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Search results for "olives":


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.)

(none found)


From An Anonymous Andalusian Cookbook

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

Recipe for a Dish of Olives

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

The Perfect Tharîd (The Complete Tharîd)

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr

Lamtûniyya

Tharid Made with Garbanzo Water


From A Book of Cookrye

(England, 1591)

(none found)


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)

Appulmos

Apulmose

Egerduse

Rapy

Porrey chapeleyn


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)

XVII - FOR TO MAKE APPULMOS

XXXV - FOR TO MAKE APULMOS

I - FOR TO MAKE EGARDUSE

II - FOR TO MAKE RAPY

XXIX - For To Make A Porrey Chapeleyn


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)

A medicine for all manner of Sores


From Das Kochbuch des Meisters Eberhard

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

Make rose oil thus


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XIII - To pickle lamprey

LVI - Pastry of fish

LVII - A pudding of fish

LIX - To fry figs

LXIV - A mash of peas

LXX - Spinach cooked in Hungarian manner

LXXI - Baked damascene raisins called Zibebe

LXXIV - A mash of rice


From Das Kuchbuch der Sabina Welserin

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

30 To make Genovese tart

109 If you would prepare a good pike


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

(none found)


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.)

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First dish and platter

Third platter

First dish

First dish

Second dish

First service

New and First Beet-Leaves [probably means spinach: JP] Clean it

Heads of cabbage

SEA-PIKE should be gutted through the vent


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)

Appillinose


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the second service

Firstly the cabbage flowers

To make green Geneva pies

To make white Geneva tarts

Sturgeon in adobe

Tunny in pottage

Capon in adobe

To whiten olive oil for eating in cream

For the first service


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)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Soppus Dorre

Appylmoes


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.)

2 - Tigelada de perdiz

14 - Lampreia

15 - Picadinho de carne de vaca

56 - Fartes (farto

57 - Biscoitos


From Two Fifteenth-Century Cookery-Books

(England, 1430)

Cxxxv - Applade Ryalle

Rape

Apple moys

Soupes dorrees


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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