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Search results for "marjoram":


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.)

Fine Greens and Fennel

Fish Innards

Stuffed Eggs

Tomacelli or Mortadelli

Sauce for Crane


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To boyle a Cony with a Pudding in his Belly.


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)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Savoy

Chyvrolee of Venison

Jacobin Sops

Buchat of Conies

Parma Tarts

Bruet of Savoy of Fish

Parma Tarts of Fish

Mortoexes

Stuffed Shoulders of Mutton


From Een notabel boecxken van cokeryen

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

A Sauce for Veal and for Young Chickens

To Make Holy Water for Pike


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

PUR FAIT YPOCRAS


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

For to seth a pyke


From The Good Housewife's Jewell

(England, 1596)

To boile Chickens

To boile a Capon in white broth

To make boyled meates for dinner

To boyle a legge of Mutton with a Pudding

Another bake meate

Another bake meate

To make a Pye of Humbles

To sowce a Pigge

To make white broth with Almonds

A Copie of Doctor Steeuens water


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XI - Several kinds of game roasts to pickle

XIII - To pickle lamprey

XXI - To make bratvurst

XXXII - Pastry of young hens

XLVII - Knapvurst

LVI - Pastry of fish

LXXXVI - Pork sausage


From Das Kuchbuch der Sabina Welserin

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

25 If you would make good bratwurst

66 A game pie

106 To make an herb tart

119 If you would make boiled dumplings

139 A green tart

196 Brisetten are made in the following manner


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

26. Pottage Called Gratonada

62. POTTAGE WHICH IS CALLED NERRICOQUE

78. POTTAGE OF ALIDEME OF EGGS

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

111. DOBLADURA OF VEAL

174. PASTRY OF Roast hen on the Spit

182. Salmon Casserole

188. Swordfish in casserole

189. Swordfish on the grill

191. Sturgeon or pike in casserole

192. Sturgeon, which is pike, grilled or boiled

197. Bonito in Casserole

207. TUNA OR TUNNY IN CASSEROLE

216. Sardines in casserole

217. CHUB Mackerel


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

IV A sauce for chickens

VII To make fish in Schibeze

VIII To make fine broth of calcinelli

XXIII To make fine little pastries of lobster

XXVII To make a tart of every color

XXXVI To make a Lamprey

XXXXIII To make a tart in another way

LI To dress a Tench


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

XVII - Capons or hens stuffed

XXII - Cabbage sprouts of life / diet

XXXV - Herbetella

XXXVI - Herbetella (herb omelet) in lent

LXXVII - Shoulder of mutton stuffed

XCIV - Tart of fish


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Note that the blood keeps well for two days

An herbal dish or two of eggs

GREEN SAUCE WITH SPICES

A STREAKY SAUCE TO KEEP FISH

TO MAKE WATER TO WASH THE HANDS AT TABLE


From The Neapolitan recipe collection

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

A Dish of “Cardinals”

Stewed Herbs

A Pottage of New Broad Beans

Sheep's Head

The Holy Piglet, Roasted Inside-Out

Tomaselle

To Cook a Chicken in a Carafe

A Pigeon Pasty or Pie

Stuffing for a Capon

Sauteed Cockerel or Pigeon

Sfresurato

A Hunger Killer

Sauce for Cockerel Pieces

Saracen Sauce

Bolognese Torte

May Herb Dish

Common Torte

Herb Omelet

Stuffed Eggs

Stuffed Deep-Fried Eggs

Fritters Shaped Like Ravioli

Fish-Egg Omelet

Shad

Tortoises

Tench in a Baking Dish


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.)

For garnishing the meats mentioned above

Hodgepodge of beef

Hodgepodge of veal

Another sort of dressed veal

Carp in pottage

Another sort

Herbs that are needed for average hodgepodges

To make a mushroom tart

To make suckling pies

To make a pie of Oysters

To make Sturgeon pie

To make dogfish pie

To make sturgeon mortadella

Sturgeon in adobe

Stuffed Lobster or Crab

To make tripe of Pike

Another

Beef marrow in pottage

Veal genitals or nether parts in pottage

Redressed Capon

To make a potpourri called "Oylla podrida" in Spanish

To make a veal hodgepodge in mesnage

Stuffed boiled capon

To make a shoulder of mutton stuffed & roasted

A leg of mutton roasted in the Irish style

Veal liver in pottage

To make stuffed redressed veal

Another

To garnish a tortoise

To make stuffed eggs


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

For Gusset that may be another potage


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 chickins and mutton after the Dutch fashion.

To seeth a carpe.


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.)

Roast Beef With Sage and Some Marjoram

Stuffed Roast Calf Kidney Italian Style

Veal in Pate

When Slaughtering a Hog

Boar With Carnation Sauce

Hen Stuffed With Clean Pepper

Chicken With Pate

Aspic Beluga

Hot Roasted Catfish Tail

Huchen With Aspic

Whole Roast Deer Backside

Deers Lung and Liver

Peach Cake

Bianca

Another One for Urinary Tract Stones


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)

(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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