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Search results for "pike":


From Alte Kochrezepte aus dem bayrischen

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

Filled pike

Roasting sausages of fish


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe

Servise Servise on fisshe day

On fyssh-day at the firste cours

Gele of fysshe

Pykes in brasey

Pike or tenche in Brasyle

Jussel of sysshe


From An Anonymous Tuscan Cookery Book

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

(Croquettes)

(Blancmange)


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To seethe a Pike.

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

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.


From Ein Buch von guter spise

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

3. Wilt du machen einen blamensier (How you want to make a blancmange)

17. Von geülten hechden (Of filled pike)

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

23. Ein gut spise (A good food)

36. Ein geriht von eime hechte (A dish of a pike)

46. Ein geriht von vischen (A dish of fish)

56. Ein fladen (A fladen)

58. Einen krapfen (A krapfen)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Furmente

Maretrel de le Char

Roo in Sewe

A Tarte of Fysche


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Rapy

Balough broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

Bruet of Savoy of Fish

Blancmange of four colors

Parma Tarts of Fish

Fish Jelly


From Een notabel boecxken van cokeryen

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

Blancmengier from Fish

Ieleye

To Boil Carp or Pike

A Bipeper for Crayfish/Lobster

To Prepare Pike and Eel

Galantine of Pike

Lenten Struyven

Gaffereyden of Fish

To Make Holy Water for Pike


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For white douchet

If you want to make pike galentine

To make norse pies

If you want to make pies which have the flavor of cheese

Pike with green sauce

Ray


From Forme of Cury

(England, 1390)

GELE OF FYSSH

PYKES IN BRASEY

BALLOC BROTH

FOR TO MAKE NOUMBLES IN LENT

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlix. Gelee of fysche.

.Cv. Pykes in brasey.

.Cvij. Balloc broth.

.Cxij. For to make nounbles in lent.

.Clvj. Leshes fryed in Lentoun.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

For to seth a pyke

To make sauce for A pyke


From The Good Housewife's Jewell

(England, 1596)

Seruice for Fish daies

The second course

To roast a Carpe or Tench with a Pudding in his belly


From Das Kochbuch des Meisters Eberhard

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

If you want to make three dishes out of one fish

Pikes make good and pure jelly that becomes transparent.

Item vonn hechtenn wirt garr schöenns vnd lawters gestanndenn


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXIII - Fresh pike

XLIV - Pike sausage

L - To cook fresh pike

LII - A different way

LIII - To cook a pike in Hungarian

LIV - To cook chopped fish

LVI - Pastry of fish

LVIII - A mash of fresh pike


From Das Kuchbuch der Sabina Welserin

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

62 How one should make jellied fish

109 If you would prepare a good pike

110 If you would prepare pike in another way

171 Stuffed pike

172 Pike in May butter

181 In the year of our Lord 1548

191 To prepare a pike in a Hungarian sauce

192 If you would make a Polish sauce for pike

198 To prepare an aspic on a wheel


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Furmente

Mortrews de chare

Roo in a Sewe

Capons in Cassolyce

For heroun rostyd

Porry of white pese

For mustul bre


From Libre del Coch

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

190. Sturgeon in crust, which is pike

191. Sturgeon or pike in casserole

192. Sturgeon, which is pike, grilled or boiled

223. PIKE


From Due Libri di Cucina - Libro B

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

VI To make a tart of beaten fish


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.)

First

First service

First platter

Third service

Third service

First service

First service

Third service

First service

CRETONNEE on a fish day; fry tench

Pike Hotpot (Chaudree)

Pike soft roe is more valuable than the hard roe

RISSOLES ON A FISH DAY


From The Neapolitan recipe collection

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

Almond Junket-Cheese

Fake Ricotta

Rice Torte

Papal Torte

Fish-Egg Omelet

Caviar Omelet

French-Style Apple Tart

White Tart

Pike


From A NEVV BOOKE of Cookerie

(England, 1615)

To sowce a Pike


From A Noble Boke off Cookry

(England, 1468)

Pyk in Braisselle

A pik in soupes

Pik and eles in ballok brothe

Codling or kelyng

A pyk in sauce


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make pike in the Hungarian style

Pike of another sort

Pike of another sort

To make tripe of Pike

To make tripe of dogfish


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)

Inside-out eels


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 a pike with orenges a banquet dish.

To boile a pike another. way.

To boile a Pike another way.

To dresse a carpe.

To seeth a pike.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

And þu wyll make a Faireseour in a Poket of a Pike

To make a Balowbroth

Gely of Fysh

Buknade


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Salted Pike With Horseradish

Pike Folded in Salt

Pike With Bacon Slices

Pike With Bacon Slices for Fasting

Cold Pike in Salt

Pike in Broken Sauce

Pike With Clean Pepper

Pike With Clean Pepper Again

Pike With Oily Sauce

Pike With Yellow Polish Sauce

Pike With Polish White Sauce

Pike With Grey Sauce

Fried Pike

Pike With Pate

Pike With Garlic

Cold Pike With Walleye Sauce

Pike With Carnation Sauce

Pike Roasted Half Cooked in Salt

Roasted Pike

Roasted Pike in Scales

Pike With Spinach

Pike With Horseradish

Salted Pike That Hails From Our Country

Pike With Garlic

Pike With Onion Again

Pike in Sweet Milk or With Sour Cream

Stuffing the Pikes Intestines

Fritter From Fish Roe

Pike Polish Style

Old Carp in Salt

Dry Carp With Horseradish

Dry Carp With Its Own Blood and Carnation Sauce

Hot Carp With Spicy Sauce

Carp in Pate

Dry Carp With Garlic

Burbot in Cabbage Sauce With Yellow Oily Sauce

Burbot in Broken Sauce

Crucian Carp With Spicy Sauce

Crab With Black Sauce


From The Treasurie of commodious Conceits

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

The vertue of the conserue of Elder flowres


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)

xxj - Blandissorye

xxvj - Coleys

lv - Iuschelle of Fysshe

lx - Trype of Turbut or of Codelynge

Cx - Gelye de Fysshe

Cxxxiij - Rapeye

lx - Myle3 in Rapeye

v - A-nother manere

vj - Tartes of Fyssche

Iusshell

Gele of peson

Stokfissh in sauce

Pike in galentyne

Pike boyled

Pike in brase

Auter pike in Galentyne

Troute boyled

Barbell boyled

Tripe de Turbut

Sauce for stokefysshe


From Le Viandier de Taillevent

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

Chowder with pike

Large pike

Pike

To make flans or tarts in Lent

[On fish days]


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Pykes or elys in ballocbroth

Cokkes of kellyng

Oystres yn Cyve

Bonse desire

Pyke in sauce

Blaunche de sorre

Blaw maungere

Blaunch Doucet

Moretruys of wresch fysch

Blaunch mortruys of fisch

Betreyn in flesch tyme

Cold lech viaund

Dyvers desire

Gely on fysch days

Sauce Madam

Fresch lamprey bakyn

Tartes of Flesch

Crustad lumbard

Harbelet opyn

A colde bakyn mete

Capon Stewed

Dyghtyng of All Maner of Fisch Trought Boyled

Welkes Boyled

Shrympys Boyled


From Wel ende edelike spijse

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

Jellied pike

To make tart from Lombardy

Pancakes in Lent

To make pastry of pike





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