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Search results for "orange":


From Ancient Cookery [Arundel 334]

(England, 1425)

Farsure to make pome de oringe

On fyssh-day at the firste cours

Servise on fleshe-day

On flessh-day


From An Anonymous Andalusian Cookbook

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

Sanbûsak

Syrup of Thistle

Orange Paste


From A Book of Cookrye

(England, 1591)

To make sauce for a capon an other way.

To boyle a Capon in white broth.

To make Sops for a capon.

To boyle a Capon with Orenges or Lemmons.

How to bake Orenges.

To make Conserve of Orenges.

To preserve Orenges.

To preserve Orenges, Lemmons, and Pomecitrons.


From Ein Buch von guter spise

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

(none found)


From Delights for Ladies

(England, 1609)

32 - To make sucket of Lettuce stalks

33 - To candie Nutmegs or Ginger with an hard rock candy

34 - To preserve Orenges

35 - To candy Orenge pills


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

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.)

(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)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To boile a Capon with Oranges and Lemmons

To boile pie meate

To preserue Orenges

To make a Tarte of Ryce

THE NAMES OF ALL thinges necessary for a banquet

To make white broth with Almonds

To bake Quinces Peares and Wardens

To make an other pretie dishe

To preserue orenges


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXXX - Young hens with bitter oranges


From Das Kuchbuch der Sabina Welserin

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

92 If you would preserve bitter oranges in honey

184 To make a warm dish with bitter oranges


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

7. TO MAKE SAUCE FOR PEACOCK

29. Another Pottage of COriander Called the Second Celiandrate

48. Kid pie

70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks

71. POTTAGE CALLED THIN WHITE SAUCE

74. THIN Sauce for Roasted Fowl

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE

92. Casserole for Invalids

112. SMOOTH SAUCE FOR FOWLS IN THE POT

113. GRANADA SAUCE

124. Meat Casserole

130. Meat or Fish PASTRY

133. ORANGES of Xativa which are Cheesecakes

179. Emperor's Sauce

182. Salmon Casserole

183. Trout in crust or roasted or boiled

184. Barbel in crust

186. Shad in crust

187. Swordfish in crust

188. Swordfish in casserole

189. Swordfish on the grill

190. Sturgeon in crust, which is pike

192. Sturgeon, which is pike, grilled or boiled

193. Dentex in crust

194. Dentex in casserole

195. Boiled Dentex

197. Bonito in Casserole

198. Bonito on the grill

202. Conger eel on the grill and on the spit

203. Moray eel in crust

205. Moray eel on the grill

207. TUNA OR TUNNY IN CASSEROLE

209. Tunny on the grill

212. mullet on the grill

216. Sardines in casserole

220. Wolffish in crust

222. PANDORAS

224. SEA BREAM

226. OCTOPUS

229. HOW OYSTERS ARE COOKED

231. FRIED DOLPHINFISH

234. SALTED TUNNY FROM THE FLANK WHICH IS CALLED ‘SORRA IN VALENCIA


From Due Libri di Cucina - Libro B

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

VIII To make fine broth of calcinelli


From Libro di cucina / Libro per cuoco

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

XLIV - Malmoma

LXX - Orange relish

CXIX - Dish called lemony

CXXX - To make orange dish good and delicate

CXXXI - To make orange dish battered in another way


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Side-dishes: plaice

Roast: on each plate a haunch of kid: haunch of kid is better than lamb; a gosling

In the market

For chamber-spices [goodies served in the drawing-room or dressing-room (JH)]

Partridges mate towards the middle of February

MULLET is called "migon" in Languedoc

The sauce for a roast capon is to dismember it

TO MAKE WATER TO WASH THE HANDS AT TABLE

To Make Candied Orange Peel


From The Neapolitan recipe collection

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

Roast Cockerels

Thrush with their Sauce

White Sauce

German-Style Scrambled Eggs

Eggs Poached in Water

Eggs in Cups

Stuffed Deep-Fried Eggs

Sardines

Shad

Squid

Sturgeon with Sauce

Red Mullet

Salpa

Black Fish

Tench in a Baking Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Gurnet on the French fashion

A made Dish of a sweet-Bread

A Florentine of a Cony

A Fridayes Pye

A Chewet of Stockefish

A quarter Tart of Pippins

A made Dish of Mussels and Cockles

To bake a Neates tongue to be eaten hot

A delicate Chewit

To bake a Calues Chaldron

To bake a Carpe

To bake a Tench with a Pudding in her belly

To bake Chickins with Grapes

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

A Fregesey of Egges

To make Apple pufs

To boyle a Rack of Veale on the French fashion

To fearce a Legge of Lambe

To boyle a Capon with Oysters


From A Noble Boke off Cookry

(England, 1468)

(none found)


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Fried calf liver

For the second service

Venison hodgepodge

For the fruit

Pike of another sort

Firstly the cabbage flowers

To make green jelly

To make orange paste

To make Cremone mustard

To make angry meat pies

To make sweet Capilotade

Poulpette of sturgeon

Another

Another

Barded and roasted Capon

Catalan Partridge

To make a shoulder of mutton stuffed & roasted

To make a veal loin stuffed & roasted

To make stuffed redressed veal

Another

For the first service

Second service for pottage

For the first service

Fourth 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 Thomas Awkbarow's Recipes (MS Harley 5401)

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

(none found)


From The Treasurie of commodious Conceits

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

To make Succade of Peels of Oranges and Lemons


From A Treatise of Portuguese Cuisine from the 15th Century

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

38 - Compota de diacidrão

47 - Doce de flor de laranjeira

57 - Biscoitos


From Two Fifteenth-Century Cookery-Books

(England, 1430)

(none found)


From Le Viandier de Taillevent

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

(none found)


From Wel ende edelike spijse

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

(none found)




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