Cookbook Analysis
Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)
81 recipes
Meats
| chicken | 38% | 31 |
| fish / seafood | 38% | 31 |
| beef | 34% | 28 |
| pork | 28% | 23 |
| sheep / mutton | 27% | 22 |
| game birds | 17% | 14 |
| goat | 14% | 12 |
| rabbit | 8% | 7 |
| boar | 7% | 6 |
| goose | 7% | 6 |
| venison | 6% | 5 |
| bear | 2% | 2 |
Fruits / Vegetables
| peas | 16% | 13 |
| onions | 12% | 10 |
| dates | 4% | 4 |
| figs | 4% | 4 |
| prunes | 4% | 4 |
| raisins | 4% | 4 |
| apples | 3% | 3 |
| leeks | 3% | 3 |
| spinach | 3% | 3 |
| chick peas | 2% | 2 |
| oranges | 2% | 2 |
| pears | 2% | 2 |
| quince | 2% | 2 |
| turnips | 2% | 2 |
| beans | 1% | 1 |
| pomegranates | 1% | 1 |
Spices
| salt | 81% | 66 |
| ginger | 70% | 57 |
| grains of paradise | 62% | 51 |
| pepper | 41% | 34 |
| cloves | 38% | 31 |
| saffron | 38% | 31 |
| cinnamon | 30% | 25 |
| nutmeg | 22% | 18 |
| parsely | 20% | 17 |
| mace | 19% | 16 |
| sage | 16% | 13 |
| garlic | 12% | 10 |
| marjoram | 11% | 9 |
| galingale | 9% | 8 |
| hyssop | 9% | 8 |
| sorrel | 6% | 5 |
| mustard | 2% | 2 |
| sandalwood | 1% | 1 |
Other Ingredients
| sugar | 43% | 35 |
| verjuice | 43% | 35 |
| almonds | 39% | 32 |
| vinegar | 23% | 19 |
| lard | 20% | 17 |
| eggs | 17% | 14 |
| oil | 17% | 14 |
| milk | 16% | 13 |
| cheese | 8% | 7 |
| marrow | 7% | 6 |
| nuts | 6% | 5 |
| alkinet | 4% | 4 |
| amidon | 4% | 4 |
| flour | 4% | 4 |
| oatmeal | 4% | 4 |
| pine nuts | 4% | 4 |
| barley | 2% | 2 |
| butter | 2% | 2 |
| rice | 2% | 2 |
| rosewater | 2% | 2 |
| turnsole | 2% | 2 |
| cream | 1% | 1 |
| flowers | 1% | 1 |