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Medieval Cookbook Search

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Search results for "violets":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Joutes on flesh day

Felettes in galentyne

Crem boyled

On flessh-day

Brewewes in somere

Grewel enforsed

Mortrewes of flesh

Boor in confith


From An Anonymous Tuscan Cookery Book

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

(none found)

From An Anonymous Andalusian Cookbook

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

Syrup of Violets

Violet Paste

From A Book of Cookrye

(England, 1591)

To boile mutton for a sick body.

To still a cock for a weake body that is consumed.

To make sirup of Violets.

From Ein Buch von guter spise

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

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

77. Einen blamensir (A blancmange)

78. Ein fialmus (A violet puree)

79. Ein morchen mus (A carrot puree)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

Ynde de Cypres

From Delights for Ladies

(England, 1609)

4 - A most excellent sirup of Violets

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

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

(none found)

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)

Eowtes Of Flessh

Fylettes Of Galyntyne

Vyne Grace

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.vj. Joutes of flesche.

.xxviij. Fylettus in galentyne.

.lx. Vyne grace.

.Cxv. Fylettes in galyntyne.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

To make pottage to loose the bodie

To make another very good potage to bee vsed in the morning

To make broth for one that is weake

From Das Kochbuch des Meisters Eberhard

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

Barrago is called gruntletliche (?)

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)

Explicit hic quartus passus

For Ioutes

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.)

At the Forte-de-Paris: may

First you need a clerk or varlet to shop for the green herb

An herbal dish or two of eggs


Galingale which is most reddish-violet when cut is the best

From The Neapolitan recipe collection

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

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

Mon amy


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Herbs that are needed for green crepes

Violet jelly

Otherwise in quarters

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)

another [sallet].

To make sirrope of Violets.

From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Movn Amy

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Almond Milk and Its Many Powers

Invigorating Drink

From The Treasurie of commodious Conceits

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

A violet pouder for wullen clothes and Furres

For the vnnaturall heat of the Liuer

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)

iij - Joutes

lxxxxj - Vyolette

Cxxv - Vyolette

Cxxvj - Rede Rose

Cxxvij - Prymerose

Cxxviij - Flowrys of hawthorn

xij - Vn Vyaunde Furne3 san3 noum de chare

Hare in Wortes

From Le Viandier de Taillevent

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

(none found)

From Recipes from the Wagstaff Miscellany

(England, 1460)


From Wel ende edelike spijse

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

(none found)

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