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Search results for "pine":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Farsure for hares

Browet Browet of almayne

Blaumanger to potage

Mawmene to potage

Bouce Jane

Conynges in grave

Conynges Conynges in turbaturs

Boor in brasey

Bore Bore in egurdouce

Browet farsyn

Browet tufkay

Checones in critone for X messes

Chekyns in muse

Malardes in cyne

Payn ragun

Syrip for a capon or faysant

Eles in grave

Tart for Lenton

Brewewes in somere

Mawmene for xl mees

Viande sypris for xl. mees

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Frissure

Boor in peverarde, or braune in peverarde

Boor in egredouce

Mosy for soper in somer

Chekyns in kirtyne for x mees

Caudel ferres

Bardolf

Sowpeschets

Gees in hochepot

Maulardes in cyne

Eles in surre

Eles in grave

Pike or tenche in Brasyle

Congour in pyole

Roches or loches in egurdouce

Tost rialle


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

Farrûj Mubarrad

An Extraordinary Dish of Chicken

Sa'tariyya

Rashîdiyya

A Good Dish

A Dish of Chicken

A Pie (Mukhabbazah) of Lamb

A Chicken Pie

Stuffed Rabbit

An Extraordinary Stuffed Rabbit

A Chicken Dish

Jewish Partridge

A Jewish Dish of Chicken

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Partridge

Egyptian Chicken

A Chicken Known as Zukaira

Recipe for an Extraordinary Chicken Dish

Tharda of Khabîs with Two Chickens

A Stuffed

Fish Tharîd

Making Stuffed Isfunj

Loaf Kneaded with Butter

The Making of Râs Maimûn

Recipe of the Necessities of Bread and Confection

A Dish of Partridge

A Qâdûs with Meatballs

Preparation known as Hashîshiyya

A Recipe for Stuffed Qursas

Another Qursa Recipe

Recipe Known as the Tharda of the Emir

Tharda of Meat

Preparation of a Tharda of Two Chickens

Covered (Crusted) Tafâyâ

Stuffed Tafâyâ

A Remarkable Dish in Which is Safî riyya of Eggs

Making a Green Hen

Partridge

Sliced Chicken

A Jointed Hen

Recipe for a Good Dish Covered With Pine-nuts

To Make the Dish Asfar (The Yellow Dish)

A Dish of Meatballs

A Roast of Meat

[title missing

Dish of Chicken When it is Roasted

Dish of Chicken or Whatever Meat You Please

Dish with Pine Nuts

Jaldiyya of Chicken

Preparing the Servants' Dish

Honey Recipe

Recipe for a Dish of Pullet or Partridge

A Jewish Dish of Eggplants Stuffed with Meat

White Tafâyâof the Same

Recipe for Fish in the Style of Jimli

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Sukkariyya

Making of Elegant Isfunja ("Sponge")

Elegant Qursa

Stuffed Qanânît

Its Preparation


From A Book of Cookrye

(England, 1591)

(none found)


From Ein Buch von guter spise

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

(none found)


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)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Parma Tarts

Fish Tarts

Parma Tarts of Fish

Rissoles


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.)

(none found)


From Forme of Cury

(England, 1390)

Mawmenee

Morree

Pynnonade

Rosee

Douce Ame

MYLATES OF PORK

SAWGEAT

TARTLETES

COTAGRES

CHEWETES ON FYSSH DAY

COMADORE


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xx. Mawmene.

.xxxviij. Morree.

.l. Pynnonade.

.lj. Rosee.

.lkij. Douce Iame.

.lxvj. Payne ragoun.

.lxlvij. Vyaund ryal.

.Cliij. Mylates of pork.

.Clviij. Sauge y farced.

.Clxvij. Tartlettes.

.Clxxiij. Cotagres.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

(none found)


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)

For Charlet icoloured


From Libre del Coch

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

34. Armored Capon

37. Pottage Which is Called PINE NUT DISH

39. BROOM-FLOWER DISH

63. MADAME'S BRUET

69. Good French Sauce

104. Sauce Which is Called PINE NUT DISH of Garlic

122. Garlic Sauce for Geese

127. Genovese Tart

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

141. Fritter Called Robioles in Catalonia

161. Pepper Sauce for Wild Game

164. Capirotadas of Truffles

171. Pomegranate juice

182. Salmon Casserole

200. Conger eel in casserole

204. Moray eel in casserole

207. TUNA OR TUNNY IN CASSEROLE

216. Sardines in casserole

217. CHUB Mackerel

219. ANCHOVY in casserole

221. Good escabeche

225. Pottage of squid and cuttlefish

227. VARIALES in casserole

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA

238. BROOM-FLOWER DISH


From Due Libri di Cucina - Libro B

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

XXIII To make fine little pastries of lobster


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

I - Amidono of starch

XXVI - Magnificent fritters of the Emperor

XLV - Mortarolo (mortared food) for 12 persons

XLVIII - Pastry of quail good and abundant

L - Pastry of young pigeon

LXVI - Roast in sauce good and perfectly optimal

XCIV - Tart of fish

CIV - Tart ready to serve and good

CXIV - Tart of Romania


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

(none found)


From The Neapolitan recipe collection

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

White Genestrata

Stuffing for a Fish

Stuffing for Kid

French-Style Sauce for Partridge

Lenten White Dish

Elderflower Fritters

Stuffed Fig Fritters

Fritters Shaped Like Ravioli

Rice Torte

Papal Torte

French-Style Apple Tart

White Tart

Spanish Squid Sauce


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

Chekins in kirtin

To mak musy for soper

To mall cawdelle fferrens

For to mak soupes chet

Pyk in Braisselle

Creme of Almonds

To mak tartes of fflesche

To mak custad lombard

To mak custad opyne

To mak Breney

To mak a breme in Brasse

Charlet collouret

Rape.

A figge


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Venison hodgepodge

To make Pignolate

To make Pistachine

To make angry meat pies

To make English pies

To make a pie of redressed veal

To make an angry fish pie

Tunny in pottage

Hungarian Capon in pottage

To make a potpourri called "Oylla podrida" in Spanish

Another

To make a peeled veal head in the Irish style

Second service for pottage

Second service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Pynetee


From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)


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.)

Roasted Beef With Tarragon and Sage Sauce

Choked Roasted Beef

Roast Beef With Pine Nuts

Longum Prott in German

Boar Head Cooked With Sides

When Slaughtering a Hog

Boar With Carnation Sauce

Goose With Scorched Sauce

Capon With Raisin Sauce

Roast Trout

Roast Flounder Wallachian Style

Whole Roast Deer Backside


From The Treasurie of commodious Conceits

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

A receipt to restore strength in them that arr brought low with long sicknesse


From A Treatise of Portuguese Cuisine from the 15th Century

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

7 - Receita n

56 - Fartes (farto


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xlix - Bryndons

Liij - Rapeye

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

Ciij - Fygeye

Cxlix - A Potage

iij - Pynade

xxxvj - Pokerounce

lviij - Ryschewys close and Fryez

i - Tartes de chare

xxiiij - Tartes de chare

xxix - Flampoyntes bake

xxxj - Herbelade

Tartus of fflesh

Herbe-blade

Mawmene

Prenade

Risshewes

Malmens bastard

ffygey

Rapes

Risschewes de frute

Tart de ffruyte


From Le Viandier de Taillevent

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

[Gilded chickens with quenelles.] After the chicken is killed

Parma tarts

Norse pies

Stuffed mutton shoulders


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pynonad

Viaund ryall

Tartes of Flesch

Crustad lumbard

Brinddy

Harbelet opyn

A colde bakyn mete


From Wel ende edelike spijse

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

(none found)





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