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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 (and not just the medieval cookbooks), use our search page.

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Search results for "oats":

From Alte Kochrezepte aus dem bayrischen

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

How to make oat porridge and oatmeal

From Ancient Cookery [Arundel 334]

(England, 1425)

Gees in porre

From An Anonymous Tuscan Cookery Book

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

(none found)

From An Anonymous Andalusian Cookbook

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

(none found)

From A Book of Cookrye

(England, 1591)

To make white Puddings of the Hogges Liuer.

From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

3. Wilt du machen einen blamensier (How you want to make a blancmange)

38. Ein geriht von eime stockvische (A dish of a dried fish)

55. Wilt du machen ein gut mus (How you want to make a good puree)

56. Ein fladen (A fladen)

57. Einen fladen (A fladen)

64. Ein mus mit lauche (A puree with leeks)

66. Ein col ris (A colris)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

78. Ein fialmus (A violet puree)

83. Ein gut fülle (A good filling)

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)

Amendement for mete

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Parma Tarts of Fish

An Oatmeal Bruet of Capons

Stuffed Shoulders of Mutton


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)

Grewel Of Almaundes



From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxxxiiij. Gruel of almaundes.

.lxlv. Vyaunde cypre.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make buttyrd Wortys

From The Good Housewife's Jewell

(England, 1596)

To make white Estings

To make blacke puddings

From Das Kochbuch des Meisters Eberhard

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

Eating millet chills and dries the body and constipates and does not nourish well

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VI - To cook cabbage

X - To cook herring

From Das Kuchbuch der Sabina Welserin

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

(none found)

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

To make venegur manede

To powder befe with in a ny3t


Gruel of almondes

Caudel dalmone

For a kolys

For to boyle fesawantes and pertryks

Sawce sirer for mawdelardus

For fraunche mele

Crustate of flesshe

For gruel of fors

For a tansy cake

For sethe ray

From Libre del Coch

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

118. Oatmeal Gruel and Barley Gruel

From Due Libri di Cucina - Libro B

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

XIII To make cow belly

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.)


And note that in August and September


From The Neapolitan recipe collection

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

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak Buknad

To mak juselle sengle

To mak bland sorre

To mak daryolites

A posthot


To mak buttered worts

To mak haire or goose poudred in wortis

Another stewed lombard


Gruell dalmond

A calles

To mak hennys in gauncelle

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 make a cawdle of Ote meale.

To make Ising puddings.

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)

vij - Gruelle a-forsydde

xxiiij - Drawyn grwel

xl - Puddyng of purpaysse

Hare in Wortes

Buttered Wortes

Amendement of salt mete

From Le Viandier de Taillevent

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

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)


Butturd Wortys

Hare or goose powdryd in wortys

From Wel ende edelike spijse

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

(none found)

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