13th Century
| Recipe | Description | Region | Source |
|---|---|---|---|
| Hærræ Salsæ | Sauce for the Lords (Cinnamon Sauce) | German | Libellus de Arte Coquinaria |
| Hwit Moos | White Mush (Bread Pudding) | German | Libellus de Arte Coquinaria |
| Koken wan honer | Chicken Pie | German | Libellus de Arte Coquinaria |
| Sikbäj | Lamb Stew | Middle Eastern | A Baghdad Cookery Book |
| Andalusian Stuffed Eggs | Andalusian Stuffed Eggs | Spanish | An Anonymous Andalusian Cookbook of the 13th Century |
| Guiso de Lentejas | Lentil Stew | Spanish | Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān |
| Roast of Kings | Roasted Lamb | Spanish | An Anonymous Andalusian Cookbook of the 13th Century |
Showing 7 items