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Search results for "saffron":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

A made fried udder

A rein spoon dish without eggs

A larded roast of fish

Rainworms from peas

From Ancient Cookery [Arundel 334]

(England, 1425)

Potage de frumenty

Growell os forse

Blaunche porre.

Rapes (turneps) in potage

Potage of gouidys

Rys in potage of flesh

Grene pesen unstreynet with herbs

Corance (currants) to potage

Farsure for hares

Muntelate to potage

Browet Browet of almayne

Blaundesore to potage

Murre to potage

Capons in confy

Goos in hochepot

Conynges in grave

Conynges Conynges in turbaturs

Bore Bore in egurdouce

Chekyns in muse

Gele of chekyns or of hennes

Gele of flesshe

Farsure for chekyns

Malardes in cyne

Blaunche mortrewes

Syrip for a capon or faysant

Gaunsell Gaunsell for gese

Farsure to make pome de oringe

Peson of almayn

Poche to potage

Aqua patys to potage

Soppes in fenell

Musculs (muscles) in sewe

Cadel of musculs to potage

Eles in brasill

Farsure for a codlynges hed

Turtelettys of fruture

A flaune of Almayne

Brewewes in somere

Grewel enforsed

Alaunder of moton

Rys Lumbarde rennynge

Mortrewes of flesh

Blaundesorre vel blaunche mortrewes

Mawmene for xl mees

Viande sypris for xl. mees

Viande Burton for xl mees

Browet of almayne for x mees

Browet farsure for x mees

Browet seeke for x. mees

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Boor in peverarde, or braune in peverarde

Boor in egredouce

Mosy for soper in somer

Colys of flessh

Chekennes in fauge

Grene pese unstreyned with herbes

Jussel os flessh

Jussel enforsed

Charlet enforsed

Gees in hochepot

Maulardes in cyne

Eles in Brasyle

Pike or tenche in Brasyle

Jussel of sysshe

Congour in pyole

Roches or loches in egurdouce

Tenches in cylk

Grene pesen, reale

Charlet contrefetid of fyssh

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(Fine Greens and Fennel)

(Fine Greens and Fennel)

(Fine Greens and Fennel)

(Peas with Meat)

(Whole Fava Beans)

(Whole Fava Beans)

(Whole Fava Beans)

(Gualdaffe of Stomach)

To Stuff a Calf

To Stuff a Shoulder

Parma-Style Tart

Coppo of Chicken

A Tile of Other Things

A Roof-Tile of Lamprey

Gratonata of Chicken

Sardamome of Meat

Tomacelli or Mortadelli

A Roof-Tile of Goat's or Sheep's Milk

Fish in Aspic without Oil

Sauce for Crane

Sauce for Mallards and Ducks

(Solcio of birds feet and pigs head)

For those who are constipated...

Chickpeas for Invalids

Almond Milk and Spelt for Invalids

Mullet for Invalids

From An Anonymous Andalusian Cookbook

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

A Type of Ahrash

A Recipe of Isfîriyâ

Simple Isfîriyâ

Recipe for the Dish Mentioned by Al-Razi

The Dish Misri (Egyptian)

The Dish Mukhallal

Recipe of Fartûn

Sweetened Mukhallal

Chicken Called Madhûna

Cooked Fried Chicken

Lamb Roast Badî'i

Recipe for Small Birds Made of Sheep's Meat

Another Kind of Lamb Breast

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Ja'fariyya

The Making of Rafî'

The Making of a Dish of Small Birds

The Making of a Dish of Pigeons

A Dish of Young Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)

Abbasid Chicken

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya

The making of Badî'i

Another Badî'i

Tajine with Cheese

The Preparation of Bilâja

A Dish With Prunes (Ijjâs)

Another Dish Like That with Saffron

Another Like Dish

Recipe for a Dish of Chicken or Partridge with Quince or Apple

A Dish of Eggplants with Saffron

An Extraordinary Stuffed Rabbit

Tharda of Khabîs with Two Chickens

Saffron is used in mukhallals

How the Service of Dishes is Ordered

Loaf Kneaded with Butter

Khabîsa with Pomegranate

A Dish Made with Khabîs

Recipe for Khubaiz with Meat

The Making of Dafâir

A Dish of Partridge

The Making of Fâlûdhaj

The Making of Khabîs

Sikbâj of Veal

A Dish Made in Winter for Those with Cold Illnesses

Tharda of Meat with Turnips and Walnuts

Preparation of a Tharda of Two Chickens

Dish Known as Mulahwaj (the Hasty Dish)

To Make the Dish Asfar (The Yellow Dish)

Tortoise or Mullet Pie

Making 'Umâniyya [or possibly 'Ammâniyya]

Al-Ghassani's Tharda

Preparation of Chestnut Qaliyya

Chicken Covered With Walnuts and Saffron

Jaldiyya of Chicken

Stuffed Burâniyya

Recipe for a Dish of Partridge with Honey

A Jewish Dish of Eggplants Stuffed with Meat

A Sicilian Dish

Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes)

How You Make It

Recipe for White Karanbiyya

Muthallath with Heads of Lettuce

Preparing Narjisiyya (Narcissus-stew) With Carrots

Preparing Râhibi

How to Make Râhibi

Making Dishes Prepared With Eggplants

Preparing The Complete Burâ niyya

Preparation of Arnabi

Description of Mahshi (a stuffed dish) With Eggplants

Recipe for Dusted Eggplants

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for the Same Dish

A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers

Recipe for Fish in the Style of Jimli

Another Version of the Same

Mahshi of Mixed Fish

The Perfect Tharîd (The Complete Tharîd)

Vinegar Tharîda

Tharîd Mudhakkar with Vinegar and Whole Onions

Tharîd Made with Fattened Chickens or with Well-Fed

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Recipe for Tarfist

The Dish Ghassâni

Recipe for Mu'assal

A Mu'assal Used in Tunis at Banquets

Preparation of Zulâbiyya

A Sweet from Syria

Its Preparation

The Great Drink of Roots

The Little Drink of Roots

Syrup of Aloe Wood [Stem?]

A Syrup of Honey

From A Book of Cookrye

(England, 1591)

To stue Sparrowes.

To make white Puddings of the Hogges Liuer.

For Pyes of Mutton or Beefe.

To bake small meats.

How to bake Vaunts.

How to bake a Holybut head.

To make Allowes of Eeles.

To make a Tart of Cream.

To boyle yong Peason or Beanes.

To make a Haggas of Almain.

How to make sops of Almain.

To make Almond Butter.

From Ein Buch von guter spise

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

11. Ein gut spise von hüenern (A good food of hens)

15. Von pasteden (Of pasties)

17. Von geülten hechden (Of filled pike)

20. Dis sagt von eime stockvische (This speaks of a stockfish)

26. Diz ist ein gut fülle (This is a good filling)

27. Ein gut getrahte (A good grain)

28. Wilt du machen ein spise von hüenren (How you want to make a food of hens)

31. Ein spise von bonen (A food of beans)

36. Ein geriht von eime hechte (A dish of a pike)

38. Ein geriht von eime stockvische (A dish of a dried fish)

39. Ein gut fulle (A good filling)

42. Ein geriht von einer gense (A dish of a goose)

46. Ein geriht von vischen (A dish of fish)

47. Ein geriht (A dish)

48. Ein condimentlin (A condiment)

80. Wilt du machen ein nüzzemus (How you want to make a nut puree))

94. Ein gut fülle (A good filling)

95. Wilt du heidinische haubt (How you want to make Saracen head)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Browet of Almayne

Chikens in Cryteyne

Viaunde de Cipre

Maretrel de le Char

Chaudone Potage of Pygys

Let Lorres des Aguellys

Browet of Almayne

Viaunde de Cipre

Farsure of Wych

Tarts of Flesch

Apilmows de Gesse

A Tarte Pernusames

From Delights for Ladies

(England, 1609)

38 - To make green ginger upon sirup

From MS Douce 257

(England, 1381)

Pise of Almayne

Caponys in concys

Hennys in bruet

Lampreys in bruet

Oystryn in bruet

Tartys in applis

Tartys of fysch owt of lente

Formenty on a fichssday

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Piquant Sauce for Conies

Bruet of Almayn of Fish

Bruet of Savoy of Fish

Flans of Almond Milk

Blancmange of four colors

Parma Tarts of Fish

Parti-Colored Hot Mengier

An Oatmeal Bruet of Capons

A Gratuné of Spain

Stuffed Shoulders of Mutton

Stuffed Crayfish

From Een notabel boecxken van cokeryen

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

To make a brewet

Kimmeneye of Chickens

Kimmeneye Within Fasting-Time

To Make Twelve Dishes of Ieleye

Porpoise with Pepper Sauce

To Prepare Large Rays

To Make a Ganselsie Outside Fasting Time

To Make a Ghanselsie Within the Fasting Time

Chickens with Drossieren

A Subbelet for Organ Meats

To Make or Stew Meat or Fish

To Stew Chickens with Pork

A Galentijn for Ray

To Prepare Pike and Eel

A Delicious Dish

Bipeper for Game

Garfereyden for Game

Bipeper or Paveraet for fresh Beef

Jespi or Sauce for Capons

Sauce for Herons or Capons

To Make Jelly for Meat

To Prepare Pigs' Tripe

To Boil Venison that is Fresh

Ghecloven Nonnen

A Prosint of Almonds

Pies of Sparrows

Lenten Roffioelen

Meat Roffioelen

A Sauce of Walnuts to Serve with Capons

If you want to make a good dish

Roffioelen of Meat

Pepper for Roasted/Fried Veal

To Make Fine Yellow Clareyt

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

For capons and hens

To make false guernon

To make white brouet of hens

For a subtle English brouet

For milk of Provence

If you want to make fish jelly

If you want to make cream flans

If you want to make pies which have the flavor of cheese

Oysters in gravy

From Forme of Cury

(England, 1390)

For To Make Drawen Benes

For To Make Grewel Forced

Caboches In Potage

Rapes In Potage

Gourdes In Potage

Capouns In Councys

Chykenns In Cawdel

Charlet Yforced

Peiouns Ystewed

Perrey Of Pesoun

Peson Of Almayne

Fenkel In Soppes

Grewel Of Almaundes

Cawdel Of Almaund Mylk

Brewet Of Ayrenn

CAWDEL OF SAMOUN C.XI

FOR TO MAKE FLAUMPEYNS

FOR TO MAKE NOUMBLES IN LENT

FOR TO MAKE CHAWDON FOR LENT

FURMENTE WITH PORPEYS

VEEL IN BUKNADE

SOOLES IN CYNEE

MUSKELS IN BREWET

CAWDEL OF MUSKELS

MORTREWS OF FYSSH

LOSEYNS IN FYSSH DAY

CAWDEL FOR GEES

FRYTOUR OF PASTERNAKES OF APPLES

CRUSTARDES OF FLESSH

MYLATES OF PORK

CRUSTARDES OF EERBIS ON FYSSH DAY

WASTELS YFARCED

TART IN YMBRE DAY

TARTES OF FLESH

FOR TO MAKE POMME DORRYLE AND OþER þNGES

FOR TO MAKE MAWMENNY

II - FOR TO MAKE PISE of ALMAYNE

VI - CAPONYS INC ONEYS

VII - HENNYS IN BRUET

VIII - HARYS IN CMEE

XIV - FOR TO MAKE BLOMANGER

XV - FOR TO MAKE AFRONCHEMOYLE

XVI - FOR TO MAKE BRYMEUS

XVII - FOR TO MAKE APPULMOS

XVIII - FOR TO MAKE A FROYS

XIX - FOR TO MAKE FRUTURS

XXI - FOR TO MAKE JUSSEL

XXIII - FOR TO MAKE EYRYN IN BRUET

XXV - FOR TO MAKE MYLK ROST

XXX - FOR TO MAKE MANMENE

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXVI - FOR TO MAKE METE GELEE THAT IT BE WEL CHARIAUNT

XXXVIII - FOR TO MAKE A PENCHE OF EGGES

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLII - FOR TO MAKE POMMEDORRY

L - FOR TO MAKE AN EGGE DOWS

IIII - FOR TO MAKE POMMYS MORLES

VIII - FOR TO MAKE A POTAGE OF RYS

XI - FOR TO MAKE LAMPREYS IN BRUET

XIII - FOR TO MAKE SOLYS IN BRUET

XIV - FOR TO MAKE OYSTRYN IN BRUET

XV - FOR TO MAKE ELYS IN BRUET

XIX - FOR TO MAKE BLANK DE SUR'

XX - FOR TO MAKE GRAVE ENFORSE

XXI - FOR TO MAKE HONY DOUSE

XXIII - For To Make Tartys In Applis

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXX - For To Make Formenty On A Fichssday

XXXII - For To Make A Pynade Or Pyvade

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ij. For to make drawen benes.

.iij. For to make grewel eforced.

.iiij. Caboches in potage.

.v. Rapes in potage.

.viij. Gourdes in potage.

.ix. Ryse of fleysche.

.xvj. Mounchelet.

.xvij. Buknade.

.xviij. Connate.

.xxij. Capouns in councy.

.xxxij. Carnel of pork.

.xxxiij. Chykens in caudel.

.xxxix. Charlet.

.xxxvij. Blank dessoree.

.xl. Charlet forsed.

.xlj. Caudel ferry.

.xlij. Juschell.

.xliiij. Mortrews.

.xlvij. Pyjouns y stewed.

.xlix. Tartlettes.

.lkij. Douce Iame.

.lxiiij. Leche Lumbard.

.lxvij. Let lardes.

.lxix. Perry of pesoun.

.lxx. Pesoun of almayne.

.xx.iii.xiij. Frenche owtes.

.lxxj. Chyches.

.lxxiij. Aquapatys.

.lxxv. Soppes in fenkell.

.lxxvij. Appulmoy.

.lxxix. Lete lorye.

.lxxx. Sowpes doree.

.lxxxiiij. Gruel of almaundes.

.lxxxvj. Caudel of almaund mylke.

.lxxxviij. Pochee.

.lxxxlx. Brewet of ayroun.

.lxlvij. Vyaund ryal.

.lxlviij. Compast.

.lxlix. Gelee of fysche.

.Ciij. Rygh in sauce.

.Cix. Cawdel of samoun.

.Cxj. For to make flampens.

.Cxij. For to make nounbles in lent.

.Cxiij. For to make chaudoun for lent.

.Cxiiij. Frumente with porpays.

.Cxvj. Veel in buknade.

.Cxvij. Sooles in cyvee.

.Cxx. Muskels in bruet.

.Cxxij. Caudel of muskels.

.Cxxiij. Mortrews of fysch.

.Cxxvj. Losyns in fysch day.

.Cxxxviij. Verde sauce.

.Cxl. Caudel for gees.

.Cxlvij. Frytour of pastronakes of skyrwyttes & of apples.

.Clj. Mylates whyte.

.Clij. Crustardes of flesch.

.Cliij. Mylates of pork.

.Clv. Crustardes of erbes on fysch day.

.Clvij. Wastels y farced.

.Clviij. Sauge y farced.

.Clxij. Tartee.

.Clxiij. Tart in ymber day.

.Clxiiij. Tart debry.

.Clxvj. Tartes of flesche.

.Clxxij. For to make pomme dorryes & othere thynges.

.Clxxiij. Cotagres.

.Clxxiiij. Hert rowce.

.Clxxxj. Daryols.

(title missing).

.Clxlij. For to make mawmany.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons in dorre

To make ryse of genoa

To make grewell of forse

Egges yn brewte

Lamprays in brewte

From The Good Housewife's Jewell

(England, 1596)

To stewe Calues feete

A Fritter to be made in a Moulde

To make white Estings

To make fine Cakes

To make a pudding in a breast of veale

To bake a Gammon of Bacon

To bake a Kidde

To make a Custard

THE NAMES OF ALL thinges necessary for a banquet

To make peascods in Lent

To make a Tarte of an eare of Veale

To make a close Tart of greene Pease

To make Almond butter

To make Oister Chewets

To make good Resbones

From Das Kochbuch des Meisters Eberhard

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

If you want to make good stockfish

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VII - To cook squash

XXIII - Scratching hens to boil

XLIX - Balls or skinless sausages

L - To cook fresh pike

LI - Carp in cloven broth

LIII - To cook a pike in Hungarian

LIV - To cook chopped fish

LV - To make sausage of chopped fish

LXII - A mash of gingerbread

LXIX - To seethe fresh fish

LXXI - Baked damascene raisins called Zibebe

LXXIII - A mash of ginger bread

LXXX - Young hens with bitter oranges

LXXXI - To cook pork game

LXXXIII - Aspic of Cow's feet

LXXXV - Tame geese / Ducks or Capons in Hungarian

XCVII - Another good dish

From Das Kuchbuch der Sabina Welserin

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

2 To make capons or hens in a glass

3 A dish in various colors

6 If you would make a yellow sauce

8 To make a sauce with apples for game and small birds

12 To make a boar's head

24 How one should make Zervelat

37 If you would make a good appetizer

40 To make a dish of peas

43 To make a fig pudding

48 To prepare crayfish

60 To make a veal pie

154 A lamb of another sort

157 To prepare veal or hens

158 Sauce for birds

159 Sauce for partridges

167 To make venison sausage

181 In the year of our Lord 1548

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chekyns in cretene

Viande de Cipur

Mortrews de chare

Breuet de almonde

Gruel of almondes

For to make a potage of welkes

For to make potage of oysturs

For to make rose dalmoyne

Chekyns in browet

Chekyns in Cawdel

Hennes in gravé

Capons in Covisye

Hennes in gauncel

Lamprayes in browet

For tenchis in gravé

Chawdewyne de boyce

Capons in Cassolyce

Gawncel for þe gose

For pygges farsyd

For fraunche mele

For lamprays bakun

Crustate of flesshe

Porry of white pese

For gruel of fors

For capons in erbis

For henne in brothe

For comyne sewe

For a brothe of elys

For sawce gynger

Oystere in browet

From Libre del Coch

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

1. SPICES FOR COMMON SAUCE

2. SPICES FOR PEACOCK SAUCE

12. DISH FOR THE ANGELS

14. SLOW OR SMOOTH DISH

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD

41. POTTAGE OF CRACKED WHEAT

43. HILADEA WHICH IS CALLED GELATIN

45. SAUCE FOR GEESE

47. Stuffing for Kid

58. RICE CASSEROLE IN THE OVEN

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

66. Good Bruet with Meat Broth Which is Called "Sponge"

67. pottage of fat

76. Pottage which is called Higate because it is made from figs

78. POTTAGE OF ALIDEME OF EGGS

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

107. GIROFLINA SAUCE

110. DOBLADURA OF MUTTON

112. SMOOTH SAUCE FOR FOWLS IN THE POT

119. MOJI CASSEROLE

124. Meat Casserole

128. Venetian Xinxanella

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

144. Pottage Which is Called Flank

145. Pastry in A JAR

146. Marinated Mutton

147. Gratonada in Another Manner

148. PICKLED RABBITS

150. Good Arugula

151. Arugula in Another Good Manner

158. Lombardy Sops

160. Marinated Mutton

162. Bastard Cameline Sauce

163. Lardy Broth of Wild Pig

174. PASTRY OF Roast hen on the Spit

182. Salmon Casserole

185. Barbel in casserole

191. Sturgeon or pike in casserole

194. Dentex in casserole

195. Boiled Dentex

196. Bonito in crust

197. Bonito in Casserole

198. Bonito on the grill

206. Tunny or tuna in crust

208. Boiled tuna or tunny

216. Sardines in casserole

221. Good escabeche

229. HOW OYSTERS ARE COOKED

233. HAKE WHICH IS CURED FISH

236. BLANCMANGE OF FISH

238. BROOM-FLOWER DISH

From Due Libri di Cucina - Libro B

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

II To make a sauce for meat

XXI To make fine cameline broth

XXIII To make fine little pastries of lobster

XXIIII To make fine fish broth

XXVII To make a tart of every color

XXXV To make a tart of herbs

XXXXII To make a chicken tart

XXXXIII To make a tart in another way

XXXXIII To make a tart in another way

LVIII To make fritters colored with saffron

LXI To make a white dish of millet

LXVIII To make lesange in pavese

LXXXXII To make quillies

LXXXXIII To make laudo

LXXXXIIII To make crepa

LXXXXV To make eucabam

C To make a dish of crabs

From Libro di cucina / Libro per cuoco

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

II - Ambroyno (a sweet food)

IV - Ambronsino (ambrosia) good and perfect and such

VIII - Broth with eggs in (sauce) for good partridge

XVII - Capons or hens stuffed

XXI - Compost (pickle) good and perfect

XXIV - Maize dish (Frumenty) good and perfectly useful

XXIX - Apple fritters for lent

XXXI - Jelly of whatever meat

XXXII - Jelly in another way

XXXIII - Jelly ready to serve and good of fish

LIII - Hen with sumac good and perfect etc

LVI - Bread dish with meat good and perfect

LVII - Hen stuffed and good

LIX - Pepper sauce that is genuine

LXXII - Elderflower dish

LXXIII - Fine spices for all things

LXXVI - Stew very short most perfect

LXXVII - Shoulder of mutton stuffed

LXXIX - relish for whatever meat

LXXX - Relish for fish

LXXXIX - Relish for all gross meats

XCII - Sartramone ( ? ) or sauce for each meat

CII - Tart of scallions or of onions

CIV - Tart ready to serve and good

CV - Tart of garlic

CVII - Tart of gourd dry

CIX - Tart of fresh fava optimally good

CX - French tart good and optimal

CXII - Tart of parmesan good

CXIII - Hungarian tart for 12 persons

CXIV - Tart of Romania

CXV - Tortelli in the way of white fritters for lent good

CXVII - Tredura ( ? )

CXIX - Dish called lemony

CXXII - Hens with fennel fantastic

CXXIV - Hens assabecho (no translation) very good

CXXV - To make cervellade (sausage) bressane

CXXVI - Tart Lavagnexe for 12 persons

CXXVII - To confect fresh almonds

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

For the soups: almonds

When you have NEW PEAS

With all these peas

The liquid from the peas on a meat day is of no account

YELLOW LEG of BEEF

CRETONNEE of New Peas or new beans

Note that this is only called parsley-laced soup when parsley is used

Russet Soup is made like George Soup above

(Note that he is at fault; for no cooks say that German Soup should be yellow

Subtle Broth from England

Bright-green Soup

GENISTA is so-called because it is yellow like genista flowers (yellow broom)

Green Broth of Eggs and Cheese

German Broth of Eggs Poached in Oil

Gravelly Soup of loach or other cold or hot fish

Pike Hotpot (Chaudree)

Thickened Cow' Milk

Yellow Soup or Yellow Sauce on hot or cold fish

The nature of milk is such that if the milk is drawn (from the cow) and put in a very clean and fair vessel of clay or wood or tin (pewter)

CARP with STUFFING

Also it is cooked in water and wine added

FALSE GRAIN DISH

TAILLIS to be served in Lent

POULTRY STUFFED ANOTHER WAY

RICE for a meat day

TO MAKE A SAGE-BASED SAUCE

PARTI-COLOURED SOUP OR FALSE GRAIN

TO MAKE FOUR DISHES OF MEAT JELLY

A STREAKY SAUCE TO KEEP FISH

YELLOW OR BITTER PEPPER

GALANTINE FOR CARP

SAUCE FOR A CAPON OR HEN

TO SERVE TRIPE IN YELLOW SAUCE

Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine

From The Neapolitan recipe collection

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

A Fine Thick Broth

Thick Broth of Bread, Cheese and Eggs

Lasagne of Capon Skins

A Dish of “A Thousand Pageboys”

A Dish of “Cardinals”

Giusello or Zanzarelli

Catalan-Style Gourds

Hemp Seed Mustard

Chicken with Salt Pork

Cockerels Boiled with Verjuice

Goat Kid or Mutton, with Thick Broth

Florentine-Style Meat in a Baking Dish

Pariola for Chickens, Cockerels or Capons on a Spit

The Holy Piglet, Roasted Inside-Out

To Cook a Chicken in a Carafe

Pies of Good Capons

Pie of Cock's Combs with the Testicles

A Pigeon Pasty or Pie

Stuffing for a Fish

Stuffing for a Capon

Stuffing for a Calf’s Intestine

Cirvelato of Pork or Veal

Meat or Fish Jelly in Various Colors

Sauteed Cockerel or Pigeon

A Hunger Killer

Sauce for Sauteed Pigeon Pieces

A Sauce called Broom Blossom

Sauce for Any Game Animal

French-Style Sauce for Partridge

Slavic Cooking Sauce

To Make a White Torte

Bolognese Torte

German-Style Scrambled Eggs

Bitter Fritters

Fritters Shaped Like Ravioli

Fish-Egg Omelet

French-Style Apple Tart

Sturgeon with Sauce

Tench in a Baking Dish

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

Chekyns in sauce

To mall chekyns in musy

Alander de moton

To mak yonge pessen ryalle

To mak creme buyle

To mall cawdelle fferrens

Pyk in Braisselle

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

To mak braun ryall in Lent

To mak Breteyn in fleshe tyme

Cold leshe viand

To mak hattes in flesche tyme

To mak hattes in lent

To mak sauce camelyn for quaylle

To mak a freshe lamprey bake

To mak wellid peper for rost vele

To mak tartes of fflesche

Flesh pies of capon or of fessand

To mak custad lombard

To mak custad opyne

Chewettes of beef

Chewettes ryalle

To mak daryolites

To mak prymerolle

To mak lossenges fried in lent

For to mak hayrblad opyn

Capon or goos roste

Musculles in brothe

Lessingis on fische dais

Cawdell of Almondes

To mall cabage wortis

Pik and eles in ballok brothe

To mak furmente with porpas in lent

To mak jusselle

To mak ledlardes of iij coloures

Chaudron for samon

Codling or kelyng

Chaudron of piggs feet

Pertuche stewed

To mak braun rialle

Chekyns in kyrtyn

Viande de cipre

A martins of flesche

Charlet collouret

Bruet de almonds

Cawdell dalmond

To mak mylk rostid

Potage of welks

Potage of oystirs

Pessen de Almondes

Cawdelle de pork

Hennes in Bruet

Chekins in brothe

Chekins in cawdelle

ffessand or pertuche

Hennes in grave

To mak capon in cassolont

To mak hennys in gauncelle

Lamprey in Bruet

Tenche in graue

Chaudwen de boyse

Ffraunt hemelle

Tench in gilly.

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make pike in the Hungarian style

To make white Geneva tarts

To make fine Ceruelade

To make yellow jelly

To make colored sugar

Sturgeon in pottage

Sturgeon in adobe

Tunny in pottage

Hungarian Capon in pottage

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Panne puffe

To make pyes of grene apples

To bake pygeons in short paest as you make to your baken apples

To make a pye of alowes

To make short paest for tarte

For Gusset that may be another potage

For to stewe mutton

From Le Recueil de Riom

(France, 15th century)

Vinaigrette of roasted pork intestines

A broth of verjuice

A broth of Savoy

A jelly of meat of chicken

Hash of entrails of young goat and the head which are cooked together

Capons and herbs and shanks of beef

Apple tarts and almond-milk flans

From Registrum Coquine

(Germany, ~1430 - V. Bach, trans.)

A dish of bread

Meat of castrated ram

A dish for Germans

A dish for Italians

A dish for magnates

Torta for noblemen

Pastry of whatever meat

Pastry in a pot

Brouet of cheese

Pastry for noblemen

Torta for Hungarians and Bohemians

Torta for Thuringians and Hessians

Torta for Saxons

Herbulata for copyists

Chickens and meat together

Eggs with broth

Aa dish of leeks

A dish of hemp seed

A dish of spelt

A dish of beans

Torta of apples

Sauce for magnates

Sauce of livers

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle mary bones for for dinner.

Mutton boyled for supper.

To boyle Mutton with Nauons.

To boyle a Lambes head with purtenaunces.

To make Peares to be boiled in meate

To boile a Mugget of a sheepe.

To make a pie in a pot.

To bake a Connie, Veale, or Mutton.

To make fine paste.

For tartes of creame.

To boyle Neates feete.

To boile a Tench.

To make a splede Eagle of a pullet.

To stewe veale.

To boile chickins and mutton after the Dutch fashion.

To make a Pudding.

From Thomas Awkbarow's Recipes (MS Harley 5401)

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

To make Nowmbyls of Muskyls

Blawnched Mortrovs

Morterous for Lentyn

Ryse Lumbard Rynnyng

Charlet Enforesyd

Cawdale þat is Part of Blawmaunger

And þu wyll make a Faireseour in a Poket of a Pike

For to make Soopys

Cawdeyle of Muskyls

To mak a Cawdell in Capon Broth

To make Potage of Ostyrs

Fruturs of Fygis

Tarts on Fysh Dayes

To seth a Tench

Elus Bakyn in Dyshes

Mortrows of Wylkys

Oysters in Brewete

Elis in Brewette

Blawnk de Surre

Tarts of Appyls

Mortrows on Fysh Dayes

Rasyns o[n/f] Fysh Dayes

To make a Froyse

Muskyls in Gravy

Storgeon in Broth

To make Char de Crabb

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Roasted Beef With Tarragon and Sage Sauce

Cows Tongue and Dug With Red Sauce

Stuffed Cows Tongue

Cow Intestines With Yellow Sliced Bacon

Cow Intestines Stuffed With Sweet Milk

Cow Intestines Italian Style

Veal With Sour Sauce

Veal With Spicy Sauce

Veal With Yellow Bacon Slices

Veal Intestines With Sweet Milk

Calf Intestines With Sour Cream

Stuffed Roast Calf Kidney Italian Style

Calf Head With Spicy Sauce

Veal With Lemon and Tarragon

Young Lamb With Sour Sauce

Young Sheep Intestines

Hogs Chin and Sides With Fruit Sauce

Hog Chin and Sides With Carnation Sauce

Boar Pork With Carnation Sauce

Boar With Carnation Sauce

Pork With Sweet Sauce

Cold Pork With Spicy Sauce

Cooked Stuffed Pork

Pork With Bacon Slices

Pig Turned Into Sheep

Goose in Broken Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Goose With Zok Sauce

Goose With Yellow Bacon

Goose With Carrots

Fat Goose With Carnation Sauce

Goose With German Sauce

Goose With Millet Porridge

Goose With Rice

Gosling With Pasta

Gosling With Broken Sauce

Capon With Raisin Sauce

Hen With Bird Sauce

Hen With Fruit Sauce

Hen With Side Dish

Hen With Yellow Onion Sauce

Hen With Laska and Sage

Hen With German Sauce

Hen With Saxon Sauce

Cold Stuffed Hen

Chicken With Spicy Sauce

Yellow Stuffed Chicken With Sour Cream

Chicken With Bavarian Sauce

Another Way to Make This

Chicken With Sour Cream

Pike in Broken Sauce

Pike With Oily Sauce

Pike With Yellow Polish Sauce

Pike With Garlic

Pike in Sweet Milk or With Sour Cream

Fritter From Fish Roe

Carp With Canvas

Carp With Oily Sauce in Cabbage Sauce

Beluga With Beluga Sauce

Beluga With Fruit Sauce

Beluga With Spicy Sauce

Burbot With Guest Sauce

Trout With Sour Cream

Huchen With Huchen Sauce

Cod With Sour Cream

Cod With Sweet Milk

Cooking the Eel

How to Soak Octopuses

Green Sauce for Fish

Weatherfish With Cabbage

Weatherfish With Beggar Sauce

Crab With Sour Cream

Venison With Guest Sauce

Young Stuffed Hare

Doughnut Baking Pan

Doughnut With Raisins

Coagulated Wine

Roast Peafowl Sauce

Fried Bread for Fasting

Chickpeas With Oily Sauce

Plum for Fasting

Toasted Bread Again

German Dairy Dish

Egg Stuffed in Shell

Stuffed Egg White

Stuffed Egg White Again

Sauce From Eggs

Truffle With Sour Cream

Stuffed Stinkhorn

Saffron Milk Cap Mushroom

About the Green Bean

Wild Carrot Parsnips

Macaroni for Fasting

Boiled Barley Grist

Soft Cheese Made From Almond

Another One for Urinary Tract Stones

Autumn Porridge

Cooking Rice Again

Cold Dish From Liver

Making Marzipan

Roast Sheeps Liver

Cheese From Eggs

Roast Egg From Almond

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.)

1 - Pastéis de carne

2 - Tigelada de perdiz

15 - Picadinho de carne de vaca

16 - Galinha desfiada

22 - Outra receita de galinha mourisca

24 - Almôndegas

25 - Tigelada de coelho

From Two Fifteenth-Century Cookery-Books

(England, 1430)

j - Lange Wortys de chare

ij - Lange Wortes de pesoun

v - Whyte wortes

vj - Beef y-Stywyd

vij - Gruelle a-forsydde

viij - Venyson with Furmenty

ix - Trype de Motoun

x - Wardonys in syryp

xviij - Pertrich stewyde

xix - Smale Byrdys y-stwyde

xxv - Balloke Brothe

xxvij - Soupes dorye

xxxij - Auter brawn en peuerade

xxxiij - Oyle Soppys

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

xl - Oystrys in grauy bastard

xliiij - Mortrewys de Fleyssh

xlvij - Cawdelle Ferry

xlviij - Tayloures

xlix - Bryndons

lj - Cawdelle de Almaunde

lij - Gyngaudre

lv - Iuschelle of Fysshe

lvj - Charlette

lvij - Charlet a-forcyd ryally

lviij - Let lory

lix - Furmenty with purpaysse

lx - Trype of Turbut or of Codelynge

lxij - Conyngys in graueye

lxiij - Harys in Cyueye

lxv - Hennys in bruette

lxvij - Bruet of Almaynne

lxxiij - Conyngys in cyveye

lxxix - Apple Muse

lxxxiij - Vyaund de cyprys bastarde

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

lxxxix - Elys in Gauncelye

lxxxx - Hennys in Gauncelye

lxxxxj - Vyolette

lxxxxij - Oystrys in bruette

lxxxxiiij - Tenche in bruette

lxxxxv - Tenche in cyueye

lxxxxvj - Tenche in Sawce

lxxxxvij - Chykonys in bruette

xxxxix - Sardeyne3

Cj - Eyron en poche

Cij - Muskelys in bruette

Cvij - Sore Sengle

Cviij - Prymerose

Cix - Gelye de chare

Cxiij - Bruette saake

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxix - A potage on a Fysdaye

Cxxxj - A potage colde

Cxxxiij - Rapeye

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxix - Caudel Ferry departyd with a blamanger

Cxl - Egredouncye

Cxliiij - Schyconys with the bruesse

Cl - Cawdel out of lente

Clij - Capoun in Salome

iiij - Gyngerbrede

vij - Soupes of Salomere

viij - Lette lardes

x - Vyaund de leche

xiij - Vyaund leche

xiiij - Vyaunde leche

xvj - Chare de wardoun leche

xviij - Vyaund leche

xxiij - Pome-Garnez

xxv - Hagws of a schepe

xxvj - Frawnchemyle

xxvij - Appraylere

xxviij - Cokyntryce

xxix - Milke Rostys

xxx - Alows de Beef or de Motoun

xxxij - A Siryppe pur vn pestelle

xxxiij - Pygge y-farsyd

xxxiiij - Poddyng of Capoun necke

xxxv - Capoun or gos farced

xxxix - Eyroun in lentyn

xlij - Froyse in lentynne

xlv - Brawune frye3

lij - Ryschewys of Marow

liij - Lesynges de chare

liiij - Fretoure

lv - Chawettys Fryidde

lvij - Froyse out of Lentyn

lviij - Ryschewys close and Fryez

lix - Nese Bekys

lxj - Cruste Rolle

lxij - Chawettys a-forsed

lxiij - Fretoure owt of lente

lxiiij - Towres

i - Tartes de chare

iiij - Daryoles

vj - Tartes of Fyssche

vij - Chawettys

xj - Tartes of Frute in lente

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

xiiij - Pety Pernollys

xx - Pety Pernauntes

xxiiij - Tartes de chare

xxvj - Darioles

xxxj - Herbelade

xxxv - Crustade

xxxviij - Doucettes a-forcyd

xxxix - Daryoles

xlj - Flathouns in lente

Growelle fforce

Furmenty with venyson

Browne in egurdouce

Tartus of fflesh

Gelyne in brothe

ffelettes in galentyne

Losinges de chare

Tripe de Mutton

Allowes de Mutton

Risshewes de Mary

Peris in Syrippe

Longe Wortes de Pesone

Muscules in broth

Mortrewes of Pesyn

Malmens bastard

Caudell de Almondes

Lente ffrutours

Risschewes de frute

Tart de ffruyte

Sauce pour lamprey

Oystres in cevey

Menese or loche boiled

Sturgeon in broth

ffirmenty with porpeys

Tripe de Turbut

Peys de almayne

Haddoke in Cyuee

Chauudon of fissh

Capon en Counfyt

From Le Viandier de Taillevent

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

Larded boiled meat

Capons or veal with herbs

Cretone of new peas

Subtle English soup

Bright green soup

To make calf mesentery that one calls charpie

Stuffed chicken

Decorated rice for a meat day

Cold Sage [Sauce]

Piglet [Parsley?] Souse [Sauce]

Bright green soup of eels

Chowder with pike

German egg soup

Green egg and cheese soup

To make flans or tarts in Lent

Spices needed for this viandier

To improve and redden must or new wine for early sale

Parti-coloured white dish

Sauce for keeping saltwater fish

Yellow Pepper [Sauce]

From Recipes from the Wagstaff Miscellany

(England, 1460)

To make Jussall

Chikens in gretney

Capons yne conceps

Chikens yne caudell

Chaudon of Pigges fete

Chikens yn bruet

Veel in bucnade

Stewyde pertrych

Mortruys of flesch

Perys in confyte

Brawn ryal brawn sypres brawn bruse

Betreyn in flesch tyme

Cold lech viaund

Gely on fysch days

(Hattes) In lentyn

Sauce camelyn for quaylys & othir maner of foules and fysch

Wellyd pepyr for rostyd veele

Fresch lamprey bakyn

Tartes of Flesch

Pyes of flesch capons and fesaunttes

Crustad lumbard

Prineroll at pasche

A Bakyn Mete Opyn

A colde bakyn mete

Caudell of Almondys

Chikenes Farsyd

Capons of Hyee Grece Rostyd

Soupys yn Dorye

From Wel ende edelike spijse

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

Who wants to make stuffing

Poached eggs with "cumin sauce"

Jellied pig's trotters

Whisked (?) greens

Porridge with bread and almonds

Apple sauce in Lent

Porridge of almonds and bread in Lent

Pancakes in Lent

A sauce "flasteye" for 12 partidges

To make pastry of pike

Galantine for 100 lampreys

Onions with cuminsauce with almonds

Perch (or bass) with sauce "chiveye"

If you want to eat eel

Partridges with cumin sauce

Sheep's penis for the foodie

To make a nice titbit

Capon with "ganzelgie" which is called "noble garlic"

Capon with white [sauce] "geveie"