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Search results for "orange":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
(none found)
From Ancient Cookery [Arundel 334]
(England, 1425)
Farsure to make pome de oringe
On fyssh-day at the firste cours
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
Trout and other kinds of fish pastry
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
From A Book of Cookrye
(England, 1591)
To make sauce for a capon an other way.
To boyle a Capon in white broth.
To boyle a Capon with Orenges or Lemmons.
To preserve Orenges, Lemmons, and Pomecitrons.
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)
32 - To make sucket of Lettuce stalks
33 - To candie Nutmegs or Ginger with an hard rock candy
From MS Douce 257
(England, 1381)
(none found)
From Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
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
THE NAMES OF ALL thinges necessary for a banquet
To make white broth with Almonds
To bake Quinces Peares and Wardens
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.)
29. Another Pottage of COriander Called the Second Celiandrate
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
112. SMOOTH SAUCE FOR FOWLS IN THE POT
133. ORANGES of Xativa which are Cheesecakes
183. Trout in crust or roasted or boiled
190. Sturgeon in crust, which is pike
192. Sturgeon, which is pike, grilled or boiled
202. Conger eel on the grill and on the spit
207. TUNA OR TUNNY IN CASSEROLE
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.)
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.)
Roast: on each plate a haunch of kid: haunch of kid is better than lamb; a gosling
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
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
From A NEVV BOOKE of Cookerie
(England, 1615)
To boyle a Gurnet on the French fashion
A made Dish of Mussels and Cockles
To bake a Neates tongue to be eaten hot
To bake a Tench with a Pudding in her belly
To bake a Steake-Pye with a French Pudding in the Pye
To boyle a Rack of Veale on the French fashion
From A Noble Boke off Cookry
(England, 1468)
(none found)
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
To make a shoulder of mutton stuffed & roasted
To make a veal loin stuffed & roasted
To make stuffed redressed veal
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)
To boyle a capon with Orenges.
To boile a pike with orenges a banquet dish.
a goodlye secret for to condite or confite Orenges, citrons, and all other fruites in sirrop.
To make fried toste of Spinage.
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.)
Cooking and Roasting Grey Partridge
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.)
47 - Doce de flor de laranjeira
From Two Fifteenth-Century Cookery-Books
(England, 1430)
(none found)
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
(none found)
From Recipes from the Wagstaff Miscellany
(England, 1460)
(none found)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
(none found)
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