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Search results for "almond milk":


From Ancient Cookery [Arundel 334]

(England, 1425)

Potage de frumenty

Rys in potage of flesh

Blaunche bruet of almayn

Rose to potage.

Mawmene to potage

Capons in confy

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Browet farsyn

Browet tufkay

Checones in critone for X messes

Gele of flesshe

Blaunche mortrewes

Leche Lumbarde

Syrip for a capon or faysant

Daryalys

Furmente with purpeys

Peson of almayn

Jowtes made with almonde milk

Cadel of musculs to potage

Eles in brasill

Potage wauter

Potage of ynde

Botyr of almondes

Crem of almonde mylk

Servise on fleshe-day

A flaune of Almayne

Brewewes in somere

Blaundesorre vel blaunche mortrewes

Blaumangere

Browet of almayne for x mees

A kolde browet for soper

Conynges in grave

Conynges in turbaturs

Chekyns in kirtyne for x mees

Jowtes of fysshe

Jussel enforsed

Charlet enforsed

Murre

Potage of ynde

Turnesole

Garnade for x mees

Bardolf

Sowpeschets

Blaunche porre

Eles in grave

Eles in Brasyle

Mortrewes of sysshe

Congour in pyole

Potage wastere

Grene pesen, reale

Charlet contrefetid of fyssh

Eyren Gelide


From An Anonymous Tuscan Cookery Book

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

(Fine Greens and Fennel)

(Gourds)

Pears

(Chickpeas)

Whole Fava Beans

(Whole Fava Beans)

Partridges

Blancmange

(Blancmange)

Tart of Capon

Spelt

Fine Herbs

Gourds

Fresh Peas for Invalids

Almond Milk and Spelt for Invalids

Genoese-Style Trout for Invalids

Rice for Invalids


From An Anonymous Andalusian Cookbook

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

Tajine with Cheese

Stuffed Muqawwara

Jûdhâba with Qatâ if

Recipe for Rice Dissolved With Sugar

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Recipe for a Mujabbana with Semolina

A Good Royal Rafîs

Preparation of Qâhiriyya

Sanbûsak

An Eastern Sweet

Excellent Fâlûdhaj

Preparation of Qursas


From A Book of Cookrye

(England, 1591)

To make Almond milk hot.


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)

13. Ein gefülten kuchen (A filled cake)

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

39. q Ein gut fülle (A good filling)

47. Ein geriht (A dish)

55. Wilt du machen ein gut mus (How you want to make a good puree)

56. Ein fladen (A fladen)

57. Einen fladen (A fladen)

58. Einen krapfen (A krapfen)

62. Ein mus (A puree)

64. Ein mus mit lauche (A puree with leeks)

70. Ein mandelmus (An almond 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)

75. Ein mus von rise (A puree of rice)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

78. Ein fialmus (A violet puree)

79. Ein morchen mus (A carrot puree)

83. Ein gut fülle (A good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Viaunde de Cipre

Pochee

Burgeoun de Vyne

Rys Camelyn

Rosee


From Delights for Ladies

(England, 1609)

10 - A most delicate and stiff sugar paste

27 - To make Leach of Almonds


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Blancmange

Flans of Almond Milk

Blancmange of four colors

Parma Tarts of Fish

A Ressise

A Green Purée

A Coulleys

Emplumeus of Apples

Oatmeal

Semolina

Barley


From Een notabel boecxken van cokeryen

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

Kimmeneye Within Fasting-Time

To Make Rice

Almond Milk

A Prosint of Almonds

For a Lenten Vladen

If you want to make good rice

Almond Soup


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For capons and hens

Roe Deer

For milk of Provence

If you want to make blanc mengier in cream

If you want to make pies which have the flavor of cheese


From Forme of Cury

(England, 1390)

Ryse Of Flesh

Connates

Blank Maunger

Mortrews Blank

Brewet Of Almony

Rosee

Spynee

Fonnell

Leche Lumbard

Peson Of Almayne

Appulmoy

Cawdel Of Almaund Mylk

Jowtes Of Almaund Mylke

VYANDE CYPRE OF SAMOUN

CAWDEL OF SAMOUN C.XI

FURMENTE WITH PORPEYS

LOSEYNS IN FYSSH DAY

COLDE BREWET

FRYTOUR OF PASTERNAKES OF APPLES

CRUSTARDES OF FYSSHE

LESSHES FRYED IN LENTON

TARTES OF FYSSHE

DARYOLS

CHASTLETES

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

FOR TO MAKE MAWMENNY

I - FOR TO MAKE FURMENTY

II - FOR TO MAKE PISE of ALMAYNE

X - CONYNGGYS IN GRAVEY

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XIV - FOR TO MAKE BLOMANGER

XVII - FOR TO MAKE APPULMOS

XXVIII - FOR TO MAKE CAPONS IN CASSELYS

XXIX - FOR TO MAKE THE BLANK SURRY

XXX - FOR TO MAKE MANMENE

XXXIII - FOR TO MAKE BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLVI - FOR TO MAKE SPINE

L - FOR TO MAKE AN EGGE DOWS

LIV - FOR TO MAK A BRUET OF SARCYNESSE

IIII - FOR TO MAKE POMMYS MORLES

V - FOR TO MAKE RYS MOYLE

VI - FOR TO MAKE SOWPYS DORRY

VII - FOR TO MAKE BLOMANGER OF FYSCH

VIII - FOR TO MAKE A POTAGE OF RYS

XXI - FOR TO MAKE HONY DOUSE

XXII - For To Make A Potage Feneboiles

XXIV - For To Make Rys Alker'

XXVII - For To Make Flownys In Lente

XXIX - For To Make A Porrey Chapeleyn

XXXI - For To Make Blank De Syry


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ix. Ryse of fleysche.

.xviij. Connate.

.xxxvj. Blank maunger.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.lj. Rosee.

.lvj. Spynee.

.lxiiij. Leche Lumbard.

.lxviij. Furmente with porpays.

.lxx. Pesoun of almayne.

.lxxvij. Appulmoy.

.lxxxvj. Caudel of almaund mylke.

.lxlvj. Vyaynd cypre of samoun.

.Cix. Cawdel of samoun.

.Cxiiij. Frumente with porpays.

.Cxxvj. Losyns in fysch day.

.Cxxij. Cold brewet.

.Cxlvij. Frytour of pastronakes of skyrwyttes & of apples.

.Cliiij. Crustardes of fysche.

.Clvj. Leshes fryed in Lentoun.

.Clxviij. Tartes of fysche.

.Clxxxj. Daryols.

(title missing).

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Capons in dorre

To make Creme of Almoundes

To make mortrose of Fyshe

To make ryse of genoa

Dowcetts

To make colde mylke of Almoundys

To make gode almondys mylke


From The Good Housewife's Jewell

(England, 1596)

To make a mortis

To make Almond butter

To make cast creame


From Das Kochbuch des Meisters Eberhard

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

If you want to make a fried mus out of fish

To make a flan of fish

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


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXXVI - A mash of eggs that can be cut


From Das Kuchbuch der Sabina Welserin

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

39 To make a blue pudding

40 To make a dish of peas

63 How one should prepare Zerena

76 An almond tart

78 An egg tart

104 If you would make an egg tart

111 If you would make almond cheese

116 To make an almond tart

189 To make an almond tart


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Viande de Cipur

Blonc Manger

Breuet de almonde

Blonk desore

Bucnade

Rose

Ioutus de almonde

Buttur of Almonde mylke

Ryse

For to make a potage of welkes

For to make potage of oysturs

Blanc maungere of fysshe

For to make rose dalmoyne

Chawdewyne de boyce

Capons in Cassolyce

For darials

For stondand fygnade

For blaunchyd porray


From Libre del Coch

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

9. Blancmange

15. WHITE SAUCE

18. POTTAGE OF SHEEP'S TROTTERS

27. Pottage Called Morteruelo

38. WHEAT Starch

39. BROOM-FLOWER DISH

40. POTTAGE OF CRACKED BARLEY

41. POTTAGE OF CRACKED WHEAT

44. POTTAGE OF MERRITOCHE

46. Pottage of Onions That is Called Cebollada

51. Thick eggplant

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

62. POTTAGE WHICH IS CALLED NERRICOQUE

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

84. MODERN POTTAGE

86. Chopped Spinach

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

94. Barley-water for Invalids

95. ALMOND DISH FOR INVALIDS

97. ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING

101. THIN WHITE SAUCE

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

103. Biza Sauce for Ten Dishes

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

109. WHITE CAMELINE SAUCE

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

117. BOILed or Stewed wheat

118. Oatmeal Gruel and Barley Gruel

141. Fritter Called Robioles in Catalonia

149. Mirrauaste in Another Way

159. Good Gualatina Sauce

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

174. PASTRY OF Roast hen on the Spit

228. CLAMS in casserole

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


From Due Libri di Cucina - Libro B

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

VIIII To make a junket of almonds

XVII To make Renfuso

XXI To make fine cameline broth

LI To dress a Tench

LXXXXIIII To make crepa

LXXXXV To make eucabam

C To make a dish of crabs


From Libro di cucina / Libro per cuoco

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

I - Amidono of starch

V - Bramangere (Blancmange)

VIII - Broth with eggs in (sauce) for good partridge

XI - Butter of fat of almonds (almond butter)

XXVIII - White fritters

XXXIV - Battered herbs perfect and good

LIII - Hen with sumac good and perfect etc

LV - Bread dish with verjuice

LVII - Hen stuffed and good

LXI - Rice in a good manner

LXXVI - Stew very short most perfect

LXXIX - relish for whatever meat

LXXXIX - Relish for all gross meats

XCI - Carmeline sauce optimal

XCVII - Fantastic tart of prawns

C - Tart windowed for 12 persons

CXVIII - Dish to make a good stomach

CXIX - Dish called lemony

CXXI - Gourds


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

The sixth and last remove to be served

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves

Note that never with beet-leaves

CRESS in Lent with Milk of Almonds

And note that to make beet soup using milk of almonds

Cominy for a Fish Day

White Soup

GALANTINE FOR RAY in summer

TAILLIS to be served in Lent

BARLEY GRUEL

ALMOND MILK

GRUEL should be cooked until it bursts


From The Neapolitan recipe collection

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

White Dish of Chickens or Doves

Rice with Almond Milk

Sicilian Semolina Dish

Porridge for a Sick Person

Hemp Seed Mustard

White Genestrata

Applesauce

Lemon Sauce

A Sienese-Style Tartara

Almond Paste

Pea Dish

Almond Junket-Cheese

Fake Butter

Elderflower Fritters

Rice Fritters

Rice Fritters Shaped Like Ravioli

Papal Torte

White Tart


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon in Rice


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak comyne

Chekins in kirtin

Charlet forced

To mak yonge pessen ryalle

For to mak soupes chet

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

Cold leshe viand

Creme of Almonds

To mak hattes in lent

To mak tartes of fflesche

To mak chewettes on fishe daies

To mak daryolites

To mak prymerolle

To mak Bakmetes on fisshe days

Soupes in dose

To mak hoot milk of almondes.

Cold mylk of almondes

Lessingis on fische dais

Another canebyns

To mak furmente with porpas in lent

Codling or kelyng

Lesshe penon

Bruet of Spayne

Another stewed lombard

Bruet of Kiddes

Blanche Bruet

Sauce sairsnet

Breme in comfit

To mak braun rialle

Blanche Braun

Conys in graue

Viande de cipre

To mak blaunche mang of flesshe

Bruet de almonds

Blank de sirre

Buknard

Rose

Jouts dalmond

To mak Z S. V

Ryse

Potage of welks

Potage of oystirs

Blank mang

Pessen de Almondes

To mak capon in cassolont

Chaudwen de boyse

Pommes moiled

Appillinose


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make jelly


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

Apple tarts and almond-milk flans


From MS Royal 12.C.xii

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

Blanc desirree

Vert desirree

Aneserree

Viaunde d'Espyne

Haucegeme

Double mortrels

Coudree en temps de nois

Spynete

Rosee

Fryseye

Sirisee

Browet d'Alemaigne

Dragonee

Diacre

Swade

Viaunde de Cypre

Sang dragoun

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

To make Nowmbyls of Muskyls

Blawnched Mortrovs

Charlet Enforesyd

Flawnes for Lentyn

Resalsike

For to make Soopys

Cawdeyle of Muskyls

Viandre Cypyre de Salmon

To make Potage of Ostyrs

Sopis de Roy

Defoyles

Mawmeny

Soppus Dorre

Potage of Rice

Gelis of Mylk

Mortrows of Wylkys

Ryce Moyes

Appylmoes

Flawnes

Frutowr for Lentyn


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Other

Grinded Curd

Fasting

Almond Milk for Fasting

Almond Milk

Cooking Fig for Fasting

Plum for Fasting

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

Invigorating Drink

Another Method

Roasted Dish With Sauce

Strawberry and Mulberry Cake

Another Good Invigorating Cold Soup

Milk From Red Peanut

Invigorating Dish for the Patient

May Porridge

Cooking Rice Again

Roast Pig Shaped Milk

Making Sour Milk

Baking Pate

Roast Egg From Almond

Egg Doughnuts


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)

v - Whyte wortes

xj - Froyde almoundys

xij - Fride Creme of Almaundys

xxj - Blandissorye

xxvj - Coleys

xxvij - Soupes dorye

xxx - Soupes dorroy

ixl - Oystres en grauey

xliij - Mortrewes of Fysshe

xlv - For to make Blawnche Perrye

xlviij - Tayloures

Liiij - Rapeye

lv - Iuschelle of Fysshe

lvij - Charlet a-forcyd ryally

lix - Furmenty with purpaysse

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxviij - Bruet of Almaynne in lente

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxv - Spyneye

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxix - Apple Muse

lxxxj - Blaundysorye

lxxxij - Blamang

lxxxv - Gaylede

lxxxvj - Rys

lxxxxj - Vyolette

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

C - Roseye

Cviij - Prymerose

Cxj - Tannye

Cxij - Sturmye

Cxiiij - Tayle3

Cxv - Quynade

Cxvj - Blaunche de ferry

Cxix - Vyaunde de cyprys in lente

Cxxj - Rapeye

Cxxiij - Strawberye

Cxxv - Vyolette

Cxxxj - A potage colde

Cxxxij - Sauke (Note: Sauce) Sarsoun

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxvj - A potage of Roysons

Cxxxvij - Chykons in dropeye

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxlj - Noteye

Cxlij - Vyande Ryalle

Cxlviij - Whyte Pesyn in grauey

Cxlix - A Potage

Cl - Cawdel out of lente

Clij - Capoun in Salome

Cliij - Pompys

i - Brawn in comfyte

ij - Blaunche Brawen

vij - Soupes of Salomere

ix - Mange Moleynne

xvij - Vyaund leche

xviij - Vyaund leche

xix - Pome dorres

xx - Yrchouns

xxxvij - Sauoge

xxxix - Eyroun in lentyn

xlvij - Rapeye

lx - Myle3 in Rapeye

lxj - Cruste Rolle

v - A-nother manere

ix - Malmenye Furne3

xiij - Vn Vyaunde furnez san3 nom de chare

xxxiiij - Crustade Ryal

xxxvj - Crustade gentyle

xxxviij - Doucettes a-forcyd

xlj - Flathouns in lente

Brawne in confite

Blaunche brawne

Blaunde sorre

Blamanger

Auter maner buknade

Mortrewes of Pesyn

Blanche porrey

Froyte de almondes

Taylours

Iusshell

Tart de ffruyte

Oystres in grauey

ffirmenty with porpeys

Teste de cure

Sweteblanche

Saug saraser

Pomesmoille

Rys moilles

Apple moys

Soupes dorrees

Peys de almayne

Blaumanger of fissh

Potage of ris


From Le Viandier de Taillevent

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

River mallards

Slices

Fish cumin dish

German egg soup

Green egg and cheese soup

Hulled barley gruel

Watercress greens

Liquids for soaking spices in

Parti-coloured white dish

Lenten slices


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens

Joutys yn flesch days

Lentyn foyles

Blaunche pore

Pome perre

Frumente yn lentyn

Pylets yn sarcene

Leche proven

Hare yn talbut

Conynggez in grave

Oysters in grave

Chikens in gretney

Bruet of lumbardy

Bruet of Spayne

Stewe lumbard

Bruet sarcenes

Blaunch Bruet

Sauce sarcenes

Veel in bucnade

Pynonad

Brawn in confyte

Tayle

Blaunche de sorre

Blaw maungere

Chikeney

Sypers

Floreye

Moretruys of wresch fysch

Mortruys of flesch

Blaunch mortruys of fisch

Blaunch mortruys

Caudell fery

Charlet

Brawn ryal brawn sypres brawn bruse

Cold lech viaund

Lech lumbard

Dyvers desire

Creme of almondys

(Hattes) In lentyn

Tartes of Flesch

Crustad lumbard

Chauet yn fysch dayes

Prineroll at pasche

Bakyn Mete on Fisch Dayes

Soupys yn Dorye

Hote Mylke of Almoundys

Cold Mylke of Almondys


From Wel ende edelike spijse

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

Porridge with bread and almonds

Apple sauce in Lent

Porridge of almonds and bread in Lent

A sauce "flasteye" for 12 partidges

Butter and cheese made of almonds

A blancmanger with capons

Onions with cuminsauce with almonds

A blancmanger for perch

Porridge made in the pot





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