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Search results for "pomegranates":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Mawmene to potage

On fyssh-day at the firste cours

Garnade for x mees


From An Anonymous Tuscan Cookery Book

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

Pomegranate Chicken


From An Anonymous Andalusian Cookbook

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

It is fitting to deal with the knowledge of those things with which the art of cooking is complete

Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready

Khabîsa with Pomegranate

Another Dish Which Strengthens the Stomach Before Heat

A Dish of Safarjaliyya

Another Tabâhajiyya

Preparing Râhibi

Another Recipe

Râhibi in a Tajine [round clay casserole]

Preparation of Jauzînaq (Walnut Marzipan)

An Eastern Sweet

Excellent Fâlûdhaj

Syrup of Pomegranates


From A Book of Cookrye

(England, 1591)

To make Almond Butter.


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)

Berandyles

Fygey


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Savoy 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)

Sawse Sarzyne

XXVII - FOR TO MAKE BERANDYLES

XXXIX - FOR TO MAKE COMYN


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxxxij. Sauce sarzyne.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

THE NAMES OF ALL thinges necessary for a banquet


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)

(none found)


From Libre del Coch

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

24. POTTAGE WHICH IS CALLED BOILED SAUCE

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

39. BROOM-FLOWER DISH

69. Good French Sauce

75. THIN Sauce for roasted partridges or hens

77. THIN Sauce from the juice of sour pomegranates

99. TO BRING COLD TO THOSE WHO HAVE SHARP FEVERS, EVEN THOUGH IT IS OUTSIDE THE TOPIC

108. cameline sauce

109. WHITE CAMELINE SAUCE

110. DOBLADURA OF MUTTON

162. Bastard Cameline Sauce

171. Pomegranate juice

179. Emperor's Sauce


From Due Libri di Cucina - Libro B

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

III Of dressing partridges

IV A sauce for chickens

LXXXXV To make eucabam


From Libro di cucina / Libro per cuoco

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

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Soups: capons in fricassee

In the market

At the grocer

White Soup


From The Neapolitan recipe collection

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

Twelve Servings of White Dish to go on Capons

Thrush with their Sauce

Catalan-Style Partridge

A Good Sauce

A Sauce called Peach Blossom

Lemon Sauce

Marzipan Sauce

French-Style Sauce for Partridge


From A NEVV BOOKE of Cookerie

(England, 1615)

To garnish your Dishes


From A Noble Boke off Cookry

(England, 1468)

A figge


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Firstly the cabbage flowers


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

A white broth of fish


From MS Royal 12.C.xii

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

Blanc desirree


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.)

(none found)


From The Treasurie of commodious Conceits

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

(none found)


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)

Cxix - Vyaunde de cyprys in lente

Cxxiij - Strawberye

Cxxxij - Sauke (Note: Sauce) Sarsoun

xxiij - Pome-Garnez

Saug saraser

Figee


From Le Viandier de Taillevent

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

Capon white dish for an invalid

Here is how you make the pottage called menjoire


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

(none found)





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