MC Logo

Medieval Cookbook Search

Use the field below to search the recipes from all of the indexed cookbooks for one or more ingredients. To search all of (and not just the medieval cookbooks), use our search page.

If you find that this search does not return results that it should, or have a suggestion for ways it can be improved, please let us know using the contact page.

Search for:

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


Boor in peverarde, or braune in peverarde

Boor in egredouce

Mosy for soper in somer

Chekyns in kirtyne for x mees

Caudel ferres



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



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


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


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


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)





Douce Ame







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



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


216. Sardines in casserole

217. CHUB Mackerel

219. ANCHOVY in casserole

221. Good escabeche

225. Pottage of squid and cuttlefish

227. VARIALES in casserole



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


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


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.)


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





Malmens bastard



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)


Viaund ryall

Tartes of Flesch

Crustad lumbard


Harbelet opyn

A colde bakyn mete

From Wel ende edelike spijse

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

(none found)

Home : Recipes : Menus : Search : Books : FAQ : Contact