Recipe Index
Artos Katharos
Spiced White Bread
Source: Anecdota Medica GraecaTime Period: 7th CenturyRegion: Eastern Roman Empire (Byzatine Empire)Aulx camelins pour Raye
Garlic Cinnamon Sauce
Source: Le Ménagier de ParisTime Period: 14th CenturyRegion: FranceBonen Frieusieren mit Speck
Fried Beans with Bacon
Source: Ein New Kochbuch
Time Period: 16th Century
Region: Germany
Brodo de Ciceri Rosci
Chickpea Soup
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Casola de Carn
Lamb Casserole
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Chykenes or Connyng in Grauey
Chicken or Rabbit in Almond Gravy
Source: Forme of Curye
Time Period: 14th Century
Region: England
Chykonys in Bruette
Chickens in Ale Broth
Source: Harleian MS. 279
Time Period: 15th Century
Region: England
Ciurons Tendres Ab Let De Melles
Chickpeas with Almond Milk
Source: Libre de Sent Sovi
Time Period: 14th Century
Region: Catalonia (Spain)
Civero de Salvaticina
Civet of Venison
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Condimente
Honey Mustard Sauce
Source: Ein Büch von Güter SpeiseTime Period: 14th CenturyRegion: GermanyEmperador en Graelles
Grilled Swordfish
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Epffelbolster
Apple Pillows
Source: Das Kochbuck der Sabina WelserinTime Period: 16th centuryRegion: GermanyFartes of Portingale
Portuguese Style Lamb Meatballs
Source: The Good Huswives Handmaid
Time Period: 16th Century
Region: England
Fritelle da Imperadore Magnifici
Cheese & Pinenut Fritters
Source: Libro di cucinaTime Period: 14th centuryRegion: ItalyFritelle de Pome Per Quaresima
Apple Fritters for Lent
Source: Libro di cucina / Libro per cuocoTime Period: 14th centuryRegion: ItalyFrittelle di Pomi
Apple Fritters
Source: Libro de arte coquinariaTime Period: 15th centuryRegion: ItalyGamarelli Marini
Shrimp with Fennel Seed
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Gebraten Milch
Roasted Milk (Grilled Cheese)
Source: Daz bůch von gůter spiseTime Period: 14th centuryRegion: GermanyGesotten Zwibelsalat
Cooked Onion Salad
Source: Ein New Kochbuch
Time Period: 16th Century
Region: Germany
Guiso de Lentejas
Lentil Stew
Source: Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān
Time Period: 13th Century
Region: Andalusia (Spain)
Gút Lembratten
Good Roast Beef (Sauerbraten)
Source: Das Kochbuck der Sabina Welserin
Time Period: 16th Century
Region: Germany
Gút Schweinebraten
Good Roast Pork
Source: Das Kochbuck der Sabina Welserin
Time Period: 16th Century
Region: Germany
Heidenische küchen
Heathen Cakes (meat pie)
Source: Ein Büch von Güter Speise
Time Period: 14th Century
Region: Germany
Higos ala Francesa
French Figs
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Hwit Moos
White Mush (Bread Pudding)
Source: Libellus de Arte Coquinaria
Time Period: 13th Century
Region: Denmark, Iceland, & Low Countries (Germany)
Hærræ Salsæ
Sauce for the Lords (Cinnamon Sauce)
Source: Libellus de Arte CoquinariaTime Period: 13th CenturyRegion: Denmark, Iceland, & Low Countries (Germany)Hünre und Lahs in Teyge
Chicken Pastries
Source: Daz bůch von gůter spise
Time Period: 14th Century
Region: Germany
Insaleggiata di Cipolle
Roasted Onion Salad
Source: Libro della cucina
Time Period: 14th Century
Region: Italy
Ius in Pisce Rubellione
Red Snapper or Sea Bream with Red Wine Sauce
Source: De Re Coquinaria
Time Period: Antiquity
Region: Rome
Koken wan honer
Chicken Pie
Source: Libellus de Arte Coquinaria
Time Period: 13th Century
Region: Denmark, Iceland & Low Countries (Germany)
Loseyns
Layered Sheet Pasta with Cheese & Spices
Source: Forme of Curye
Time Period: 14th Century
Region: England
Menya D’Àngels
Sweetened Fresh Cheese
Source: Libre de Sent Sovi
Time Period: 14th Century
Region: Catalonia (Spain)
Minces
Little Cabbages (Brussels Sprouts)
Source: Le Ménagier de Paris
Time Period: 14th Century
Region: France
Minestra Asciutta
Dry Soup (Pasta)
Source: Liber de Coquina & Libro de arte coquinaria
Time Period: 14th & 15th Century
Region: Italy
Ove Plene
Cheese Stuffed Eggs
Source: Libro di cucina / Libro per Cuoco
Time Period: 14th Century
Region: Venice (Italy)
Paest Royall
"Royal" Pie Crust
Source: A Proper Newe Booke of Cokerye
Time Period: 16th Century
Region: England
Panades de Sucre fi
Pastries of Fine Sugar
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Passum
Raisin Wine - primarily used in Roman cuisine.
Source: De Re Coquinaria
Time Period: Antiquity
Region: Rome
Peselli Fresche con Petrosillo et Ment
Fresh Peas with Parsley and Mint
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Pochee
Poached Eggs with Ginger Custard Sauce
Source: Forme of Curye
Time Period: 14th Century
Region: England
Pollastro Arrosto
Roasted Chicken with Orange Juice Glaze
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Polli Infinocchiati
Chicken with Fennel
Source: Frammento di un libro di cucina
Time Period: 14th Century
Region: Italy
Polpette di Carne de Vitello
Veal Roulade
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Potatge de Porrada
Leek Pottage
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Powder Douce
Sweet or Fine Spice blend
Source: Le Menagier de Paris
Time Period: 14th Century
Region: France
Powder Fort
Strong Spice Blend
Source: Libro di cucina/ Libro per cuoco
Time Period: 14th Century
Region: Italy
Pullus Tractogalatus
Chicken in Cream Sauce with Pasta
Source: De re culinaria
Time Period: Antiquity
Region: Rome
Rabiolin
Spinach & Chicken Ravioli
Source: Das Kochbuck der Sabina Welserin
Time Period: 16th Century
Region: Germany
Riso Nella Miglore Maniera
Rice Pudding with Almond Milk
Source: Spinach & Chicken Ravioli
Time Period: 14th Century
Region: Italy
Ritortelli alla Melanese
Milanese filled Egg Wreaths
Source: Libro nuovo nel qual s'insegna il modo d'ordinar BanchettiTime Period: 16th CenturyRegion: Venice (Italy)Roast of Kings
Roasted Lamb
Source: An Anonymous Andalusian Cookbook
Time Period: 13th Century
Region: Andalusia (Spain)
Salsa A Bolets
Mushrooms with Sauce
Source: Libre de Sent Sovi
Time Period: 14th Century
Region: Catalonia (Spain)
Salsa Biza per deu Escudelles
Garlic Pine Nut Sauce
Source: Libre Del CochTime Period: 15th CenturyRegion: Catalonia (Spain)Salçero para Perdius o Gallines en Ast
Almond & Pomegranate Sauce
Source: Libre Del CochTime Period: 15th CenturyRegion: Catalonia (Spain)Sambocade
Elderflower & Rosewater Cheesecake
Source: Forme of Curye
Time Period: 14th Century
Region: England
Sapor de Progna Secche
Dried Plum Sauce
Source: Libro de arte coquinaria Time Period: 15th CenturyRegion: ItalySauce Gamelyne
Cinnamon Sauce
Source: Cookery Book II Harleian MS. 4016Time Period: 15th CenturyRegion: EnglandSavore Camelino Optimo
Cinnamon Sauce
Source: Libro di cucina del secolo XIVTime Period: 14th CenturyRegion: ItalySavore Rinforzato Perfetto
Perfect Strong Sauce
Source: Libro per CuocoTime Period: 14th CenturyRegion: Italy
Sparaci
Asparagus with onion
Source: Libro della cocina
Time Period: 14th Century
Region: Tuscany (Italy)
Stuffed Eggs
Herb Stuffed Eggs
Source: An Anonymous Andalusian Cookbook of the 13th Century
Time Period: 13th Century
Region: Andalusia (Spain)
Suffritto de Pollastri
Soffritto of Chicken
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Toroñges Salsero d'Herbes
Orange Herb Sauce
Source: Libre Del CochTime Period: 15th CenturyRegion: Catalonia (Spain)Torta Commune
Spiced Cheesecake
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Torta d'Agli
Garlic and Cheese Torte
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Torten von Epffel
Apple Tart
Source: Das Kochbuck der Sabina Welserin
Time Period: 16th Century
Region: Germany
Vngerische Käeßsuppen
Hungarian Cheese Soup
Source: Ein New Kochbuch
Time Period: 16th Century
Region: Germany
Zucche Fritte
Fried Gourds (Zucchini)
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy