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Medieval Cookbook Search

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Search results for "nutmeg":

From Alte Kochrezepte aus dem bayrischen

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

Pepper sauce for fish

From Ancient Cookery [Arundel 334]

(England, 1425)


From An Anonymous Tuscan Cookery Book

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

Fennel Sauce


To Stuff a Peacock

From An Anonymous Andalusian Cookbook

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

The Making of Qâhiriyât

Ka'k of Sugar Also

The Great Drink of Roots

Syrup of Aloe Wood [Stem?]

A Syrup of Honey

From A Book of Cookrye

(England, 1591)

To bake a Pigge.

To make Ielly.

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)

26 - To make crystall gelly

33 - To candie Nutmegs or Ginger with an hard rock candy

6 - Diverse sorts of sweet handwaters made suddenly or extempore

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Lamprey Sauce

Camelin Bruet

Sauce for Peacock


Chyvrolee of Venison

Tyolli Bruet

Gravy of Small Birds

Buchat of Conies


Fresh Sea-Bream

A Camaline Bruet of Fish

Georgé Bruet


Lamprey Sauce

Cameline Sauce

Sauce for Bourbulleys of Wild Boar

Fish Jelly

From Een notabel boecxken van cokeryen

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


Another Ieleye

To Make Twelve Dishes of Ieleye

To Prepare Large Rays

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

A Brown Pepper

Peper for Swans

Nut Loock

Meat Tarts

A Brown Tart

Apple Tarts

To Bake Pameie in the Oven

Pheasant and Peacock


To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

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)

(none found)

From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To boile a Capon in white broth

To boyle Quailes

To make stewed Steakes

To boile a Breame

To make bake meates

Another bake meate

Another bake meate

To make fine cracknels

To bake a Red deare

To bake Calues feete

To sowce a Pigge

To stewe a Cocke

To make a sirop for bake meates

THE NAMES OF ALL thinges necessary for a banquet

To frie Chickins

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

XXIII - Scratching hens to boil

XXIIX - To make Lutendranck

XXXII - Pastry of young hens

LXIII - Fresh pike

L - To cook fresh pike

LIII - To cook a pike in Hungarian

LV - To make sausage of chopped fish

LVI - Pastry of fish

LVII - A pudding of fish

LXIX - To seethe fresh fish

LXXV - Elderflower confectionery

LXXIIX - A good broth from fried young hens

LXXX - Young hens with bitter oranges

LXXXV - Tame geese / Ducks or Capons in Hungarian

XCII - A good sauce for steak (roast)

From Das Kuchbuch der Sabina Welserin

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

1 To make steamed capons

12 To make a boar's head

24 How one should make Zervelat

69 A pastry from a capon

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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

28. Pottage of Coriander Called the First


50. Eggplant in Casserole

51. Thick eggplant



114. brown Sauce for Partridges and Doves

169. Quinces cooked in the pot

173. Sauce which is called cinnamon of must

180. OF lamprey in crust

194. Dentex in casserole

From Due Libri di Cucina - Libro B

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

II To make a sauce for meat

X To make a sauce for peacocks

XV To make cameline sauce

XVI To make an Eastern tart

XXI To make fine cameline broth

XXII To make fine white broth

From Libro di cucina / Libro per cuoco

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

IV - Ambronsino (ambrosia) good and perfect and such

IX - Carmeline sauce for capons

XXXII - Jelly in another way

XLVIII - Pastry of quail good and abundant

LXVIII - Relish for capons

LXXV - Spices black and strong for enough sauces

LXXXIII - Relish of rue or of rocket

LXXXV - Relish for meat boiled or roasted

LXXXVI - Relish confected

LXXXVIII - Saracen style sauce

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

German Soup

Hare Broth

Bourbelier of WILD PIG

Inverted EEL

As for skinning it



The heaviest nutmegs are the best and the firmest to cutting







From The Neapolitan recipe collection

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

Cameline Sauce

Large Lamprey

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To sowce a Pigge

To boyle a Gurnet on the French fashion

To boyle a legge of Mutton on the French fashion

To roast a Neates tongue

To boyle Pidgeons with Rice

To boyle a Chyne of Mutton

To boyle Larkes or Sparrowes

A made Dish of Conyes Liuers

A made Dish of a sweet-Bread

A made Dish of Sheepes tongues

A Florentine of a Cony

A Chewet of Stockefish

A made Dish of Mussels and Cockles

To bake a Neates tongue to be eaten hot

A delicate Chewit

To make an Vmble Pye

To bake a Calues Chaldron

To bake a Carpe

To bake a Tench with a Pudding in her belly

To bake Chickins with Grapes

To bake a Steake-Pye with a French Pudding in the Pye

To bake a Pigge

To bake redde Deere

To bake a Hare on the French fashion

Fritters on the Court fashion

To make blauncht Maunchet in a Frying-pan

A fierced Pudding

A Pudding of Veale

A Fregesey of Egges

A Cambridge Pudding

A Swanne or Goose Pudding

A Liueridge or Hogges Pudding

A Chiueridge Pudding

A Ryce Pudding

A Florentine of Veale

A Marrow toast

Another in a Frying-pan

A Pudding stued betweene two Dishes

To make French puffes with greene Hearbes

A fond Pudding

To make Puffes

To make a Pudding in a Frying-panne

To make Apple pufs

To make Kicks-Hawes

To make some Kickshawes in Paste

To make an Italian Pudding

To fearce a Legge of Lambe

To boyle a Capon

To boyle a Capon with Pippins

To boyle Chickins with Lettice

To boyle a Rabbet with Claret Wine

To boyle Pidgeons with Capers or Sampyre

To smoore a Chickin

To marble Smelts

To congar Eeles

To sowce a Pigge in collors

To sowce a breast of Veale

A Legge of Lambe fearst with Hearbes

From A Noble Boke off Cookry

(England, 1468)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For garnishing the meats mentioned above

Hodgepodge of beef

Hodgepodge of veal

Cow's udder

Sausages in Pottage

Venison hodgepodge

Venison hodgepodge

Another kind of veal

Carp in pottage

To make pike in the Hungarian style

Pike of another sort

To make chopped carp

Pike of another sort

To make veal tarts with cream

To make a Portuguese tart

To make a cremoneze green tart

To make a tart of quince

To make a tart of Roman melons

To make fine Ceruelade

To make jelly

To make monstachole

To make Marzipan

To make pies of Spanish leaves

To make angry meat pies

To make suckling pies

To make a pie of Oysters

To make artichoke pie

To make a pie of redressed veal

To make Sturgeon pie

To make a pie of fresh Parsnips

To make snail pies

To make dogfish pie

To make an angry fish pie

To make offal leaves

Another ravioli

To make sweet Capilotade

Sturgeon in pottage

Roast Sturgeons

Poulpette of sturgeon

Sturgeon Sausage

To make sturgeon mortadella

Stuffed Lobster or Crab

The same Lobster or Crab in pottage

To make tripe of Pike

To make dogfish pot pies

Tunny in pottage


Another Potato

Beef marrow in pottage

Veal genitals or nether parts in pottage

Hungarian Capon in pottage

Redressed Capon

To make a potpourri called "Oylla podrida" in Spanish

To make a veal hodgepodge in mesnage


To make a stuffed veal liver in pottage

To make Tomaselle of liver

Stuffed boiled capon

A leg of mutton redressed & boiled

Redressed veal in pottage


To make a shoulder of mutton stuffed & roasted

Veal liver in pottage


To make a veal loin stuffed & roasted

To make stuffed redressed veal



To give new wine the taste of nutmeg


To make gilded veal brains

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)

Vinaigrette of roasted pork intestines

A hare stew

Boar tail with hot sauce or broiled domestic pig

Inside-out eels

Lampreys and bourrees (fish) in hot sauce

On heron

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 boyle a capon with Orenges.

To boile a pike another. way.

To dresse a carpe.

To make a condonack.

To make confections of Mellons or Pompones.

To make a Haggas pudding.

To roast a Pigge.

To make conserue of Mellons, or Pompons.

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.)

Beef With Clean Black Pepper

Beef With Rice

Cow Tongue and Dug With Black Pepper

Veal With Dumplings

Veal With Black Pepper

Salted Veal Polish Style

Veal Brisket Stuffed With Black Pepper

Veal With Spinach

Roast Veal in Paste

Lamb With Sauce

Hen With Rice

Hen With Spinach

Hen With Onion Sauce

Hen With Rice Again

Hen With Black Pepper

Salted Chicken Polish Style

Cook the Hen

Pike With Grey Sauce

Pike With Spinach

Pike Polish Style

Stone Loach in Salt German Style

Roasted Salmon

Stuffed and Fried Crab

Sauce From Eggs


Italian Cabbage

Another One for Urinary Tract Stones

Carp Pate

Milk From Red Peanut

Cold Dish From Liver

Baby Shaped Pogacha

Honey Pogacha

Making Traggea

Bread Roll Pieces

Syrup Medicine for the Stomach

From The Treasurie of commodious Conceits

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

Plummes condict in Syrrope Chapter

To make all kinde of Syrops

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)

Sauce rous

From Le Viandier de Taillevent

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

German meat

Fresh lamprey with Hot Sauce

Lamprey in galantine

Spices needed for this viandier


Sauce for keeping saltwater fish

Spice Powder

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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