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Medieval Cookbook Search

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Search results for "rosemary":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Coungur in souse


From An Anonymous Tuscan Cookery Book

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

Fine Greens and Fennel

From An Anonymous Andalusian Cookbook

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

(none found)

From A Book of Cookrye

(England, 1591)

To boyle chickins with hearbs.

To stue Sparrowes.

How to make a Pudding in a Turnep root.

To seethe a Pike.

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

To seeth Roches, Flounders, or Eeles.

To seeth a Gurnard.

To seeth a Dory or Mullet.

To make Allowes of Eeles.

To make a dish of Snow

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)

9 - How to candy Rosemary-flowers

11 - To candy Marigolds

1 - To boile a Flounder or Pickrell of the French fashion

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

(none found)

From Een notabel boecxken van cokeryen

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

Yet another way to make good fine ypocras

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)

From Forme of Cury

(England, 1390)



From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxxiiij. Salat.

.Cij. Coungur in sawce.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

For to seth a pyke

From The Good Housewife's Jewell

(England, 1596)

To boile Chickens

The boyling of a capon

To boile a Capon in white broth

To make stewed Steakes

To make a Pye of Humbles

To bake a Red deare

To sowce a Pigge

To make white broth with Almonds

A medicine for the Megrime

To make Rosemary water

From Das Kochbuch des Meisters Eberhard

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

(none found)

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

From Das Kuchbuch der Sabina Welserin

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

66 A game pie

106 To make an herb tart

119 If you would make boiled dumplings

155 To prepare chicken in rosemary

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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

115. Rosemary Sauce for Four Dishes

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.)

LXXXII - Sauce good for meat of mutton or of kid

XC - Sauce for whatever meat

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

The platters and dishes follow: Grenache




From The Neapolitan recipe collection

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

The Holy Piglet, Roasted Inside-Out

To Make a Cow, a Calf or a Stag Look Alive

Stuffing for a Fish

Good Cured Ham for Keeping, Cooked

Snails for Meat-Days

Chick-Pea Broth

Puff Fritters

Tench in a Baking Dish

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Flounders

A Sallet of Rose buds

A fierced Pudding

To boyle a Rack of Veale on the French fashion

To hash Deere

From A Noble Boke off Cookry

(England, 1468)

Capon or goos roste

A stewed capon

A pik in soupes

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For garnishing the meats mentioned above

Herbs that are needed for average hodgepodges

Roast Sturgeons

Sturgeon in adobe

To make tripe of Pike

To make snow

To garnish a tortoise

Fourth service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

A Pyke sauce for a Pyke

To make a dyschefull of Snowe

To stewe capons in whyte brothe

To stewe bones or gristels of biefe

From Le Recueil de Riom

(France, 15th century)

(none found)

From MS Royal 12.C.xii

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

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Capon.

To boyle a capon with Orenges.

To boyle Mutton with Nauons.

To boyle a Lambes head with purtenaunces.

To boile chickens with Spinnage and Lettice.

To boile a pike another. way.

To boile Roche, Perche and Dase, with other small fish.

To boile a Pike another way.

For fresh Salmon.

The stilling of a capon a great restoritie.

To boile chickins and mutton after the Dutch fashion.

To seeth a carpe.

To seeth a pike.

The stilling of a capon, a great restority.

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.)

Veal in Pate

Whole Roast Deer Backside

Deers Lung and Liver

From The Treasurie of commodious Conceits

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

The vertue of the conserue of Rosmary

To make all kinde of Syrops

A moyste fume vpon a fuming dish

How to make a soueraigne Water

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)

(none found)

From Le Viandier de Taillevent

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

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)

Capons of Hyee Grece Rostyd

Capon Stewed

From Wel ende edelike spijse

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

(none found)

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