| Gyngerbrede | English ginger candy Take a quart of hony, & sethe it, & skeme it clene; … |
| Crispels | English fried dough Take and make a foile of gode past as thynne as paper; … |
| Apple Muse | English apple sauce. Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to … |
| Barley Frumente | English boiled grain. To make frumente. Tak clene whete & braye yt wel in a … |
| Fylettys en Galentyne | English roasted pork and sauce Tak pork & rost hit til the blode be tryed … |
| Buttered Wortes | English boiled vegetables. Take al manor of good herbes that thou may gete, and do … |
| For Tarts Owte of Lente | English savory tart recipe. Take neshe chese and pare hit and grynd hit yn A … |
| Perry of Pesoun | English pea recipe. Take pesoun and seþ hem fast, and couere hem, til þei berst; … |
| Gourdes in Potage | English vegetable recipe. Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem … |
| Zaitun Mubakhar – Smoked Spiced Olives | Arabic smoked olive recipe. Take olives when fully ripe. If you want take them black, … |
| Zabarbada [Zîrbâja] of Fresh Cheese | 13th c Andalusian savory cheese spread recipe. Take fresh cheese, clean it, cut it up … |
| White Pie, a cheesecake | Roman recipe for a ricotta pie with elder flowers. Elderberry Pie. Mix with elder flowers … |
| Walnut Rolls | 14th/15th c walnut bread recipe. LVIII Marvelous and good walnut bread If you want to … |
| Turnips a la Beausse | 14th c French turnip recipe. Turnips are hard and difficult to cook until they have … |
| Tourteletes in Fryture – Ground Figs in Pastry | 14th c English fried fruit pastry. Take figus & grynde hem smal; do therein saffron … |
| Thûmiyya, a Garlicky Dish | 13th c Andalusian garlic chicken recipe. Take a plump hen and take out what is … |
| Tailles | 14th c French sweet rice recipe. “Tailles to serve in Lent. Take fine raisins, boiled … |
| Sweet Rice Pottage | 14th/15th c sweet rice pudding recipe. LXI A good way for rice. If you want … |
| Spinach Cheese Tart | 16th c German savory cheese tart recipe. Take spinach/ that has been nicely trimmed and … |
| Spinach & Cheese Tart | 14th/15th c Italian savory cheese tart recipe. XCV. Herb tart. If you want to make … |
| Senbūse Mukallele (Crowned Triangles) | 13th c Arabian dessert. The art of preparing them is the same as that of … |
| Semmel rolls | German bread recipe. My Version Semmel is a type of bread mentioned a number of … |
| Sals Abyad – White Sauce | 14th c Arabian sauce recipe. Walnuts, garlic, pepper, Chinese cinnamon, white mustard, tahineh and lemon … |
| Salat | 14th c English green salad with herbs recipe. Take persel, sawge, grene garlec, chibolles, letys, … |
| Salad | 16th c German green salad receipe. Curley salad/ that is nicely green. Green Salad (Rumpolt, … |
| Roasted Pork with Garlic Sauce | 14th/15th c Italian roasted pork recipe. III. “Agliata”, roasted garlic sauce. Agliata to serve with … |
| Roasted carrots | 16th c German roasted carrot recipe. You can also prepare and roast the yellow roots/ … |
| Rissoles on a Meat Day | 14th c French pasta recipe. Rissoles On A Meat Day are seasonable from St. Remy’s … |
| Rice in Broth | 16th c German rice recipe. Rice cooked in a beef broth/ that is wellcooked/ and … |
| Pomegranate Khabisa | 13th c Andalusian dessert recipe. Take half a ratl of sugar and put it in … |
| Pickled Vegetables | 16th c German pickled vegetable recipe. Red beets preserved with small cut horseradish/ anise/ coriander/ … |
| Pescodde | 14th c French fresh pea recipe. In new peas cooked to be eaten in the … |
| Pate | German pate recipe. A pepper. Take a liver and fry it and then cut off … |
| Mushroom fritters | 15th C German mushroom fritters. If you want to make /gestrocztes/ fritters Make a batter … |
| Mini Herb Quiches & Bacon Cheese Quiches | 14th/15th C Italian quiche. XXXV Herbatella, a herb omelet, etc. If you want to make … |
| Millet Polenta | 14th/15th C Italian millet polenta recipe. LV Millet polenta with verjuice. If you want to … |
| Mirkâs (Merguez Sausage) | 13th C Andulasian sausage recipe. It is as nutritious as meatballs[1] (banâdiq) and quick to … |
| Makerouns | 14th C English pasta and cheese recipe. Take and make a thynne foyle of dowh, … |
| Losenges Fryes | 15th C fried dough. Take flour, water, saffron, sugar and salt, and make fine paste … |
| Laimun Safarjali | Arrabic syrup for beverages recipe. One part quince juice and three parts filtered syrup, in … |
| Jawadhib al-Mauz | Arabic fried banana receipe. Take bananas that are fully ripe. Peel them and immerse them … |
| Isfanakh Mutajjana | 13th C Arabic spinach recipe. Take spinach, cut off the roots, and wash: then boil … |
| Hippocras | 14th C French spiced beverage. To make powdered hippocras, take a quarter-ounce of very fine … |
| Hedgehogs | 13th/14th C French meatloaf recipe. Take raw meat chopped as fine as possible, Digne raisins … |
| Galyntyne | 14th C English spicy sauce recipe. Take crustes of brede and grynde hem smale. Do … |
| Funges | 14th C English savory mushroom recipe. Take funges and pare hem clene, and dyce hem; … |
| Frytour of erbes | 14th C English savory herb fritter recipe. Take gode erbys; grynde hem and medle hem … |
| Fried Mushrooms | 15th C Italian savory mushroom recipe. XXV Mushrooms. If you want to make mushrooms, take … |
| Fried Gourd, Fennel and Parsley Root | 14th C French savory vegetable recipe. Take, around All Saints Day (November 1), large turnips, … |
| Fried Apples | 15th C Italian apple dessert. XXXIX A perfect and good dish of apples. Take apples, … |
| Fig pudding | 16th C German sweet fruit pudding recipe. Put wine in a small pot, and when … |
| Creamy Squash | 16th C German mashed root vegetable recipe. Earth apples. Peel and cut them small/ soak … |
| Clarrey | 14th C English drink recipe. Take kanel & galinga, greyns de paris, and a lytel … |
| Chike Endored | 15th C English roasted chicken. Take a chike, and drawe him, and roste him, And … |
| Chicken Roasted with Pears, Onions and Bacon | 16th C roasted fowl recipe. Take a goose, stuff it with onions, pears and bacon, … |
| Chicken & Pork Pie | 14th/15th c Italian tart for twelve people. Take a good fat capon and a large … |
| Bruet Sarcenes | 14C English meat in a Saracen sauce recipe. Take venyson: boyle hit, trye hit, do … |
| Bratwurst | A 16th century German sausage recipe from the 1553 cookbook written by Sabina Welserin. Take … |
| Beef Stewed in Pepper Sauce | A 16th century meat with rye bread sauce recipe from the 1553 cookbook written by … |
| Badhinjan Buran | 13th C Arabian eggplant with or without minced meat. Take eggplant and boil lightly in … |
| Armored Turnips | A 14th Century Italian roasted turnip recipe. LXV Armored turnips. To make armored turnips, put … |
| Stuffed Eggs | A 14th century Andulasian stuffed egg recipe. Take as many eggs as you like, and … |
| A Pear Tart | A 16th century German pear tart recipe. Take Pears and peel and cut them thinly. … |
| Ein birnmus (A pear puree), #81 | A 14th century German pear puree recipe. How you want to make a pear puree. … |
| Ein apfelmus (An apple puree), #69 | A 14th century German apple puree. How you want to make an apple puree. So … |
| Barida | A 10th century Middle Eastern chicken dish from al-Warraq’s cookbook. A fowl is taken, roasted, … |
| Another Apple Tart, #75 | A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin. Peel … |
| A Tart with Plums, dried or fresh, #70 | A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin. Let … |
| A Pear Tart, #73 | A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin. Take … |