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Medieval Cookbook Search

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Search results for "pigeons":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Pejons stewet


On flessh-day

From An Anonymous Tuscan Cookery Book

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

Sauces for Pigeon

From An Anonymous Andalusian Cookbook

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

Royal Sanhâji

'Ujja (Frittata) of Pigeons

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

Roast Calf

Its Recipe

Recipe for Kâfûriyya


The Making of a Dish of Pigeons

A Dish of Young Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)


Tajine with Cheese

Recipe for Barmakiyya

Stuffed Monkey-Head

The Perfect Tharîd (The Complete Tharîd)


Tharid Made with Garbanzo Water

From A Book of Cookrye

(England, 1591)

To boyle chickins with hearbs.

To bake Pigeons.

From Ein Buch von guter spise

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

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

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

10 - A most delicate and stiff sugar paste

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

Parma Tarts

Cocade Pasty

Cameline Sauce

From Een notabel boecxken van cokeryen

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

Pigeon Pies

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)

From Forme of Cury

(England, 1390)

Peiouns Ystewed


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Clij. Crustardes of flesch.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

To boyle Pigeons in blacke broath

To bake pigeons

To make a boyled meat after the French waies

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)

Peions istued

Crustate of flesshe

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.)

L - Pastry of young pigeon

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

You can tell young ducks from old ones

At the poulterer


On a meat day

Note that I have often seen larded piglet

Note that at Besiers they sell two sorts of wood pigeons

Pigeons in pastry

From The Neapolitan recipe collection

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

A Consommé Broth

Catalan-Style Mirausto

A Pottage of New Broad Beans

To Cook a Pigeon and make it be without bones

To Make Two Pigeons of One

Veal Pies in a Baking Dish

Pies of Good Capons

A Pigeon Pasty or Pie

Sauteed Cockerel or Pigeon

Sauce for Sauteed Pigeon Pieces

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Pidgeons with Rice

Another way to boyle Chickens

To boyle Chickins in a soope

To boyle Pigeons

To boyle Pidgeons with Capers or Sampyre

From A Noble Boke off Cookry

(England, 1468)

A gilly of fleshe

Pegions stewed

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Pottage of cabbage flowers

For the second service

Boiled Pigeons

To make a potpourri called "Oylla podrida" in Spanish

Second service

Third service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake pygeons in short paest as you make to your baken apples

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)

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

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.)

Roast Peafowl Sauce

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.)

17 - Pastéis de pombinhos

From Two Fifteenth-Century Cookery-Books

(England, 1430)

Sauce for peiouns

From Le Viandier de Taillevent

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


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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


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