de limão

From Two Fifteenth-Century Cookery-Books

(England, 1430)

(none found)

From Le Viandier de Taillevent

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

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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

(none found)

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