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Search results for "salmon":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Tart for Lenton

Servise Servise on fisshe day

Jowtes of fysshe

Jussel of sysshe


From An Anonymous Tuscan Cookery Book

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

(none found)


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

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


From Ein Buch von guter spise

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

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

23. Ein gut spise (A good food)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

A Tarte of Fysche


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.)

Fish Tarts

Cocade Pasty

Cameline Sauce


From Een notabel boecxken van cokeryen

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

Pies of Salmon


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Fresh salmon with hot pepper


From Forme of Cury

(England, 1390)

VYANDE CYPRE OF SAMOUN

CAWDEL OF SAMOUN C.XI

TART DE BRYMLENT

TARTES OF FYSSHE


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlvj. Vyaynd cypre of samoun.

.Cix. Cawdel of samoun.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Samon rostyd in sause


From The Good Housewife's Jewell

(England, 1596)

Seruice for fish daies

Seruice for Fish daies

The second course

To boile diuers kindes of fishes


From Das Kochbuch des Meisters Eberhard

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

Also the fish that live in stony and running water and have plenty of scales and are neither too large nor too small nor too fat

Oleum anetileon

If you wish to make oil from seed


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XXII - To cure Salmon

LVI - Pastry of fish

LXX - Spinach cooked in Hungarian manner

XCIIX - A good broth from salmon


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For sethe ray

For a servise on fysshe day


From Libre del Coch

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

181. Salmon Pie

182. Salmon Casserole


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.)

Trout season begins in..

Third dish

Second service

Third service

Second service

Second service

Third service

Second service

Sea fish: soles

FRESH SALMON should be smoked


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)

To mak chewettes on fishe daies

To boylle sturgion

Haddok in covy

Wortis

Chaudron for samon

Codling or kelyng

To mail samon rost in sauce


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make chopped carp

Bologna Sausage of fish

To make an angry fish pie

To make tripe of Pike

To make tripe of dogfish

Boiled Tunny


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

For all those fysshes above wrytten yf they muste bee broyled


From Le Recueil de Riom

(France, 15th century)

On salmon


From MS Royal 12.C.xii

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

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

For Turbot and Cunger.

For fresh Salmon.

To make alloes of fresh Salmon to boile or to bake.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Rise Lombard Standyng

Viandre Cypyre de Salmon


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooked Salmon

Roasted Salmon


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)

lij - Gyngaudre

lv - Iuschelle of Fysshe

lix - Furmenty with purpaysse

lx - Trype of Turbut or of Codelynge

lxxx - Salomene

Cxix - Vyaunde de cyprys in lente

lix - Nese Bekys

lx - Myle3 in Rapeye

xxij - Lamprouns y-bake

Gyngautrey

Chaudewyne

Iusshell

Tart de ffruyte

Stokfissh in sauce

Lamprons ybake

Salmon fressh boiled

Samon roste in Sauce

ffirmenty with porpeys

Tripe de Turbut

Sauce for stokefysshe


From Le Viandier de Taillevent

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

Fresh salmon

Salmon trout

Salmon trout


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Chaudon of Salmon

Cokkes of kellyng

Salmon rostyd in sauce

Dyvers desire

(Hattes) In lentyn

Chauet yn fysch dayes

Storgeon

Haddok yn Cyve


From Wel ende edelike spijse

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

Whisked (?) greens

White sausage

To make partridges of dough





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