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Search results for "turbot":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

On fyssh-day at the firste cours

Gele of fysshe


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)

To seeth Turbut or Cunger.


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.)

Fish Tarts


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.)

If you want to make fish jelly


From Forme of Cury

(England, 1390)

GELE OF FYSSH

CHEWETES ON FYSSH DAY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlix. Gelee of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course


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)

Chewetes on fysshe day

For a servise on fysshe day


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.)

(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.)

Third service

Third service

Second service

Fourth service

Third service

Sea fish: soles

BRILL is scalded


From The Neapolitan recipe collection

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

Turbot

Flounder


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

Porpas sturgion or turbot

Congur. turbot or halibut

Turbot

Halibut

Wortis

Codling or kelyng

Turbot rost in sauce


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Sturgeon in adobe

Third service


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)

For Turbot and Cunger.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Gely of Fysh


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


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

lx - Trype of Turbut or of Codelynge

Gyngautrey

Sturgeon pour porpeys

Turbut boyled

Turbut roste ensauce

Tripe de Turbut

Teste de cure

Sweteblanche

Sturgeon buille ou turbutt


From Le Viandier de Taillevent

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

Turbot

Brill

Sea bream


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Cokkes of kellyng

Turbut rostyd in sauce

Congur Turbutt Halibut Poyled


From Wel ende edelike spijse

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

(none found)





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