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Medieval Cookbook Search

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Search results for "rue":

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.)

Chickpeas for Invalids

From An Anonymous Andalusian Cookbook

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

Recipe for the Dish Mentioned by Al-Razi

The Dish Sinâbi

Abbasid Chicken

A Dish With Prunes (Ijjâs)

Boiled Dish of Stuffed Eggplants

A Dish of Eggplants with Saffron

Recipe for "Hunchbacked" Chicken

Recipe for Making Ahrash

Farrûj Mubarrad

A Dish of Chicken with Mild Wine

An Extraordinary Dish of Chicken



Farrûj Maghlûq

Stuffed Rabbit

Tajine of Birds' Giblets

An Extraordinary Stuffed Rabbit

A Chicken Dish

Recipe for Making Qaliyya With a Covering

The Making of Cooled Chicken

Recipe for a Dish of Goose and Stuffing

A Recipe for Roast Partridge

Recipe for Farrûj Mubarrad

A Stuffed Dish of Chicken (Cooked) in the Oven

A Jewish Dish of Chicken

Egyptian Chicken

Another Kind of Tafâyâ

A Dish of Eggplants

A Qâdûs with Meatballs

A Dish which Reduces Appetite and Strengthens the Stomach

Preparation of Tuffâhiyya

Sikbâj of Veal

A Dish of Pullets Suitable for the Aged and Those with Moistnesses

Tharda of Meat and Eggplants

Tharda with Heads of Swiss Chard

Preparation of Sanbûsak (Stuffed Dumplings):


A Dish of Murri from Any Meat You Wish


A Remarkable Dish in Which is Safî riyya of Eggs

A Dish of Auhashi of Fat Ram

Green Dish

Dish of Meat with Walnuts and Mastic


Sliced Chicken

Chicken with Stuffed Eggplants

A Coral Dish of Chicken

The Green Dish Which Umm Hakima Taught

Recipe for a Good Dish Covered With Pine-nuts

Another Partridge Dish

A Remarkable Stuffed Mutajjan (Fried Dish)

A Similar Mutajjan with Meat Balls

A Remarkable Tajine


Another Tabâhajiyya

Another with Pistachios and Sugar

A Dish of Meatballs

Stuffed Eggs

A Roast of Meat

Making Fresh Fish with Eggs

Isfîriyâin the Manner of the Market Folk

Dish of Chicken When it is Roasted

Eggplant Dish Known as the Arabic

Dish with Truffles and Meat

Persian Muthallath

Preparing Maslûq al-Saqâliba

Dish of Lamb With Truffles

Stuffed Burâniyya

A Jewish Dish of Eggplants Stuffed with Meat

Preparation of Musa'tar (a Dish Flavored With Thyme) of Eggplants

Preparing Fish Roe

Preparation of Kashkâb

Electuary of Musk

From A Book of Cookrye

(England, 1591)

(none found)

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)

(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.)

(none found)

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)

(none found)

From Das Kochbuch des Meisters Eberhard

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

Oleum ruteleon is made from rue

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

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.)

(none found)

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.)

LXXXIII - Relish of rue or of rocket

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

An herbal dish or two of eggs

From The Neapolitan recipe collection

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

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

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.)

(none found)

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)

(none found)

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.)

(none found)

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)

(none found)

From Wel ende edelike spijse

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

(none found)

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