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Search results for "thyme":


From Alte Kochrezepte aus dem bayrischen

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

For a hart's antlers


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe


From An Anonymous Tuscan Cookery Book

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

(cabbages with meat)

(Chickpeas)

(Whole Fava Beans)

(Split Favas)

Partridges

(Croquettes)

Chicken in Lemon Sauce

Junket


From An Anonymous Andalusian Cookbook

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

Royal Sanhâji

The Dish Misri (Egyptian)

'Ujja (Frittata) of Pigeons

Note on the Kinds of Roast

Roast in a Tajine

Hen Roasted in a Pot at Home

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

Recipe for Roast Hare

Another Extraordinarily Good Lamb Breast

Recipe for Roasting It

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

Recipe for Kâfûriyya

Maghmûm

A Preparation of Remarkable Pigeons (Bûjûn)

Abbasid Chicken

A Dish of Eggplants with Saffron

Recipe for "Hunchbacked" Chicken

A Dish of Large Fish

Recipe for a Hen Stuffed Without Bones

An Extraordinary Dish of Chicken

Sa'tariyya

Farrûj Maghlûq

A Hen Roasted in the Oven

Recipe for the Roast of Kings

An Extraordinary Stuffed Rabbit

Recipe for Making Qaliyya With a Covering

The Customs that Many People Follow in Their Countries

Recipe for a Pot-Roast

The Extraction of Meat Juice for Invalids

Preparation of Tuffâhiyya

Preparation of a Tharda of Two Chickens

Widgeon

Jimliyya of Legs and Breast of Squab

Stuffed Goose

Sliced Chicken

A Jointed Hen

A Coral Dish of Chicken

A Reddish-Brown Dish of Chicken

The Green Dish Which Umm Hakima Taught

Another Good Dish

Another Partridge Dish

Another Partridge Dish

A Dish of Meatballs

A Dish of Eggs with Meat

A Roast of Meat

Isfîriyâin the Manner of the Market Folk

Dish of Chicken When it is Roasted

Dish of Stuffed Chicken (or Pullet)

Meat Roasted Over Coals

Roast Starling

Chicken Dish With Wine

Preparing the Servants' Dish

Preparing Saqlabiyya (Dish of the Saqaliba)

A Jewish Dish of Eggplants Stuffed with Meat

Qar'iyya

Sanhâji

Dish of Eggplant

Preparation of Musa'tar (a Dish Flavored With Thyme) of Eggplants

Preparation of Arnabi

Recipe for Dusted Eggplants

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for the Same Dish

Recipe for Fish in the Style of Jimli

Another Version of the Same

Dish made with Sarda (Pilchard)

Fish Murawwaj

Recipe for Milk Tharîd

Recipe for Folded Bread from Ifriqiyya

Royal Jashîsha (Grits) Which Provides Wholesome Nutrition

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

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

Preparation of Khubaiz (Little Bread) that is Made in Niebla

Qâhiriyya Which is Called Sâ bûniyya

Ka'k Stuffed with Sugar

The Great Drink of Roots

Recipe for Honey-Water

A Recipe for Making It by Repetition

Fourth Chapter


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To stue a Capon in Lemmons.

To stue capons.

To stue Sparrowes.

To seethe a Pike.

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

How to seeth a Carpe.

To seeth Roches, Flounders, or Eeles.

To seeth a Gurnard.

To make Florentines.

To make Allowes of Eeles.

To make Conserve of Quinces after the manner of Spaine.


From Ein Buch von guter spise

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

2. Von einer hirzlebern (Of a deer liver)

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

23. Ein gut spise (A good food)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

44. Ein gut gebackenz ( A good pastry)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

3 - How to dry Rose-leaves in a most excellent manner

1 - To boile a Flounder or Pickrell of the French fashion

6 - Diverse sorts of sweet handwaters made suddenly or extempore


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Sops of Hares

Gravy of Small Birds

Buchat of Conies

Parma Tarts

Bruet of Verjuice

Mortoexes

A Gratuné of Spain

Barley


From Een notabel boecxken van cokeryen

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

Kimmeneye Within Fasting-Time

Ieleye Outside Fasting-Time

To Make a Ganselsie Outside Fasting Time

To Make a Ghanselsie Within the Fasting Time

For an Amandeleye Within the Fasting Time

Chickens with Drossieren

Bipeper or Paveraet for fresh Beef

A Green Sauce for Salt Beef

Pickle for a Capon

Mocloock

A Brown Sauce Over Carp

Galantine of Pike

Sauce Within Fasting-Time for Carp

A Suypen

Almond Milk

Ghedopte Eyeren (Dipped Eggs)

Pepper for Roasted/Fried Veal


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

(none found)


From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

To make Creme of Almoundes

For to seth a pyke

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

To boile Chickens

To boile a capon

The boyling of a capon

To boile a Capon in white broth

To make boyled meates for dinner

To boile pigges feete and petitoes

To make stewed Steakes

Another bake meate

To make a pudding in a breast of veale

To bake a Mallard

To bake a Red deare

To sowce a Pigge

To make a Tarte of preserued stuffe

To make white broth with Almonds

A medicine for the Megrime

A Copie of Doctor Steeuens water


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

Your drink shall be old

In summer

If you do not have too cold a stomach when you go to eat breakfast

In spring


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XI - Several kinds of game roasts to pickle

XIII - To pickle lamprey

XIV - Brine to seethe which can be used for meat or fish all through the year

XVI - Game of fowl or beast in summer to keep

XIX - Rolled [callune] to cook / and pickle

XXI - To make bratvurst

XXII - To cure Salmon

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water

XXXII - Pastry of young hens

XLIV - Pike sausage

XLVII - Knapvurst


From Das Kuchbuch der Sabina Welserin

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

14 To prepare small birds

28 If you would put up good vinegar that will remain good and strong for a long time

29 If you would preserve game for a long time

142 Small scalded buns

163 To make Nürnberger Lebkuchen

174 What to do to beer

203 To prepare a meat aspic

205 How to make quince bread


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Explicit hic quartus passus

For hagese


From Libre del Coch

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

9. Blancmange

12. DISH FOR THE ANGELS

19. POTTAGE OF CAÑONADA

41. POTTAGE OF CRACKED WHEAT

57. RICE WITH MEAT BROTH

60. POTTAGE WHICH IS CALLED PORRIOL

61. POTTAGE WHICH IS CALLED PORRIOLA

94. Barley-water for Invalids

95. ALMOND DISH FOR INVALIDS

130. Meat or Fish PASTRY

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

142. Fritters Called Garbias in Catalonia

158. Lombardy Sops

186. Shad in crust

195. Boiled Dentex

196. Bonito in crust

209. Tunny on the grill


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.)

L - Pastry of young pigeon

LX - Quinquinelli that is ravioli good and many

CXIV - Tart of Romania

CXXV - To make cervellade (sausage) bressane


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

In soups

If a hare is taken two or three weeks before Easter

And first a SOUP of OLD PEAS

See here how onions are cooked: in water for a long time before the peas

YELLOW LEG of BEEF

White Soup

Meat Tiles

Lombard Soup

WOOD PIGEONS are good in winter; and you can tell the old ones by the flight feathers on the wings being all of one color black

CONGER

CUTTLEFISH "CONREE" should be skinned

TO FATTEN CHICKS

TO MAKE A SAGE-BASED SAUCE

RISSOLES ON A MEAT DAY are seasonable from St

CREPES

CREPES IN TOURNAY STYLE

MUSTARD

ANOTHER BOUCHET KEPT FOUR YEARS

First

TO MAKE QUINCE MARMALADE

IF YOU WANT TO HAVE VERJUICE AT CHRISTMAS ON THE TRELLIS

(And with such things do peacocks feed their young

TO MAKE COOKED WINE

Waffles are made in four ways

If you want to make good tinder to light a fire with (flint and) steel

Pig Hash needs no work except to wash it

To Clean Barley or Wheat To Make Frumenty


From The Neapolitan recipe collection

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

To Cook a Chicken in a Carafe

Redressed Peacocks which Seem Living

Lombard Sauce


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Flounders

To boyle Pidgeons with Rice

To boyle a Chyne of Mutton

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

A Fregesey of Egges

Another in a Frying-pan

A fond Pudding

To smoore Calues feet


From A Noble Boke off Cookry

(England, 1468)

Longe de bef

To mak Breteyn in fleshe tyme

To mak hattes in flesche tyme


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make good pastry for doughnuts or fritters

To make a white Roman tart

To make Pignolate

To prepare sugar for casting images & fruits

Poulpette of sturgeon

Barded and roasted Capon

To make a stuffed cabbage

To garnish a tortoise

To whiten olive oil for eating in cream

To make May butter

For the first service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

A Pyke sauce for a Pyke

To make a pye of alowes

For Gusset that may be another potage

To stewe bones or gristels of biefe

For to stewe mutton

For to make wardens in Conserue


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 boyle a Capon.

To boyle a capon with Orenges.

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

To boyle a Lambes head with purtenaunces.

To make Peares to be boiled in meate

To farse a cabbadge for a banquet dish.

To boile a Mugget of a sheepe.

To boile Mutton for Supper.

To make allowes to roste or boile.

To farse all things.

To stewe Oysters.

To boyle Neates feete.

To boile a pike another. way.

To boile Roche, Perche and Dase, with other small fish.

For fresh Salmon.

To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest.

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

To make confections of Mellons or Pompones.

To boile chickins and mutton after the Dutch fashion.

To make a Haggas pudding.

To make a Pudding.

To boile the lightes of a calfe.

To make a lenthen Haggesse with poched egges.

To bake Aloes.

To seeth a carpe.

To seeth a pike.

To stew Steakes.

To roste an Hare.

To make conserue of Mellons, or Pompons.


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.)

Cooked Roast Beef

Toasted Meat

Beef With Barley Porridge

Beef With Thyme

I Shall Write Some More About Cooking That Ox

Veal With Dumplings

Veal in Pate

Lamb With Big Cabbage Leaves

Young Lamb With Thyme

Hog Legs With Horseradish

Hog Legs With Black Pepper

Boar With Carnation Sauce

Pork With Black Sauce

Pork With Sweet Sauce

Pork With Bacon Slices

Goose in Broken Sauce

Goose With German Sauce

Hen With Carnation Sauce

Hen With Pasta

Hen With Sage

Hen With Saxon Sauce

Hen With Black Pepper

Cold Stuffed Hen

Chicken With Spicy Sauce

Chicken Stuffed With Clean Black Pepper

Yellow Stuffed Chicken With Sour Cream

Salted Pike With Horseradish

Pike With Clean Pepper

Pike With Grey Sauce

Pike in Sweet Milk or With Sour Cream

Carp With Clean Black Pepper

Beluga With Clean Pepper

Beluga Stomach With Clean Pepper

Beluga With Fruit Sauce

Cod With Sour Cream

Cod With Sweet Milk

Roast Herring

Cooked River Lamprey

Roasted Salmon

Deers Lung and Liver

Milky Cabbage

Apple Doughnut Again

German Dairy Dish

Dripped Dairy Dish

Egg Sauce

Common Stinkhorn With Clean Black Pepper

Sour Cherry With Sour Cream

Same in Clean Water

For Old Men

Hemp Seed Dishes With Cottage Cheese

Italian Sardine

Almond Milk and Its Many Powers

Strawberry and Mulberry Cake


From The Treasurie of commodious Conceits

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

To make all kinde of Syrops

How to make a soueraigne Water


From A Treatise of Portuguese Cuisine from the 15th Century

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

38 - Compota de diacidrão

39 - Casquinhas

42 - Compota de pêras ou codornos

43 - Perinhas dormideiras

44 - Doce de abóbora

45 - Talos de alface

47 - Doce de flor de laranjeira

48 - Marmelada de ximenes

59 - Pão-de-ló


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xlvj - Poumes

Cxxiij - Strawberye

Cxlix - A Potage

xxxv - Capoun or gos farced

liiij - Fretoure

iiij - Daryoles

xxv - Rastons

xxvj - Darioles

Capons Stwed

Dariolles

Goce or Capon farced

Chare de Wardone

Froyte de almondes

Lesenges Fries

Rastons

Pike in galentyne


From Le Viandier de Taillevent

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

Jelly of slimy fish

To make Cameline [Sauce]

Spices needed for this viandier


From Recipes from the Wagstaff Miscellany

(England, 1460)

Cabogys

Leche Lumbard

Brawn ryall

Betreyn in flesch tyme

Capon Stewed


From Wel ende edelike spijse

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

To make a nice titbit





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