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From Alte Kochrezepte aus dem bayrischen

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

To make almond porridge

Fried eggs during Lent

Of antler that is in season

Raiger in a geislicz

Roasting sausages of fish

A gefulcz of cheese

To make a curd cheese out of almonds

An almond hedgehog

Pepper sauce for fish

Jellied fish

Another fritter

Of a side dish


From Ancient Cookery [Arundel 334]

(England, 1425)

Farsure for hares

Bukenade to potage

Blaundesore to potage

Blaumanger to potage

Mawmene to potage

Murre to potage

Critone to potage

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Bore Bore in egurdouce

Browet farsyn

Checones in critone for X messes

Chekyns in sauge

Gele of chekyns or of hennes

Gele of flesshe

Malardes in cyne

Blaunche mortrewes

Rys Lumbarde

Leche Lumbarde

Payn ragun

Syrip for a capon or faysant

Raffyolys

Flampoyntes

Daryalys

Porre of peson

Poche to potage

Eles in brasill

Potage wauter

Crem boyled

Potage of ynde

Crem of almonde mylk

Tart on Ember-day

Tart de bry

Turtelettys of fruture

Warduns in syruppe

Egurdouce

Pykes in brasey

A flaune of Almayne

Brewewes in somere

Rys Lumbarde rennynge

Blaundesorre vel blaunche mortrewes

Blaumangere

Mawmene for xl mees

Viande riall for xl. mees

Viande sypris for xl. mees

Viande Burton for xl mees

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Frissure

Boor in egredouce

Chekyns in kirtyne for x mees

Colys of flessh

Jowtes of fysshe

Chekennes in fauge

Raynedes

Furmentee

Jussel enforsed

Charlet enforsed

Creme boyle

Caudel rennyng

Caudel ferres

Mon-amy

Murre

Barleeg

Potage of ynde

Turnesole

Garnade for x mees

Bardolf

Sowpeschets

Maulardes in cyne

Blaunche porre

Eles in grave

Eles in Brasyle

Pike or tenche in Brasyle

Mortrewes of sysshe

Congour in pyole

Potage wastere

Tenches in cylk

Grene pesen, reale

Charlet contrefetid of fyssh

Tost rialle

Eyren Gelide

Leche lumbarde

Pomes Dorre

Appeluns for a lorde, in opyntide

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

(Fine Greens and Fennel)

Pears

(Split Favas)

(Compost)

Fish Broth

(Goslings)

Gratonia

Croquettes

Meat croquettes

(Meat croquettes)

Gratomea

Blancmange

(Blancmange)

(Blancmange)

Festiggia

Sops

(Sops)

Parma-Style Tart

Fish Innards

Spelt

Fresh Peas for Invalids

Almond Milk and Spelt for Invalids

Rice for Invalids

Flour for People Who Have Colds

(Roasted Apples)

New Fritters


From An Anonymous Andalusian Cookbook

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

Recipe for an Extraordinary Sausage

The Making of Another Marrow

The Making of Another Marrow

Its Recipe

Recipe for Jullâbiyya

A Dish of Young Pigeons

A Chicken called Ibrâhîmiyya

Jewish Partridge

Tharda of Khabîs with Two Chickens

Making Stuffed Isfunj

Sukkariyya

A Sukkariyya from His Dictation

Khabîsa from His Dictation

Khabîsa with Pomegranate

Four-Ingredient Khabîsa

The Making of Qâhiriyât

The Making of Dafâir

The Making of Râs Maimûn

Recipe of the Necessities of Bread and Confection

Preparation known as Hashîshiyya

A Recipe for Stuffed Qursas

Another Qursa Recipe

Tharda with Flat Breads in a Tajine

Tharda of Isfunj with Milk

The Preparation of Aqrûn

The Preparation of âdhân (Ears)

Recipe for Mu'aqqad (Nougat) of Sugar

A Preparation Known as Sweet Cane

Stuffed Muqawwara

Recipe Known as the Tharda of the Emir

The Making of Khabîs

Another Like It

Sikbâj of Veal

Another

Jûdhâba with Qatâ if

Another Tabâhajiyya

Another with Pistachios and Sugar

Preparing Liftiyya (a Dish of Turnips) with Walnuts and Sugar

Making 'Umâniyya [or possibly 'Ammâniyya]

Jaldiyya of Chicken

Honey Recipe

Tuffâhiyya

Preparing Râhibi

Preparation of Rice Cooked Over Water [a double boiler method]

Recipe for Milk Tharîd

Its Recipe

Recipe for Folded Bread from Ifriqiyya

How Rice Is Cooked in the East

Recipe for Rice Dissolved With Sugar

'Asîda Which Fortifies and Nourishes Much and Fattens

'Asîda Made with Grits that Nourishes and Fattens

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Preparation of Kunâfa

Preparation of Musammana [Buttered] Which Is Muwarraqa [Leafy]

Recipe for Honeyed Rice

Manner of Making it

Recipe for Qaijâta

Recipe for Mushahhada (Honeycombed)

Royal Rafîs

A Good Royal Rafîs

Rafîs Cooked with Soft Cheese

Qursa (Small Round Flat Loaf) with Dates

Tunisian Qursa (Small Round Flat Bread) According to Another Recipe

Recipe for Tarfist

The Preparation of Ka'k

Preparation of Khushkalân

Another Mishâsh

Another Variety of It

Preparation of Qâhiriyya

Sun-Dried Qâhiriyya

Qâhiriyya Which is Called Sâ bûniyya

Sanbûsak

Recipe for Abbasid Qatâif

The Dish Ghassâni

Preparation of Zulâbiyya

Its Preparation with Sugar

White Fâlûdhaja With Milk; It is Eastern

Recipe of Ma'âsim (Wrists)

Sukkariyya

An Eastern Sweet

A Sweet Called Ma'qûda

A Sweet from Syria

Rukhâmiyya

Preparation of Sugar Qursas

Preparation of Fânîd (Pulled Taffy)

Sukkariyya

Excellent Fâlûdhaj

Making of Elegant Isfunja ("Sponge")

Stuffed Qanânît

Its Preparation

Ka'k Stuffed with Sugar

Ka'k of Sugar Also

Cast Figures of Sugar

Fruit Made of Sugar [Marzipan]

Preparation of What is known as Fustuqiyya of Sugar

Syrup of Aloe Wood [Stem?]

Syrup of Citron Leaves

The Great Cheering Syrup

The Recipe for Making a Syrup of Julep

Syrup of Sandalwood

Formula for Making a Syrup of Mastic

Syrup of Mint

Syrup of Fresh Roses

A Recipe for Making It by Repetition

Syrup of Dried Roses

Syrup of Violets

Syrup of Hyssop

Syrup of Basil

Syrup of Simple Sikanjabîn (Oxymel)

Syrup of Pomegranates

Syrup of Sour Grapes

Syrup of Lemon

A Syrup of Benefit Against the Burning of Jaundice and Ringworm

A Syrup which Dries Black Bile and Phlegm

Syrup of Jujubes

Syrup of Thistle

Syrup of Tamarind

Syrup of Apples

Quince Paste

Qirsa'nat Paste

Electuary (Juwârish) of Mint

Electuary of 'Ud Qimâri

Electuary of Cloves

Electuary of Musk

Electuary of Red Sandalwood

Electuary of White Sandalwood

Fourth Chapter

Another Delicate Medicinal Powder

Powders That Digest The Food


From A Book of Cookrye

(England, 1591)

Sauce for a roasted Stock Dove.

Chauldron for a Swan.

Galandine for a crane or a Hearne or any other Foule that is black meat.

To stue a Capon in Lemmons.

To boyle a Capon in white broth.

An other to boyle a capon in white broth.

To make Sops for a capon.

To boyle a capon in Browes.

To boyle a Capon with Orenges or Lemmons.

To boyle a Cony with a Pudding in his Belly.

To seeth chickins in Lettice.

To boyle chickins with hearbs.

To stue capons.

To stue Sparrowes.

For to stue Larkes.

To stue Sparrowes or Larkes.

To boile a Duck.

To stue a Neates foot.

To boyle a Leg of Mutton with Lemmons.

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.

To make balles of Mutton.

To make white Puddings of the Hogges Liuer.

How to make a Pudding in a Turnep root.

A Pudding in Egges.

A Pudding in a Tench.

To make a pudding in a Carret root.

How to dresse Neatstungs.

A broth for a Neatstung.

A boyled Sallet.

To seethe a Pike.

To seeth a Dory or Mullet.

For fine Pyes of Veale or Mutton.

To bake a Neatstung.

To bake Chickins.

To make a Chickin Pye.

To bake Chickins without fruit.

How to bake Sparrowes or other small birds.

To bake wilde Ducks.

How to bake pyes of Calves feet.

To bake a Pig like a Fawne.

To make Florentines.

A Florentine of Flesh.

To make Florentines with Eeles for Fish dayes.

To make a Florentine.

How to make Chuets.

How to bake Vaunts.

How to make Pescods.

How to bake a Lamprey.

How to bake watered Herrings.

How to bake Custards.

How to bake Wardens.

How to bake Quinces.

Another to bake Quinces.

How to bake Orenges.

How to roast a Hare.

To make a Tarte of Prunes.

Tarts of Damsons without a cover.

Tartes of Damsons with a cover.

Tartes of Cherries.

Tartes of Gooseberies.

Tartes of Apples with covers.

Tartes of Apples without covers.

Tartes of Quinces without covers.

Tarte of Quinces with covers.

How to make Tartes of Spinage.

Tartes of Eglentine berries.

Tarte of Strawberies.

How to make a Tart of Brier hips.

To make a Tart of Cream.

How to make a good Marchpaine.

To make pottage of Cherries.

To poche Egges in broth.

To make a Haggas of Almain.

To dresse Chickins upon Sorrell sops.

How to make sops of Almain.

How to make Tostes.

To make Ielly.

To make an Apple Moise.

To make a dish of Snow

To make white Ginger bread.

To to make Bennets.

How to make Pomages.

To make Farts of Portingale.

A French Puffin.

A buttered Loafe.

To make Almond Butter.

To make Almond milk hot.

To make Ipocras.

To make Conserve of Quinces after the manner of Spaine.

To make Conserve of Orenges.

To preserve Orenges.

To make sirup of Violets.

To make Cherries in confection.

To make Prunes in confection.

To preserve Orenges, Lemmons, and Pomecitrons.

To preserve all kind of fruits that they shall not break in the preserving.


From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

3. Wilt du machen einen blamensier (How you want to make a blancmange)

4. Hüenre von kriechen (Hens from Greece)

24. Daz ist auch gut (This is also good)

62. Ein mus (A puree)

68. Ein kütenmus (A quince puree)

71. Ein cygern von mandel (A cheese of almonds)

72. Einen kese von mandel (A cheese of almonds)

73. Einen mandel wecke (An almond wedge-shaped bake work)

74. Ein kuchen (A cake)

74*. Untitled (Untitled)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

83. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Browet of Almayne

Blamanger

Conyes in Grave

Chikens in Cryteyne

Viaunde de Cipre

Browes de Chaudoun

Cherise

Blawmanger of Lekys

Rys Rayle

Crane

Charlet Gentyl

Viaunde de Cipre

Viaunde de Burgeoun

Burgeoun de Vyne

Rys Camelyn

Prymerose

Farsure of Wych

Tarts of Flesch

Mawmene

Browet of Sarasynes

Browet Seche

Browet Ingse

Blaunch Desorre

Freschure

Apilmows de Gesse

(untitled)

A Tarte Pernusames

A Tarte of Fysche

Blaunde Sorre

Rosee

Farsure

Perre

Maumene


From Delights for Ladies

(England, 1609)

2 - How to make musk-sugar of common-sugar

4 - A most excellent sirup of Violets

7 - How to preserve whole Roses

8 - The most kindely way to preserve plums

9 - How to candy Rosemary-flowers

10 - A most delicate and stiff sugar paste

11 - To candy Marigolds

12 - To make an excellent Marchpane paste

13 - The making of sugar-paste

14 - A way to make Sugerplate both of colour and taste of any flower

16 - To make Jumbolls

18 - To make a Marchpane

19 - To make bisket bread

20 - To make prince-bisket

21 - To make another kind of bisket

22 - To make Ginger-bread

23 - To make dry Ginger-bread

25 - To make paste short without butter

26 - To make crystall gelly

27 - To make Leach of Almonds

28 - To make Quidinia of Quinces

29 - To make gelly ouf Straw-berries

30 - To make paste of Genua of Quinces

31 - To make Marmelade of Quinces or Damsons

32 - To make sucket of Lettuce stalks

33 - To candie Nutmegs or Ginger with an hard rock candy

34 - To preserve Orenges

35 - To candy Orenge pills

38 - To make green ginger upon sirup

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

Appulmos

Cryspys

Berandyles

Blank de surry

Blomanger

Apulmose

Murrey

Comyn

Rosee

Bruet of sarcynesse

Poum dorroge

Egerduse

Pommys morles

Rys moyle

Blomanger of fysch

Lopister

Porreyne

Chireseye

Hony douse

Blank de syry

Pynade


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Camelin Bruet

Sauce for Peacock

Tremollete

Tyolli Bruet

Parma Tarts

White Bruet

Bruet of Almayn of Fish

Flans of Almond Milk

Fish Tarts

A Camaline Bruet of Fish

A Rosy of Fish

Blancmange of four colors

Georgé Bruet

Parma Tarts of Fish

Lamprey Sauce

Cameline Sauce

Calunafree of Partridge

Calaminee

Cold Sage

Nurriz Pasties

Rissoles

Parti-Colored Hot Mengier

Shoulders of Young Mutton

An Oatmeal Bruet of Capons

A Gratuné of Spain

A Ressise

Almond Butter

Stuffed Crayfish

Quinces in Pastry

Emplumeus of Apples

Blancmange of Capons

Oatmeal

Semolina

Barley


From Een notabel boecxken van cokeryen

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

White Brewet for Capons

Blancmengier from Fish

Kimmeneyde

Thin kimmeneye

Kimmeneye Within Fasting-Time

For an Amandeleye Within the Fasting Time

A Bipeper for Crayfish/Lobster

A Brown Pepper

To Prepare Partridges

A Delicious Dish

Peper for Swans

Bipeper for Game

Jespi or Sauce for Capons

A Brown Sauce Over Carp

A Good Sauce

Galantine of Pike

To Boil Venison that is Fresh

Sauce Within Fasting-Time for Carp

Ghecloven Nonnen

Lombard Eggs

A Prosint of Almonds

Pies of Capons

A Pasty of Marrow

Easter Pasties

Meat Tarts

For a Lenten Vladen

Apple Tarts

Another Pameye

Common Roffioelen

Struyven out of Lententide

Gharneye

Fried Cream

Pheasant and Peacock

Gaffereyden of Fish

If you want to make good rice

Brisiert Eyeren (Scrambled Eggs)

Gheruert Eyeren (Stirred Eggs)

Almond Soup

Sluperkens or Roffioelen of Marrow

Quaertbeleyt

All red sugar put in dishes

All red sugar is pot sugar

To Make Good Fine White Clareyt

To make a stoop of good fine ypocras

Yet another way to make good fine ypocras

Quecruyt (Quince Paste)


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Roasted piglet

To make white brouet of hens

For blanc mengier

If you want to make sarraginee


From Forme of Cury

(England, 1390)

Bukkenade

Mawmenee

Egurdouce

Connynges In Grauey

Chykenns In Cawdel

Blank Maunger

Blank Dessorre

Charlet Yforced

Cawdel Ferry

Mortrews

Mortrews Blank

Brewet Of Almony

Pynnonade

Rosee

Payn Fondew

Fonnell

Leche Lumbard

Payn Ragoun

Perrey Of Pesoun

Sowpes Dorry

Sawse Sarzyne

Creme Of Almaundes

Cawdel Of Almaund Mylk

Jowtes Of Almaund Mylke

RESMOLLE

VYAUNDE CYPRE

VYANDE CYPRE OF SAMOUN

VYANND RYAL

PYKES IN BRASEY

FOR TO MAKE FLAUMPEYNS

TENCHES IN CYNEE

OYSTERS IN GRAVEY

LOSEYNS IN FYSSH DAY

SOWPER OF GALYNTYNE

COLD BREWET

PEERES IN CONFYT

EGURDOUCE OF FYSSHE

COLDE BREWET

FRYTOUR OF MYLKE

LESSHES FRYED IN LENTON

CRYSPES

TARTEE

TART IN YMBRE DAY

TART DE BRY

TART DE BRYMLENT

TARTES OF FLESH

TARTLETES

TARTES OF FYSSHE

SAMBOCADE

NYSEBEK

COTAGRES

BURSEWS

DARYOLS

FLAUMPENS

CHEWETES ON FYSSH DAY

COMADORE

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

XVII - FOR TO MAKE APPULMOS

XXVI - FOR TO MAKE CRYPPYS

XXVII - FOR TO MAKE BERANDYLES

XXIX - FOR TO MAKE THE BLANK SURRY

XXXIII - FOR TO MAKE BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXVII - FOR TO MAKE MURREY

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

LIV - FOR TO MAK A BRUET OF SARCYNESSE

LVIII - FOR TO MAKE POUNDORROGE

I - FOR TO MAKE EGARDUSE

III - FOR TO MAKE FYGEY

IIII - FOR TO MAKE POMMYS MORLES

V - FOR TO MAKE RYS MOYLE

VII - FOR TO MAKE BLOMANGER OF FYSCH

XVII - FOR TO MAKE PORREYNE

XVIII - FOR TO MAKE CHIRESEYE

XXI - FOR TO MAKE HONY DOUSE

XXXI - For To Make Blank De Syry

XXXII - For To Make A Pynade Or Pyvade


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xvij. Buknade.

.xx. Mawmene.

.xxj. Egredouce.

.xxvj. Conynges in gravey.

.xxxiij. Chykens in caudel.

.xxxvj. Blank maunger.

.xxxvij. Blank dessoree.

.xl. Charlet forsed.

.xlj. Caudel ferry.

.xliiij. Mortrews.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.l. Pynnonade.

.lj. Rosee.

.lviij. Payne foundewe.

.lxj. Fonnell.

.lxiiij. Leche Lumbard.

.lxvj. Payne ragoun.

.lxix. Perry of pesoun.

.lxxx. Sowpes doree.

.lxxxij. Sauce sarzyne.

.lxxxiij. Creme of almaundes.

.lxxxv. Joutes of Alaunde mylk.

.lxxxvj. Caudel of almaund mylke.

.lxliiij. Resmolle.

.lxlv. Vyaunde cypre.

.lxlvj. Vyaynd cypre of samoun.

.lxlvij. Vyaund ryal.

.Cv. Pykes in brasey.

.Cxj. For to make flampens.

.Cxviij. Tenches in cyvee.

.Cxvix. Oysters in gravy.

.Cxxvj. Losyns in fysch day.

.Cxxvij. Sowpes of galentyne.

.Cxxix. Cold brewet.

.Cxxx. Peerus in confyt.

.Cxxxj. Egredouce of fysche.

.Cxxij. Cold brewet.

.Cxlvj. Frytour blaunched.

.Cxlviij. Frytour of mylk.

.Clvj. Leshes fryed in Lentoun.

.Clx. Cryspes.

.Clxij. Tartee.

.Clxiij. Tart in ymber day.

.Clxiiij. Tart debry.

.Clxv. Tart de brymlent.

.Clxvj. Tartes of flesche.

.Clxvij. Tartlettes.

.Clxviij. Tartes of fysche.

.Clxix. Sambocade.

.Clxxj. Nysebek.

.Clxxiij. Cotagres.

.Clxxvij. Bursews.

.Clxxxj. Daryols.

.Clxxxij. Flaumpeyns.

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxliij. Pety parnant.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Capons stewed

Capons in dorre

To make mortrose of Fyshe

Dowcetts

To make gallentyne

To make lyede milke

To make colde mylke of Almoundys

To make sauce for A pyke

For fryturs

To dyght A crabe

To make gode almondys mylke

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

The second course

Seruice for Fish daies

To boile mutton and Chickens

To boile Chickins

To boile a neates tongue

The boyling of a capon

To boile a Capon with Oranges and Lemmons

To boile a Capon in white broth

To make a mortis

To stewe Calues feete

To stewe a Mallard

To make Aloes

To make Fritters of Spinnedge

A Fritter to be made in a Moulde

To smere a Conie

To make white Estings

To make strong broth for sicke men

To make bake meates

Another bake meate

To make Marie pies

To make fine Cakes

To make fine cracknels

To bake a brest of veale

To make a pudding in a breast of veale

To make fine bisket bread

An other bakemeate for Chickins

To bake Calues feete

To make Almond butter

To make Fritter stuffe

To preserue Orenges

To make all maner of fruit Tarte

To make a Tarte of preserued stuffe

To make a Tarte of Prunes

To make a Tarte of Ryce

To make a Custard

To make a Tarte of Wardens

To make a tarte with butter and egges

To make a tarte of Spennedge

To make a tarte of Strawberries

To make a Tarte of hippes

To bake the Humbles of a Deere

To make a veale pie

To bake calues feete

To bake Chickins in a Cawdle

To bake a Conie

To make fine bread

To make muggets

To make fillets of beefe or clods instead of red Deare

To make a tarte that is a courage to a man or woman

To stewe a Cocke

To preserue all kinde of fruites

To roast a Carpe or Tench with a Pudding in his belly

To make a fresh Cheese and Creame

THE NAMES OF ALL thinges necessary for a banquet

To make Manus Christi

To make a Caudle to comfort the stomacke

To make a Trifle

To make Marmelat of Quinces

To make a butter paste

To make Fritter stuffe

To make a made dishe of Artechokes

To make a boyled meat after the French waies

To make a Sallet of all kinde of hearbes

A sauce for a Conie

To make a Sallet of Lemmons

To make white broth with Almonds

To boile a capon with a sirrop

To dresse a hare

To make Blewmanger

To make peascods in Lent

To bake Quinces Peares and Wardens

To make a Tarte of Spinadge

To make blame mangle

To make a Tarte of an eare of Veale

To make Tarte of Strawberies

To make a close Tarte of Cherries

To make a Tarte of Damsons

To make a florentine

To make Almond butter

To make Oister Chewets

To make a Tarte of Medlers

To make a Quinces moyse or Wardens moyse

To make an other pretie dishe

To make Hypocrase

To make Marmalet of Quinces

To make a sirrop of Quinces to comfort the stomack

To make marmelet of Quinces

To make condomacke of quinces

To make cast creame

To make good Resbones

To make a vaunt

To preserue quinces whole

To preserue peare plummes

To preserue orenges

To preserue Cherries

To preserue Gooseberies

To make Apple moyse

A Copie of Doctor Steeuens water

To make Bisket bread


From Das Kochbuch des Meisters Eberhard

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

Almonds which are sweet are gently hot and gently drive out the moisture from the body

Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VIII - Cherries / Prunes

IX - Cherry mash

XXV - A good mush to have with roast

XXVI - A good soup

XXIIX - To make Lutendranck

XXXVI - Pap

XL - Milk

XLII - Apple stew

L - To cook fresh pike

LI - Carp in cloven broth

LIII - To cook a pike in Hungarian

LVII - A pudding of fish

LX - An apple mash

LXII - A mash of gingerbread

LXIII - A mash of ale

LXIV - A mash of peas

LXV - A mash of sour cherries

LXVII - To bake apples in butter

LXIX - To seethe fresh fish

LXX - Spinach cooked in Hungarian manner

LXXII - To bake marcipan

LXXIII - A mash of ginger bread

LXXIV - A mash of rice

LXXVI - A mash of eggs that can be cut

LXXVII - To make Eggcheese

LXXX - Young hens with bitter oranges

LXXXI - To cook pork game

LXXXIII - Aspic of Cow's feet

XCIV - A wine soup without eggs

XCV - A good mustard


From Das Kuchbuch der Sabina Welserin

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

5 How to cook a wild boar's head

8 To make a sauce with apples for game and small birds

10 To make goose giblets

17 To make goose soup

22 If you would make good marzipan

24 How one should make Zervelat

34 To make the mustard for dried cod

36 To make an English tart

40 To make a dish of peas

46 To make sour cherry pudding

48 To prepare crayfish

49 To make a good almond pudding

50 To make a grape pudding

51 Almond chanterelles

53 To make a fence out of butter

55 To make snow

56 To make filled Semmel

62 How one should make jellied fish

68 To make a quince pie

70 A tart with plums

71 Another tart with fresh plums

72 A tart made with sour cherries

73 A pear tart

74 An apple tart

75 Another apple tart

78 An egg tart

79 An apple tart

80 A pear tart

87 To make a pear tart

93 If you would make a grape tart

94 To make a good almond pudding

103 If you would make rice buns

104 If you would make an egg tart

105 Take a quarter pound of rice

106 To make an herb tart

107 To make a quince tart

111 If you would make almond cheese

113 To make a good pear pudding

116 To make an almond tart

121 To make an Italian tart

122 To make a cream tart

123 To make a very good sour cherry tart

124 To make a very good apple tart

125 To make a good tart with roasted apples

128 To make an egg tart

130 To make a sour cherry tart

131 To make a pear tart

132 A cinnamon tart

133 An herb tart

134 A pastry with cream

135 An egg tart

137 An egg tart

138 An almond tart

139 A green tart

143 An almond tart

146 Nürnberger pastry

147 A good pastry

148 A good soup

149 To make Bohemian peas

150 To make a cream pudding

151 To bake good Lebkuchen

154 A lamb of another sort

156 To make a grape pudding

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

176 To make a good May cake

178 Another tart

180 Sugar holliplen

181 In the year of our Lord 1548

182 If you would make a white aspic

183 If you would make blomenschir [ Blancmange]

184 To make a warm dish with bitter oranges

185 If you would fry white Strauben

187 How to make milk tarts

188 To make a date tart

189 To make an almond tart

190 To fry small holliplen

198 To prepare an aspic on a wheel

199 To make Spanish pastries

200 To make a raisin tart

203 To prepare a meat aspic

205 How to make quince bread


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Furmente

Conyngus in gravé

Chekyns in cretene

Viande de Cipur

Blonc Manger

Blonk desore

Rose

For blanchyd mortrews

Sowpus dorre

Ioutus de almonde

Caudel dalmone

Ryse

Kaudel Ferry

Chekyns in Cawdel

For to make momene

For flaunes

Chewetes on fysshe day

For stondand fygnade

For seke menne


From Libre del Coch

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

5. SPICES FOR HIPPOCRAS

6. DUKE'S POWDER

7. TO MAKE SAUCE FOR PEACOCK

8. MIRRAUSTE

9. Blancmange

11. Imperial Dish

12. DISH FOR THE ANGELS

13. PRINCIPAL DISH

14. SLOW OR SMOOTH DISH

15. WHITE SAUCE

16. APPLE DISH

17. LEMON DISH

18. POTTAGE OF SHEEP'S TROTTERS

19. POTTAGE OF CAÑONADA

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

28. Pottage of Coriander Called the First

29. Another Pottage of COriander Called the Second Celiandrate

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD

31. POTTAGE WHICH IS CALLED HAZELNUT DISH

32. POTTAGE WHICH IS CALLED ALMOND DISH

34. Armored Capon

35. Calabacinate Which is Seeds of Gourds

37. Pottage Which is Called PINE NUT DISH

38. WHEAT Starch

39. BROOM-FLOWER DISH

40. POTTAGE OF CRACKED BARLEY

41. POTTAGE OF CRACKED WHEAT

44. POTTAGE OF MERRITOCHE

45. SAUCE FOR GEESE

46. Pottage of Onions That is Called Cebollada

50. Eggplant in Casserole

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

67. pottage of fat

68. The Same Pottage Made from Milk

71. POTTAGE CALLED THIN WHITE SAUCE

74. THIN Sauce for Roasted Fowl

75. THIN Sauce for roasted partridges or hens

76. Pottage which is called Higate because it is made from figs

77. THIN Sauce from the juice of sour pomegranates

79. CAKE of eggs which is called salviate

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE

94. Barley-water 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

98. ELECTUARY OF SOUR CHERRIES FOR SICK PEOPLE WHO HAVE LOST THE DESIRE TO EAT

99. TO BRING COLD TO THOSE WHO HAVE SHARP FEVERS, EVEN THOUGH IT IS OUTSIDE THE TOPIC

101. THIN WHITE SAUCE

103. Biza Sauce for Ten Dishes

104. Sauce Which is Called PINE NUT DISH of Garlic

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

108. cameline sauce

109. WHITE CAMELINE SAUCE

115. Rosemary Sauce for Four Dishes

117. BOILed or Stewed wheat

118. Oatmeal Gruel and Barley Gruel

122. Garlic Sauce for Geese

125. Rorolas of Livers, Which is a Fritter

126. BASIN of Figs

127. Genovese Tart

129. SECTIONS OR SLICES OF NEW CHEESE WHICH ARE FRITTERS OR PANCAKES

131. PASTRIES OF FINE SUGAR

132. ROASTED CHEESE

133. ORANGES of Xativa which are Cheesecakes

135. Marzipans

136. Custard Which Is a fritter

137. Fritter

139. fritter of Marzipan

140. Fritter of New Cheese

141. Fritter Called Robioles in Catalonia

142. Fritters Called Garbias in Catalonia

143. Blancmange in a Briefer Summary

149. Mirrauaste in Another Way

162. Bastard Cameline Sauce

164. Capirotadas of Truffles

165. Pottage called Peach dish

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

169. Quinces cooked in the pot

170. Parsley DISH

172. Golden gratonada of the entrails of kid

173. Sauce which is called cinnamon of must

174. PASTRY OF Roast hen on the Spit

175. treballa Which is Called White Sauce for Geese

179. Emperor's Sauce

233. HAKE WHICH IS CURED FISH

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA

236. BLANCMANGE OF FISH

237. BLANCMANGE OF GOURDS

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

241. ROYAL FAVA BEANS

242. GROATS

243. MIRRAUSTE OF APPLES


From Due Libri di Cucina - Libro B

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

III Of dressing partridges

VIIII To make a junket of almonds

X To make a sauce for peacocks

XIII To make cow belly

XVII To make Renfuso

XVIII To make a tart sauce

XXVIII To make schinchinelli

XXXVIII To make savoury chicken

LIII To make torteli of oil

LXXI To make pudding

Aaneth

LXXXXIII To make laudo

LXXXXIIII To make crepa

LXXXXV To make eucabam

CI To make a dish of meat jelly

CIII To make soctopei of hens


From Libro di cucina / Libro per cuoco

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

I - Amidono of starch

V - Bramangere (Blancmange)

VI - Broth of chickens (pullets)

XI - Butter of fat of almonds (almond butter)

XXVI - Magnificent fritters of the Emperor

XXVIII - White fritters

XXIX - Apple fritters for lent

XXXIV - Battered herbs perfect and good

XXXVIII - Lasagne

XLI - Almond dish cooked and perfect

XLII - Mustard and mustard good

XLVII - Stuffed eggs

LI - Pasty of meat of pork optimal

LIV - Hen in white broth

LV - Bread dish with verjuice

LVIII - Bread of walnuts marvelous and good

LX - Quinquinelli that is ravioli good and many

LXI - Rice in a good manner

LXII - Ravioli fried etc

LXIV - Ravioli in another way it is called "licaproprii"

LXV - Armored turnips

LXVII - relish reforced perfect

LXVIII - Relish for capons

LXIX - Relish of white ginger for capons

LXXII - Elderflower dish

LXXVII - Shoulder of mutton stuffed

LXXXIII - Relish of rue or of rocket

LXXXIV - Most perfect relish of the tartars

LXXXV - Relish for meat boiled or roasted

LXXXVI - Relish confected

XCIX - Tart with elderflower taste (sambugata)

C - Tart windowed for 12 persons

CXV - Tortelli in the way of white fritters for lent good

CXVI - Tortelli in the way of white fritters

CXVIII - Dish to make a good stomach

CXIX - Dish called lemony

CXXVIII - To make hotch potch of "monege"

CXXIX - To confect gourds in two ways

CXXXIII - To make marmalade of quinces good and fantastic

CXXXIV - To make a healthy and good meal of "iola"


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Fifth platter

Sixth platter

Fifth dish

The sixth and last remove to be served

Third dish

Third platter

Third service

Second service

Third service

Second service

Fourth service

First array of cloths to lay dishes for cleaning and for the kitchen

The platters and dishes follow: Grenache

For the soups: almonds

Side-dishes: plaice

For dessert: compete

Soups: capons in fricassee

At the pastry-cook order: first

At the grocer's: ten pounds of almonds

For chamber-spices [goodies served in the drawing-room or dressing-room (JH)]

At the grocer

ROSE' of YOUNG RABBITS

White Soup

German Soup

Meat Tiles

Yellow Soup or Yellow Sauce on hot or cold fish

CHICKS as large as pullets in July

OMELETTE FRIED WITH SUGAR

LOST EGGS

Or

TAILLIS to be served in Lent

PARTI-COLOURED SOUP OR FALSE GRAIN

FLANS IN LENT

Further

RISSOLES ON A FISH DAY

CREPES

CHERVIS

CAMELINE

A MUST SAUCE (for Starlings? don't think so: JH)

Item

SWEET TISANE

BARLEY GRUEL

ALMOND MILK

STRAINED PULLET

STRAINED PERCH

GRUEL should be cooked until it bursts

FINE POWDER of spices

HIPPOCRAS

IF YOU WANT TO HAVE RED CHOKE-PEARS IN NOVEMBER AND DECEMBER


From The Neapolitan recipe collection

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

White Dish of Chickens or Doves

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

White Ravioli

Peas with Salt Pork

Garnished Turnips

Sicilian Semolina Dish

Porridge for a Sick Person

Hemp Seed Mustard

Marzipan Dish

Melon Dish

Catalan-Style Mirausto

White Genestrata

Stuffed Broad Beans

Florentine-Style Meat in a Baking Dish

Sugared Capon

Roast Cockerels

Chickens or Capons on a Spit with their Sauce

Thrush with their Sauce

French-Style Tremolette on Partridge

Pie of Cock's Combs with the Testicles

Kid Pie

A Pigeon Pasty or Pie

Quince Pie

Stuffing for Kid

Golden Sops

Sauteed Cockerel or Pigeon

Baked Cheese, Bread, etc

Applesauce

Sfresurato

Distillate of a Leg or of Chicken in a Carafe

Sauce for Cockerel Pieces

A Good Sauce

Sauce for Sauteed Pigeon Pieces

White Sauce

Sauce of Sour Cherries or of Ordinary Cherries

Papal Sauce

Royal Sauce

To Make a White Torte

May Herb Dish

Squash Torte

Spelt Torte

A Sienese-Style Tartara

Tartara Julatica

Florentine-Style Fasanitico Millet Pudding

Elderflower Torte

Cherry Torte

German-Style Scrambled Eggs

Herb Omelet

Eggs Poached in Water

Eggs on the Grill

Eggs in Cups

Eggs in the Shape of Ravioli

Good Calisoni

Almond Paste

Broad Beans

Almond Junket-Cheese

Fake Ricotta

Fake Butter

Parsnips

Lenten White Dish

Elderflower Fritters

Rice Fritters

Apple Fritters

Fritters Shaped Like Ravioli

Rice Fritters Shaped Like Ravioli

Puff Fritters

Marzipan Torte

Rice Torte

Papal Torte

French-Style Apple Tart

White Tart

Shad

Squid

Zabaglone


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle Pidgeons with Rice

To boyle Chickens in white broth

Another way to boyle Chickens

To boyle Larkes or Sparrowes

A made Dish of Conyes Liuers

A made Dish of a sweet-Bread

A made Dish of Sheepes tongues

A Florentine of a Cony

A Fridayes Pye

A quarter Tart of Pippins

A Gooseberry Tart

A Cherry Tart

To bake a Neates tongue to be eaten hot

A delicate Chewit

To bake a Calues Chaldron

To bake a Tench with a Pudding in her belly

To bake Chickins with Grapes

To make a good Quince Pye

To make a Pippin Pye

To bake redde Deere

To bake a Hare on the French fashion

A Sallet of Rose buds

To keepe greene Cucumbers all the yeere

Purslaine stalkes

Diuers Sallets boyled

A Sallet of Mallowes

A Sallet of Burdock rootes

To make blauncht Maunchet in a Frying-pan

A fierced Pudding

A Pudding of Veale

A Fregesey of Egges

A Cambridge Pudding

A Chiueridge Pudding

A Ryce Pudding

A Florentine of Veale

A Marrow toast

Another in a Frying-pan

A Pudding stued betweene two Dishes

To make French puffes with greene Hearbes

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 Rack of Veale on the French fashion

To fearce a Legge of Lambe

To hash Deere

To boyle a Capon

To garnish your Dishes

To boyle a Capon another way

To boyle a Capon in Rice

To boyle a Capon with Pippins

To boyle Chickins in a soope

To boyle a wilde Ducke

To boyle a tame Ducke

To boyle Pigeons

To boyle Sawceges

Giblets with Hearbes

For the fillets of a Veale

A Dish of Steakes of Mutton

To smoore a Chickin

To frye Mussels

To hash a shoulder of Mutton

A Legge of Lambe fearst with Hearbes

To smoore Calues feet

Another way

To hash Neates Tongues


From A Noble Boke off Cookry

(England, 1468)

To mak comyne

Chekyns in sauce

Chekins in kirtin

Charlet forced

To mak yonge pessen ryalle

To mak creme buyle

Mon amy

Cawdelle ferry

For to mak soupes chet

Lesk lombard

Pyk in Braisselle

To mak mortins of ffische

To mak bland sorre

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

To mak cold Bruet for Rabettes

To make hagges of Almayne

To mak votose

To mak rostand

To mak samartard

long ffritturs

To mak payn pardieu

To mak hattes in flesche tyme

To mak a freshe lamprey bake

To mak souppes in galentyne

To mak tartes of fflesche

Chewettes ryalle

To mak prymerolle

A posthot

To mak Breney

To mak pies of paris

To mak lossenges fried in lent

To mak Bakmetes on fisshe days

A pigge rost

A stewed capon

Soupes in dose

To mak hoot milk of almondes.

Cold mylk of almondes

Pik in Brasy

A pik in soupes

Lessingis on fische dais

Oyle Soupes

Charwarden

Ryse

Another canebyns

Codling or kelyng

Bruet of Spayne

Stewed lombard

Bruet of Kiddes

Blanche Bruet

Sauce sairsnet

Breme in comfit

Blanche Braun

Alayd mylk

Peres in composte

Furmente

Conys in graue

Chekyns in kyrtyn

Viande de cipre

To mak blaunche mang of flesshe

Blank de sirre

Rose

Blanched mortrus

Soupes dorrey

Jouts dalmond

Cawdell dalmond

Ryse

Cawdell ferry

Lamprey in galentyne

Mammony

Pommes moiled

Appillinose

Tench in gilly.


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Cow's udder

Sausages in Pottage

Venison hodgepodge

Venison hodgepodge

Another kind of veal

For the fruit

Otherwise

Of another sort

To make pike in the Hungarian style

To make chopped carp

To make lombard eggs in many ways

Otherwise

To make eggs leaves

To make blanc manger

To make blancmange bastarde

To make veal tarts with cream

To make a Portuguese tart

To make a cremoneze green tart

To make a tart of herb juice

To make badraye tarts

To make a tart of quince

To make a tart of beans

To make tarts of turnips

To make rice tarts

To make Biscay tarts

To make apple tarts

To make an almond tart

To make a tart of Roman melons

To make a husked barley tart in the Roman style

To make jelly

To make green jelly

To make laced jelly

To make monstachole

To make almond lard

To make Marzipan

To make sugar paste

To make Cinnamon Sticks

To make little casks

To make Pignolate

To make Pistachine

To make fair royal paste

To prepare sugar for casting images & fruits

To make colored sugar

To make Cremone mustard

To make angry meat pies

To make English pies

To make Sturgeon pie

To make an angry fish pie

To make offal leaves

To make sweet Capilotade

Sturgeon in pottage

Roast Sturgeons

To make dogfish pot pies

Tunny in pottage

Another

Another sort

Another

Hungarian Capon in pottage

Barded and roasted Capon

To make a potpourri called "Oylla podrida" in Spanish

Another

Catalan Partridge

Another

Another

Another

Another

To make a veal loin stuffed & roasted

To make stuffed redressed veal

To make snow

To garnish a duck in the Irish style

Another

To make gilded veal brains

To make a peeled veal head in the Irish style

Veal head gilded in the same fashion

Another

To make blanc mangier fried in a pan

To make English eggs

To make a Hungarian crepe

Another

Another

To make Roman Marselette

To make May butter

For dry snow

For the first service

Second service for pottage

For the third service

Third service

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To dresse a Crabe

To Rooste Veneson

Chekins upon Soppes

To make a Custarde

To make cleare Jellye

To make a dyschefull of Snowe

To make Panne puffe

To make Blewe manger

To make pyes of grene apples

To make vautes

To make pescoddes

To make a pye of alowes

To make a tarte of beanes

To make a tarte of goseberies

To make a tarte of medlers

To make a tarte of strawberyes

To make a tarte of Chese

To make egges in moneshyne

To make Applemoyse

To make a tarte of Prunes

To make a couer tarte after the frenche fashyan

To make Porraye

For to make wardens in Conserue


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

A cinnamon broth

A white broth of almonds

A white broth of fish

A cameline broth of fish

Lectures et ozillectes made of pastry

Pastries stuffed with cheese


From MS Royal 12.C.xii

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

Blanc desirree

Vert desirree

Caudel ferree

Haucegeme

Maumenee

Double mortrels

Poumes ammolee

Coudree en temps de nois

Spynete

Rosee

Fryseye

Sirisee

Browet salmenee

Dragonee

Pynetee

Diacre

Teste de Tourk

Sang dragoun


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a capon with Orenges.

To boyle a capon in white broth.

To make fine paste.

For small pies.

To make purses or cremitaries.

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

For tartes of creame.

A tart of proines.

a tart of egges.

a white leach.

To make Iombils a hundred.

To make buttered Egges.

To boile a pike another. way.

To make a cawdle of Ote meale.

To make tattes or balde meates for fish daies.

A Troute baked or minced.

To make a splede Eagle of a pullet.

To make Mortirs of a Capon, Hen, or pullet,

To make a colluce.

To Preserue Quinces in sirrop all the yeere.

To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.

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.

How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.

To co[n]nfite Peaches after the Spanish fashion.

To make a condonack.

To make Quinces in Sirrope.

To make conserue of Barberies.

To stewe veale.

To boile chickins and mutton after the Dutch fashion.

To make a Haggas pudding.

To make Hagges Puddings.

To make Ising puddings.

To make a lenthen Haggesse with poched egges.

To boile Onions.

To boile Citrons.

To bake Lampernes.

To make fried toste of Spinage.

To bake a Citron pie.

An other way to bake Citrons.

To bake Aloes.

To make conserues of Roses, and of any other flowers.

To make conserue of cherries, and other fruites.

To seeth a carpe.

To seeth a pike.

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 bake chickins.

To make a Pudding in a pot.

To stew Steakes.

To roast a Pigge.

To make Tostes.

To make sirrope of Violets.

To preserue orrenges.

To make drie Marmelet of Peches.

To preserue Orrenges, Lemmons, and Pomesitrons.

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]

Ryse Lumbard Rynnyng

Charlet Enforesyd

Creme Bolyd

Chewetys

Potage of Prvnes

For to make Soopys

To make Doth

Ryce Mole

Viandre Cypyre de Salmon

Sopis de Roy

Cawdell of Almonds

Cald Brewyt

Peris in Comfytt

Tarts on Fysh Dayes

Defoyles

Mete of Lyfe

Mawmeny

To make a Syrop of Wardons

Movn Amy

Ryce Moyes

Appylmoes

Ostyrs in Gravy

Rasyns o[n/f] Fysh Dayes

Quynces in Composte

Soppis Dorre

Buknade

To rost Mylk

Letards

Melesade


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Rice

Roast Beef With Must

Salted Veal Head City Style

Roast Veal in Paste

Milk for Roasted Goose

Other

Capon With Raisin Sauce

Hen With Rice

Pike in Broken Sauce

Pike With Yellow Polish Sauce

Roasted Pike

Sweet Sauce for Fish

Pike Polish Style

Cooked Tench

Cooking the Eel

Roast Eel With Herbs

Roasted Salmon

Crab Pate

Crab Cheese

Fried Crab

Stuffed Crab

Deers Lung and Liver

Twice Baked Doughnut

Hen Doughnut

Broken Doughnut

Doughnut With Raisins

Fig Doughnut or Fried Fig

Doughnut With Headband

Sage Doughnut

Elderberry Doughnut

Strudel Made From Spanish Dough

Stuffed Porridge

Almond Sauce

Curd Dish

Caper Salad

Asparagus Salad

Chicory Salad

Raw Cabbage Salad

Milky Rice

Cold Milky Rice

Flat Curd

Grinded Curd

Fried Dairy Dish

Dairy Dish With Sage

Dairy Dish Cooked in Water

Dairy Dish Cooked in a Plate

Dairy Dish With Bread

Milikop

Rice in Water

Mashed Peas

Fasting

Almond Milk for Fasting

Almond Milk

Dry Plum in Clean Water

From Raw Plum

Apple Cake

Apple Doughnut

Apple Doughnut

Apple Doughnut Again

Apple Porridge

Stuffed Pear

Strawberry Cake

Sour Cherry Cake

Rice Cake

Almond Cake

Milk Cake

Egg Cake

Peach Cake

Stuffed Bread

Fried Bread

Fried Bread Again

Toasted Bread

Water Caltrop Doughnut

Salted Cabbage Stuffing

Dripped Dairy Dish

Bianca

Jar

Cold Green Sauce

Almond Sauce

Egg Stuffed in Shell

Stuffed Egg White

Stuffed Egg White Again

Sauce From Eggs

Egg Cheese

Pancakes From Milk and Eggs

Sour Cherry Cooked in Wine

Sour Cherry With Sour Cream

Dry Sour Cherry Cooked in Wine

Same in Clean Water

Mashed Peas

Mashed Hemp Seed

Manca Balanka

The Next Is the Electuarium

Kings Dish

How to Make Sponge Cake

Marzipan Made From Sugar

Puli From Sugar

Frill Doughnut

Italian Pretzel

Dish Made From Spanish Dough

Doughnut With Ice Cream Cone

Rose Doughnut

Sweet Rice With Oil

Peach Doughnut

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method

Yet Another Method

Another Method Once Again

Another Useful Dish From Barley Grist

Another Method of This

Another Method

Another

Yet Another Method

For Constipation

The Making of Marzipan

Marzipan From Quince and Almond

Deer Stag Antlers From Marzipan

Almond Cake

Another Method

Fried Almonds

Invigorating Drink

Milk for Roast Goose

Another Method

Helvetian Style Curd

Another Method

Roasted Dish With Sauce

Making and Storing Gooseberries

Strawberry and Mulberry Cake

Another Good Invigorating Cold Soup

Soft Cheese Made From Almond

Pate With Quince

Sausage From Almonds

Milk From Red Peanut

Dish for Diarrhea

Fried Eggs With Almond

Bread With Sugar for Patients

Roast Eggs From Almonds

Invigorating Dish for the Patient

Wine Porridge

Autumn Porridge

Cooking Rice

Cooking Carrot

Cooking Peas

May Porridge

Cooking Rice Again

Plum Porridge

Pear Porridge-like Medicine

Apple Porridge

Porridge From Milk

Stuffed Bread Rolls

Cooking and Roasting Grey Partridge

Making Marzipan

Another Form of Marzipan

Baby Shaped Pogacha

Marzipan Pogacha

Roast Pig Shaped Milk

Porridge for Sick Man

Honey Pogacha

Snowy Dish

Making Sour Milk

Baking a Round Doughnut

Sugar Pogacha

Baking Pate

Sugar

Making a Cake

Making a Fresh Cold Porridge

Making Traggea

Bread Roll Pieces

Making Rose Sugar


From The Treasurie of commodious Conceits

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

To bake a Capon with yolkes of Egges

To bake Chickins

To make Pescods of Marow

A Sawce for a rosted Rabbet

To bake an Oxe toung

To make a Marchpane Cap.ix

To bake Quinces

To make fine Blaunch pouder for rosted Quinces

To conserue Quinces in Syrope condict

Plummes condict in Syrrope Chapter

To keepe Cheries condict

To make Conserue of Roses

To make conserue of Uiolets

The vertue of the conserue of Sorell

To make conserue of Elecampana Rootes

To make conserue of Acorns

To make Marmalade of Quinces

To make Marmalade of Damsins of Prunes

To make conserue of Strawberies

To make conserue of Cheries and Barberries

To make all kinde of Syrops

To Make MANVS CHRISTI

To make Losings

Powder to make the belly soluble

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

To make Ipocras

To keepe Damsins in syrop

To keepe Barberyes


From A Treatise of Portuguese Cuisine from the 15th Century

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

4 - Galinha albardada

5 - Pastéis de tutano

6 - Alfitete

7 - Receita n

9 - Frangos para os hécticos (tísicos)

10 - Receita dos tutanos

11 - Receita de torta

12 - Pastéis de fígado de cabrito

13 - Canudos de ovos mexidos

23 - Modo de preparar o láparo (filhote macho de coelho)

26 - Tigelada de perdiz (outra receita)

27 - Ovos mexidos

28 - Canudos

29 - Ovos de laços

30 - Pastéis de marmelos

31 - Manjar branco

32 - Pastéis de leite

33 - Leite cozido

34 - Tigelada de leite

35 - Beilhós de arroz

36 - Tigeladas de leite à D

37 - Almojávenas de D

47 - Doce de flor de laranjeira

50 - Para clarificar açúcar

52 - Perada

53 - Marmelada de D Joana

54 - Alféloas

55 - Confeitos

56 - Fartes (farto

57 - Biscoitos

58 - Maçapão

59 - Pão-de-ló

60 - Pessegada

61 - Geléia de marmelo


From Two Fifteenth-Century Cookery-Books

(England, 1430)

x - Wardonys in syryp

xj - Froyde almoundys

xij - Fride Creme of Almaundys

xiij - Creme Boylede

xix - Smale Byrdys y-stwyde

xx - Papyns

xxj - Blandissorye

xxvj - Coleys

xxvij - Soupes dorye

xxviij - Soupes Jamberlayne

xxix - Lyode Soppes

xxxiij - Oyle Soppys

xxxiv - Chardewardon

xxxv - Perys en Composte

ixl - Oystres en grauey

xl - Oystrys in grauy bastard

xliij - Mortrewes of Fysshe

xlv - For to make Blawnche Perrye

xlvij - Cawdelle Ferry

xlviij - Tayloures

xlix - Bryndons

l - A potage on fysshday

lj - Cawdelle de Almaunde

Liij - Rapeye

Liiij - Rapeye

lv - Iuschelle of Fysshe

lvij - Charlet a-forcyd ryally

lviij - Let lory

lix - Furmenty with purpaysse

lxij - Conyngys in graueye

lxiiij - Capoun in consewe

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxviij - Bruet of Almaynne in lente

lxx - Fauntempere

lxxv - Spyneye

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxx - Salomene

lxxxij - Blamang

lxxxiij - Vyaund de cyprys bastarde

lxxxv - Gaylede

lxxxvj - Rys

lxxxvij - Maumenye ryalle

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

C - Roseye

Cj - Eyron en poche

Ciiij - Bolas

Cxj - Tannye

Cxij - Sturmye

Cxiiij - Tayle3

Cxv - Quynade

Cxvj - Blaunche de ferry

Cxviij - Murreye

Cxix - Vyaunde de cyprys in lente

Cxx - Whyte Mortrewys of Porke

Cxxj - Rapeye

Cxxij - A rede Morreye

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxv - Vyolette

Cxxix - A potage on a Fysdaye

Cxxxij - Sauke (Note: Sauce) Sarsoun

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxviij - Pumpes

Cxlj - Noteye

Cxlij - Vyande Ryalle

Cxlviij - Whyte Pesyn in grauey

Cl - Cawdel out of lente

Clj - Creme Bastarde

Cliij - Pompys

i - Brawn in comfyte

ij - Blaunche Brawen

v - Leche lumbarde

vij - Soupes of Salomere

viij - Lette lardes

ix - Mange Moleynne

x - Vyaund de leche

xvij - Vyaund leche

xix - Pome dorres

xx - Yrchouns

xxiiij - Waffres

xxvij - Appraylere

xxxvij - Sauoge

xxxix - Eyroun in lentyn

xlij - Froyse in lentynne

xliij - Payn pur-dew

xliiij - Meselade

xlv - Brawune frye3

xlvj - Longe Fretoure

l - Hagas de Almaynne

lj - Cryspe3

lij - Ryschewys of Marow

liij - Lesynges de chare

liiij - Fretoure

lv - Chawettys Fryidde

lviij - Ryschewys close and Fryez

lx - Myle3 in Rapeye

lxij - Chawettys a-forsed

lxiiij - Towres

i - Tartes de chare

v - A-nother manere

ix - Malmenye Furne3

xiij - Vn Vyaunde furnez san3 nom de chare

xiiij - Pety Pernollys

xv - Doucete3

xvij - Crustade lumbard

xviij - Flathons

xx - Pety Pernauntes

xxj - Quyncis or Wardouns in past

xxiiij - Tartes de chare

xxv - Rastons

xxvij - Pye3 de pare3

xxix - Flampoyntes bake

xxx - Sew trappe

xxxj - Herbelade

xxxiij - A bake Mete Ryalle

xxxiiij - Crustade Ryal

xxxv - Crustade

xlj - Flathouns in lente

Furmenty with venyson

Brawne in confite

Blaunche brawne

Capons Stwed

Flathonys

Frutours

Longe Frutours

Pety pernantes

Auter peti pernantes

Custard lumbarde

Tartus of fflesh

Lese fryes

Auter Tartus

Pies of Parys

Herbe-blade

Sauce gamelyne

ffesaunte rosted

Partrich rosted

Conyng in Gravey

Losinges de chare

Browne fryes

Payn purdeuz

Malasade

Blaunde sorre

Hagas de almondes

Blamanger

Auter maner buknade

Risshewes de Mary

Lethe lory

Peris in Syrippe

Peris in compost

Chare de Wardone

Mawmene

Soppes Dorre

Soppes pour Chamberleyne

Mortrewes of Pesyn

Blanche porrey

Caudell ffery

Prenade

Froyte de almondes

Fried creme de almondes

Creme boiled

Leche lumbarde

Cryspes

Risshewes

Taylours

Rapes

Iusshell

Caudell

Caudell de Almondes

Cheaut de Almondes

Lente ffrutours

Lesenges Fries

Risschewes de frute

Trayne roste

Quynces or Wardones in paast

Rastons

Oystres in grauey

Pike in brase

ffirmenty with porpeys

Milkemete

Chared coneys, or chardwardon

Sauce camelyne

Teste de cure

Cyuele

Caudele

Saug saraser

Egredoucetes

Pomesmoille

Rys moilles

Apple moys

Blaumanger of fissh

Oyle Soppes

Charlete


From Le Viandier de Taillevent

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

Roast capons

Slices

Fish cumin dish

Yellow Sauce

Pullet mash

Hulled barley gruel

Perch mash

Capon white dish for an invalid

To make flans or tarts in Lent

Spices needed for this viandier

To cure wine turned fusty

Here is how you make the pottage called menjoire

Laces of white capon meat

Crayfish stew

Partridge trimolette

Quiche flans

Parma tarts

Golden toasts

Parti-coloured white dish

Larded milk

Diapered

Taille

[On fish days]

Lenten slices

Norse pies

Sauce for a fatted capon

Fine Powder

Hippocras

Must Sauce


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens

Joutys yn flesch days

Lentyn foyles

Longe wortys

Blaunche pore

Pome perre

Pylets yn sarcene

Cokkes of kellyng

Hare yn talbut

Conynggez in grave

Oysters in grave

Chikens in gretney

Creteyney

Capons yne conceps

Chikens yne caudell

Bonse desire

Bruet of Almayn

Bruet of Spayne

Chikens yn bruet

Stewe lumbard

Bruet sarcenes

Bruet of kedes

Blaunch Bruet

Sauce sarcenes

Veel in bucnade

Brawn in confyte

Leche Lumbard

Tayle

Blaunche de sorre

Blaw maungere

Blaunch Doucet

Chikeney

Dage

Sypers

Floreye

Creme boyled

Lyed mylke

Moretruys of wresch fysch

Mortruys of flesch

Blaunch mortruys of fisch

Caudell

Caudell fery

Charlet

Perys in confyte

Perys in composte

Perys in Syrup

Brawn ryal brawn sypres brawn bruse

Cold lech viaund

Cold bruet of rabets

Dyvers desire

Mawmene ryall

Hages of Almayne

Vontes

Bastons

Samatays

Long Fryturys

Payn purdyeu

Hattes

Sauce camelyn for quaylys & othir maner of foules and fysch

Fresch lamprey bakyn

Tartes of Flesch

Crustad lumbard

Chauet Ryall

Prineroll at pasche

To Make a Possote

Pyes of Pares

Brinddy

Losyngys opyn

Harbelet opyn

A Bakyn Mete Opyn

A colde bakyn mete

Caudell of Almondys

Capon Stewed

Pygges Yfarsyd

Breme yn Brace

Soupes Chamlayn

Soupys yn Dorye

Hote Mylke of Almoundys

Cold Mylke of Almondys


From Wel ende edelike spijse

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

Baked cold crayfish

To stuff apples

To make tart from Lombardy

Porridge with bread and almonds

Vegetable stew

Lozenges in Lent or outside [Lent]

The head of a wild boar should be boiled whole

Butter and cheese made of almonds

To make partridges of dough

To make claret

"Hoerendreeten" or hot fritters

A blancmanger with capons

Pipes (long pasties?)

Stuffed eggs

A blancmanger for perch

Porridge made in the pot

To make a nice titbit

Fried flans





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