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Search results for "crane":


From Ancient Cookery [Arundel 334]

(England, 1425)

Craunes and Heorns

Servise on fleshe-day


From An Anonymous Tuscan Cookery Book

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

Crane

Sauce for Crane

Sauce for Mallards and Ducks


From An Anonymous Andalusian Cookbook

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

Recipe for Making Qaliyya With a Covering


From A Book of Cookrye

(England, 1591)

Galandine for a crane or a Hearne or any other Foule that is black meat.

To bake Crane or Bustard.

Roast a Crane.


From Ein Buch von guter spise

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

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Crane


From Delights for Ladies

(England, 1609)

(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.)

See here the lessons which teach preparation of all manner of meats

Wild birds


From Forme of Cury

(England, 1390)

NOTA

III - Cranys and Herons


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxliiij. Nota.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

(none found)


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)

For cranys and herons

For þe crane


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.)

PEACOCK


From The Neapolitan recipe collection

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

Redressed Peacocks which Seem Living


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

A crayne rost

Heron rost

Bittur Rost

Snyt rost


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Boiled Pigeons

To keep cranes & egrets

To whiten olive oil for eating in cream

For the first service

Second service

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)

(none found)


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.)

Whole Roast Deer Backside

Crane 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)

Crane rosted

ffesaunte rosted

Heron rosted

Bytor rosted

Curlewe rosted

Egrete rosted

Wodekok

Snyte

Crane roste

Heron rost

Bitore roste

Egrett rost

Snyte rost


From Le Viandier de Taillevent

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

Bustards [and cranes]

Here is how you make the pottage called menjoire


From Recipes from the Wagstaff Miscellany

(England, 1460)

Crane Rostyd

Heyron Rostyd

Bytare Rostyd

Egrett Rostyd

Curlew Rostyd

Snyte Rostyd


From Wel ende edelike spijse

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

Herons





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