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Search results for "plaice":

From Alte Kochrezepte aus dem bayrischen

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

Of another horn

A smelly roast of venison

Roasting sausages of fish

A gefulcz of cheese

A cheese of almonds

Fried butter

Fried peas

Of a side dish


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe


On fyssh-day at the firste cours

Gele of fysshe

Plays in cene

To kepe a salt laumpray al yere for apairinge

From An Anonymous Tuscan Cookery Book

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

(cabbages with meat)

To Stuff a Shoulder

Parma-Style Tart

Fish Innards


From An Anonymous Andalusian Cookbook

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

The Dish Sinâbi

'Ujja (Frittata) of Pigeons

Note on the Kinds of Roast

Roast in a Tajine

Hen Roasted in a Pot in the Oven

Chicken Called Madhûna

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

Lamb Roast Badî'i

Lamb Roast with Its Skin

Roast Calf

Recipe for Small Birds Made of Sheep's Meat

Recipe for Roasting It

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)


The Making of a Dish of Pigeons

A Dish of Hare

A Preparation of Remarkable Pigeons (Bûjûn)

The Recipe of ibn al-Mahdi's Maghmûm

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya


The making of Badî'i

Tajine with Cheese

A Dish With Prunes (Ijjâs)

Boiled Dish of Stuffed Eggplants

A Dish of Eggplants with Saffron

Recipe for "Hunchbacked" Chicken

Stuffed Lamb Breast in the Oven

Recipe for a Dish of Olives

A Dish of Chicken with Mild Wine

Recipe for a Hen Stuffed Without Bones

A Hen Roasted in the Oven

Recipe for a Dish of Goose and Stuffing

A Recipe for Roast Partridge

A Jewish Dish of Chicken

Egyptian Chicken

A Chicken Known as Zukaira

Recipe for an Extraordinary Chicken Dish

Tharda of Khabîs with Two Chickens

As for caraway

Recipe for a Pot-Roast

Recipe for Meatballs Used in Some Dishes

The Making of Râs Maimûn

The Making of Hadîdât (Pieces of Iron)

Risen Sweet

Preparation of a Tharda of Two Chickens

Making a Green Hen

Jimliyya of Legs and Breast of Squab

Stuffed Goose


Sliced Chicken

A Jointed Hen

Chicken with Stuffed Eggplants

A Coral Dish of Chicken

Palace Chicken with Mustard

A Dish of Pullet

Dish Known as Mulahwaj (the Hasty Dish)

Another Good Dish

Recipe for a Good Dish Covered With Pine-nuts

Jûdhâba with Qatâ if

A Remarkable Stuffed Mutajjan (Fried Dish)

A Roast of Meat

a Dish of Sourdough

Chicken Dish With Wine

Recipe for the Chicken Dish known as Sabâhi (of morning)

Chicken In the Oven

Baqliyya Mukarrara (repeated or refined dish of vegetables)

Basbâsiyya (a dish of fennel)

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for a Dish of Gourd Resembling Fish

Mahshi of Mixed Fish

Recipe for Oven Cheese Pie

Recipe for Qursa Made with Fat

Recipe for Qaijâta

Royal Rafîs

Tunisian Qursa (Small Round Flat Bread) According to Another Recipe

The Preparation of Ka'k

Another Mishâsh

Another Variety of It

Preparation of Jauzînaq (Walnut Marzipan)

Preparation of Qâhiriyya

Oven Qâhiriyya

An Eastern Sweet

Making of Elegant Isfunja ("Sponge")

Syrup of Aloe Wood [Stem?]

The Great Cheering Syrup

Recipe for Honey-Water

A Recipe for Making It by Repetition

From A Book of Cookrye

(England, 1591)

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

How to make a good Marchpaine.

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)

2 - How to make musk-sugar of common-sugar

33 - To candie Nutmegs or Ginger with an hard rock candy

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Savoy

An Entrement

A Lofty Entrement

Tyolli Bruet

Sops of Hares

Buchat of Conies

Parma Tarts

Bruet of Savoy of Fish

Salted Sea-Bream

Parma Tarts of Fish

Cold Sage

Nurriz Pasties

A Gratunée

A Gratuné of Spain

Stuffed Shoulders of Mutton

Blancmange of Capons

From Een notabel boecxken van cokeryen

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

To Boil All Kinds of Salt Fish

To Fry Sprats

A Bipeper for Crayfish/Lobster

Bipeper or Paveraet for fresh Beef

A Prosint of Almonds

To Make Roffioelen of Green Leaf Vegetables

To make green ginger or green calamus

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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


From Forme of Cury

(England, 1390)




From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlix. Gelee of fysche.

.Cj. Chysanne.

.Cx. Plays in cyvee.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

Seruice for Fish daies

To make a fresh Cheese and Creame

To boile diuers kindes of fishes

To make a florentine

Another for all sores

From Das Kochbuch des Meisters Eberhard

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

To make a sauce of tart cherries

Item a meal of roasted peas

A dish made from the liver of a calf

If you want to make a May cake

If you want to make a dish in May that is called gespöt

To make a flan of fish

If you want to make mushrooms around Christmas

If you want to make good stockfish

Woodgrouse is hot and a little moist and is therefore good food for both healthy and sick people

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXVII - To salt beetroot

LI - Carp in cloven broth

LXX - Spinach cooked in Hungarian manner

LXXXIII - Aspic of Cow's feet

XC - A pressed pig's head or calf's head

From Das Kuchbuch der Sabina Welserin

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

12 To make a boar's head

27 If you would make good pickled tongue

31 To make ravioli

61 To make a pastry dough for all shaped pies

126 To roast a chicken nice and tender

147 A good pastry

154 A lamb of another sort

163 To make Nürnberger Lebkuchen

180 Sugar holliplen

202 To make smoked tongue

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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


67. pottage of fat

77. THIN Sauce from the juice of sour pomegranates

86. Chopped Spinach

116. Agalura Sauce for One Dish


120. for Pickled Eggplants

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

158. Lombardy Sops

180. OF lamprey in crust

199. Fresh conger eel in crust

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.)

XXXI - Jelly of whatever meat

XXXIII - Jelly ready to serve and good of fish

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)


Third dish

Second dish

Third service

Second service

Third service

Fourth service

Second service

Side-dishes: plaice

In the Place de Greve

In soups

To make black puddings with liver

To Salt Beef Tongues

And first a SOUP of OLD PEAS

OLD BEANS which are to be cooked with their pods must be soaked and put on the fire in a pot the evening before and all night; then throw out that water

Heads of cabbage


GENISTA is so-called because it is yellow like genista flowers (yellow broom)

Broth with Strips of Fish

Pike Hotpot (Chaudree)


RAY is gutted through the numble

PLAICE AND "CARRELET" are almost the same kind of fish

"POLE" AND SOLE are the same thing; and the "pole" are speckled on the back

CUTTLEFISH "CONREE" should be skinned










To Make Three Pints of Ink

Take new almonds

Drinks made from filberts

From The Neapolitan recipe collection

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

Rice with Almond Milk

To Make a Cow, a Calf or a Stag Look Alive

Meat or Fish Jelly in Various Colors

Jelly in a Reed Basket

Fake Ricotta


From A NEVV BOOKE of Cookerie

(England, 1615)

To marble Smelts

From A Noble Boke off Cookry

(England, 1468)

A gilly of fleshe

To mak a freshe lamprey bake

Place and flounders

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make a Portuguese tart

To make a shoulder of mutton stuffed & roasted

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

For all those fysshes above wrytten yf they muste bee broyled

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)

(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.)

Calf Head With Spicy Sauce

Boar Head Cooked With Sides

Hen Again the One the Germans Call Stag Capon

Cold Pike in Salt

Carp in Black Sauce

Almond Milk and Its Many Powers

Roast Eggs From Almonds

From The Treasurie of commodious Conceits

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

To gylde a Marchpane or any other kinds of Tarte

To kepe Quinces vnpared all the yeare long

From A Treatise of Portuguese Cuisine from the 15th Century

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

11 - Receita de torta

14 - Lampreia

17 - Pastéis de pombinhos

20 - Galinha cozida e ensopada

21 - Coelho

31 - Manjar branco

34 - Tigelada de leite

35 - Beilhós de arroz

36 - Tigeladas de leite à D

38 - Compota de diacidrão

39 - Casquinhas

41 - Doce de limão

42 - Compota de pêras ou codornos

43 - Perinhas dormideiras

44 - Doce de abóbora

45 - Talos de alface

46 - Diacidrão cristalizado

47 - Doce de flor de laranjeira

49 - Bocados

51 - Compota de marmelo

54 - Alféloas

56 - Fartes (farto

57 - Biscoitos

58 - Maçapão

60 - Pessegada

From Two Fifteenth-Century Cookery-Books

(England, 1430)

Cx - Gelye de Fysshe

xxv - Rastons


Gele of peson


Pike boyled

Plaise boiled

Sole, boiled, rost, or fryed

Turbut boyled

From Le Viandier de Taillevent

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

Jelly of slimy fish







[On fish days]

From Recipes from the Wagstaff Miscellany

(England, 1460)

Gely on fysch days

Gely of flesch

Fresch lamprey bakyn

Dyghtyng of All Maner of Fisch Trought Boyled

Playce Solys and Flounderres Boyled

From Wel ende edelike spijse

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

Baked cold crayfish

A blancmanger with capons

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