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Search results for "rosewater":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

(none found)


From An Anonymous Tuscan Cookery Book

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

A Tile of Other Things

A Roof-Tile of Lamprey

Trout and other kinds of fish pastry

Cuttlefish


From An Anonymous Andalusian Cookbook

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

Its Recipe

Recipe for Kâfûriyya

Recipe for Jullâbiyya

The Recipe of ibn al-Mahdi's Maghmûm

A Chicken called Ibrâhîmiyya

Recipe for a Dish of Chicken or Partridge with Quince or Apple

A Chicken Dish

A Jewish Dish of Chicken

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Partridge

A Chicken Known as Zukaira

Recipe for an Extraordinary Chicken Dish

A Stuffed

Recipe for White Tafâyâwith Almonds

Making Stuffed Isfunj

Sukkariyya

A Sukkariyya from His Dictation

Khabîsa with Pomegranate

The Making of Qâhiriyât

Stuffed Monkey-Head

Preparation known as Hashîshiyya

The Preparation of âdhân (Ears)

Recipe for Mu'aqqad (Nougat) of Sugar

Stuffed Muqawwara

Recipe Known as the Tharda of the Emir

The Making of Khabîs

A Jointed Hen

Another Dish

Honey Recipe

A Jewish Dish of Eggplants Stuffed with Meat

Recipe for Large Fish Such as Qabtû n and Fahl and Those Similar to Them

White Tafâyâof the Same

Royal Rafîs

The Preparation of Ka'k

Another Variety of It

Preparation of Qâhiriyya

Oven Qâhiriyya

Sun-Dried Qâhiriyya

Qâhiriyya Which is Called Sâ bûniyya

Sanbûsak

Recipe for Abbasid Qatâif

Recipe for Mu'assal

An Eastern Sweet

Sukkariyya

Ka'k Stuffed with Sugar

Cast Figures of Sugar

Syrup of Aloe Wood [Stem?]

The Recipe for Making a Syrup of Julep

Syrup of Sandalwood

Qirsa'nat Paste

Electuary of 'Ud Qimâri

Electuary of Cloves

Electuary of Musk

Electuary of Red Sandalwood

Electuary of White Sandalwood


From A Book of Cookrye

(England, 1591)

To make sauce for a capon an other way.

To stue a Capon in Lemmons.

To stue Sparrowes or Larkes.

To still a cock for a weake body that is consumed.

To make a Chickin Pye.

To bake a Pig like a Fawne.

To make Florentines with Eeles for Fish dayes.

To make a Florentine.

How to make Chuets.

Another to bake Quinces.

To make a Tarte of Prunes.

Tarts of Damsons without a cover.

Tartes of Apples with covers.

Tarte of Strawberies.

How to make a good Marchpaine.

How to make Tostes.

To make an Apple Moise.

To make a dish of Snow

To make white Ginger bread.

To make Almond Butter.

To make Conserve of Orenges.

To preserve Orenges.

To make sirup of Violets.

To make Cherries in confection.

Marmalade of Quinces or any other thing.


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)

35 - To candy Orenge pills


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

A Restorative


From Een notabel boecxken van cokeryen

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

A Delicious Dish

Pheasant and Peacock


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

(none found)


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To make fine bisket bread

To make Fritter stuffe

To preserue Orenges

To make a Tarte of preserued stuffe

To make a fresh Cheese and Creame

THE NAMES OF ALL thinges necessary for a banquet

To make Manus Christi

To make a Trifle

To make a butter paste

To make Fritter stuffe

To make white broth with Almonds

To make Blewmanger

To make blame mangle

To make Tarte of Strawberies

To make a florentine

To make Almond butter

To make Marmalet of Quinces

To make cast creame

To make a vaunt

To preserue quinces whole

To preserue peare plummes

To make Bisket bread


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXXII - Pastry of young hens

XL - Milk

LVI - Pastry of fish

LXXII - To bake marcipan


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

9. Blancmange

15. WHITE SAUCE

16. APPLE DISH

31. POTTAGE WHICH IS CALLED HAZELNUT DISH

80. ILL-COOKED MILK

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE

92. Casserole for Invalids

95. ALMOND DISH FOR INVALIDS

96. ANOTHER ALMOND DISH FOR VERY WEAKENED INVALIDS

97. ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING

104. Sauce Which is Called PINE NUT DISH of Garlic

122. Garlic Sauce for Geese

125. Rorolas of Livers, Which is a Fritter

131. PASTRIES OF FINE SUGAR

135. Marzipans

136. Custard Which Is a fritter

139. fritter of Marzipan

140. Fritter of New Cheese

141. Fritter Called Robioles in Catalonia

142. Fritters Called Garbias in Catalonia

159. Good Gualatina Sauce

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

171. Pomegranate juice

174. PASTRY OF Roast hen on the Spit

177. Pottage in good fashion

184. Barbel in crust

187. Swordfish in crust

236. BLANCMANGE OF FISH

237. BLANCMANGE OF GOURDS

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

241. ROYAL FAVA BEANS


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.)

TO MAKE ROSE WATER WITHOUT ALEMBIC OR FIRE

TO MAKE DAMASK ROSEWATER

TO MAKE RED ROSEWATER


From The Neapolitan recipe collection

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

Twelve Servings of White Dish to go on Capons

Twelve Servings of Catalan-Style White Dish

Ten Servings of White Dish

Rice with Almond Milk

Sicilian Macaroni

Sicilian Semolina Dish

Hemp Seed Mustard

Marzipan Dish

White Genestrata

Sugared Capon

Roast Cockerels

Kid Pie

A Pigeon Pasty or Pie

Stuffing for a Capon

Golden Sops

Applesauce

Sfresurato

Distillate of a Leg

Distillate of a Leg or of Chicken in a Carafe

Sauce for Cockerel Pieces

A Sauce called Peach Blossom

Slavic Cooking Sauce

To Make a White Torte

May Herb Dish

Squash Torte

Rich Rice Torte

Spelt Torte

A Sienese-Style Tartara

Tartara Julatica

Florentine-Style Fasanitico Millet Pudding

Elderflower Torte

Cherry Torte

German-Style Scrambled Eggs

Eggs Poached in Water

Good Calisoni

Almond Paste

Almond Junket-Cheese

Fake Ricotta

Fake Butter

Parsnips

Elderflower Fritters

Rice Fritters

Stuffed Fig Fritters

Apple Fritters

Fritters Shaped Like Ravioli

Rice Fritters Shaped Like Ravioli

Puff Fritters

Marzipan Torte

Rice Torte

French-Style Apple Tart

White Tart


From A NEVV BOOKE of Cookerie

(England, 1615)

A Florentine of a Cony

A quarter Tart of Pippins

A Gooseberry Tart

A delicate Chewit

To make a good Quince Pye

To make a Pippin Pye

To make blauncht Maunchet in a Frying-pan

A fierced Pudding

A Fregesey of Egges

A Swanne or Goose Pudding

A Florentine of Veale

A Marrow toast

A Pudding stued betweene two Dishes

A fond Pudding

To make Puffes

To make a Pudding in a Frying-panne

To make Apple pufs

To make Kicks-Hawes

To make some Kickshawes in Paste

To make an Italian Pudding

To boyle a Capon in Rice

To boyle a Capon with Pippins

A Legge of Lambe fearst with Hearbes

To smoore Calues feet


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a dyschefull of Snowe

To make egges in moneshyne


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)

a tart of egges.

a white leach.

To make Iombils a hundred.

To make buttered Egges.

To make Mortirs of a Capon, Hen, or 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.

To make Mellons and Pompons sweet.

To make Quinces in Sirrope.

To make conserue of Barberies.

To make a Pudding of a Calues chaldron.

To make a Haggas pudding.

To boyle a carpe in greene broth, with a pudding in his bellie.

To make an Almond Custard.

To make a blanch marger on the fish day.

To make sirrope of Violets.

To preserue orrenges.

The stilling of a capon, a great restority.

To make drie Marmelet of Peches.

To make the same of Quinces, or any other thing.

To preserue Quinces al the yere through whole and soft.


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.)

(none found)


From The Treasurie of commodious Conceits

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

To make a Marchpane Cap.ix

To gylde a Marchpane or any other kinds of Tarte

To conserue Quinces in Syrope condict

Plummes condict in Syrrope Chapter

To make Marmalade of Quinces

To Make MANVS CHRISTI

To make Losings

A receipt to restore strength in them that arr brought low with long sicknesse

To make a Pomeamber

An other manner of makyng of Damaske water

To perfume Gloues

A preparatiue for Gloues

Another for Gloues

An other way to perfume

An other way


From A Treatise of Portuguese Cuisine from the 15th Century

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

30 - Pastéis de marmelos


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)

(none found)


From Wel ende edelike spijse

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

(none found)





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