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From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Hares Hares in padell

Farsure for hares

Muntelate to potage

Bukenade to potage

Browet Browet of almayne

Rose to potage.

Capons in confy

Goos in hochepot

Stewet beef to potage

A drye stewe for beefs

Felettes in galentyne

Viaunde de Cypres

Conynges in grave

Boor in brasey

Browet farsyn

Browet tufkay

Checones in critone for X messes

Chekyns in muse

Farsure for chekyns

Malardes in cyne

Blaunche mortrewes

Rys Lumbarde

Sause for a goose

Eles in grave

Eles in brasill

Potage wauter

Tart for Lenton

Farsure for a codlynges hed

Gyngawtre

Egurdouce

Brewewes in somere

Rys Lumbarde rennynge

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Frissure

Boor in peverarde, or braune in peverarde

Mosy for soper in somer

Chekyns in kirtyne for x mees

Jussel enforsed

Caudel ferres

Bardolf

Sowpeschets

Gees in hochepot

Maulardes in cyne

Eles in surre

Eles in grave

Pike or tenche in Brasyle

Congour in pyole

Charlet contrefetid of fyssh

Tost rialle

Medicina OPTIMA ET EXPERTA


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)

To stue a Capon.

To stue a Capon in Lemmons.

To boyle a Capon in white broth.

An other to boyle a capon in white broth.

To boyle a capon in Browes.

To boyle a Capon.

To boyle a Capon with Orenges or Lemmons.

To boyle a Cony with a Pudding in his Belly.

To seeth chickins in Lettice.

To stue capons.

To stue Sparrowes.

To stue Sparrowes or Larkes.

To make balles of Mutton.

To still a cock for a weake body that is consumed.

To make white Puddings of the Hogges Liuer.

To make Liverings of a Swine.

How to make a Pudding in a Turnep root.

To make a pudding in a Carret root.

A Pudding in a Cowcumber.

To seethe a Pike.

To seeth a Gurnard.

To seeth a Dory or Mullet.

For fine Pyes of Veale or Mutton.

For Pyes of Mutton or Beefe.

To bake a Neatstung.

To bake a Pigge.

To bake a gammon of Bacon.

To bake Chickins.

To make a Chickin Pye.

To bake Chickins without fruit.

How to bake pyes of Calves feet.

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

To bake Venison of red Deere.

To bake a Pig like a Fawne.

To make Florentines.

To make Florentines with Eeles for Fish dayes.

To make a Florentine.

How to make Chuets.

How to bake Eeles whole.

How to bake Lamprons fine.

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.

How to bake a Holybut head.

How to bake watered Herrings.

How to bake Custards.

To roast Venison.

How to roast a Hare.

To fry Whitings.

To fry a Codshead.

To poche Egges in broth.

A buttered Loafe.


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)

Viaunde de Cipre

Cherise

Browet of Almayne

Charlet Gentyl

Tarts of Flesch

Browet Ingse

(untitled)

A Tarte of Fysche

Ravioles

Rosee

Farsure


From Delights for Ladies

(England, 1609)

1 - To boile a Flounder or Pickrell of the French fashion

2 - To boile a Capon in white broth

6 - Diverse sorts of sweet handwaters made suddenly or extempore


From MS Douce 257

(England, 1381)

Conynggys in grauey

Berandyles

Sandale

Bukkenade

Bruet of sarcynesse

Egerduse

Rapy

Rapee


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Lamprey Sauce

Camelin Bruet

Tremollete

Chyvrolee of Venison

Tyolli Bruet

Gravy of Small Birds

Buchat of Conies

Tripes of Large Fish

Lampreys

Fresh Sea-Bream

A Camaline Bruet of Fish

Gravy

Lamprey Sauce

Cameline Sauce

Sauce for Bourbulleys of Wild Boar


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

Ieleye

Another Ieleye

To Make Twelve Dishes of Ieleye

A Brown Pepper

Venison with Sops of Wild Goat

Peper for Swans

Meat Tarts

A Brown Tart

Apple Tarts

To Bake Pameie in the Oven

Jelly

Quecruyt (Quince Paste)


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

(none found)


From Forme of Cury

(England, 1390)

Roo Broth

OYSTERS IN GRAVEY

COLDE BREWET

LESSHES FRYED IN LENTON

COMADORE

X - CONYNGGYS IN GRAVEY

XXVII - FOR TO MAKE BERANDYLES

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

LII - FOR TO MAKE A BUKKENADE

LIV - FOR TO MAK A BRUET OF SARCYNESSE

I - FOR TO MAKE EGARDUSE

II - FOR TO MAKE RAPY

III - FOR TO MAKE FYGEY

XXVIII - For To Make Rapee


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiiij. Roo broth.

.Cxvix. Oysters in gravy.

.Cxxij. Cold brewet.

.Clvj. Leshes fryed in Lentoun.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh


From The Good Housewife's Jewell

(England, 1596)

To Boile Larkes

To boile steakes betweene two dishes

To boile a capon

The boyling of a capon

To boile a Capon with Oranges and Lemmons

To boile a capon in white broth with almondes

To boile a Capon in white broth

To boyle a legge of Mutton with a Pudding

To stewe a Mallard

To make Aloes

A Fritter to be made in a Moulde

To boyle a Ducke with Turneps

To make white Estings

To make blacke puddings

To boile a Breame

To boile pie meate

To make fine Cakes

To make fine cracknels

To make a pudding in a breast of veale

To bake a Kidde

To bake a Mallard

To make a Pye of Humbles

To bake Calues feete

To make a Custard

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To bake a Neates tongue

To make muggets

To make fillets of beefe or clods instead of red Deare

To make a tarte that is a courage to a man or woman

To make a sirop for bake meates

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

THE NAMES OF ALL thinges necessary for a banquet

To make a Caudle to comfort the stomacke

To make a boyled meat after the French waies

To make a pie

To make white broth with Almonds

To boile a capon with a sirrop

To dresse a hare

To make peascods in Lent

To make Oister Chewets

To make Hypocrase

To make good Resbones

A Copie of Doctor Steeuens water

To make Rosemary 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.)

1 To make steamed capons

60 To make a veal pie

62 How one should make jellied fish

90 If you would like to make chicken on head lettuce

155 To prepare chicken in rosemary

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

167 To make venison sausage

193 How to make chicken dumplings

201 How to prepare a capon with lemons


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Rose

Kaudel Ferry

For to make a rape

For lamprays bakun

For a pye


From Libre del Coch

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

28. Pottage of Coriander Called the First

43. HILADEA WHICH IS CALLED GELATIN

50. Eggplant in Casserole

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

169. Quinces cooked in the pot


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.)

At the grocer's: ten pounds of almonds

HARICOT of MUTTON

DEER VENISON

HOG OFFAL

TO MAKE FOUR DISHES OF MEAT JELLY

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

A BOAR'S TAIL SAUCE

HIPPOCRAS


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle Flounders

To boyle Pidgeons with Rice

To boyle a Rabbet with Hearbes on the French fashion

To boyle Chickens in white broth

To boyle a Teale

To smoore an old Coney

Another way to boyle Chickens

To boyle a Chyne of Mutton

To boyle Larkes or Sparrowes

To bake a Pigge

To bake redde Deere

A Pudding of Veale

A Fregesey of Egges

A Liueridge or Hogges Pudding

A Marrow toast

A Pudding stued betweene two Dishes

To boyle a Rack of Veale on the French fashion

To hash Deere

To boyle a Capon

To garnish your Dishes

To boyle a Capon another way

To boyle a Capon in Rice

To boyle Chickins in White-broth

To boyle the common way

To boyle Chickins with Lettice

To boyle a Rabbet

To boyle a Rabbet with Grapes or Gooseberryes

To boyle a Rabbet with Claret Wine

To boyle a wilde Ducke

To boyle a tame Ducke

To boyle Pigeons

To boyle Pidgeons with Capers or Sampyre

To boyle Sawceges

To boyle Goose giblets

To smoore a Chickin

To frye Mussels

To marble Smelts

To congar Eeles

To sowce a Pigge in collors

To sowce a breast of Veale

To smoore Calues feet

Another way

To hash Neates Tongues

The same vvith Chestnuts


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak comyne

Chekins in kirtin

To mak musy for soper

To mall cawdelle fferrens

For to mak soupes chet

Pyk in Braisselle

For to mak a sewe without fyere

To mak souppes in galentyne

To mak tartes of fflesche

Flesh pies of capon or of fessand

To mak custad lombard

To mak custad opyne

To mak Breney

For to mak hayrblad opyn

To mak a breme in Brasse

To make a sole in brase

Haddok in covy

Garbage

Cony or malard in covy

A pik in soupes

Pik and eles in ballok brothe

Felettes in galentyne

Bruet of Spayne

Bruet rosse

Busbayne

Blanche Bruet

Sauce sairsnet

Kid stewed

A lowsid bef

Rose

Cawdell ferry

Rape.

Rape of Fisshe

A figge

Lampry bak


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make English pies

To make sturgeon mortadella


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Panne puffe

To bake pygeons in short paest as you make to your baken apples

To make a pye of alowes

To make a tarte of borage floures

To make a stewe after the guyse of beyonde the sea

To stewe capons in whyte brothe

To make Porraye

To stewe bones or gristels of biefe

For to stewe mutton


From Le Recueil de Riom

(France, 15th century)

A jelly of meat of chicken

A hare stew

Boar tail with hot sauce or broiled domestic pig

Inside-out eels

Lampreys and bourrees (fish) in hot sauce


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Browet sek


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Capon.

To boyle a capon with Orenges.

To boyle a Lambes head with purtenaunces.

To stewe a Capon for Dinner.

To boyle a capon in white broth.

To boyle Chickens.

To make Peares to be boiled in meate

To farse a cabbadge for a banquet dish.

To boile a Mugget of a sheepe.

To boile a neates tongue to Supper.

To boile Mallards, Teales, and chines of porke with Cabbadge.

To make a pie in a pot.

To make allowes to roste or boile.

To make red deere.

To farse all things.

To bake a Connie, Veale, or Mutton.

To boile a pike another. way.

To boile Roche, Perche and Dase, with other small fish.

To boile a Pike another way.

To make a cawdle of Ote meale.

To make alloes of fresh Salmon to boile or to bake.

To make a splede Eagle of a pullet.

The stilling of a capon a great restoritie.

To make a Pudding of a Calues chaldron.

To boile calues feete.

To make a Haggas pudding.

To make Hagges Puddings.

To make Ising puddings.

To make a Pudding.

To bake Lampernes.

To bake Aloes.

To seeth a carpe.

To seeth a pike.

To boyle a carpe in greene broth, with a pudding in his bellie.

To bake chickins.

To make a Pudding in a pot.

To roast a Pigge.

To make Tostes.

The stilling of a capon, a great restority.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Charlet Enforesyd

Cawdale þat is Part of Blawmaunger

Laumpray in Galantyne

Ostyrs in Gravy

Buknade

Storgeon in Broth


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


From The Treasurie of commodious Conceits

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

To bake an Oxe toung

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)

vj - Beef y-Stywyd

xvj - Fylettys en Galentyne

xvij - Garbage

xviij - Pertrich stewyde

xix - Smale Byrdys y-stwyde

xxij - Venyson in Broth

xxv - Balloke Brothe

xxvij - Soupes dorye

xxxj - Brawn en Peuerade

xxxij - Auter brawn en peuerade

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

ixl - Oystres en grauey

xlj - Gelyne in dubbatte

xlij - Conyng, Mawlard, in gely or in cyuey

xlvij - Cawdelle Ferry

xlviij - Tayloures

xlix - Bryndons

Liij - Rapeye

Liiij - Rapeye

lvij - Charlet a-forcyd ryally

lviij - Let lory

lxij - Conyngys in graueye

lxx - Fauntempere

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxx - Salomene

lxxxj - Blaundysorye

lxxxiij - Vyaund de cyprys bastarde

xxxxix - Sardeyne3

Ciiij - Bolas

Cvij - Sore Sengle

Cxiij - Bruette saake

Cxxj - Rapeye

Cxxix - A potage on a Fysdaye

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxliiij - Schyconys with the bruesse

Cxlvij - Brwes in lentyn

Cxlix - A Potage

Cliij - Pompys

iij - Pynade

xiij - Vyaund leche

xvj - Chare de wardoun leche

xviij - Vyaund leche

xxxij - A Siryppe pur vn pestelle

xxxiiij - Poddyng of Capoun necke

lviij - Ryschewys close and Fryez

iiij - Daryoles

xvj - Crustade

xxvj - Darioles

xxxiij - A bake Mete Ryalle

Venyson in broth

Browne in egurdouce

Brawne in peuard

Garbage

Custarde

Dariolles

Grete pyes

Partrich stwed

Conyng in Gravey

Conyng, hen, or Mallard

Gelyne endobat

Gelyne in brothe

ffelettes in galentyne

Buknade

Auter maner buknade

Lethe lory

Elys in Sorre

Ballok broth

Soppes Dorre

Prenade

Taylours

Rapes

Risschewes de frute

Tart de ffruyte

Oystres in grauey

Sturgeon in broth

Rape

Egredoucetes

Charlete


From Le Viandier de Taillevent

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

Mutton haricot

Larded boiled meat

Fresh wild red deer and roe deer venison

Jelly of slimy fish


From Recipes from the Wagstaff Miscellany

(England, 1460)

Eles yne sorre

Pykes or elys in ballocbroth

Pylets yn sarcene

Felets yn galentyne

Purpays or Venyson in broth

Hare yn cyve

Conynggez in grave

Bruet of Spayne

Bruet roos

Bruet tuskyn

Blaunch Bruet

Sauce sarcenes

Veel in bucnade

Kyd stewyd

A losed beef

Paynd foundow

Charlet

Perys in confyte

Perys in Syrup

Brawn ryal brawn sypres brawn bruse

Dyvers desire

Viaund ryall

Gely on fysch days

Sauce Madam

Tartes of Flesch

Pyes of flesch capons and fesaunttes

Crustad lumbard

Brinddy

Harbelet opyn

A colde bakyn mete

Breme yn Brace

Sole yn Brace

Haddok yn Cyve


From Wel ende edelike spijse

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

(none found)





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