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Search results for "sage":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
From Ancient Cookery [Arundel 334]
(England, 1425)
Grene pesen unstreynet with herbs
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
Solcio of birds feet and pigs head
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
(none found)
From A Book of Cookrye
(England, 1591)
From Ein Buch von guter spise
(Germany, ca. 1345 - Alia Atlas, trans.)
7. Diz sint haselhüener (These are hazelhens)
14. Wilt du guten met machen (How you want to make good mead)
17. Von geülten hechden (Of filled pike)
18. Von frischen elen (Of Fresh Eels)
19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)
21. Ein gut spise (A good food)
37. Ein geriht von frischen elen (A dish of fresh eels)
52. Ein gut fülle (A good filling)
From Recipes from John Crophill's Commonplace Book
(England, 1485)
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.)
Domestic drakes and ducks with hot pepper
Here are the lessons of the fish roe and other meats
From Forme of Cury
(England, 1390)
LIII - FOR TO MAKE A ROO BROTH
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.)
This sauce made with garlic aids the appetite for food
Here follows how to cook a goose
Turtledove is noble (quality) food because it sharpens the senses and the memory
From Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
XCVI - Calf roast in a particular manner as fallow roast
From Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
25 If you would make good bratwurst
119 If you would make boiled dumplings
196 Brisetten are made in the following manner
From Liber cure cocorum [Sloane MS 1986]
(England, 1430)
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
79. CAKE of eggs which is called salviate
157. Sauce of Horseradish and of Clary Sage
From Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
(none found)
From Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
XLV - Mortarolo (mortared food) for 12 persons
LXIX - Relish of white ginger for capons
LXXVII - Shoulder of mutton stuffed
LXXXII - Sauce good for meat of mutton or of kid
CXXVI - Tart Lavagnexe for 12 persons
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
Cold sage soup of halves of young chickens and little geese
Sorrel to make verjuice for the chickens
First you need a clerk or varlet to shop for the green herb
Venison of Deer or Other Beast
Green Broth of Eggs and Cheese
SAUCE FOR PIGLET is made the same way as the sage-based sauce but without eggs nor sage nor bread
AN HERBY MEAT DISH FOR FOUR PEOPLE
TO MAKE WATER TO WASH THE HANDS AT TABLE
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
Goat Kid or Mutton, with Thick Broth
To Make a Cow, a Calf or a Stag Look Alive
Good Cured Ham for Keeping, Cooked
From A NEVV BOOKE of Cookerie
(England, 1615)
To bake a Steake-Pye with a French Pudding in the Pye
From A Noble Boke off Cookry
(England, 1468)
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
Herbs that are needed for average hodgepodges
To make a shoulder of mutton stuffed & roasted
A leg of mutton roasted in the Irish style
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 make Peares to be boiled in meate
To boyle a carpe in greene broth, with a pudding in his bellie.
From Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
From The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
Roasted Beef With Tarragon and Sage Sauce
Roast Beef With Sage and Some Marjoram
Small Deer Horn and Ear With Aspic
From The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
How to make a soueraigne Water
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)
xxxvj - Vele, kede, or henne in Bokenade
Cxliiij - Schyconys with the bruesse
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
Piglet [Parsley?] Souse [Sauce]
Sauce for keeping saltwater fish
From Recipes from the Wagstaff Miscellany
(England, 1460)
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
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