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Search results for "raisins":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
Pickled chickens
Venison im slaff
Filled pike
Long fish balls
A gefulcz of cheese
Another fritter
From Ancient Cookery [Arundel 334]
(England, 1425)
Roo (roe) in brothe
Farsure for hares
Bukenade to potage
Browet Browet of almayne
Bouce Jane
Sauce Madame
Goos in hochepot
Stewet beef to potage
A drye stewe for beefs
Felettes in galentyne
Conynges Conynges in turbaturs
Boor in brasey
Bore Bore in egurdouce
Browet farsyn
Browet tufkay
Chekyns in muse
Farsure for chekyns
Farsure for chekins
Leche Lumbarde
Sause for a goose
Syrip for a capon or faysant
Crustade
Farsure to make pome de oringe
Fyge to potage
Eles in grave
Tart on Ember-day
Tart for Lenton
Chisan
Farsure for a codlynges hed
Sobyr souse
Egurdouce
A flaune of Almayne
Brewewes in somere
Mawmene for xl mees
Viande Burton for xl mees
Browet of almayne for x mees
Browet farsure for x mees
Browet seeke for x. mees
Conynges in grave
Conynges in egredouce
Conynges in turbaturs
Frissure
Boor in peverarde, or braune in peverarde
Boor in egredouce
Raynedes
Caudel ferres
Sowpeschets
Gees in hochepot
Eles in grave
Congour in pyole
Roches or loches in egurdouce
Tenches in cylk
Tost rialle
Pomes Dorre
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
Fish Broth
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
Recipe for Making Ahrash
The Preparation of Jaldiyya (Leathery)
It is fitting to deal with the knowledge of those things with which the art of cooking is complete
Recipe for Meatballs Used in Some Dishes
A Dish of Sikbâj
Tharda of Meat with Turnips and Walnuts
A Sweet Called Ma'qûda
From A Book of Cookrye
(England, 1591)
To stue a Capon.
To boyle a Capon in white broth.
To stue Sparrowes.
For to stue Larkes.
To boile mutton for a sick body.
To make white Puddings of the Hogges Liuer.
For Pyes of Mutton or Beefe.
How to bake Conies, Rabets, or Hares, with fruit or without fruit.
To bake small meats.
How to bake Vaunts.
How to make Pescods.
How to bake Eeles whole.
How to bake Lamprons fine.
To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.
How to bake a Holybut head.
How to bake watered Herrings.
How to bake Custards.
Tartes of Gooseberies.
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)
Comyn
Pommedorry
Rapy
Egge dows
Fygey
Tartys in applis
Rys alkere
Rapee
From Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
Parma Tarts
Fish Tarts
Parma Tarts of Fish
Rissoles
From Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
Sauce for Carp
A Brown Sauce Over Carp
More Pies
Lenten Pancakes
To Bake Carp Whole in the Oven
Pareye
Almond Soup
From Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
(none found)
From Forme of Cury
(England, 1390)
Roo Broth
Bukkenade
Egurdouce
Tartlettes
Payn Fondew
Connynges In Cyrip
Leche Lumbard
Rape
Fygey
COMPOST
FYLETTES IN GALYTYNE
TENCHES IN CYNEE
LAUMPREYS IN GALYNTYNE
SOBRE SAWSE
EGURDOUCE OF FYSSHE
SAWSE CAMELYNE
CRUSTARDES OF FLESSH
CRUSTARDES OF FYSSHE
LESSHES FRYED IN LENTON
WASTELS YFARCED
TARTEE
TART IN YMBRE DAY
TART DE BRYMLENT
TARTLETES
FOR TO MAKE POMME DORRYLE AND OþER þNGES
RYSSHEWS OF FRUYT
CHEWETES ON FYSSH DAY
HASTLETES OF FRUYT
COMADORE
CHASTLETES
THE PETY PERUAUNT
XXXIX - FOR TO MAKE COMYN
XLII - FOR TO MAKE POMMEDORRY
XLIX - FOR TO MAKE RAPY
L - FOR TO MAKE AN EGGE DOWS
XXII - For To Make A Potage Feneboiles
XXIII - For To Make Tartys In Applis
XXIV - For To Make Rys Alker'
XXVIII - For To Make Rapee
From Fourme of Curye [Rylands MS 7]
(England, 1390)
.xiiij. Roo broth.
.xvij. Buknade.
.xxj. Egredouce.
.xlix. Tartlettes.
.lviij. Payne foundewe.
.lxiij. Conynges in syryp.
.lxiiij. Leche Lumbard.
.lxxxj. Rapey.
.lxxxvij. Fygey.
.lxlviij. Compast.
.Cj. Chysanne.
.Ciij. Rygh in sauce.
.Cxviij. Tenches in cyvee.
.Cxxiiij. Laumpreys in galentyne.
.Cxxviij. Sobre sauce.
.Cxxxj. Egredouce of fysche.
.Cxlij. Sauce camelyne.
.Clij. Crustardes of flesch.
.Cliiij. Crustardes of fysche.
.Clvj. Leshes fryed in Lentoun.
.Clvij. Wastels y farced.
.Clxij. Tartee.
.Clxiij. Tart in ymber day.
.Clxv. Tart de brymlent.
.Clxvij. Tartlettes.
.Clxxij. For to make pomme dorryes & othere thynges.
.Clxxx. Rysshews of fruyt.
(title missing).
.Clxliij. Pety parnant.
From Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
To make a stew of flesh
Capons stewed
Chekyns Farsed
For to stew heryng
From The Good Housewife's Jewell
(England, 1596)
The second course
The boyling of a capon
To boile a capon in white broth with almondes
To boile pigges feete and petitoes
To make stewed Steakes
To stewe Calues feete
To make Aloes
To boile pie meate
To make a pudding in a breast of veale
To make a veale pie
For to make mutton pies
To stewe a Cocke
THE NAMES OF ALL thinges necessary for a banquet
To make pottage to loose the bodie
To make broth for one that is weake
To make peascods in Lent
To make a Tarte of an eare of Veale
To make Oister Chewets
To make a vaunt
From Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
A dish made from the liver of a calf
If you want to make a good cake out of eggs
The food that is good for people is the meat of a lamb that is a year old or less
From Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
X - To cook herring
L - To cook fresh pike
LV - To make sausage of chopped fish
LVI - Pastry of fish
LVII - A pudding of fish
LX - An apple mash
LXIV - A mash of peas
LXVIII - Cooking crayfish
LXX - Spinach cooked in Hungarian manner
LXXI - Baked damascene raisins called Zibebe
LXXIV - A mash of rice
LXXVII - To make Eggcheese
LXXXI - To cook pork game
LXXXII - To fill a sheep's stomach
XC - A pressed pig's head or calf's head
XCIII - To dip into
XCIV - A wine soup without eggs
From Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
5 How to cook a wild boar's head
7 To make a sauce in which to put a haunch of venison
12 To make a boar's head
43 To make a fig pudding
60 To make a veal pie
62 How one should make jellied fish
73 A pear tart
75 Another apple tart
79 An apple tart
80 A pear tart
87 To make a pear tart
93 If you would make a grape tart
106 To make an herb tart
114 To make wrapped birds
119 If you would make boiled dumplings
133 An herb tart
158 Sauce for birds
160 To make flat cakes
176 To make a good May cake
184 To make a warm dish with bitter oranges
186 To make an herb tart
187 How to make milk tarts
200 To make a raisin tart
203 To prepare a meat aspic
From Liber cure cocorum [Sloane MS 1986]
(England, 1430)
For to make a rape
Sawce camelyne
Hasteletes on fysshe day
Crustate of flesshe
Tartlotes
Chewetes on fysshe day
For a pye
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
17. LEMON DISH
86. Chopped Spinach
93. Stuffing for Invalids
116. Agalura Sauce for One Dish
127. Genovese Tart
173. Sauce which is called cinnamon of must
174. PASTRY OF Roast hen on the Spit
182. Salmon Casserole
185. Barbel in casserole
188. Swordfish in casserole
194. Dentex in casserole
200. Conger eel in casserole
204. Moray eel in casserole
207. TUNA OR TUNNY IN CASSEROLE
214. Escorfeno in casserole
216. Sardines in casserole
217. CHUB Mackerel
218. BOGUes in casserole
219. ANCHOVY in casserole
221. Good escabeche
225. Pottage of squid and cuttlefish
227. VARIALES in casserole
234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED SORRA IN VALENCIA
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.)
(none found)
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
A Vinaigrette
Roast Mutton in a little salt or with verjuice and vinegar
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
To make a good Pepper Sauce
Florentine-Style Meat in a Baking Dish
The Holy Piglet, Roasted Inside-Out
Tomaselle
To Cook a Pigeon and make it be without bones
Veal Pies in a Baking Dish
Stuffing for Kid
Stuffing for a Calf’s Intestine
Cameline Sauce
Balled Mustard for Trips
Stuffed Eggs
Stuffed Deep-Fried Eggs
Offelle
Broad Beans
Bitter Fritters
Stuffed Fig Fritters
Fritters Shaped Like Ravioli
Tench in a Baking Dish
Large Lamprey
From A NEVV BOOKE of Cookerie
(England, 1615)
(none found)
From A Noble Boke off Cookry
(England, 1468)
To make potage for somer sessone
Longe de bef
To mall cawdelle fferrens
Hennys enforced
To mak cold Bruet for Rabettes
To mak hattes in flesche tyme
To mak a freshe lamprey bake
To mak tartes of fflesche
Flesh pies of capon or of fessand
To mak custad lombard
To mak daryolites
To mak Breney
To mak pies of paris
For to mak hayrblad opyn
Capon or goos roste
A pigge rost
A stewed capon
Haddok in covy
A pik in soupes
Tenche in cevy
Another stewed lombard
Busbayne
Pertuche stewed
Peres in composte
Rape.
A figge
Hastolettes on fisshe days
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 make Pyes
To make a Custarde
To make vautes
To make a pye of alowes
To make Porraye
For to stewe mutton
From Le Recueil de Riom
(France, 15th century)
(none found)
From Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
Veal
Roast pig
Roast kid
Chickens
A black peppered dish
Pepper sauce for hare
Other kinds of birds
Paschal lamb
Pastry of whatever meat
Common pastry
Pastry for magnates
Herbulatum
Chickens and meat together
Dumplings
A dish of hemp seed
Pastry of fish
Sauce of raisins
From MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
Caudel ferree
From The Second part of the good Hus-wiues Iewell
(England, 1597)
To boyle a Capon.
To stewe a Capon for Dinner.
To boyle a capon in white broth.
To farse a cabbadge for a banquet dish.
To boyle a breast of Veale or Mutton farced.
To boile a Mugget of a sheepe.
To make a pie in a pot.
To make allowes to roste or boile.
To farse all things.
To bake aloes of Veale or Mutton.
To bake a Connie, Veale, or Mutton.
To make purses or cremitaries.
To boile a pike another. way.
To dresse a carpe.
To make tattes or balde meates for fish daies.
To make alloes of fresh Salmon to boile or to bake.
The stilling of a capon a great restoritie.
To boile calues feete.
To make Hagges Puddings.
To make a Pudding.
To boile Onions.
To boile Citrons.
To bake Lampernes.
To make fried toste of Spinage.
An other way to bake Citrons.
To seeth a carpe.
To seeth a pike.
To boyle a carpe in greene broth, with a pudding in his bellie.
To roast a Pigge.
To roste an Hare.
The stilling of a capon, a great restority.
From Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
Resalsike
Laumpray in Galantyne
Tarts on Fysh Dayes
Rysshellis of Frute
For to bake a Gournard
Mete of Lyfe
Tarts of Appyls
Rasyns o[n/f] Fysh Dayes
Saborsawce
Frutowr for Lentyn
From The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
Boar With Carnation Sauce
Goose With Fruit Sauce
Fat Goose With Fruit Sauce
Capon With Raisin Sauce
Hen With Fruit Sauce
Hen Again the One the Germans Call Stag Capon
Hen With Spices
Sauce for Cooked Hen or Bird
Pike Polish Style
Carp With Dry Oily Sauce
Beluga With Fruit Sauce
Aspic Beluga
Burbot With Guest Sauce
Burbot Liver in Salt
Cooking the Eel
Venison With Guest Sauce
Whole Rabbit Roasted and Stuffed
Doughnut With Raisins
Fig Doughnut or Fried Fig
Mashed Peas
Fasting
Plum for Fasting
Plum
Dry Plum in Clean Water
Bread Cake
Zander Sausage
Sweet Rice With Oil
Yet Another Method
Pate From Chestnut and Raisin
Another One for Urinary Tract Stones
Pate With Quince
Autumn Porridge
Porridge From Milk
Stuffed Bread Rolls
Frying Raisins
Roast Sheeps Liver
Another Method
Salad From Peach
From The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
To make Pescods of Marow
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)
xxxvij - Autre Vele en bokenade
xlvj - Poumes
xlviij - Tayloures
xlix - Bryndons
Liij - Rapeye
lxvij - Bruet of Almaynne
lxxxiiij - Vyaund de ciprys Ryalle
lxxxv - Gaylede
lxxxviij - Mammenye bastarde
lxxxxj - Vyolette
Cxiiij - Tayle3
Cxxj - Rapeye
Cxxiij - Strawberye
Cxxix - A potage on a Fysdaye
Cxxxiij - Rapeye
Cxxxvj - A potage of Roysons
Cxxxviij - Pumpes
Cxlix - A Potage
xlij - Froyse in lentynne
xlvij - Rapeye
liij - Lesynges de chare
lviij - Ryschewys close and Fryez
i - Tartes de chare
ij - A-nother manere
vj - Tartes of Fyssche
vij - Chawettys
x - Rapeye
xj - Tartes of Frute in lente
xiij - Vn Vyaunde furnez san3 nom de chare
xiiij - Pety Pernollys
xx - Pety Pernauntes
xxiiij - Tartes de chare
xxvij - Pye3 de pare3
xxxj - Herbelade
xxxiiij - Crustade Ryal
Stwed Beeff
Capons Stwed
Pety pernantes
Auter peti pernantes
Tartus of fflesh
Pies of Parys
Grete pyes
Herbe-blade
Losinges de chare
Peris in compost
Prenade
Fried creme de almondes
Risshewes
Taylours
Malmens bastard
Rapes
Risschewes de frute
Trayne roste
Tart de ffruyte
Peynreguson
Ryschewys close
Rape
Figee
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
Slices
Lenten slices
Hedgehogs and Spanish pots
From Recipes from the Wagstaff Miscellany
(England, 1460)
Lentyn foyles
Pome perre
Pylets yn sarcene
Stewe lumbard
Bruet tuskyn
Stewyde pertrych
Tayle
Sypers
Paynd foundow
Perys in composte
Perys in Syrup
Cold bruet of rabets
Dyvers desire
Viaund ryall
Mawmene ryall
Fresch lamprey bakyn
Tartes of Flesch
Pyes of flesch capons and fesaunttes
Crustad lumbard
Darrolete
Pyes of Pares
Brinddy
Harbelet opyn
A colde bakyn mete
Capons of Hyee Grece Rostyd
Capon Stewed
Pygges Yfarsyd
Haddok yn Cyve
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
Porridge of almonds and bread in Lent