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Medieval Cookbook Search

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Search results for "peas":

From Alte Kochrezepte aus dem bayrischen

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

Roast peas on a spit

Fried peas

Rainworms from peas

A side dish

From Ancient Cookery [Arundel 334]

(England, 1425)

Grene pesen (pease) to potage

Grene pesen unstreynet with herbs

Grene pesen wyth bakon

Leche Lumbarde

Porre of peson

Peson of almayn

Grene pesen

Grene pese unstreyned with herbes

Olde pese with bacon


Another potage

Grene pesen, reale

From An Anonymous Tuscan Cookery Book

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





Peas with Meat

(Peas with Meat)

Fresh Peas for Invalids

From An Anonymous Andalusian Cookbook

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

(none found)

From A Book of Cookrye

(England, 1591)

To boyle yong Peason or Beanes.

From Ein Buch von guter spise

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

45. Ein gut gerihtlin (A good little dish)

63. Heidenische erweiz (Heathen (Saracen) peas)

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)

Pise of Almayne

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

Purée of Peas

White Bruet

Tripes of Large Fish

Bruet of Almayn of Fish

Bruet of Savoy of Fish

A Camaline Bruet of Fish

A Rosy of Fish


Georgé Bruet


A Gratunée

A Gratuné of Spain


From Een notabel boecxken van cokeryen

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

Blancmengier from Fish


To Prepare Pike and Eel

Sauce for Eels

Nut Loock

If you want to make good rice


Pepper for Roasted/Fried Veal

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)

From Forme of Cury

(England, 1390)

Leche Lumbard

Perrey Of Pesoun

Peson Of Almayne



From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxix. Perry of pesoun.

.lxx. Pesoun of almayne.

.xx.iii.xiij. Frenche owtes.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To make a close Tart of greene Pease

From Das Kochbuch des Meisters Eberhard

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

Item a meal of roasted peas

Pea broth has the same power

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XVII - Green peas to seethe so that they do not become watery

LXIV - A mash of peas

From Das Kuchbuch der Sabina Welserin

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

11 To make a yellow peppersauce

40 To make a dish of peas

48 To prepare crayfish

134 A pastry with cream

145 An exotic pastry

149 To make Bohemian peas

168 Marinated fish

192 If you would make a Polish sauce for pike

202 To make smoked tongue

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For to make rose dalmoyne

Conyngus in cyne

Porry of white pese

For white pese after porray

For Gray pese

For a brothe of elys

For a servise on fysshe day

From Libre del Coch

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

172. Golden gratonada of the entrails of kid

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.)

LXXXIX - Relish for all gross meats

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)


Second platter

First service

Third service

First service

First platter

First service and platter

First service

First service

First service

First service

Third service

Backbones and hams salted for three days

And first a SOUP of OLD PEAS

On meat days

On a fish day

With all these peas

There are other peas which are left in the pod with bacon added.


The liquid from the peas on a meat day is of no account

See here how onions are cooked: in water for a long time before the peas

Also oysters are first washed in hot water

OLD BEANS which are to be cooked with their pods must be soaked and put on the fire in a pot the evening before and all night; then throw out that water

Note that in August people begin to eat strained beans and peas with salt meat; and note that a ham must be salted for three whole days

In new peas cooked to be eaten in the pod


LOBSTER [or crayfish

CRETONNEE of New Peas or new beans

Veal Broth

Meat Tiles

Green Broth of Eggs and Cheese

Stewed Eels

Gravelly Soup of loach or other cold or hot fish

Pike Hotpot (Chaudree)

In the same way you can make Cold Fish Galantine

Oyster Broth

GRASPOIS This is salted whale

If you want to make good tinder to light a fire with (flint and) steel

From The Neapolitan recipe collection

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

Ten Servings of White Dish

Peas with Salt Pork

Chick-Pea Broth

Pea Dish

Elderflower Fritters

Tench in a Baking Dish

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

Yonge pessene

To mak yonge pessen ryalle


Pessen de Almondes

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Firstly the cabbage flowers

To make a potpourri called "Oylla podrida" in Spanish

To make May eggs

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make pescoddes

To make stock frytures

From Le Recueil de Riom

(France, 15th century)

A black broth of fish

A yellow broth of fish

English puree

Stew of oysters

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)

For White pease pottage.

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 Peas

Lamb With Peas

Lamb With Lentils

Young Lamb With Asparagus

Goose With Rice

Beluga With Peas

Roast Herring

Fried Weatherfish

Mashed Peas

Chickpeas With Oily Sauce

Peas With Pods

Peas in Salt

Peas in Salt German Style

Peas Again

Peas Again With Bacon

Mashed Peas

Pea Sauce

Frill Doughnut

Peas Lentils Cabbages Porridges

Peas With Oil

Cooking Peas

If the Cold Caught Ones Leg

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)

ij - Lange Wortes de pesoun

Cxlv - Blaunche Perreye

Cxlviij - Whyte Pesyn in grauey

xxvij - Appraylere


Longe Wortes de Pesone

Mortrewes of Pesyn

Gele of peson

Peys de almayne

From Le Viandier de Taillevent

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

Cretone of new peas

Cretone of new beans

Veal ragout

Fish cumin dish

Loach stew

Chowder with pike


Oyster ragout

Green egg and cheese soup


Of other small pottages

For wine which has the vigour broken

Here is how you make the pottage called menjoire

Crayfish stew

From Recipes from the Wagstaff Miscellany

(England, 1460)


Longe wortys

Pome perre


From Wel ende edelike spijse

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

(none found)

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