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Search results for "pears":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Tart for Lenton

On fyssh-day at the firste cours

Servise on fleshe-day

Warduns in syruppe

A flaune of Almayne


From An Anonymous Tuscan Cookery Book

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

Pears

Compost

(Compost)

Saracen Broth

The Garden


From An Anonymous Andalusian Cookbook

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

The Customs that Many People Follow in Their Countries

Sanbûsak

An Eastern Sweet

Excellent Fâlûdhaj


From A Book of Cookrye

(England, 1591)

To bake small meats.

To make small bake meats of Sirup and Peares.

To make Florentines with Eeles for Fish dayes.

How to bake Wardens.

Tartes of Quinces without covers.

Tarte of Quinces with covers.


From Ein Buch von guter spise

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

10. Ein spise von birn (A food of pears)

12. Ein gute fülle (A good filling)

30. Ein gut spise (A good food)

50. Von gebraten (Of roasting)

81. Ein birnmus (A pear puree)

91. Aber einen fladen (But a fladen)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

(untitled)

Perre

Maumene


From Delights for Ladies

(England, 1609)

13 - The making of sugar-paste

17 - To make a paste to keep you moist

31 - To make Marmelade of Quinces or Damsons


From MS Douce 257

(England, 1381)

Tartys in applis


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Stuffed Shoulders of Mutton

Pears


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.)

Roasted piglet

Pike with green sauce


From Forme of Cury

(England, 1390)

Sawse Madame

COMPOST

PEERES IN CONFYT

SAWSE NOYRE FOR CAPOUNS YROSTED

LESSHES FRYED IN LENTON

TART DE BRYMLENT

RYSSHEWS OF FRUYT

COMADORE

CHASTLETES

XXIII - For To Make Tartys In Applis


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxxx. Peerus in confyt.

.Clvj. Leshes fryed in Lentoun.

(title missing).


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

To make all maner of fruit Tarte

To make a Tarte of Wardens

To bake Quinces Peares and Wardens

To make a Quinces moyse or Wardens moyse

To preserue peare plummes

To make Apple moyse

A pouder peerelesse for wounds


From Das Kochbuch des Meisters Eberhard

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

Benet (pears ?) is good and helps the throat and lungs and the stomach and also the liver and causes bowel movement moderately

Chestnuts do the same as medlar fruit

Quinces cause greater constipation than pears and strengthen the stomach and increase the appetite

Pears which are raw chill and dry and constipate the body and take away the thirst

In spring

If you have eaten fat meat that did not agree with you


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXI - A mash of pear

LXVI - Pear mash


From Das Kuchbuch der Sabina Welserin

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

15 Take a goose

34 To make the mustard for dried cod

73 A pear tart

80 A pear tart

87 To make a pear tart

107 To make a quince tart

113 To make a good pear pudding

121 To make an Italian tart

131 To make a pear tart

145 An exotic pastry


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Sawce madame


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

23. Pottage Which is Called FreXurate, Which is Pottage of Entrails

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

26. Pottage Called Gratonada

32. POTTAGE WHICH IS CALLED ALMOND DISH

46. Pottage of Onions That is Called Cebollada

50. Eggplant in Casserole

51. Thick eggplant

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

62. POTTAGE WHICH IS CALLED NERRICOQUE

81. Jusello with meat broth

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

92. Casserole for Invalids

160. Marinated Mutton

168. Mirrauste of pears which can be given to sICK PEOPLE

193. Dentex in crust


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.)

XXI - Compost (pickle) good and perfect


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Sixth platter

The sixth and last remove to be served

Third service

At the poulterer

Frumenty

Take

IF YOU WANT TO HAVE RED CHOKE-PEARS IN NOVEMBER AND DECEMBER

Pears


From The Neapolitan recipe collection

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

A Pottage of New Broad Beans

Puff Fritters


From A NEVV BOOKE of Cookerie

(England, 1615)

A delicate Chewit

A fond Pudding


From A Noble Boke off Cookry

(England, 1468)

Cold leshe viand

To mak payn pardieu

To mak sauce madame

To mak tartes of fflesche

To mak custad lombard

Charwarden

Another stewed lombard

Peres in composte


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the fruit

To give new wine the taste of nutmeg

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a tarte of damsons

To make a tarte of Cheryes

For to make wardens in Conserue


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Raunpant perree

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To make Peares to be boiled in meate

To conserue wardens all the yeere in sirrop.

To make a condonack.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Peris in Comfytt

Rysshellis of Frute

Sauce Madame

Mete of Lyfe

To make a Syrop of Wardons

Tarts of Appyls


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Hogs Chin and Sides With Fruit Sauce

Boar Pork With Carnation Sauce

Boar With Carnation Sauce

Fat Goose With Fruit Sauce

Beluga With Fruit Sauce

Burbot With Guest Sauce

Venison With Guest Sauce

Doughnut With Raisins

Bird Sauce

Cooked Pear

Plum

Pears and Other Smaller Things

Stuffed Pear

Pear

Stuffed Bread

The Making of Marzipan

Marzipan From Quince and Almond

Pate With Quince

Cooking Carrot

Pear Porridge-like Medicine

Frying Pears


From The Treasurie of commodious Conceits

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

To make Marmalade of Damsins of Prunes


From A Treatise of Portuguese Cuisine from the 15th Century

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

42 - Compota de pêras ou codornos

43 - Perinhas dormideiras

51 - Compota de marmelo

52 - Perada


From Two Fifteenth-Century Cookery-Books

(England, 1430)

x - Wardonys in syryp

xxxiv - Chardewardon

xxxv - Perys en Composte

Ciiij - Bolas

Cxv - Quynade

Cxxj - Rapeye

Cxxix - A potage on a Fysdaye

iij - Pynade

xvj - Chare de wardoun leche

xlviij - Ryschewys in lente

lx - Myle3 in Rapeye

vj - Tartes of Fyssche

xxj - Quyncis or Wardouns in past

xxxij - A bake Mete

Pies of Parys

Peris in Syrippe

Peris in compost

Chare de Wardone

Quynces or Wardones in paast

Chared coneys, or chardwardon


From Le Viandier de Taillevent

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

Small birds like larks


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pynonad

Perys in confyte

Perys in composte

Perys in Syrup

Sauce Madam

Crustad lumbard


From Wel ende edelike spijse

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

Vegetable stew





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