Medieval Cookbook Search
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Search results for "peacock":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
(none found)
From Ancient Cookery [Arundel 334]
(England, 1425)
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
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 Recipes from John Crophill's Commonplace Book
(England, 1485)
(none found)
From Delights for Ladies
(England, 1609)
(none found)
From MS Douce 257
(England, 1381)
From Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
From Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
From Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
From Forme of Cury
(England, 1390)
From Fourme of Curye [Rylands MS 7]
(England, 1390)
From Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
From The Good Housewife's Jewell
(England, 1596)
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)
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
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.)
(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
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 Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
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.)
(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)
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.)