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Search results for "loach":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Sobyr souse

Egurdouce

Roches or loches in egurdouce


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

(none found)


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)

A Tarte of Fysch


From Delights for Ladies

(England, 1609)

(none found)


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.)

Loach and chub with green sauce; Cooked and Fried


From Forme of Cury

(England, 1390)

SOBRE SAWSE

EGURDOUCE OF FYSSHE

CRUSTARDES OF FYSSHE


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxxxj. Egredouce of fysche.

.Cliiij. Crustardes of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

(none found)


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.)

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For a servise on fysshe day


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.)

First dish

First dish

Second service

Side-dish

First platter

First platter

First service

Second service

Second service

Second service

First service

Third service

Fourth service

Second service

Sea fish: soles

Side dish: crayfish jelly

At the Forte-de-Paris: may

White Broth can be made from loach

Gravelly Soup of loach or other cold or hot fish

Yellow Soup or Yellow Sauce on hot or cold fish

LOACH must be cooked in simmering water with a little wine

Of one loach you can eat half cooked in water

FLANS IN LENT

TO MAKE FOUR DISHES OF MEAT JELLY

Further


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]

Saborsawce


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Hot Stone Loach in Salt With Scales

Hot Scaleless Stone Loach in Salt

Fried Stone Loach

Stone Loach in Salt German Style

Stone Loach With Oily Sauce


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.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

C - Roseye

Menese or loche boiled


From Le Viandier de Taillevent

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

Jelly of slimy fish

Loach stew

Perch stew

Loach

Here is how you make the pottage called menjoire

Crayfish stew


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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