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Medieval Cookbook Search

Use the field below to search the recipes from all of the indexed cookbooks for one or more ingredients. To search all of (and not just the medieval cookbooks), use our search page.

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Search for:

Search results for "peacock":

From Ancient Cookery [Arundel 334]

(England, 1425)

Pecokkes and Parteriches


Servise on fleshe-day

From An Anonymous Andalusian Cookbook

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

(none found)

From A Book of Cookrye

(England, 1591)

(none found)

From Ein Buch von guter spise

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

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

A Lofty Entrement

Sauce for Peacock

From Een notabel boecxken van cokeryen

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

Pheasant and Peacock

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

All swans

From Forme of Cury

(England, 1390)


IV - Pecokys and Partrigchis

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxlv. Nota.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

A pecoke

From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

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 pekokys and pertrikis

For wodcock

From Libre del Coch

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


49. Barding for Peacocks or Capons

77. THIN Sauce from the juice of sour pomegranates


116. Agalura Sauce for One Dish

179. Emperor's Sauce

From Due Libri di Cucina - Libro B

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

X To make a sauce for peacocks

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.)

Raised side-dish

(And with such things do peacocks feed their young

From The Neapolitan recipe collection

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

Redressed Peacocks which Seem Living

Meat or Fish Jelly in Various Colors

Slavic Cooking Sauce

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)

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.)

(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)

Pecok rosted

From Le Viandier de Taillevent

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



Here is how you make the pottage called menjoire


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

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

To roast a peacock

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