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Medieval Cookbook Search

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Search results for "rose":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Rose to potage.

Servise Servise on fisshe day

Servise on flesshe-day

From An Anonymous Tuscan Cookery Book

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

(none found)

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

The Making of Qâhiriyât

Dish of Stuffed Chicken (or Pullet)

Basbâsiyya (a dish of fennel)


Preparing Râhibi

How to Make Râhibi

Another Recipe

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Preparation of Kunâfa

Manner of Making it

Recipe for Qaijâta

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


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)

(none found)

From Ein Buch von guter spise

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

4. Hüenre von kriechen (Hens from Greece)

From Recipes from John Crophill's Commonplace Book

(England, 1485)


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

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)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Rosy of Fish

From Een notabel boecxken van cokeryen

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

To Make Holy Water for Pike

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)

From Forme of Cury

(England, 1390)




XLI - For to make Rosee

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lj. Rosee.

.lvj. Spynee.

.Clxxv. Potews.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

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 that is a courage to a man or woman

To make Blewmanger

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.)

Make rose oil thus

Lily oil

Barrago is called gruntletliche (?)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

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

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

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

147 A good pastry

163 To make Nürnberger Lebkuchen

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)


For to make rose dalmoyne

From Libre del Coch

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

104. Sauce Which is Called PINE NUT DISH of Garlic

126. BASIN of Figs

130. Meat or Fish PASTRY

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)

LII - Pastry of kid good

LIV - Hen in white broth

LXXIX - relish for whatever meat

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

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

At the grocer

Partridges mate towards the middle of February

The sauce for a roast capon is to dismember it




Roses from Provence are the best to put in clothing



From The Neapolitan recipe collection

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

Cherry Torte

From A NEVV BOOKE of Cookerie

(England, 1615)

A Sallet of Rose buds

A Liueridge or Hogges Pudding

To boyle a Capon another way

From A Noble Boke off Cookry

(England, 1468)

Bruet rosse


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 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.)


From The Second part of the good Hus-wiues Iewell

(England, 1597)

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 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]

(none found)

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Milk for Roasted Goose


Sauce for Cooked Hen or Bird

Aspic Beluga

Burbot Liver in Salt

Flounder With Spicy Sauce

Apple Cake

Almond Cake

Peach Cake


Rose Hip Sauce

Mashed Peas

How to Make Sponge Cake

Marzipan Made From Sugar

Frill Doughnut

Italian Pretzel

Rose Doughnut

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method

Yet Another Method

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

Plum Porridge

Cooking and Roasting Grey Partridge

Making Marzipan

Another Form of Marzipan

Baby Shaped Pogacha

Marzipan Pogacha

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

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)

C - Roseye

Cviij - Prymerose

Cxv - Quynade

Cxxvj - Rede Rose

xiij - Vn Vyaunde furnez san3 nom de chare

Capons Stwed

From Le Viandier de Taillevent

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

Meat rosy

From Recipes from the Wagstaff Miscellany

(England, 1460)


Sauce Madam

From Wel ende edelike spijse

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

(none found)

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