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Search results for "mint":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Vert sause

Coungur in souse

Grene pesen, reale


From An Anonymous Tuscan Cookery Book

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

Gualdaffe of Stomach

Casciata

New Fritters


From An Anonymous Andalusian Cookbook

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

Recipe for Mirkâs (Merguez Sausage)

Mirkâs with Fresh Cheese

Recipe for the Dish Mentioned by Al-Razi

Another Extraordinarily Good Lamb Breast

The Making of a Dish of Pigeons

Tajine with Cheese

A Dish With Prunes (Ijjâs)

Boiled Dish of Stuffed Eggplants

A Dish of Eggplants with Saffron

A Roast of Stuffed Shimâs

Tajine of Birds' Giblets

Jewish Partridge

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Partridge

A Jewish Dish of Chicken

A Stuffed

Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready

Its Recipe:

Recipe for White Tafâyâ

Stuffed Monkey-Head

Stuffing Lamb with Cheese

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd

Another Dish Which Strengthens the Stomach Before Heat

Preparation of Tuffâhiyya

Persian Muthallath

Recipe for a Dish of Pullet or Partridge

A Jewish Dish of Eggplants Stuffed with Meat

Basbâsiyya (a dish of fennel)

A Dish of Eggplants Without Vinegar

Description of Mahshi (a stuffed dish) With Eggplants

Jannâniyya (the Gardener's Dish)

Green Tafâyâof Fish

Recipe for Munashshâ

Meatballs and Patties (Ahrash) of Fish

Preparing Fish Roe

The Great Drink of Roots

The Great Cheering Syrup

Formula for Making a Syrup of Mastic

Syrup of Mint

Mint Paste

Electuary (Juwârish) of Mint


From A Book of Cookrye

(England, 1591)

(none found)


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

21. Ein gut spise (A good food)

54. Ein gut gerihte, der is gern izzet (A good dish, which people like to eat)


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)

Elys in bruet


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)

Salat

CONGUR IN SAWSE

MAKEREL IN SAWSE

VERDE SAWSE

ERBOLATES

XV - FOR TO MAKE ELYS IN BRUET


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxxiiij. Salat.

.Cij. Coungur in sawce.

.Ciiij. Makerel in sauce.

.Cxxxviij. Verde sauce.

.Clxx. Erbolate.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To make broth for one that is weake


From Das Kochbuch des Meisters Eberhard

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

Another sauce


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

29 If you would preserve game for a long time

133 An herb tart

176 To make a good May cake


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For hagese


From Libre del Coch

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

12. DISH FOR THE ANGELS

26. Pottage Called Gratonada

62. POTTAGE WHICH IS CALLED NERRICOQUE

78. POTTAGE OF ALIDEME OF EGGS

86. Chopped Spinach

101. THIN WHITE SAUCE

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

111. DOBLADURA OF VEAL

125. Rorolas of Livers, Which is a Fritter

136. Custard Which Is a fritter

174. PASTRY OF Roast hen on the Spit

178. Pottage called jota

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


From Due Libri di Cucina - Libro B

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

VIII To make fine broth of calcinelli

XXIIII To make fine fish broth

XXVII To make a tart of every color

XXXXI To make fritters of bread

XXXXIII To make a tart in another way

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

XXXV - Herbetella

XXXVI - Herbetella (herb omelet) in lent

XLV - Mortarolo (mortared food) for 12 persons

LVII - Hen stuffed and good

LXXVII - Shoulder of mutton stuffed

LXXXII - Sauce good for meat of mutton or of kid

XCV - Tart of herbs

CXII - Tart of parmesan good

CXXVI - Tart Lavagnexe for 12 persons


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First platter

First service

An herbal dish or two of eggs

AN HERBY MEAT DISH FOR FOUR PEOPLE


From The Neapolitan recipe collection

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

A Dish of “Cardinals”

Stewed Herbs

A Pottage of New Broad Beans

Goat Kid or Mutton, with Thick Broth

Florentine-Style Goat Kid in a Baking Dish

Sheep's Head

Lombard Sauce

May Herb Dish

Herb Omelet

Stuffed Eggs

Stuffed Deep-Fried Eggs

Snails for Meat-Days

Broad Beans in a Pan

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)

To mak yonge pessen ryalle

For to mak a sewe without fyere

To mak sturgion for sopers

Freche makrelle

Vert sauce


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Pottage of cabbage flowers

Hodgepodge of beef

Hodgepodge of veal

Another sort of dressed veal

Carp in pottage

Another sort

Herbs that are needed for green crepes

Herbs that are needed for salad

To make a cremoneze green tart

To make green Geneva pies

To make a tart of beans

To make a mushroom tart

To make artichoke pie

To make a pie of fresh Parsnips

To make dogfish pie

Another ravioli

The same Lobster or Crab in pottage

Boiled Tunny

Another

To make a potpourri called "Oylla podrida" in Spanish

To make a veal hodgepodge in mesnage

A leg of mutton redressed & boiled

To make a shoulder of mutton stuffed & roasted

Another

Another

To make stuffed redressed veal

To garnish a tortoise


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 still a Capon for a sicke person.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Elis in Brewette


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


From The Treasurie of commodious Conceits

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

How to make a soueraigne Water


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

3 - Galinha mourisca

20 - Galinha cozida e ensopada

22 - Outra receita de galinha mourisca

25 - Tigelada de coelho


From Two Fifteenth-Century Cookery-Books

(England, 1430)

Sauce Verte

Sauce vert


From Le Viandier de Taillevent

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

Mussels


From Recipes from the Wagstaff Miscellany

(England, 1460)

Fresch Makrell Boyled


From Wel ende edelike spijse

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

(none found)





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