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Search results for "prunes":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
(none found)
From Ancient Cookery [Arundel 334]
(England, 1425)
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
Dish made with Sarda (Pilchard)
The Perfect Tharîd (The Complete Tharîd)
Tharîd Made with Fattened Chickens or with Well-Fed
From A Book of Cookrye
(England, 1591)
To boyle a Capon in white broth.
An other to boyle a capon in white broth.
To boile mutton for a sick body.
To still a cock for a weake body that is consumed.
How to bake pyes of Calves feet.
How to bake Conies, Rabets, or Hares, with fruit or without fruit.
To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.
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)
17 - To make a paste to keep you moist
From MS Douce 257
(England, 1381)
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)
.Cliiij. Crustardes of fysche.
.Clvj. Leshes fryed in Lentoun.
From Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
(none found)
From The Good Housewife's Jewell
(England, 1596)
To boile a Capon with Oranges and Lemmons
To boile a capon in white broth with almondes
To boile a Capon in white broth
To boyle a Lambes head and purtenance
THE NAMES OF ALL thinges necessary for a banquet
To make broth for one that is weake
From Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
(none found)
From Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
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.)
(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
XLV - Mortarolo (mortared food) for 12 persons
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
(none found)
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
Florentine-Style Meat in a Baking Dish
From A NEVV BOOKE of Cookerie
(England, 1615)
From A Noble Boke off Cookry
(England, 1468)
(none found)
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
To make a peeled veal head in the Irish style
From A Proper newe Booke of Cokerye
(England, mid-16th c.)
To make a stewed broath for Capons
To stewe capons in whyte brothe
From Le Recueil de Riom
(France, 15th century)
(none found)
From Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
(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 boile a Mugget of a sheepe.
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.)
To make Marmalade of Damsins of Prunes
To make conserue of Strawberies
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)
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
(none found)
From Recipes from the Wagstaff Miscellany
(England, 1460)
(none found)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
(none found)