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Netherlands


A list of texts freely available online relating to medieval food and cooking. Texts with the date marked in green are from the years 800 to 1500 - the approximate range of the medieval period in Europe. Other texts are included here for their value in researching medieval cuisine.


  Title Author Language Source Type
~1484 Keukenboek (Wel ende edelike spijse)
(UB Gent Hs. 1035)
C.A. Serrure (ed.)
T. Gloning (transcr.)
DUM transcription
~1484 Wel ende edelike spijse
(UB Gent Hs. 1035)
C. Muusers (trans.)
DUM / ENG transcription / translation
~1510 Een notabel boecxken van cokeryen
Willy Van Cammeren (ed.) /
Christina van Tets (trans.)
DUM / ENG transcription / translation
1514 Een notabel boecxken van cokeryen
Marleen van der Molen-Willebrands (transcr.)
DUM transcription
1560 Nyeuwen Coock Boeck
(KANTL Gent 15)
Gerard Vorselman
C. Muusers (trans.)
DUM / ENG transcription / translation
1593 Eenen seer schoonen ende excellenten Cocboeck
(UB Amsterdam 640 A16)
James Prescott (trans.)
ENG translation
1593 Eenen seer schoonen ende excellenten Cocboeck
(UB Amsterdam 640 A16)
Marleen van der Molen-Willebrands (transcr.)
DUM transcription




Languages are indicated using the 3-letter ISO Language Codes .

ARA = Arabic
CAT = Catalan
DAN = Danish
DEU = German
DUM = Dutch, Middle (ca. 1050-1350)
ENG = English
ENM = English, Middle (ca. 1100-1500)
FRE = French
FRM = French, Middle (ca. 1400-1600)
ITA = Italian
RUS = Russian
SPA = Spanish
XNO = Anglo-Norman




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