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Search results for "perch":


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.)

(none found)


From A Book of Cookrye

(England, 1591)

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


From Ein Buch von guter spise

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

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

56. Ein fladen (A fladen)

62. Ein mus (A puree)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysche


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Blomanger of fysch

Lopister


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Fish Jelly


From Een notabel boecxken van cokeryen

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

Kimmeneye Within Fasting-Time


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For white douchet

Perch with wine sauce


From Forme of Cury

(England, 1390)

VII - FOR TO MAKE BLOMANGER OF FYSCH


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)

Seruice for Fish daies


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

(none found)


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.)

Second service

First service

Third service

First service

White Broth can be made from loach

Gravelly Soup of loach or other cold or hot fish

Yellow Soup or Yellow Sauce on hot or cold fish

TO MAKE FOUR DISHES OF MEAT JELLY

STRAINED PERCH

Burbot is the same shape as leach but somewhat larger: and cook it in water


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)

Perche boiled


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make chopped carp


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

A Pyke sauce for a Pyke


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

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


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.)

Perch in Salt

Perch With Clean Pepper


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)

lxxx - Salomene

lxxxxviij - Blamanger of Fyshe

Cx - Gelye de Fysshe

xlij - Froyse in lentynne

xiij - Vn Vyaunde furnez san3 nom de chare

Gele of peson

Perche boiled

Blaumanger of fissh


From Le Viandier de Taillevent

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

Perch stew

Perch mash

Perch

Here is how you make the pottage called menjoire

[On fish days]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Blaunch Doucet

Dyvers desire

Gely on fysch days

Perch Boyled


From Wel ende edelike spijse

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

Perch (or bass) with sauce "chiveye"

A blancmanger for perch





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