MC Logo

Medieval Cookbook Search



Use the field below to search the recipes from all of the indexed cookbooks for one or more ingredients. To search all of MedievalCookery.com (and not just the medieval cookbooks), use our search page.

If you find that this search does not return results that it should, or have a suggestion for ways it can be improved, please let us know using the contact page.

Search for:




Search results for "mallard":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Malardes in cyne

Sause neyger for maudelard roasted

Servise on flesshe-day

Servise on fleshe-day

Browet of almayne for x mees

Maulardes in cyne


From An Anonymous Tuscan Cookery Book

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

Sauce for Mallards and Ducks


From An Anonymous Andalusian Cookbook

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

The Making of a Good Marrow


From A Book of Cookrye

(England, 1591)

To stue a wilde Mallard.

For to bake Mallards.


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)

(none found)


From MS Douce 257

(England, 1381)

Mallard in cyuey


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)

SAWSE NOYRE FOR MALARD

LI - FOR TO MAKE A MALLARD IN CYNEY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxxxix. Sauce noyre for malard.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Sauce for a mawlerd Rosted


From The Good Housewife's Jewell

(England, 1596)

The second course

To stewe a Mallard

To boyle a Mallard with Cabbadge

To bake a Mallard


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)

Sawce for Mawdelardes rosted

Sawce sirer for mawdelardus

For darials

For a pye

For anoþer maner of service on flesshe 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.)

RIVER MALLARDS


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

To smoore an old Coney

To bake a wilde Goose or Mallard


From A Noble Boke off Cookry

(England, 1468)

Cony or malard in covy


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)

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

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


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.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xv - Bowres

xxxiij - Oyle Soppys

xlij - Conyng, Mawlard, in gely or in cyuey

Bourreys

Grete pyes

Pikkyll pour le Mallard

Conyng, hen, or Mallard

Sauce newe for malardis


From Le Viandier de Taillevent

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

River mallards

Teal


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

(none found)





Home : Recipes : Menus : Search : Books : FAQ : Contact