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Search results for "sage":


From Alte Kochrezepte aus dem bayrischen

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

Raw chickens

Venison meatballs


From Ancient Cookery [Arundel 334]

(England, 1425)

Grene pesen (pease) to potage

Grene pesen unstreynet with herbs

Corance (currants) to potage

Roo in sene

Muntelate to potage

Bukenade to potage

Bouce Jane

Pygges in sauge

Sauce Madame

Pejons stewet

Chekyns in sauge

Chekyns in muse

Farsure for chekins

Vert sause

Eles in bruet

Balok brothe

Tart on Ember-day

Coungur in souse

Mosy for soper in somer

Chekennes in fauge

Jussel os flessh

Charlet

Perre

Eles in browet

Jussel of sysshe


From An Anonymous Tuscan Cookery Book

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

Solcio of birds feet and pigs head


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

To bake a gammon of Bacon.


From Ein Buch von guter spise

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

7. Diz sint haselhüener (These are hazelhens)

14. Wilt du guten met machen (How you want to make good mead)

15. Von pasteden (Of pasties)

17. Von geülten hechden (Of filled pike)

18. Von frischen elen (Of Fresh Eels)

19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)

21. Ein gut spise (A good food)

34. Ein salse (A sauce)

37. Ein geriht von frischen elen (A dish of fresh eels)

52. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Browet Seche

Jussele

Farsure For Soper


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Roo broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Savoy

Chyvrolee of Venison

Sops of Hares

Jacobin Sops

Buchat of Conies

Parma Tarts

Bruet of Savoy of Fish

Parma Tarts of Fish

Calaminee

Cold Sage

Mortoexes

Stuffed Shoulders of Mutton

Syseros


From Een notabel boecxken van cokeryen

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

Mocloock

To Prepare Eel

Ghecloven Nonnen

Cheese Tarts of Soft Cheese


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Other parts of fresh pork

For sheep

Domestic drakes and ducks with hot pepper

Here are the lessons of the fish roe and other meats

Plaice


From Forme of Cury

(England, 1390)

Pygges In Sawse Sawge

Sawse Madame

Chykens In Hocchee

Jusshell

Douce Ame

Salat

CONGUR IN SAWSE

BALLOC BROTH

VERDE SAWSE

SAWGE YFARCED

SAWGEAT

ERBOLATES

LIII - FOR TO MAKE A ROO BROTH


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xxix. Pygges in sauce.

.xxx. Sauce madame.

.xxxiiij. Chykens in hocche.

.xlij. Juschell.

.lkij. Douce Iame.

.lxxiiij. Salat.

.Cij. Coungur in sawce.

.Cvij. Balloc broth.

.Cxxxviij. Verde sauce.

.Clviij. Sauge y farced.

.Clix. Sawgeat.

.Clxx. Erbolate.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed


From The Good Housewife's Jewell

(England, 1596)

The boyling of a capon

A medicine for the Megrime

To make Rosemary water


From Das Kochbuch des Meisters Eberhard

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

Another sauce

This sauce made with garlic aids the appetite for food

Here follows how to cook a goose

Turtledove is noble (quality) food because it sharpens the senses and the memory


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XCVI - Calf roast in a particular manner as fallow roast

C - Mutton in its own broth


From Das Kuchbuch der Sabina Welserin

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

25 If you would make good bratwurst

66 A game pie

106 To make an herb tart

119 If you would make boiled dumplings

133 An herb tart

139 A green tart

176 To make a good May cake

196 Brisetten are made in the following manner


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Iusselle

Sauge Seynes

For to make a compost

Chekyns in browet

Roo in a Sewe

Pigges in sawce

Sawce madame

To keep herb3 over þe wyntur

For capons in erbis

For hagese


From Libre del Coch

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

44. POTTAGE OF MERRITOCHE

79. CAKE of eggs which is called salviate

157. Sauce of Horseradish and of Clary Sage


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.)

XXXV - Herbetella

XLV - Mortarolo (mortared food) for 12 persons

LXIX - Relish of white ginger for capons

LXXVII - Shoulder of mutton stuffed

LXXXII - Sauce good for meat of mutton or of kid

XCIII - Sage dish

CXXVI - Tart Lavagnexe for 12 persons


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First dish

Fourth dish

First dish

First dish

Second dish

Fourth service

Fourth service

Third service

Cold sage soup of halves of young chickens and little geese

Sorrel to make verjuice for the chickens

First you need a clerk or varlet to shop for the green herb

Venison of Deer or Other Beast

HARICOT of MUTTON

SOUP of SMALL GOOSE

HERBED CHICKEN

NEW BEANS

Bright-green Soup

Green Broth of Eggs and Cheese

An herbal dish or two of eggs

STUFFED CHICKS

TO MAKE A SAGE-BASED SAUCE

ANOTHER WAY

SAUCE FOR PIGLET is made the same way as the sage-based sauce but without eggs nor sage nor bread

AN HERBY MEAT DISH FOR FOUR PEOPLE

A STREAKY SAUCE TO KEEP FISH

TO MAKE WATER TO WASH THE HANDS AT TABLE

SAGE

TO CURE THE TOOTHACHE


From The Neapolitan recipe collection

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

A Consommé Broth

Tripe

Goat Kid or Mutton, with Thick Broth

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

Good Cured Ham for Keeping, Cooked

Saracen Sauce

Lombard Sauce

Chick-Pea Broth

Broad Beans in a Pan

Puff Fritters


From A NEVV BOOKE of Cookerie

(England, 1615)

To bake a Steake-Pye with a French Pudding in the Pye


From A Noble Boke off Cookry

(England, 1468)

For to mak charmarchaunt

To mak juselle sengle

Chekyns in sauce

To mall chekyns in musy

Longe de bef

To mak musy for soper

To mak eles in Bruet

To mak custad opyne

For to mak hayrblad opyn

Capon or goos roste

To fasse capon or goose

A stewed capon

Bace molet or Breme

Garbage

To mak jusselle

Jusselle

To mak saige synes

To mak compost

Chekins in brothe

Roo for sewe


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Herbs that are needed for average hodgepodges

Dogfish in adobe

Roasted dogfish

Boiled Tunny

Another

To make a shoulder of mutton stuffed & roasted

A leg of mutton roasted in the Irish style

Another


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)

To make Peares to be boiled in meate

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


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Jussell

Sauce Madame


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Roasted Beef With Tarragon and Sage Sauce

Choked Roasted Beef

Roast Beef With Sage and Some Marjoram

Lamb With Sage

Longum Prott in German

Boar Head Cooked With Sides

Boar With Carnation Sauce

Goose With Scorched Sauce

Hen With Sage

Hen With Laska and Sage

Aspic Beluga

Catfish Aspic

Huchen With Aspic

Roast Eel With Herbs

Roasted Salmon

Whole Roast Deer Backside

Small Deer Horn and Ear With Aspic

Sage Doughnut

Dairy Dish With Sage

Fried Eggs With Sage

Peach Doughnut

Carp Pate

Medicine for Rotting Gums

Water for Chest Pains


From The Treasurie of commodious Conceits

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

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)

vj - Beef y-Stywyd

xv - Bowres

xxij - Venyson in Broth

xxiiij - Drawyn grwel

xxxvj - Vele, kede, or henne in Bokenade

lv - Iuschelle of Fysshe

lxxiiij - Arbolettys

Cxvij - Sauge

Cxl - Egredouncye

Cxliiij - Schyconys with the bruesse

xxxvij - Sauoge

xvj - Crustade

xxxj - Herbelade

Venyson in broth

Bourreys

Garbage

Pigge or chiken in Sauge

Capons Stwed

Custarde

Herbe-blade

Buknade

Guissell

Iusshell

Teste de cure

Saug saraser

Capon en Counfyt


From Le Viandier de Taillevent

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

Mutton haricot

Capons or veal with herbs

Bright green soup

Pullets and chicks

Cold Sage [Sauce]

Piglet [Parsley?] Souse [Sauce]

Green egg and cheese soup

Sauce for keeping saltwater fish


From Recipes from the Wagstaff Miscellany

(England, 1460)

To make Jussall

Harbelet opyn

Capons of Hyee Grece Rostyd

Capon Stewed

Bace Mylet or Breme


From Wel ende edelike spijse

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

Greens





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