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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 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





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