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Search results for "quince":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Sauce Madame


From An Anonymous Tuscan Cookery Book

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

(Compost)


From An Anonymous Andalusian Cookbook

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

Recipe for a Dish of Chicken or Partridge with Quince or Apple

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

Another Dish Which Strengthens the Stomach Before Heat

A Dish of Safarjaliyya

Safarjaliyya

Safarjaliyya

An Eastern Sweet

Excellent Fâlûdhaj

Quince Paste


From A Book of Cookrye

(England, 1591)

How to bake Quinces.

Another to bake Quinces.

Tartes of Quinces without covers.

Tarte of Quinces with covers.

To make Conserve of Quinces after the manner of Spaine.

Marmalade of Quinces or any other thing.

To preserve Quinces.


From Ein Buch von guter spise

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

12. Ein gute fülle (A good filling)

30. Ein gut spise (A good food)

68. Ein kütenmus (A quince puree)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

28 - To make Quidinia of Quinces

30 - To make paste of Genua of Quinces

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.)

Stuffed Shoulders of Mutton

Quinces in Pastry


From Een notabel boecxken van cokeryen

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

Quecruyt (Quince Paste)

Quecruyt (Quince Paste)


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Connates

Sawse Madame


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xviij. Connate.

.xxx. Sauce madame.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To make a tarte that is a courage to a man or woman

To make Marmelat of Quinces

To bake Quinces Peares and Wardens

To make a Quinces moyse or Wardens moyse

To make Marmalet of Quinces

To make a sirrop of Quinces to comfort the stomack

To make marmelet of Quinces

To make condomacke of quinces

To preserue quinces whole


From Das Kochbuch des Meisters Eberhard

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

Quinces cause greater constipation than pears and strengthen the stomach and increase the appetite

But if the food you eat constipates you too much


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

15 Take a goose

68 To make a quince pie

107 To make a quince tart

205 How to make quince bread


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

160. Marinated Mutton

165. Pottage called Peach dish

169. Quinces cooked in the pot


From Due Libri di Cucina - Libro B

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

XI To make a roast


From Libro di cucina / Libro per cuoco

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

CXVIII - Dish to make a good stomach

CXXXIII - To make marmalade of quinces good and fantastic


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Third platter

Third platter

First dish and platter

Third platter

First dish

First service

Second service

Second service

CONEY SOUP

TO MAKE FOUR DISHES OF MEAT JELLY

TO MAKE QUINCE MARMALADE


From The Neapolitan recipe collection

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

Quince Pie

Turnip Torte


From A NEVV BOOKE of Cookerie

(England, 1615)

To make a good Quince Pye


From A Noble Boke off Cookry

(England, 1468)

Cold leshe viand


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the fruit

To make a tart of quince

To make an almond tart

To make Cremone mustard

To make offal leaves

To make sweet Capilotade

To make a potpourri called "Oylla podrida" in Spanish

To make stuffed redressed veal

To keep quince

Another

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make pyes of grene apples


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Teste de Tourk


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To Preserue Quinces in sirrop all the yeere.

To make a condonack.

To make Quinces in Sirrope.

To make the same of Quinces, or any other thing.

To preserue Quinces al the yere through whole and soft.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Sauce Madame

Quynces in Composte


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cold Quince

The Next Is the Electuarium

Almond Milk and Its Many Powers

Marzipan From Quince and Almond

Pate With Quince

Sausage From Almonds


From The Treasurie of commodious Conceits

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

To bake Quinces

To kepe Quinces vnpared all the yeare long

To make fine Blaunch pouder for rosted Quinces

To conserue Quinces in Syrope condict

To make Marmalade of Quinces

To make Marmalade of Damsins of Prunes


From A Treatise of Portuguese Cuisine from the 15th Century

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

30 - Pastéis de marmelos

48 - Marmelada de ximenes

51 - Compota de marmelo

52 - Perada

53 - Marmelada de D Joana

60 - Pessegada

61 - Geléia de marmelo


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xxxiv - Chardewardon

xxxv - Perys en Composte

Cxv - Quynade

xxj - Quyncis or Wardouns in past

Chare de Wardone

Mawmene

Quynces or Wardones in paast

Chared coneys, or chardwardon


From Le Viandier de Taillevent

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

(none found)


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pynonad

Perys in composte

Cold lech viaund

Lech lumbard

Viaund ryall


From Wel ende edelike spijse

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

(none found)





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