Cooking in Europe, 1250-1650

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List of recipes

List of recipes by country

List of recipes for special occasions

Middle Ages, 1300-1450. Cold foods. Cold sage (chicken salad), Viandier (France)

Blaunche brawen (white pork paté), Harleian (England)

Cold flounder, Rupert of Nola (Spain/Naples)

Gelatin of every meat, Anonimo Veneziano (Venice, Italy)

Soups. Brouet rousset (russet broth), Viandier (France)

Chicken broth variations, Liber de Coquina (Italy?)

For to make potage of oysters, Liber Cure Cocorum (northern England)

Jacobin soup, Chiquart (Savoy)

Soup which is called pinyonada (pine nut soup), Rupert of Nola (Spain/Naples)

Meat. Hericoc of mutton, Viandier (France)

Venoison of fresh deer, Viandier (France)

Roast pork, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Lamb or veal, Chiquart (Savoy)

For powme dorrys (golden apples of pork), Liber Cure Cocorum (northern England)

Stwed beeff (beef stew), Harleian (England)

A janet of young goat, Rupert of Nola (Spain/Naples)

A dish of roasted cat, Rupert of Nola (Spain/Naples)

To stuff a shoulder or other part (mutton), Anonimo Toscano (Tuscany, Italy)

Fowl. Peacocks, Viandier (France)

Roast chicken, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Stuffed goose neck, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Chykonys in bruette (chickens in broth), Harleian (England)

Rose (of capon), Liber Cure Cocorum (northern England)

Armored chicken, Rupert of Nola (Spain/Naples)

Fish and seafood. Fresh salmon, Viandier (France)

Oysters, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Good tuna casserole, Rupert of Nola (Spain/Naples)

Lamprays bake (lamprey pie), Harleian (England)

Vegetables. Fava beans, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Little leaves, Liber de Coquina (Italy?)

White leeks, Chiquart (Savoy)

Caboges (cabbage), Harleian (England)

Tansy, Harleian (England)

Tiny leaves and fennel, Anonimo Toscano (Tuscany, Italy)

Compost good and perfect, Anonimo Veneziano (Venice, Italy)

Eggplant casserole, Rupert of Nola (Spain/Naples)

Royal fava beans, Rupert of Nola (Spain/Naples)

Starches and pasta. Gruyau (barley gruel), Viandier (France)

Furmente, Liber Cure Cocorum (northern England)

For fraunche mele (bread pudding), Liber Cure Cocorum (northern England)

Farro of spelt, Anonimo Toscano (Tuscany, Italy)

Parlem de fideus (noodle soup), Rupert of Nola (Spain/Naples)

Eggs and dairy. Green broth of eggs and cheese, Viandier (France)

How to roast cheese, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Malaches whyte (egg tart), Forme of Cury (England)

Slices of fresh cheese, Rupert of Nola (Spain/Naples)

Stuffed eggs, Anonimo Veneziano (Venice, Italy)

Sauces. A jaunette sauce for fish, Viandier (France)

Mustard, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Pur verde sawce (green sauce), Liber Cure Cocorum (northern England)

Good sauce for chickens, Anonimo Veneziano (Venice, Italy)

Civet or black sauce for boar, Anonimo Veneziano (Venice, Italy)

Fruits. Fried apples, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

On lombard compost, Liber de Coquina (Italy?)

Rysshews of fruyt, Forme of Cury (England)

Strawberye, Harleian (England)

Good codonyat (quince), Rupert of Nola (Spain/Naples)

Fruit. Crepes large and small, Viandier (France)

Fygey, Forme of Cury (England)

To candy green almonds, unripe peaches and green walnuts, being little young ones, neither too hard or soft, etc., Anonimo Veneziano (Venice, Italy)

To make nun's bozolati, Anonimo Veneziano (Venice, Italy)

Frytours (fritters), Harleian (England)

Garbies a la catalana, Rupert of Nola (Spain/Naples)

Drinks. To degrease all wines, Viandier (France)

Wine comments, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?)

Vin cocto (cooked wine), Anonimo Veneziano (Venice, Italy). Renaissance. Cold food. To make prosciutto, Messisbugo (Ferrara, Italy)

Soups. Hemp seed soup, Martino (Rome, Italy)

Garlic soup, Livre Fort Excellent de Cuisine (France)

Digestive pottage, Livre Fort Excellent de Cuisine (France)

Italian pottage, Messisbugo (Ferrara, Italy)

To make a white broathe, A Proper Newe Booke of Cokerye (England)

Meat. To make rolls of meat from veal or other good meat, Martino (Rome, Italy)

Hare with pappardelle (noodles), Romoli (Florence, Italy)

Fowl. Soffrito of meat, or of pigeons, or of chickens or of kid, Martino (Rome, Italy)

Roasted capon, Livre Fort Excellent de Cuisine (France)

Dodine blanche (ducks in white sauce), Livre Fort Excellent de Cuisine (France)

Pheasant, capon or pigeon, breast of veal or other meat stewed in a pot, in the oven, Messisbugo (Ferrara, Italy)

Fish. A large sea bass, Martino (Rome, Italy)

Pike in english sauce, Livre Fort Excellent de Cuisine (France)

Carp fritters, Livre Fort Excellent de Cuisine (France)

Caviar to eat fresh and to keep, Messisbugo (Ferrara, Italy)

Singular way to cook and garnish shrimp, Romoli (Florence, Italy)

Vegetables. How to cook mushrooms, Martino (Rome, Italy)

Tart of lupins, fava beans, fagioli beans, asparagus or onions, artichokes or another thing, Messisbugo (Ferrara, Italy)

A tarte to provoke courage either in a man or woman, The Good Huswifes Handmaide for the Kitchen (England)

Starches. Rice with almond milk, Martino (Rome, Italy)

To make ten plates of "maccheroni", Messisbugo (Ferrara, Italy)

To make ravioli for meat and lean days, for plates, Messisbugo (Ferrara, Italy)

To make pancakes, The Good Huswifes Handmaide for the Kitchen (England)

Fried fresh butter, Livre Fort Excellent de Cuisine (France)

Eggs and dairy. Eggs on the grill, Martino (Rome, Italy)

To make egges in moneshyne, A Proper Newe Booke of Cokerye (England)

Jasper of milk, Livre Fort Excellent de Cuisine de cuisine (France)

Frittata simple, green, filled and difficult, Messisbugo (Ferrara, Italy)

Sauces. Cameline sauce, Martino (Rome, Italy)

White agliata (garlic sauce), Martino (Rome, Italy)

Hell sauce, Livre Fort Excellent de Cuisine (France)

Sauce for roast beef, Livre Fort Excellent de Cuisine (France)

To make the sauce called cordial to place over cooked fish, Romoli (Florence, Italy)

A pyke sauce for pyke, breme, perche, roche, carpe, eles, floykes, and al maner of brouke fyshe, A Proper Newe Booke of Cokerye (England)

Sweets. Cherry and rose tart, Martino (Rome, Italy)

Chestnuts, Livre Fort Excellent de Cuisine (France)

To make a compote of melon peels or peels of gourd, or turnips, or whole unripe peaches in a conserve for lent, Messisbugo (Ferrara, Italy)

To make a tart of prunes, A Proper Newe Booke of Cokerye (England)

Sweets. To make mostaccioli of sugar, Messisbugo (Ferrara, Italy)

To make puff-pastry pizzas, Messisbugo (Ferrara, Italy)

Counterfeit snow, Livre Fort Excellent de Cuisine (France)

For to make wardens in conserve, A Proper Newe Booke of Cokerye (England)

Drink. Vermillion wine, Grataroli (Switzerland). Late Renaissance and Elizabethan Era. Cold foods. To make mortadella from lean meat of domestic pork leg, wrapped in a caul, Scappi (Rome, Italy)

To preserve cucumbers, Lancelot de Casteau (Liege, Belgium)

Divers sallets boyled, Murrell (England)

Soups. To make a soup of melons with meat broth, Scappi (Rome, Italy)

To make a lombard soup with meat broth, Scappi (Rome, Italy)

For white pease pottage, Dawson (England)

Cauliflower soup, Lancelot de Casteau (Liege, Belgium)

How to make truffle broth, Maceras (Spain)

Capirotada soup, Martínez Montiño (Spain)

Meat. To roast on a spit or braise a loin of beef, or of cow, Scappi (Rome, Italy)

To pot roast a whole stuffed leg of lamb, Scappi (Rome, Italy)

To make Spanish balles, The Good Huswifes Handmaide for the Kitchen (England)

How to make chuets, A.W. (England)

How to cook another dish called albujauanas (mutton patties), Maceras (Spain)

Fowl. To roast the cock and hen of India, which in some places in Italy is called a peacock of India (Turkey), Scappi (Rome, Italy)

To stew larks or sparrowes, The Good Huswifes Handmaide for the Kitchen (England)

To stue a capon in lemmons, A.W. (England)

How to make an escabeche of partridge, Maceras (Spain)

To make blancmange, Lancelot de Casteau (Liege, Belgium)

A mallard smored, or a hare, or old cony, Markham (England)

Fish and seafood. To make stuffed calamari soup, Scappi (Rome, Italy)

To make stuffed rolls of tuna meat cooked on a spit, Scappi (Rome, Italy)

To seeth stock fish, The Good Huswifes Handmaide for the Kitchen (England)

Stuffed crayfish or sea crabs, Lancelot de Casteau (Liege, Belgium)

Little fish, Maceras (Spain)

To sowce oysters, Murrell (England)

Frog pie, Martínez Montiño (Spain)

Vegetables. To cook stuffed eggplants in days of lent, Scappi (Rome, Italy)

To make a soup of red chickpeas, Scappi (Rome, Italy)

To make fried toast of spinach, Dawson (England)

Fava bean tart, Lancelot de Casteau (Liege, Belgium)

Carrot salad, Martínez Montiño (Spain)

Starches and pasta

To make a minestra of cracked millet or panic, Scappi (Rome, Italy)

To make a tart of tagliatelli or lasagne cooked in fat meat broth or in milk, Scappi (Rome, Italy)

To make ravioli, Lancelot de Casteau (Liege, Belgium)

How to make wheat starch, Maceras (Spain)

Buttered loaves, Murrell (England)

Eggs and dairy. To make cannoncini of fresh eggs, Scappi (Rome, Italy)

To poach egg yolks in sugar, Scappi (Rome, Italy)

Huevos rellenos (stuffed eggs), Maceras (Spain)

To make stuffed eggs, Lancelot de Casteau (Liege, Belgium)

Fried quesadillas of curds, Martínez Montiño (Spain)

Sauces. Royal sauce, Scappi (Rome, Italy)

Carrot sauce, Scappi (Rome, Italy)

To make a green sauce, Scappi (Rome, Italy)

Mustard of cremona, Lancelot de Casteau (Liege, Belgium)

Fruit. To conserve cherries in jelly, Scappi (Rome, Italy)

To bake peaches, The Good Huswifes Handmaide for the Kitchen (England)

A plate of all fruits (with eggs), Martínez Montiño (Spain)

Apple tart, Lancelot de Casteau (Liege, Belgium)

To make a marmalade of oranges, Markham (England)

Sweets. To make fritters, in the roman dialect called zeppolle, Scappi (Rome, Italy)

To make manus Christi, Partridge (England)

To make farts of portingale, A.W. (England)

Buñuelos, Granado (Spain)

To make flaky spanish pastry, Lancelot de Casteau (Liege, Belgium)

A tart of milk, Maceras (Spain)

A most delicate and stiffe sugar-paste, whereof to cast rabets, pigeons, or any other little bird or beast, either from the life, or carv'd molds, Plat (England)

Drinks. To cook water with anise, sugar and cinnamon, Scappi (Rome, Italy)

To make hippocras, Markham (England)

How to help bastard being eager, Markham (England)