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Medieval Cookbook Search

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Search results for "mustard":

From Alte Kochrezepte aus dem bayrischen

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

Rainworms from peas

From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)

From An Anonymous Tuscan Cookery Book

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





From An Anonymous Andalusian Cookbook

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

Recipe for Making Ahrash

The Dish Sinâbi

Note on the Kinds of Roast

Recipe for Making Sinâb

It is fitting to deal with the knowledge of those things with which the art of cooking is complete

Mustard; it is fitting to avoid old mustard seed

How It Is Made

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

Palace Chicken with Mustard

Dish of Chicken or Whatever Meat You Please

From A Book of Cookrye

(England, 1591)

(none found)

From Ein Buch von guter spise

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

16. Von einem gerihte von lebern (Of a dish of liver)

48. Ein condimentlin (A condiment)

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.)

Fish Tarts

Calunafree of Partridge

From Een notabel boecxken van cokeryen

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

Another Green Sauce

Pickle for a Capon

Pickle for Carp

Stuer Van Uccle

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Other parts of fresh pork

For beef

For sheep

For geese

Domestic drakes and ducks with hot pepper

All rabbits and all hares are good in pies

The start of the of saltwater and freshwater fish

Fresh salmon with hot pepper

Eels in pies

Loach and chub with green sauce; Cooked and Fried


Fresh mackerel is good in pies

Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds

Fresh whiting with garlic

Herring fresh and powdered with ail

From Forme of Cury

(England, 1390)



From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlviij. Compast.

.Cxliij. Lumbard mustard.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make sauce for A pyke

Sauce for a mawlerd Rosted

For to stew heryng

From The Good Housewife's Jewell

(England, 1596)

Seruice for fish daies

The second course

Seruice for Fish daies

To boile a neates tongue

To make a close Tarte of Cherries

A medicine for the Megrime

From Das Kochbuch des Meisters Eberhard

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

(none found)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XCV - A good mustard

From Das Kuchbuch der Sabina Welserin

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

33 To prepare dried cod

34 To make the mustard for dried cod

194 A mustard

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Sawce for Mawdelardes rosted

For lumbardus mustard

For Pykulle

For a servise on fysshe day

From Libre del Coch

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

153. Mustard

154. French Mustard

155. Another Very Good French Mustard Which Lasts All Year

179. Emperor's Sauce

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.)

XLII - Mustard and mustard good

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

At the sauce-maker


Fresh WILD BOAR is cooked in water with wine and eaten with hot pepper

Sops in Mustard

In Gascony

Salted SHAD is cooked in water and eaten with mustard

LOACH is cooked in water with parsley and good cheese

GAIMEL is cooked in water

Little LAMPREYS are roasted well and eaten with the hot sauce described below for lampreys; and if they are cooked in water

COD (morue) is not spoken of in Tournay unless it is salt

FRESH COD is prepared and cooked like gurnet with white wine in the cooking

STOCKFISH must be cut into square pieces like a chequerboard

SALT WHITING is good when its fins are whole and its belly white and whole; and it is good cooked in butter

"POLE" AND SOLE are the same thing; and the "pole" are speckled on the back

"ALE" is baked en filopant




Cow's Udders


From The Neapolitan recipe collection

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

Hemp Seed Mustard

French Mustard

Italian Mustard

Balled Mustard for Trips

Sturgeon with Sauce

Large Corb


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

To mak sauce camelyn for quaylle

A crayne rost

Heron rost

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make Cremone mustard

Dogfish in adobe

Tunny of another sort

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)

A fricase of Tripes.

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.)

Burbot Liver in Salt

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)

Stwed Mutton

Pikkyll pour le Mallard

Crane rosted

ffesaunte rosted

Partrich rosted

Pike boyled

Plaise boiled

Ray boiled

Crane roste

Heron rost

From Le Viandier de Taillevent

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

Large cuts of boiled meat

Boar venison

Mustard sops

Egg stew

German egg soup

Freshwater shad





Small lampreys


Fresh mackerel

Fresh cod

Sea bleaks


Barbe Robert [Sauce]

Mustard [Sauce]

From Recipes from the Wagstaff Miscellany

(England, 1460)

Sauce camelyn for quaylys & othir maner of foules and fysch

Crane Rostyd

Heyron Rostyd

Playce Solys and Flounderres Boyled

From Wel ende edelike spijse

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

Vegetable stew

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