Change view: Change style to mobile Change style to default
MC Logo

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 MedievalCookery.com (and not just the medieval cookbooks), use our search page.

If you find that this search does not return results that it should, or have a suggestion for ways it can be improved, please let us know using the contact page.

Search for:

Search results for "peacock":


From Ancient Cookery [Arundel 334]

(England, 1425)

Pecokkes and Parteriches

Pecokkes

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)

NOTA

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.)

7. TO MAKE SAUCE FOR PEACOCK

49. Barding for Peacocks or Capons

77. THIN Sauce from the juice of sour pomegranates

113. GRANADA SAUCE

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.)

Peacock

Heron

Here is how you make the pottage called menjoire

Peacocks


From Wel ende edelike spijse

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

To roast a peacock




Valid XHTML 1.0 Transitional