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Search results for "lettuce":


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.)

Lettuce

Lettuce


From An Anonymous Andalusian Cookbook

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

Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes)

Muthallath with Heads of Lettuce

Making Baqliyya (Vegetable Stew) of It

Baqliyya Mukarrara (repeated or refined dish of vegetables)

Sanhâji

A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers

Jannâniyya (the Gardener's Dish)

Tharîda in the Style of the People of Bijaya (Bougie

Syrup of Jujubes


From A Book of Cookrye

(England, 1591)

To boyle a Capon in white broth.

To seeth chickins in Lettice.

To boyle chickins with hearbs.

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.


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)

32 - To make sucket of Lettuce stalks


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

The boyling of a capon

To stewe a Mallard


From Das Kochbuch des Meisters Eberhard

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

All greens make bad blood

Lettuce chills

You shall use and eat many foods

In summer


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXIV - Fresh lamb's meat


From Das Kuchbuch der Sabina Welserin

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

90 If you would like to make chicken on head lettuce


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.)

Second service

Third service

Second service

An herbal dish or two of eggs


From The Neapolitan recipe collection

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

Lettuce that Looks Like Squash


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Rabbet with Hearbes on the French fashion

To boyle a Chyne of Mutton

To boyle Chickins with Lettice

Another way


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Herbs that are needed for salad


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

Another broathe with longwortes


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 chickens with Spinnage and Lettice.

To boyle a breast of Veale or Mutton farced.

To boile a Mugget of a sheepe.

To boile a neates tongue to Supper.

To make tattes or balde meates for fish daies.


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.)

(none found)


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.)

45 - Talos de alface


From Two Fifteenth-Century Cookery-Books

(England, 1430)

(none found)


From Le Viandier de Taillevent

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

Lorey pastries


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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