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Search results for "parsley":


From Alte Kochrezepte aus dem bayrischen

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

Raw chickens

Venison meatballs

To make a hart's lung


From Ancient Cookery [Arundel 334]

(England, 1425)

Joutes on flesh day

Grene pesen (pease) to potage

Grene pesen unstreynet with herbs

Corance (currants) to potage

Roo in sene

Muntelate to potage

Bukenade to potage

Bouce Jane

Pygges in sauge

Sauce Madame

A disshe mete for somere

Pejons stewet

Chekyns in sauge

Chekyns in muse

Farsure for chekins

Leche lardys

Vert sause

Farsure to make pome de oringe

Eles in bruet

Balok brothe

Tart on Ember-day

Coungur in souse

Alaunder of beef

Mosy for soper in somer

Chekennes in fauge

Grene pesen

Grene pese unstreyned with herbes

Jussel os flessh

Perre

Eles in browet

Jussel of sysshe

Grene pesen, reale


From An Anonymous Tuscan Cookery Book

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

(cabbages)

Fine Greens and Fennel

Chickpeas

(Peas)

Compost

(Compost)

Parma-Style Tart

Cabbages for Invalids

Fine Herbs

For those who are constipated...

Mullet for Invalids

New Fritters


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To boyle a Cony with a Pudding in his Belly.

To boile Chickins or Capons.

To stue capons.

To stue Sparrowes.

To boile mutton for a sick body.

To still a cock for a weake body that is consumed.

To make a Hodgepodge.

To seethe a Pike.

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

To seeth Roches, Flounders, or Eeles.

To seeth a Gurnard.

To bake a gammon of Bacon.

To bake a Stockfish.

To roast Woodcocks.

To make Allowes of Eeles.

To boyle yong Peason or Beanes.


From Ein Buch von guter spise

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

7. Diz sint haselhüener (These are hazelhens)

8. Ein gebraten gefültes ferhelin (A roasted filled young pig)

15. Von pasteden (Of pasties)

18. Von frischen elen (Of Fresh Eels)

19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)

21. Ein gut spise (A good food)

35. Ein agraz (An agraz)

48. Ein condimentlin (A condiment)

52. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Browet Mese

Garbage

Browet Seche

Char de Marchaunt

Brewet Sechz


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.)

Bruet of Savoy

An Entrement

Chyvrolee of Venison

Jacobin Sops

Buchat of Conies

Parma Tarts

Bruet of Savoy of Fish

Fish Tarts

Parma Tarts of Fish

Pilgrim Capon

Cold Sage

Rissoles

Mortoexes

Stuffed Shoulders of Mutton

Stuffed Crayfish

A Green Purée

Syseros


From Een notabel boecxken van cokeryen

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

To Prepare Whelks

Green Sauce

Eel

A Sauce for Veal and for Young Chickens

Chickens with Drossieren

Sauce for Eels

A Green Sauce for Salt Beef

Another Green Sauce

Loock for Fresh Beef

Green Loock for Eels

To Prepare Eel

Stuffing for Chickens or Doves

Ghecloven Nonnen

To Make Roffioelen of Green Leaf Vegetables

A Sauce of Walnuts to Serve with Capons

Sauce for Bream


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Other parts of fresh pork

For sheep

Domestic drakes and ducks with hot pepper

The start of the of saltwater and freshwater fish

For milk of Provence

Here are the lessons of the fish roe and other meats

Plaice


From Forme of Cury

(England, 1390)

Eowtes Of Flessh

Pygges In Sawse Sawge

Sawse Madame

Chykens In Hocchee

Douce Ame

Lete Lardes

Salat

COMPOST

CONGUR IN SAWSE

FYLETTES IN GALYTYNE

VEEL IN BUKNADE

VERDE SAWSE

ERBOLATES

FOR TO MAKE POMME DORRYLE AND OþER þNGES

XXXII - FOR RO MAKE BRUET OF LOMBARDYE

LIII - FOR TO MAKE A ROO BROTH

XV - FOR TO MAKE ELYS IN BRUET


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.vj. Joutes of flesche.

.xxix. Pygges in sauce.

.xxx. Sauce madame.

.xxxiiij. Chykens in hocche.

.lkij. Douce Iame.

.lxvij. Let lardes.

.lxxiiij. Salat.

.lxlviij. Compast.

.Cij. Coungur in sawce.

.Cxv. Fylettes in galyntyne.

.Cxvj. Veel in buknade.

.Cxxxviij. Verde sauce.

.Clxx. Erbolate.

.Clxxij. For to make pomme dorryes & othere thynges.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

For to seth a pyke

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

To boile Conies

To boile Chickens

To boile Plouers

To boile steakes betweene two dishes

The boyling of a capon

To boile a Capon in white broth

To make boyled meates for dinner

To boyle a legge of Mutton with a Pudding

To boyle Quailes

To make stewed Steakes

To smere a Conie

To boyle a Ducke with Turneps

Another bake meate

To make a pudding in a breast of veale

To bake a Mallard

To make a Pye of Humbles

To bake a Gammon of bacon to keepe colde


From Das Kochbuch des Meisters Eberhard

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

Another sauce

A dish made from the liver of a calf

If you want to make a May cake

But if the things dry out the body too much


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXIII - To cook a water soup

LIV - To cook chopped fish

LXIX - To seethe fresh fish

XCVII - Another good dish

XCIX - Beef with sauce


From Das Kuchbuch der Sabina Welserin

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

3 A dish in various colors

139 A green tart

157 To prepare veal or hens

159 Sauce for partridges

196 Brisetten are made in the following manner


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Iusselle

For to make a compost

Chekyns in browet

Roo in a Sewe

Pur verde sawce

Pigges in sawce

Sawce madame

To keep herb3 over þe wyntur

Explicit hic quartus passus

For Tuskyn

For kole

For Ioutes

For capons in erbis

For hagese


From Libre del Coch

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

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

34. Armored Capon

47. Stuffing for Kid

48. Kid pie

50. Eggplant in Casserole

62. POTTAGE WHICH IS CALLED NERRICOQUE

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

78. POTTAGE OF ALIDEME OF EGGS

81. Jusello with meat broth

86. Chopped Spinach

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

111. DOBLADURA OF VEAL

147. Gratonada in Another Manner

156. PARSLEY

157. Sauce of Horseradish and of Clary Sage

170. Parsley DISH

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

221. Good escabeche

226. OCTOPUS

231. FRIED DOLPHINFISH

232. DRIED OR CURED CONGER EEL


From Due Libri di Cucina - Libro B

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

IV To make a sauce for chicken

VIII To make fine broth of calcinelli

XXIIII To make fine fish broth

XXVII To make a tart of every color

XXXVI To make a Lamprey

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

LXV To make a tart of herbs

Aaneth


From Libro di cucina / Libro per cuoco

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

XIII - Little broth for fish

XVII - Capons or hens stuffed

XXII - Cabbage sprouts of life / diet

XXXV - Herbetella

XXXVI - Herbetella (herb omelet) in lent

XLV - Mortarolo (mortared food) for 12 persons

LVI - Bread dish with meat good and perfect

LVII - Hen stuffed and good

LXII - Ravioli fried etc

LXXVII - Shoulder of mutton stuffed

LXXXI - Green sauce for kid and other boiled meats

LXXXII - Sauce good for meat of mutton or of kid

LXXXIX - Relish for all gross meats

XCIV - Tart of fish

XCV - Tart of herbs

CXII - Tart of parmesan good

CXXII - Hens with fennel fantastic

CXXVI - Tart Lavagnexe for 12 persons


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Fourth dish

Second service

Third service

Sorrel to make verjuice for the chickens

First you need a clerk or varlet to shop for the green herb

When you have NEW PEAS

CRESS in Lent with Milk of Almonds

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

Soup from beet-leaves washed

Everything considered

SMALL FEET

UNPREPARED SOUP

Again

HARICOT of MUTTON

AUXERRE MUTTON (or Supper Mutton)

SOUP of SMALL GOOSE

HERBED CHICKEN

NEW BEANS

George Soup

Note that this is only called parsley-laced soup when parsley is used

Savoy Soup

Verjuice and Poultry Soup

Bright-green Soup

Green Eel Stew

Green Broth of Eggs and Cheese

Stewed Eels

Espimbeche of Mullet

Roast Mutton in a little salt or with verjuice and vinegar

RIVER MALLARDS

PERCH should be cooked in water without being scaled

Salted SHAD is cooked in water and eaten with mustard

EELS

Large eels are cooked in water with parsley and eaten with white garlic; in pastry with cheese and finely powdered spices

LOACH is cooked in water with parsley and good cheese

MULLET is called "migon" in Languedoc

CONGER

STURGEON

VEAL DISGUISED AS STURGEON FOR SIX PLATTERS

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

MUSSELS are cooked quickly on a high fire

An herbal dish or two of eggs

STUFFED CHICKS

TO MAKE A SAGE-BASED SAUCE

ANOTHER WAY

SAUCE FOR PIGLET is made the same way as the sage-based sauce but without eggs nor sage nor bread

TO MAKE A TART

BALLS

SORREL VERJUICE

WHITE OR GREEN GARLIC SAUCE For Birds Or Beef

GREEN SAUCE WITH SPICES

A STREAKY SAUCE TO KEEP FISH

Take

TO KEEP ROSES RED


From The Neapolitan recipe collection

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

A Dish of “Cardinals”

Stewed Herbs

Stuffed Broad Beans

Cockerels Boiled with Verjuice

Florentine-Style Goat Kid in a Baking Dish

Sheep's Head

Florentine-Style Meat in a Baking Dish

Goat Kid in Other Ways

A Dish of Small Birds

The Holy Piglet, Roasted Inside-Out

Tomaselle

To Cook a Chicken in a Carafe

A Stuffing for a Shoulder of Ram

Stuffing for a Capon

Meat or Fish Jelly in Various Colors

Sauteed Cockerel or Pigeon

Sfresurato

A Hunger Killer

Saracen Sauce

Lombard Sauce

Bolognese Torte

May Herb Dish

Common Torte

Herb Omelet

Stuffed Eggs

Eggs on the Coals

Stuffed Deep-Fried Eggs

Chick-Pea Broth

Broad Beans in a Pan

Stuffed Fig Fritters

Fritters Shaped Like Ravioli

Fish-Egg Omelet

Shad

Tortoises

Turbot

Grey Mullet or Mackerel

Clams, Mussels

Tench in a Baking Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Flounders

To boyle Pidgeons with Rice

To boyle a Rabbet with Hearbes on the French fashion

To boyle a Chyne of Mutton

To boyle Larkes or Sparrowes

Another in a Frying-pan

To make French puffes with greene Hearbes

A fond Pudding

To boyle a Rack of Veale on the French fashion

To fearce a Legge of Lambe

To boyle a Capon another way

To boyle Chickins in White-broth

To boyle the common way

To boyle a Rabbet

To boyle a Rabbet with Claret Wine

To boyle a wilde Ducke

To boyle a tame Ducke

To boyle Pigeons

To boyle Goose giblets

A Dish of Steakes of Mutton

To smoore a Chickin

To smoore Calues feet


From A Noble Boke off Cookry

(England, 1468)

For to mak charmarchaunt

To mak juselle sengle

Chekyns in sauce

To mall chekyns in musy

Alander de beeff

Longe de bef

To mak musy for soper

Yonge pessene

To mak yonge pessen ryalle

For to mak a sewe without fyere

To mak sturgion for sopers

To make hagges of Almayne

To mak custad opyne

For to mak hayrblad opyn

Capon or goos roste

To fasse capon or goose

A stewed capon

Trout boiled

Haddok in covy

To dight codlinge or haddock

Bace molet or Breme

Halibut

Place and flounders

To bailie welks

Freche makrelle

Vert sauce

Garbage

A pik in soupes

Wortis

Lesshe penon

Bruet of Lombardy

Busbayne

A pyk in sauce

Jusselle

To mak compost

Chekins in brothe

Roo for sewe


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Boiled Pigeons

Firstly the cabbage flowers

Herbs that are needed for average hodgepodges

To make a tart of herb juice

Another

Beef marrow in pottage

To make a shoulder of mutton stuffed & roasted

Another

To make stuffed eggs

To make May eggs


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

A Pyke sauce for a Pyke

For all those fysshes above wrytten yf they muste bee broyled

To make a pye of alowes

To stewe capons in whyte brothe

For Gusset that may be another potage

To make a whyte broathe

To make a Frasye at nyght

For to stewe mutton


From Le Recueil de Riom

(France, 15th century)

A broth of Savoy

A stew of mutton cut into small pieces and parboiled a little

English puree

Green sauce on fish

The sauce for the sturgeon


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Vert desirree

Browet sek


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle mary bones for for dinner.

Mutton boyled for supper.

To boyle Mutton with Nauons.

To boyle a Lambes head with purtenaunces.

To make Peares to be boiled in meate

To boile a Mugget of a sheepe.

To boile Mutton for Supper.

To rost a lambes head.

To make allowes to roste or boile.

To farse all things.

To boyle Neates feete.

To boile Roche, Perche and Dase, with other small fish.

To boile a Tench.

another [sallet].

A made dish of the proportion of an Egge for flesh daies.

To make a Haggas pudding.

To seeth Muscles.

To make a Pudding.

To stewe Steakes.

To boile the lightes of a calfe.

To bake Aloes.

To seeth a carpe.

To seeth a pike.

To stew Steakes.

To roste an Hare.


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 Parsley

Beef With Harvest Soup

Beef With Clean Black Pepper

Cooked Roast Beef

Beef With Peas

Toasted Meat

Beef With Rice

Beef With Asparagus

Salted Beef

Beef With Crab Apples

Aspic Cows Leg

Stuffed Cows Tongue

Stuffed Cow Spleen

Cow Intestines With Sliced Bacon

Cow Intestines Stuffed With Sweet Milk

Cow Intestines With Harvest Soup

Cow Tongue and Dug With Black Pepper

Blood Sausage

Veal With Dumplings

Veal With Spicy Sauce

Veal With Black Pepper

Salted Veal Polish Style

Veal With White Bacon Slices

Veal Brisket Stuffed With Black Pepper

Veal With Harvest Soup

Lamb With Crab Apple

Lamb With Dill Flower

Salted Young Sheeps Head

Young Lamb With Sorrel

Cooked Stuffed Pork

Pork With Bacon Slices

Pork With Harvest Soup

Goose in Broken Sauce

Goose With Zok Sauce

Goose With Black Pepper

Goose With White Bacon

Goose With German Sauce

Gosling With Broken Sauce

Hen With Dumplings

Hen With Side Dish

Hen With Hungarian Sauce

Hen With Salad

Hen With Black Pepper

Chicken With Spicy Sauce

Chicken Stuffed With Clean Black Pepper

Yellow Stuffed Chicken With Sour Cream

Chicken Stuffed With Shallot

Chicken With Pate

Chicken With Lost Sauce

Pike With Bacon Slices for Fasting

Pike in Broken Sauce

Pike With Clean Pepper

Pike With Clean Pepper Again

Pike With Yellow Polish Sauce

Pike With Grey Sauce

Roasted Pike

Pike Polish Style

Carp With Clean Black Pepper

Carp in Cabbage Broth With Clean Black Pepper

Carp With Oily Sauce in Cabbage Sauce

Beluga With Clean Pepper

Old Catfish Stomach and Liver

Catfish With Green Sauce

Cooking the Eel

Roasted Salmon

Weatherfish With Boroditom Sauce

Stuffed and Fried Crab

Crab Salad

Crab With Tree Oil

Stuffed Crab

Young Stuffed Hare

Chicory Salad

Green Sauce

Chickpeas With Oily Sauce

Peas With Pods

Cold Green Sauce

Egg Stuffed in Shell

Stuffed Egg White

Stuffed Egg White Again

Dryads Saddle With Clean Black Pepper

White Mushroom With Black Pepper

Truffle With Sour Cream

Common Stinkhorn With Clean Black Pepper

Stuffed Stinkhorn

Fried Stinkhorn

Chickpea

Snail in Tree Oil

Snail in Boiled Beef Water

Boiled Barley Grist

Another One for Urinary Tract Stones

Snail

Knodel for Peasants and Servants


From The Treasurie of commodious Conceits

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

A Sawce for a rosted Rabbet


From A Treatise of Portuguese Cuisine from the 15th Century

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

3 - Galinha mourisca

22 - Outra receita de galinha mourisca

25 - Tigelada de coelho


From Two Fifteenth-Century Cookery-Books

(England, 1430)

iij - Joutes

vj - Beef y-Stywyd

ix - Trype de Motoun

xxij - Venyson in Broth

xxiiij - Drawyn grwel

xxv - Balloke Brothe

xxxvj - Vele, kede, or henne in Bokenade

xlvj - Poumes

lv - Iuschelle of Fysshe

lx - Trype of Turbut or of Codelynge

lxiij - Harys in Cyueye

lxiiij - Capoun in consewe

lxxiiij - Arbolettys

lxxviij - Colouryd Sew with-owt fyre

lxxxiij - Vyaund de cyprys bastarde

lxxxix - Elys in Gauncelye

lxxxxiij - Walkys in bruette

lxxxxvj - Tenche in Sawce

Cvij - Sore Sengle

Cxiij - Bruette saake

Cxl - Egredouncye

Cxliiij - Schyconys with the bruesse

vij - Soupes of Salomere

xij - Vyaund leche

xv - Storioun leche

xix - Pome dorres

xxiij - Pome-Garnez

xxviij - Cokyntryce

xxx - Alows de Beef or de Motoun

xxxiiij - Poddyng of Capoun necke

xxxv - Capoun or gos farced

l - Hagas de Almaynne

lix - Nese Bekys

xij - Vn Vyaunde Furne3 san3 noum de chare

xvj - Crustade

xvij - Crustade lumbard

xxx - Sew trappe

xxxj - Herbelade

Hare in Wortes

Venyson in broth

Garbage

Stwed Beeff

Stwed Mutton

Capons Stwed

Custarde

Custard lumbarde

Herbe-blade

Sauce Verte

Gelyne in brothe

Chik farsed

Goce or Capon farced

Tripe de Mutton

Allowes de Mutton

Perre

Hagas de almondes

Buknade

Guissell

Elys in Sorre

Ballok broth

Iusshell

Sauce pour lamprey

Stokfissh in sauce

Pike boyled

Salmon fressh boiled

Troute boyled

Perche boiled

Plaise boiled

Sole, boiled, rost, or fryed

Menese or loche boiled

Barbell boyled

Sturgeon boiled

Tenche in brase

Turbut boyled

Tripe de Turbut

Welkes boyled

Sauce for a gos

Sauce for stokefysshe

Sauce for peiouns

Sauce for shulder of moton

Sauce vert

Sauce percely

Teste de cure

Capon en Counfyt

Cokentrice

Sturgeon buille ou turbutt


From Le Viandier de Taillevent

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

Capons or veal with herbs

Georgie soup

Russet soup

Bright green soup

Fatted capons

River mallards

Small feet

Cold Sage [Sauce]

Piglet [Parsley?] Souse [Sauce]

Bright green soup of eels

Soringue

Green egg and cheese soup

Perch

Sturgeon

Herbs for giving a green colour

Soup of red deer testicles in deer hunting season

Parti-coloured white dish

Milk tarts

Green Sauce

Sauce for keeping saltwater fish


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Joutys yn flesch days

Leche proven

Bruet of lumbardy

Bruet tuskyn

Pyke in sauce

Storgeon for sopers

Hages of Almayne

Harbelet opyn

Bakyn Mete on Fisch Dayes

Capons of Hyee Grece Rostyd

Capon Stewed

Goose or Capons Farsyd

Dyghtyng of All Maner of Fisch Trought Boyled

Storgeon

Haddok yn Cyve

Coddlyng Leng Haddoke & Hake

Bace Mylet or Breme

Congur Turbutt Halibut Poyled

Playce Solys and Flounderres Boyled

Welkes Boyled

Perch Boyled

Fresch Makrell Boyled


From Wel ende edelike spijse

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

Capons with green sauce

Vegetable stew

Kid and lamb

Greens

If you want to eat eel





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