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Search results for "rice":


From Alte Kochrezepte aus dem bayrischen

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

To make almond porridge


From Ancient Cookery [Arundel 334]

(England, 1425)

Rys in potage of flesh

Bukenade to potage

Blaundesore to potage

Blaumanger to potage

Rose to potage.

Mawmene to potage

Murre to potage

Capons in confy

Viaunde de Cypres

Rys Lumbarde

Peson of almayn

Eles in brasill

Potage wauter

Potage of ynde

Servise Servise on fisshe day

Servise on flesshe-day

Rys Lumbarde rennynge

Blaumangere

Mawmene for xl mees

Viande sypris for xl. mees

Murre

Barleeg

Potage of ynde

Turnesole

Garnade for x mees

Eles in Brasyle

Mortrewes of sysshe

Potage wastere

Tost rialle


From An Anonymous Tuscan Cookery Book

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

(Croquettes)

Blancmange

(Blancmange)

(Blancmange)

Rice for Invalids


From An Anonymous Andalusian Cookbook

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

Sweetened Mukhallal

On the Making of Marrow

The Making of Rafî'

A Chicken called Ibrâhîmiyya

A Good Dish

On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods 

The Customs that Many People Follow in Their Countries

It is said in Anushirwan's cookbook that he who wants his health to last should not eat foods that have spent a night in a copper container

Loaf Kneaded with Butter

The Making of Qâhiriyât

The Making of Dafâir

The Making of Râs Maimûn

Preparation known as Hashîshiyya

Stuffed Muqawwara

The Making of Khabîs

Dish of Stuffed Chicken (or Pullet)

Basbâsiyya (a dish of fennel)

Tuffâhiyya

Preparing Narjisiyya (Narcissus-stew) With Carrots

Preparing Râhibi

How to Make Râhibi

Another Recipe

Kinds of Starch Dishes

Preparation of the Cooking of Itriyya

Preparation of Rice Cooked Over Water [a double boiler method]

How Rice Is Cooked in the East

Recipe for Rice Dissolved With Sugar

Rice Harîsa

Good Jashîsha

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Preparation of Kunâfa

Recipe for Honeyed Rice

Manner of Making it

Recipe for Qaijâta

Recipe for Mushahhada (Honeycombed)

Royal Rafîs

Qursa (Small Round Flat Loaf) with Dates

Recipe for Mishâsh

Another Variety of It

Preparation of Jauzînaq (Walnut Marzipan)

Preparation of Qâhiriyya

Qâhiriyya Which is Called Sâ bûniyya

Recipe for Abbasid Qatâif

Its Preparation with Sugar

An Eastern Sweet

A Sweet from Syria

Rukhâmiyya

Preparation of Sugar Qursas

Preparation of Fânîd (Pulled Taffy)

Fruit Made of Sugar [Marzipan]

The Great Drink of Roots

Syrup of Fresh Roses

A Recipe for Making It by Repetition

Syrup of Dried Roses

Paste of Honeyed Roses


From A Book of Cookrye

(England, 1591)

To make white Ginger bread.


From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

3. Wilt du machen einen blamensier (How you want to make a blancmange)

4. Hüenre von kriechen (Hens from Greece)

5. Diz heizzet ris von kriechen (This is called rice from Greece)

55. Wilt du machen ein gut mus (How you want to make a good puree)

56. Ein fladen (A fladen)

57. Einen fladen (A fladen)

58. Einen krapfen (A krapfen)

64. Ein mus mit lauche (A puree with leeks)

65. Ein cöl ris (A colris)

66. Ein col ris (A colris)

67. Aber ein col rys (But a colris)

74*. Untitled (Untitled)

75. Ein mus von rise (A puree of rice)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

78. Ein fialmus (A violet puree)

83. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Blamanger

Viaunde de Cipre

Blawmanger of Lekys

Browet of Almayne

Rys Rayle

Pochee

Crane

Viaunde de Cipre

Viaunde de Burgeoun

Burgeoun de Vyne

Rys Camelyn

Rosee

Prymerose

Blaunch Desorre

Blaunde Sorre

Rosee


From Delights for Ladies

(England, 1609)

3 - How to dry Rose-leaves in a most excellent manner

5 - A Singular manner of making the sirup of Roses

6 - Another way for the drying of Rose-leaves

7 - How to preserve whole Roses

9 - How to candy Rosemary-flowers

10 - A most delicate and stiff sugar paste

11 - To candy Marigolds

12 - To make an excellent Marchpane paste

13 - The making of sugar-paste

14 - A way to make Sugerplate both of colour and taste of any flower

16 - To make Jumbolls

18 - To make a Marchpane

20 - To make prince-bisket

21 - To make another kind of bisket

24 - To make puffe-paste

26 - To make crystall gelly

27 - To make Leach of Almonds

28 - To make Quidinia of Quinces

29 - To make gelly ouf Straw-berries

32 - To make sucket of Lettuce stalks

33 - To candie Nutmegs or Ginger with an hard rock candy

1 - An excellent damask powder

4 - A delicate washing ball


From MS Douce 257

(England, 1381)

Pise of Almayne

Blomanger

Capons in casselys

Blank de surry

Maumene

Blomanger

Comyn

Rosee

Mortrellus blanc

Rapy

Pommys morles

Rys moyle

Blomanger of fysch

Potage of rys

Lopister

Porreyne

Blank desure

Hony douse

Rys alkere

Tartys of fysch owt of lente

Flownys in lente

Blank de syry


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Savoy of Fish

Salted Sea-Bream

A Rosy of Fish


From Een notabel boecxken van cokeryen

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

A Delicious Dish

A Good Sauce

To Make Rice

For a Lenten Vladen

To Make Holy Water for Pike

If you want to make good rice


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For blanc mengier

If you want to make blanc mengier in cream


From Forme of Cury

(England, 1390)

Ryse Of Flesh

Bukkenade

Blank Maunger

Blank Dessorre

Morree

Mortrews Blank

Brewet Of Almony

Rosee

Spynee

Peson Of Almayne

Appulmoy

Rape

Sawse Sarzyne

ERBOWLE

RESMOLLE

VYAUNDE CYPRE

VYANDE CYPRE OF SAMOUN

VYANND RYAL

RYGH IN SAWSE

OYSTERS IN GRAVEY

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

FOR TO MAKE MAWMENNY

II - FOR TO MAKE PISE of ALMAYNE

XIV - FOR TO MAKE BLOMANGER

XXVIII - FOR TO MAKE CAPONS IN CASSELYS

XXIX - FOR TO MAKE THE BLANK SURRY

XXX - FOR TO MAKE MANMENE

XXXIII - FOR TO MAKE BLOMANGER

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLVII - FOR TO MAKE ROSEE AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER

XLIX - FOR TO MAKE RAPY

IIII - FOR TO MAKE POMMYS MORLES

V - FOR TO MAKE RYS MOYLE

VII - FOR TO MAKE BLOMANGER OF FYSCH

VIII - FOR TO MAKE A POTAGE OF RYS

XVII - FOR TO MAKE PORREYNE

XIX - FOR TO MAKE BLANK DE SUR'

XXI - FOR TO MAKE HONY DOUSE

XXIV - For To Make Rys Alker'

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXVII - For To Make Flownys In Lente

XXXI - For To Make Blank De Syry


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ix. Ryse of fleysche.

.xvij. Buknade.

.xx. Mawmene.

.xxxvj. Blank maunger.

.xxxviij. Morree.

.xxxvij. Blank dessoree.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.lj. Rosee.

.lvj. Spynee.

.lxx. Pesoun of almayne.

.lxxvij. Appulmoy.

.lxxxj. Rapey.

.lxxxij. Sauce sarzyne.

.lxliij. Erboule.

.lxliiij. Resmolle.

.lxlv. Vyaunde cypre.

.lxlvj. Vyaynd cypre of samoun.

.lxlvij. Vyaund ryal.

.Ciij. Rygh in sauce.

.Cxvix. Oysters in gravy.

.Clxxv. Potews.

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make ryse of genoa


From The Good Housewife's Jewell

(England, 1596)

To boile a Capon with Oranges and Lemmons

To make a mortis

To make strong broth for sicke men

To make Almond butter

To make a Tarte of Ryce

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

To make Manus Christi

To make Marmelat of Quinces

To make Blewmanger

To make Marmalet of Quinces

To make marmelet of Quinces

A medicine for the Megrime

A Copie of Doctor Steeuens water


From Das Kochbuch des Meisters Eberhard

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

If you want to make a fried mus out of fish

To make a flan of fish

Rice neither chills nor heats and nourishes well

Garlic is hot and dry in the middle of the fourth degree and have the properties of the onion

Grenadines

Make rose oil thus

Lily oil

Barrago is called gruntletliche (?)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXV - Chicken with broth

LXXIV - A mash of rice

LXXXVI - Pork sausage


From Das Kuchbuch der Sabina Welserin

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

22 If you would make good marzipan

36 To make an English tart

51 Almond chanterelles

63 How one should prepare Zerena

76 An almond tart

78 An egg tart

81 An almond tart

94 To make a good almond pudding

95 If you would bake good hollow doughnuts

101 To make apple puffs

103 If you would make rice buns

105 Take a quarter pound of rice

106 To make an herb tart

108 If you would make a white tart

111 If you would make almond cheese

112 To make an almond pudding

115 To make a rice tart

122 To make a cream tart

129 An egg tart with beaten eggs

131 To make a pear tart

132 A cinnamon tart

135 An egg tart

137 An egg tart

138 An almond tart

143 An almond tart

146 Nürnberger pastry

147 A good pastry

163 To make Nürnberger Lebkuchen

165 To bake sour cherry puffs

166 To bake puffed apples

177 To make an apple tart

180 Sugar holliplen

182 If you would make a white aspic

183 If you would make blomenschir [ Blancmange]

190 To fry small holliplen


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Viande de Cipur

Blonc Manger

For Charlet icoloured

Blonk desore

Rose

For blanchyd mortrews

Ryse

Kaudel Ferry

Blanc maungere of fysshe

For to make rose dalmoyne

Chawdewyne de boyce

For a servise on fysshe day


From Libre del Coch

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

9. Blancmange

11. Imperial Dish

28. Pottage of Coriander Called the First

39. BROOM-FLOWER DISH

57. RICE WITH MEAT BROTH

58. RICE CASSEROLE IN THE OVEN

59. POTTAGE OF NOODLES

68. The Same Pottage Made from Milk

104. Sauce Which is Called PINE NUT DISH of Garlic

126. BASIN of Figs

130. Meat or Fish PASTRY

143. Blancmange in a Briefer Summary

159. Good Gualatina Sauce

168. Mirrauste of pears which can be given to sICK PEOPLE

174. PASTRY OF Roast hen on the Spit

211. mullet in casserole

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR


From Due Libri di Cucina - Libro B

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

XXVIII To make schinchinelli


From Libro di cucina / Libro per cuoco

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

V - Bramangere (Blancmange)

VI - Broth of chickens (pullets)

VII - Good taste / relish of chickens (pullets)

XXIV - Maize dish (Frumenty) good and perfectly useful

XXXIV - Battered herbs perfect and good

LII - Pastry of kid good

LIV - Hen in white broth

LXI - Rice in a good manner

LXXII - Elderflower dish

LXXIX - relish for whatever meat


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Fourth platter

Fifth dish

Third service

The end

Third service

Third service

Side-dishes: plaice

At the grocer's: ten pounds of almonds

For chamber-spices [goodies served in the drawing-room or dressing-room (JH)]

At the grocer

White Soup

Partridges mate towards the middle of February

TAILLIS to be served in Lent

RISSOLES ON A FISH DAY

The sauce for a roast capon is to dismember it

TO MAKE WHITE WINE RED AT THE TABLE

TO KEEP ROSES RED

TO MAKE ROSE WATER WITHOUT A LEAD ALEMBIC

Roses from Provence are the best to put in clothing

TO MAKE DAMASK ROSEWATER

TO MAKE RED ROSEWATER


From The Neapolitan recipe collection

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

White Dish of Chickens or Doves

Twelve Servings of Catalan-Style White Dish

Rice with Almond Milk

Rice in the Italian Style

White Genestrata

Rich Rice Torte

Cherry Torte

Lenten White Dish

Rice Fritters

Rice Fritters Shaped Like Ravioli

Rice Torte

Papal Torte


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Pidgeons with Rice

A Sallet of Rose buds

A Liueridge or Hogges Pudding

A Ryce Pudding

To make Puffes

To boyle a Capon another way

To boyle a Capon in Rice


From A Noble Boke off Cookry

(England, 1468)

To mak mortins of ffische

To mak bland sorre

For to mak a somer sewe

Creme of Almonds

To mak rostand

To mak a freshe lamprey bake

To mak prymerolle

Charwarden

Ryse

Bruet rosse

Bruet of Kiddes

Blanche Bruet

Sauce sairsnet

Viande de cipre

To mak blaunche mang of flesshe

Charlet collouret

Blank de sirre

Rose

Blanched mortrus

Ryse

Cawdell ferry

Blank mang

Pessen de Almondes

Chaudwen de boyse

Pommes moiled


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make blanc manger

To make blancmange bastarde

To make tarts of turnips

To make rice tarts

To make monstachole

To make almond lard

To make Marzipan

To make sugar paste

To make little casks

To make Pignolate

To make fair royal paste

To prepare sugar for casting images & fruits

To make Cremone mustard

To make snow

To make May butter

For dry snow


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Blewe manger


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

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

Blanc desirree

Vert desirree

Aneserree

Viaunde d'Espyne

Haucegeme

Coudree en temps de nois

Rosee

Fryseye

Dragonee

Diacre

Viaunde de Cypre

Sang dragoun

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To make a splede Eagle of a pullet.

To make a paste of Suger, where of a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes and such like thinges, where with you may furnish a Table.

The stilling of a capon a great restoritie.

To make Quinces in Sirrope.

To make a lenthen Haggesse with poched egges.

To make conserues of Roses, and of any other flowers.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Blawnched Mortrovs

Ryse Lumbard Rynnyng

Rise Lombard Standyng

Berleggs

Flawnes for Lentyn

Potage of Prvnes

Resalsike

Ryce Mole

Viandre Cypyre de Salmon

Laumpray in Galantyne

Papyns

Potage of Rice

Ryce Moyes

Blawnk de Surre

Ostyrs in Gravy


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Rice

Cow Intestines Stuffed With Rice

Blood Sausage

Lamb With Rice

When Slaughtering a Hog

Goose With Rice

Milk for Roasted Goose

Other

Hen With Rice

Hen With Rice Again

Sauce for Cooked Hen or Bird

Aspic Beluga

Burbot Liver in Salt

Flounder With Spicy Sauce

Deer Blood Sausage Stuffed With Rice

Milky Rice

Cold Milky Rice

Rice in Water

Peas With Pods

Apple Cake

Rice Cake

Almond Cake

Peach Cake

Bianca

Rose Hip Sauce

Mashed Peas

Manca Balanka

How to Make Sponge Cake

Marzipan Made From Sugar

Frill Doughnut

Italian Pretzel

Rose Doughnut

Sweet Rice With Oil

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method

Yet Another Method

Another Method Once Again

Another Useful Dish From Barley Grist

Another Method of This

The Making of Marzipan

Marzipan From Quince and Almond

Deer Stag Antlers From Marzipan

Almond Cake

Fried Almonds

Invigorating Drink

Milk for Roast Goose

Another Method

Helvetian Style Curd

Another Method

Roasted Dish With Sauce

Strawberry and Mulberry Cake

Another Good Invigorating Cold Soup

Soft Cheese Made From Almond

Pate With Quince

Sausage From Almonds

Milk From Red Peanut

Dish for Diarrhea

Fried Eggs With Almond

Bread With Sugar for Patients

Roast Eggs From Almonds

Invigorating Dish for the Patient

Cooking Rice

May Porridge

Cooking Rice Again

Plum Porridge

Cooking and Roasting Grey Partridge

Making Marzipan

Another Form of Marzipan

Baby Shaped Pogacha

Marzipan Pogacha

Roast Pig Shaped Milk

Baking a Round Doughnut

Making a Fresh Cold Porridge

Making Rose Sugar


From The Treasurie of commodious Conceits

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

To make Uineger of Roses

To make a Marchpane Cap.ix

To make fine Blaunch pouder for rosted Quinces

To make Conserue of Roses

To make conserue of Uiolets

The vertue of the conserue of Rosmary

A violet pouder for wullen clothes and Furres

A sweete powder for Napery and all Lynnen Clothes

To make a Pomeamber

A Powder wherwith to make sweete waters

An other manner of makyng of Damaske water

To perfume Gloues

A perfume for Chestes and Cubbords

To make sweete Damaske pouder fowre maner of wayes

An other way

An other way

To make a fine Rice Porredge


From A Treatise of Portuguese Cuisine from the 15th Century

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

31 - Manjar branco

35 - Beilhós de arroz

47 - Doce de flor de laranjeira


From Two Fifteenth-Century Cookery-Books

(England, 1430)

v - Whyte wortes

xxxiv - Chardewardon

xxxvij - Autre Vele en bokenade

xlv - For to make Blawnche Perrye

xlviij - Tayloures

Liiij - Rapeye

lxij - Conyngys in graueye

lxvj - Bruette Sareson

lxviij - Bruet of Almaynne in lente

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxv - Spyneye

lxxviij - Colouryd Sew with-owt fyre

lxxxj - Blaundysorye

lxxxij - Blamang

lxxxiij - Vyaund de cyprys bastarde

lxxxv - Gaylede

lxxxvj - Rys

lxxxxj - Vyolette

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

C - Roseye

Ciiij - Bolas

Cviij - Prymerose

Cxij - Sturmye

Cxiiij - Tayle3

Cxix - Vyaunde de cyprys in lente

Cxx - Whyte Mortrewys of Porke

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxv - Vyolette

Cxxvj - Rede Rose

Cxxix - A potage on a Fysdaye

Cxxxiiij - Apple Moyle

Cxxxvj - A potage of Roysons

Cxxxvij - Chykons in dropeye

Cxxxviij - Pumpes

Cxlj - Noteye

Cxlij - Vyande Ryalle

Cxlix - A Potage

Cl - Cawdel out of lente

Cliij - Pompys

vij - Soupes of Salomere

ix - Mange Moleynne

xxij - For to make floure Rys

xlij - Froyse in lentynne

lx - Myle3 in Rapeye

ix - Malmenye Furne3

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

Capons Stwed

Blamanger

Chare de Wardone

Taylours

Teste de cure

Saug saraser

Pomesmoille

Rys moilles

Peys de almayne

Blaumanger of fissh

Potage of ris


From Le Viandier de Taillevent

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

Decorated rice for a meat day

Meat rosy

Parti-coloured white dish


From Recipes from the Wagstaff Miscellany

(England, 1460)

Blaw maungere

Dage

Floreye

Charlet

Mawmene ryall

Sauce Madam

Fresch lamprey bakyn

Prineroll at pasche

Chikenes Farsyd

Capon Stewed


From Wel ende edelike spijse

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

A blancmanger with capons

A blancmanger for perch





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