14th Century
| Recipe | Description | Region | Source |
|---|---|---|---|
| Caboches in Potage | Cabbage Soup | English | Forme of Curye |
| Chykenes or Connyng in Grauey | Chickens or Rabbits in Almond Gravy | English | Forme of Curye |
| Cryppys | Honey Crisps | English | Ancient Cookery |
| Erbolates | Crustless Herb Quiche | English | Forme of Curye |
| Fritur Emeles | Almond Fritters | English | Diuersa Cibaria |
| Funges | Mushrooms with Leeks | English | Forme of Curye |
| Gyngener | Ginger Sauce | English | Forme of Curye |
| Iusshell | Savory Bread Pudding | English | Forme of Curye |
| Loseyns | Layered Sheet Pasta with Cheese & Spices | English | Forme of Curye |
| Peeres in Confyt | Pears poached in Wine | English | Forme of Curye |
| Pochee | Poached Eggs with Ginger Custard Sauce | English | Forme of Curye |
| Ryse of Fleyshe | Saffron Rice | English | Forme of Curye |
| Rysshews of Fruyt | Rissole of Fruit | English | Forme of Curye |
| Salat | English Herb Salad | English | Forme of Curye |
| Sawse Camelyne | Cinnamon Sauce | English | Forme of Curye |
| Spynoches Yfryed | Fried Spinach | English | Forme of Curye |
| Tart in Ymber Day | Onion & Egg Pie | English | Forme of Curye |
| Verde Sawse | Green Herb Sauce | English | Forme of Curye |
| Aulx camelins pour Raye | French Garlic Cinnamon Sauce | French | Le Ménagier de Paris |
| Cameline | French Cinnamon Sauce | French | Le Ménagier de Paris |
| Crespes | Crepes | French | Le Ménagier de Paris |
| Gauffres | Cheese Waffles | French | Le Ménagier de Paris |
| Minces | Little Cabbages - Brussels Sprouts with vinegarette | French | Le Ménagier de Paris |
| Moustarde | French Mustard Sauce | French | Le Ménagier de Paris |
| Saumon | Smoked Salmon | French | Le Ménagier de Paris |
| Tostees Dorees | French Toast | French | Le Viandier de Taillevent |
| Agraz | Verjuice Sauce | German | Ein Büch von Güter Speise |
| Condimente | Honey Mustard Sauce | German | Ein Büch von Güter Speise |
| Gebraten Milch | Roasted Milk (Grilled Cheese) | German | Ein Büch von Güter Speise |
| Heidenische küchen | Heathen Cakes - Meat pies | German | Ein Büch von Güter Speise |
| Hünre und Lahs in Teyge | Chicken and Salmon Pastries | German | Ein Büch von Güter Speise |
| Finocchio | Sautéed Fennel | Italian | Libro della cocina |
| Fritelle da Imperadore Magnifici | Cheese & Pinenut Fritters | Italian | Libro di cucina del secolo XIV |
| Fritelle de Pome Per Quaresima | Apple Fritters for Lent | Italian | Libro di cucina / Libro per cuoco |
| Fungi di Monte | Mountain Mushrooms - Mushrooms with onion dressing | Italian | Libro di cucina del secolo XIV |
| Insaleggiata di Cipolle | Roasted Onion Salad | Italian | Libro della cucina del secolo XIV |
| Lasanis | Layered Sheet Pasta with Cheese & Spices | Italian | Liber de Coquina |
| Limonia | Citrus Chicken | Italian | Liber de Coquina |
| Minestra Asciutta | Dry Soup (Pasta) | Italian | |
| Nucato | Spiced Honey Walnuts | Italian | Libro della cucina del secolo XIV |
| Polli Infinocchiati | Chicken with Fennel | Italian | Frammento di un libro di cucina del sec. XIV |
| Riso Nella Miglore Maniera | Rice Pudding with Almond Milk | Italian | LVII ricette di un libro di cucina del buon secolo della lingua |
| Romania | Pomegranate Chicken | Italian | Liber de Coquina |
| Savore Camelino Optimo | Best Italian Cinnamon Sauce | Italian | Libro di cucina del secolo XIV |
| Savore Rinforzato Perfetto | Perfect Strong Sauce | Italian | Libro per Cuoco |
| Sparaci | Asparagus with onion dressing | Italian | Libro della cocina |
| Bunyols | Cheese Fritters | Spanish | Libre de Sent Sovi |
| Ciurons Tendres Ab Let De Melles | Chickpeas with Almond Milk | Spanish | Libre de Sent Sovi |
| Juvert | Green Sauce | Spanish | Libre de Sent Sovi |
| Menya D’Àngels | Sweetened Fresh Cheese | Spanish | Libre de Sent Sovi |
| Salsa A Bolets | Mushrooms with herb sauce | Spanish | Libre de Sent Sovi |
Showing 51 items