Medieval Cookbook Search
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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)
Conynges Conynges in turbaturs
Checones in critone for X messes
Boor in peverarde, or braune in peverarde
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
(none found)
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
An Extraordinary Dish of Chicken
An Extraordinary Stuffed Rabbit
Recipe for a Dish of Goose and Stuffing
Recipe for an Extraordinary Chicken Dish
Tharda of Khabîs with Two Chickens
Recipe of the Necessities of Bread and Confection
Preparation known as Hashîshiyya
Recipe Known as the Tharda of the Emir
Preparation of a Tharda of Two Chickens
A Remarkable Dish in Which is Safî riyya of Eggs
Recipe for a Good Dish Covered With Pine-nuts
To Make the Dish Asfar (The Yellow Dish)
Dish of Chicken When it is Roasted
Dish of Chicken or Whatever Meat You Please
Recipe for a Dish of Pullet or Partridge
A Jewish Dish of Eggplants Stuffed with Meat
Recipe for Fish in the Style of Jimli
Jûdhâba Beneficial for the Cold and It Strengthens Coitus
Making of Elegant Isfunja ("Sponge")
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.)
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)
From Fourme of Curye [Rylands MS 7]
(England, 1390)
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)
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
37. Pottage Which is Called PINE NUT DISH
104. Sauce Which is Called PINE NUT DISH of Garlic
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
207. TUNA OR TUNNY IN CASSEROLE
225. Pottage of squid and cuttlefish
234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA
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.)
XXVI - Magnificent fritters of the Emperor
XLV - Mortarolo (mortared food) for 12 persons
XLVIII - Pastry of quail good and abundant
LXVI - Roast in sauce good and perfectly optimal
CIV - Tart ready to serve and good
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
(none found)
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
French-Style Sauce for Partridge
From A NEVV BOOKE of Cookerie
(England, 1615)
(none found)
From A Noble Boke off Cookry
(England, 1468)
To make potage for somer sessone
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
To make a pie of redressed veal
To make a potpourri called "Oylla podrida" in Spanish
To make a peeled veal head in the Irish style
From A Proper newe Booke of Cokerye
(England, mid-16th c.)
(none found)
From Le Recueil de Riom
(France, 15th century)
(none found)
From Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
Torta for Hungarians and Bohemians
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
Roast Flounder Wallachian Style
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.)
From Two Fifteenth-Century Cookery-Books
(England, 1430)
lviij - Ryschewys close and Fryez
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
[Gilded chickens with quenelles.] After the chicken is killed
From Recipes from the Wagstaff Miscellany
(England, 1460)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
(none found)