England

These recipes are inspired by recipes from English manuscripts many of which can be found online or through books.

14th Century

Caboches in Potage

Cabbage Soup

Source: Forme of Curye

Chykenes or Connyng in Grauey

Chicken or Rabbit in Almond Gravy

Source: Forme of Curye

Cryppys  

Honey Crisps

Source: Forme of Curye

Erbolates

Crustless Herb Quiche 

Source: Forme of Curye

Fritur Emeles

Almond Fritters

Source: Diuersa Cibaria

Funges

Mushrooms with Leeks

Source: Forme of Curye

Gyngener

Ginger Sauce

Source: Forme of Curye

Iusshell

Savory Bread Pudding

Source: Forme of Curye

Loseyns

Layered Sheet Pasta with Cheese & Spices

Source: Forme of Curye

Payne Ragon

Pine nut Candy

Source: Forme of Curye

Peeres in Confyt

Wine Poached Pears

Source: Forme of Curye

Pochee

Poached Eggs with Ginger Custard Sauce

Source: Forme of Curye

Rosee

Rose Pottage

Source: Forme of Curye

Ryse of Fleyshe

Saffron Rice

Source: Forme of Curye

Rysshews of Fruyt  

Rissoles of Fruit

Source: Forme of Curye

Salat

Herb Salad

Source: Forme of Curye

Sambocade

Elderflower & Rosewater Cheesecake

Source: Forme of Curye

Sawse Camelyne

Cinnamon Sauce

Source: Forme of Curye

Spynoches Yfryed

Fried Spinach

Source: Forme of Curye

Tart in Ymber Day

Onion & Egg Pie

Source: Forme of Curye

Verde Sawse

Green Herb Sauce

Source: Forme of Curye

15th Century

Beef y-Stywyd

Beef Stew

Source: Harleian MS. 279

Chykonys in Bruette

Chickens in Ale Broth

Source: Harleian MS. 279

Dariolles

Custard Tart

Source: Harleian MS. 4016

Gelyne in Brothe

Hen in Broth

Source: Harleian MS. 4016

Gyngerbrede

Ginger Bread

Source: Harleian MS. 279

Lese Fryes

Sweet Cheese Tart

Source: Harleian MS. 4016

Quayle Rosted

Roasted Quail

Source: Harleian MS. 4016

Rys

Rice Pudding

Source: Harleian MS. 279

Sauce Gamelyne

Cinnamon Sauce

Source: Cookery Book II Harleian MS. 4016

Shrympes

Boiled Shrimp with Vinegar

Source: Harleian MS. 4016

Strawberye

Strawberry Pudding

Source: Harleian MS 279

16th Century

Fartes of Portingale

Portuguese Style Lamb Meatballs

Source: The Good Huswives Handmaid

Paest Royall

"Royal" Pie Crust

Source: A Proper Newe Booke of Cokerye