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Search results for "spinach":


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.)

Fine Greens and Fennel

(Fine Greens and Fennel)

Fine Herbs

For those who are constipated...


From An Anonymous Andalusian Cookbook

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

Recipe for a Dish of Olives

As for caraway

Tharda of Lamb with Garbanzos

Baqliyya Mukarrara (repeated or refined dish of vegetables)

Jannâniyya (the Gardener's Dish)

Tharîda with Lamb and Spinach

Tharîda in the Style of the People of Bijaya (Bougie


From A Book of Cookrye

(England, 1591)

To boyle a Cony with a Pudding in his Belly.

To boyle chickins with hearbs.

A Pudding in a Tench.

A boyled Sallet.

How to make Tartes of Spinage.


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.)

Parma Tarts

Stuffed Shoulders of Mutton

A Green Purée


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)

SPYNOCHES YFRYED


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Clxxviij. Spunoches yfryed.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To Boile Larkes

To boile Plouers

To boile Teales

To make Fritters of Spinnedge

To make a tarte of Spennedge

THE NAMES OF ALL thinges necessary for a banquet

To boile a capon with a sirrop

To make a Tarte of Spinadge


From Das Kochbuch des Meisters Eberhard

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

Chard and arroche ('Spanish spinach') have the property of softening the body and cause bowel movements


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXX - Spinach cooked in Hungarian manner


From Das Kuchbuch der Sabina Welserin

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

30 To make Genovese tart

31 To make ravioli

181 In the year of our Lord 1548

186 To make an herb tart


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

84. MODERN POTTAGE

86. Chopped Spinach

178. Pottage called jota


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

XXXV To make a tart of herbs


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

XXXVI - Herbetella (herb omelet) in lent

LXIX - Relish of white ginger for capons

XCV - Tart of herbs


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

A species of beet is called spinach and has longer leaves

New and First Beet-Leaves [probably means spinach: JP] Clean it

An herbal dish or two of eggs

TO MAKE A TART


From The Neapolitan recipe collection

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

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Rabbet with Hearbes on the French fashion

To boyle a Chyne of Mutton

Diuers Sallets boyled

To make French puffes with greene Hearbes

A fond Pudding

To boyle the common way

To boyle a Rabbet with Grapes or Gooseberryes

Giblets with Hearbes

Another way


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Firstly the cabbage flowers

To make a cremoneze green tart

To make green Geneva pies

Another ravioli

To make a shoulder of mutton stuffed & roasted


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a tarte of spinage

Another broathe with longwortes


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 boile chickens with Spinnage and Lettice.

To boyle a breast of Veale or Mutton farced.

To boile a Mugget of a sheepe.

A sop of Onions.

To make a tarte of Spinnage or of wheate leaues or of colewortes

To make tattes or balde meates for fish daies.

To make fried toste of Spinage.

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]

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Veal With Spinach

Hen With Spinach

Pike With Spinach

Beluga With Spinach

Sterlet With Spinach

Spinach Dish


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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