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Search results for "plums":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

An other to boyle a capon in white broth.

Tarts of Damsons without a cover.

Tartes of Damsons with a cover.


From Ein Buch von guter spise

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

9. Eine kluge spise von pflumen (A clever food of plums)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

8 - The most kindely way to preserve plums

31 - To make Marmelade of Quinces or Damsons


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

(none found)


From Een notabel boecxken van cokeryen

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

Capon Pies

Pigeon Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

CRUSTARDES OF FYSSHE

LESSHES FRYED IN LENTON

TART DE BRYMLENT


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cliiij. Crustardes of fysche.

.Clxv. Tart de brymlent.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Chekyns Farsed


From The Good Housewife's Jewell

(England, 1596)

To make all maner of fruit Tarte

To make a Tarte of Damsons

To preserue peare plummes


From Das Kochbuch des Meisters Eberhard

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

Plums are of two kinds

Sweet cherries also have the nature and properties of plums and should be eaten last.

Kirschen amerellen habenn auch die natur vnd wesen als die pflawmen

In spring


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

18 A well roasted young goose

70 A tart with plums

71 Another tart with fresh plums


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

(none found)


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.)

IV - Ambronsino (ambrosia) good and perfect and such

LIII - Hen with sumac good and perfect etc


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

(none found)


From The Neapolitan recipe collection

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

The Holy Piglet, Roasted Inside-Out

Tench in a Baking Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

Another stewed lombard


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a tarte of damsons

To make a tarte of Cheryes


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)

To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.


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.)

Dry Plum

Plum for Fasting

Plum

Dry Plum in Clean Water

From Raw Plum

Fig Cake

Stuffed Bread

Plum Porridge

Pogacha for Patients


From The Treasurie of commodious Conceits

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

Plummes condict in Syrrope Chapter

To keepe Cheries condict


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)

Grete pyes


From Le Viandier de Taillevent

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

(none found)


From Recipes from the Wagstaff Miscellany

(England, 1460)

Stewe lumbard


From Wel ende edelike spijse

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

(none found)





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