English Recipes
Recipe | Description | Time Period | Source |
---|---|---|---|
Beef y-Stywyd | Beef Stew | 15th Century | Harleian MS 279 |
Caboches in Potage | Cabbage Soup | 14th Century | Forme of Curye |
Chykenes or Connyng in Grauey | Chickens or Rabbits in Almond Gravy | 14th Century | Forme of Curye |
Chykonys in Bruette | Chickens in Ale Broth | 15th Century | Harleian MS 279 |
Cryppys | Honey Crisps | 14th Century | Ancient Cookery |
Dariolles | Custard Tart | 15th Century | Harleian MS 4016 |
Erbolates | Crustless Herb Quiche | 14th Century | Forme of Curye |
Fartes of Portingale | Portuguese Style Lamb Meatballs | 16th Century | The Good Huswives Handmaid |
Fritur Emeles | Almond Fritters | 14th Century | Diuersa Cibaria |
Funges | Mushrooms with Leeks | 14th Century | Forme of Curye |
Gelyne in Brothe | Hen in Broth | 15th Century | Harleian MS 4016 |
Gyngener | Ginger Sauce | 14th Century | Forme of Curye |
Gyngerbrede | Ginger Bread | 15th Century | Harleian MS 279 |
Iusshell | Savory Bread Pudding | 14th Century | Forme of Curye |
Lese Fryes | Sweet Cheese Tart | 15th Century | Harleian MS 4016 |
Loseyns | Layered Sheet Pasta with Cheese & Spices | 14th Century | Forme of Curye |
Paest Royall | "Royal" Pie crust | 16th Century | A Proper Newe Booke of Cokerye |
Peeres in Confyt | Pears poached in Wine | 14th Century | Forme of Curye |
Pochee | Poached Eggs with Ginger Custard Sauce | 14th Century | Forme of Curye |
Quayle Rosted | Roasted Quail | 15th Century | Harleian MS 4016 |
Rys | Rice Pudding | 15th Century | Harleian MS 279 |
Ryse of Fleyshe | Saffron Rice | 14th Century | Forme of Curye |
Rysshews of Fruyt | Rissoles of Fruit | 14th Century | Forme of Curye |
Salat | Herb Salad | 14th Century | Forme of Curye |
Sambocade | Elderflower & Rosewater Cheesecake | 14th Century | Forme of Curye |
Sauce Gamelyne | Cinnamon Sauce | 15th Century | Harleian MS 4016 |
Sawse Camelyne | Cinnamon Sauce | 14th Century | Forme of Curye |
Shrympes | Shrimp | 15th Century | Harleian MS 4016 |
Spynoches Yfryed | Fried Spinach | 14th Century | Forme of Curye |
Strawberye | Strawberry Pudding | 15th Century | Harleian MS 279 |
Tart in Ymber Day | Onion & Egg Pie | 14th Century | Forme of Curye |
Verde Sawse | Green Herb Sauce | 14th Century | Forme of Curye |