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Search results for "tenche":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe

Chisan

Servise Servise on fisshe day

Egurdouce

Gele of fysshe

Pike or tenche in Brasyle

Tenches in cylk


From An Anonymous Tuscan Cookery Book

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

(Fine Greens and Fennel)

(Split Favas)


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

A Pudding in a Tench.


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)

Egerduse

Rapy

Rapee


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Blancmange of four colors

Larded Tench

Gravy


From Een notabel boecxken van cokeryen

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

To Boil Tench or Eel


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

If you want to make fish jelly


From Forme of Cury

(England, 1390)

GELE OF FYSSH

CHYSANNE

TENCHES IN CYNEE

EGURDOUCE OF FYSSHE

I - FOR TO MAKE EGARDUSE

II - FOR TO MAKE RAPY

III - FOR TO MAKE FYGEY

XXVIII - For To Make Rapee


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlix. Gelee of fysche.

.Cj. Chysanne.

.Cxviij. Tenches in cyvee.

.Cxxxj. Egredouce of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

Seruice for Fish daies

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


From Das Kochbuch des Meisters Eberhard

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

(none found)


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)

Blanc maungere of fysshe

For tenchis in gravé


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.)

VI To make a tart of beaten fish

LI To dress a Tench

LXXI To make pudding


From Libro di cucina / Libro per cuoco

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

XXXIII - Jelly ready to serve and good of fish

XCIV - Tart of fish


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Fourth dish

Third dish

First dish

Second service

Third service

First service

Third service

Second service

Second service

Soups

CRETONNEE on a fish day; fry tench

FLANS IN LENT

TO MAKE FOUR DISHES OF MEAT JELLY


From The Neapolitan recipe collection

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

The Holy Piglet, Roasted Inside-Out

Fake Ricotta

Squid

Tench in a Baking Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

To bake a Tench with a Pudding in her belly

To congar Eeles


From A Noble Boke off Cookry

(England, 1468)

Pyk in Braisselle

To mak lesche freez

A tenche in brasse

Tenche in cevy

Blank mang

Tenche in graue

Rape of Fisshe

Tench in gilly.


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)

To boile a Tench.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Gely of Fysh

To seth a Tench


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Dry Carp With Garlic

Hot Tench in Salt

Cold Tench in Salt With Walnut Sauce

Cold Tench With Garlic

Tench in Sauce With Clean Black Pepper

Tench in Pate

Tench Fried in Tree Oil

Cooked Tench

Cold Barbel With Spicy Sauce Underneath

Crab With Black Sauce


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)

xxvj - Coleys

lxxxxiiij - Tenche in bruette

lxxxxv - Tenche in cyueye

lxxxxvj - Tenche in Sawce

Cx - Gelye de Fysshe

Cxxxiij - Rapeye

xviij - Vyaund leche

xiij - Vn Vyaunde furnez san3 nom de chare

Gele of peson

Tenche in brase

Another diting of a tenche


From Le Viandier de Taillevent

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

Tench

To make flans or tarts in Lent


From Recipes from the Wagstaff Miscellany

(England, 1460)

Gely on fysch days

Tench yn Brace


From Wel ende edelike spijse

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

Jellied pike

Tench with pepper [sauce] in this way

If you want to eat eel





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