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Medieval Cookbook Search

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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)

Viaunde de Cypres

Tart for Lenton

From An Anonymous Tuscan Cookery Book

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

Fish Broth

Saracen Broth

From An Anonymous Andalusian Cookbook

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

Recipe for Murûziyya

A Dish With Prunes (Ijjâs)

Preparing Râhibi

Another Version of the Same

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 stue a Capon.

To boyle a Capon in white broth.

An other to boyle a capon in white broth.

To boyle a Capon.

To boile mutton for a sick body.

To still a cock for a weake body that is consumed.

For Pyes of Mutton or Beefe.

To bake Chickins.

How to bake pyes of Calves feet.

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

How to make Chuets.

How to bake Eeles whole.

How to bake Lamprons fine.

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.

To make a Tarte of Prunes.

To make Prunes in confection.

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.)

Parma Tarts

Fish Tarts

Parma Tarts 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)







From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cliiij. Crustardes of fysche.

.Clvj. Leshes fryed in Lentoun.

.Clxij. Tartee.

.Clxv. Tart de brymlent.

.Clxvij. Tartlettes.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To boile a neates tongue

The boyling of a capon

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 meates for supper

To boyle a Lambes head and purtenance

To make stewed Steakes

To stewe a Mallard

To boile pie meate

To bake Calues feete

To make a Tarte of Prunes

To make a veale pie

For to make mutton pies

To bake Chickins in a Cawdle

To stewe a Cocke

THE NAMES OF ALL thinges necessary for a banquet

To make broth for one that is weake

To make Oister Chewets

To make a vaunt

From Das Kochbuch des Meisters Eberhard

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

(none found)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VIII - Cherries / Prunes

From Das Kuchbuch der Sabina Welserin

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

(none found)

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chewetes on fysshe day

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

CXIX - Dish called lemony

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)

To garnish your Dishes

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the fruit

To make chopped carp

To make dogfish pot pies

To make a peeled veal head in the Irish style

Fourth service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To make Pyes

To make a tarte of Prunes

To stewe capons in whyte brothe

For to stewe mutton

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 boile a Mugget of a sheepe.

To make a Pudding in a pot.

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)

xvij - Crustade lumbard

xxiiij - Tartes de chare


Custard lumbarde

Tartus of fflesh

Grete pyes

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)

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