Cookbook Analysis
Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.)
57 recipes
Meats
| fish / seafood | 50% | 29 |
| poultry | 15% | 9 |
| pork | 12% | 7 |
| game birds | 10% | 6 |
| sheep / mutton | 7% | 4 |
| beef | 5% | 3 |
| venison | 5% | 3 |
| duck | 3% | 2 |
| geese | 3% | 2 |
| goat | 3% | 2 |
| rabbit | 3% | 2 |
Fruits / Vegetables
| onions | 7% | 4 |
| pears | 3% | 2 |
| apples | 1% | 1 |
Spices
| pepper | 50% | 29 |
| ginger | 35% | 20 |
| cinnamon | 28% | 16 |
| mustard | 26% | 15 |
| garlic | 19% | 11 |
| saffron | 17% | 10 |
| parsley | 12% | 7 |
| salt | 12% | 7 |
| cloves | 8% | 5 |
| sage | 8% | 5 |
| cumin | 3% | 2 |
| galingal | 3% | 2 |
| lavender | 3% | 2 |
| fennel | 1% | 1 |
| hyssop | 1% | 1 |
| orage | 1% | 1 |
| zedoary | 1% | 1 |
Other Ingredients
| wine | 33% | 19 |
| almonds | 19% | 11 |
| bread | 19% | 11 |
| vinegar | 17% | 10 |
| verjuice | 14% | 8 |
| eggs | 12% | 7 |
| milk | 10% | 6 |
| sugar | 7% | 4 |
| cream | 5% | 3 |
| oil | 5% | 3 |
| cheese | 3% | 2 |
| chestnuts | 3% | 2 |
| lard | 3% | 2 |
| rice | 3% | 2 |
| amidon | 1% | 1 |
| cider | 1% | 1 |
| lac | 1% | 1 |