I sometimes get requests asking things like, "What's the earliest reference to Green Beans in France?". In order to make such information more easily available, I've extracted data from the cookbooks in the Medieval Cookbook Search to create a list of what was commonly used when and where, and set up some simple scripts for sorting. For more detailed analysis the full dataset can be downloaded as a tab-delimited text file.
There are, of course, limits to this data. The source material is limited to cookbooks in English or with an English translation. Also, the year for a given source is sometimes a date range and in this data is interpreted as the earliest possible date.
Earliest Food Availability by Country
Andalusia
| Food | Year | Source |
|---|---|---|
| Almonds | 1200 | An Anonymous Andalusian Cookbook |
| Amidon (wheat starch) | 1200 | An Anonymous Andalusian Cookbook |
| Anise | 1200 | An Anonymous Andalusian Cookbook |
| Apples | 1200 | An Anonymous Andalusian Cookbook |
| Basil (Ocimum basilicum) | 1200 | An Anonymous Andalusian Cookbook |
| Bay leaves (Laurus nobilis) | 1200 | An Anonymous Andalusian Cookbook |
| Beans | 1200 | An Anonymous Andalusian Cookbook |
| Bear | 1200 | An Anonymous Andalusian Cookbook |
| Beef | 1200 | An Anonymous Andalusian Cookbook |
| Borage (Borago officinalis) | 1200 | An Anonymous Andalusian Cookbook |
| Cabbage | 1200 | An Anonymous Andalusian Cookbook |
| Caper (Capparis spinosa) | 1200 | An Anonymous Andalusian Cookbook |
| Capon | 1200 | An Anonymous Andalusian Cookbook |
| Caraway (Carum carvi) | 1200 | An Anonymous Andalusian Cookbook |
| Cardamom (Elettaria cardamomum) | 1200 | An Anonymous Andalusian Cookbook |
| Cardoons | 1200 | An Anonymous Andalusian Cookbook |
| Carrots | 1200 | An Anonymous Andalusian Cookbook |
| Cauliflower | 1200 | An Anonymous Andalusian Cookbook |
| Celery | 1200 | An Anonymous Andalusian Cookbook |
| Cinnamon | 1200 | An Anonymous Andalusian Cookbook |
| Citron | 1200 | An Anonymous Andalusian Cookbook |
| Cloves | 1200 | An Anonymous Andalusian Cookbook |
| Comfrey (Symphytum officinale) | 1200 | An Anonymous Andalusian Cookbook |
| Coriander (Coriandrum sativum) | 1200 | An Anonymous Andalusian Cookbook |
| Crane | 1200 | An Anonymous Andalusian Cookbook |
| Cubebs (Piper cubeba) | 1200 | An Anonymous Andalusian Cookbook |
| Cucumbers | 1200 | An Anonymous Andalusian Cookbook |
| Cumin (Cuminum cyminum) | 1200 | An Anonymous Andalusian Cookbook |
| Dill (Anethum graveolens) | 1200 | An Anonymous Andalusian Cookbook |
| Doves | 1200 | An Anonymous Andalusian Cookbook |
| Ducks | 1200 | An Anonymous Andalusian Cookbook |
| Eggplant | 1200 | An Anonymous Andalusian Cookbook |
| Endive | 1200 | An Anonymous Andalusian Cookbook |
| Favas | 1200 | An Anonymous Andalusian Cookbook |
| Fennel (Foeniculum vulgare) | 1200 | An Anonymous Andalusian Cookbook |
| Figs | 1200 | An Anonymous Andalusian Cookbook |
| Galingale (Alpinia galanga) | 1200 | An Anonymous Andalusian Cookbook |
| Garlic | 1200 | An Anonymous Andalusian Cookbook |
| Ginger (Zingiber officinale) | 1200 | An Anonymous Andalusian Cookbook |
| Goat | 1200 | An Anonymous Andalusian Cookbook |
| Goose | 1200 | An Anonymous Andalusian Cookbook |
| Gourds | 1200 | An Anonymous Andalusian Cookbook |
| Grains of paradise (Aframomum melegueta) | 1200 | An Anonymous Andalusian Cookbook |
| Grapes | 1200 | An Anonymous Andalusian Cookbook |
| Hare | 1200 | An Anonymous Andalusian Cookbook |
| Hazelnuts | 1200 | An Anonymous Andalusian Cookbook |
| Honey | 1200 | An Anonymous Andalusian Cookbook |
| Hyssop (Hyssopus officinalis) | 1200 | An Anonymous Andalusian Cookbook |
| Indigo | 1200 | An Anonymous Andalusian Cookbook |
| Lac | 1200 | An Anonymous Andalusian Cookbook |
| Lamb | 1200 | An Anonymous Andalusian Cookbook |
| Lavender | 1200 | An Anonymous Andalusian Cookbook |
| Leeks | 1200 | An Anonymous Andalusian Cookbook |
| Lemons | 1200 | An Anonymous Andalusian Cookbook |
| Lentils | 1200 | An Anonymous Andalusian Cookbook |
| Lettuce | 1200 | An Anonymous Andalusian Cookbook |
| Licorice | 1200 | An Anonymous Andalusian Cookbook |
| Mallard | 1200 | An Anonymous Andalusian Cookbook |
| Mallow (Althaea officinalis) | 1200 | An Anonymous Andalusian Cookbook |
| Marzipan | 1200 | An Anonymous Andalusian Cookbook |
| Mastic | 1200 | An Anonymous Andalusian Cookbook |
| Melons | 1200 | An Anonymous Andalusian Cookbook |
| Mint | 1200 | An Anonymous Andalusian Cookbook |
| Mullet | 1200 | An Anonymous Andalusian Cookbook |
| Musk | 1200 | An Anonymous Andalusian Cookbook |
| Mustard | 1200 | An Anonymous Andalusian Cookbook |
| Mutton | 1200 | An Anonymous Andalusian Cookbook |
| Myrtle | 1200 | An Anonymous Andalusian Cookbook |
| Nutmeg (Myristica fragrans) | 1200 | An Anonymous Andalusian Cookbook |
| Olives | 1200 | An Anonymous Andalusian Cookbook |
| Onions | 1200 | An Anonymous Andalusian Cookbook |
| Oranges | 1200 | An Anonymous Andalusian Cookbook |
| Partridges | 1200 | An Anonymous Andalusian Cookbook |
| Pasternaks | 1200 | An Anonymous Andalusian Cookbook |
| Pears | 1200 | An Anonymous Andalusian Cookbook |
| Pellitory (Anacyclus pyrethrum) | 1200 | An Anonymous Andalusian Cookbook |
| Pennyroyal (Mentha pulegium) | 1200 | An Anonymous Andalusian Cookbook |
| Pepper (Piper nigrum) | 1200 | An Anonymous Andalusian Cookbook |
| Pigeons | 1200 | An Anonymous Andalusian Cookbook |
| Pine nuts | 1200 | An Anonymous Andalusian Cookbook |
| Pistachios | 1200 | An Anonymous Andalusian Cookbook |
| Plaice (Pleuronectes platessa) | 1200 | An Anonymous Andalusian Cookbook |
| Pomegranates | 1200 | An Anonymous Andalusian Cookbook |
| Prunes | 1200 | An Anonymous Andalusian Cookbook |
| Quince | 1200 | An Anonymous Andalusian Cookbook |
| Rabbit | 1200 | An Anonymous Andalusian Cookbook |
| Raisins | 1200 | An Anonymous Andalusian Cookbook |
| Rhubarb | 1200 | An Anonymous Andalusian Cookbook |
| Rice | 1200 | An Anonymous Andalusian Cookbook |
| Rose hips | 1200 | An Anonymous Andalusian Cookbook |
| Roses | 1200 | An Anonymous Andalusian Cookbook |
| Rosewater | 1200 | An Anonymous Andalusian Cookbook |
| Rue (Ruta graveolens) | 1200 | An Anonymous Andalusian Cookbook |
| Saffron | 1200 | An Anonymous Andalusian Cookbook |
| Sandalwood (Pterocarpus santalinus) | 1200 | An Anonymous Andalusian Cookbook |
| Sardines | 1200 | An Anonymous Andalusian Cookbook |
| Scallions | 1200 | An Anonymous Andalusian Cookbook |
| Sole | 1200 | An Anonymous Andalusian Cookbook |
| Sparrows | 1200 | An Anonymous Andalusian Cookbook |
| Spikenard (Nardostachys grandiflora) | 1200 | An Anonymous Andalusian Cookbook |
| Spinach | 1200 | An Anonymous Andalusian Cookbook |
| Starlings | 1200 | An Anonymous Andalusian Cookbook |
| Sturgeon | 1200 | An Anonymous Andalusian Cookbook |
| Sugar | 1200 | An Anonymous Andalusian Cookbook |
| Sumac | 1200 | An Anonymous Andalusian Cookbook |
| Thyme (Thymus vulgaris) | 1200 | An Anonymous Andalusian Cookbook |
| Turnips | 1200 | An Anonymous Andalusian Cookbook |
| Venison | 1200 | An Anonymous Andalusian Cookbook |
| Verjuice | 1200 | An Anonymous Andalusian Cookbook |
| Violets | 1200 | An Anonymous Andalusian Cookbook |
Denmark
| Food | Year | Source |
|---|---|---|
| Ale | 1616 | Koge Bog |
| Alegar (ale vinegar) | 1616 | Koge Bog |
| Almonds | 1616 | Koge Bog |
| Anise | 1616 | Koge Bog |
| Apples | 1616 | Koge Bog |
| Bacon | 1616 | Koge Bog |
| Barley | 1616 | Koge Bog |
| Bay leaves (Laurus nobilis) | 1616 | Koge Bog |
| Beef | 1616 | Koge Bog |
| Beer | 1616 | Koge Bog |
| Beets (roots) | 1616 | Koge Bog |
| Bream | 1616 | Koge Bog |
| Cabbage | 1616 | Koge Bog |
| Capon | 1616 | Koge Bog |
| Cardamom (Elettaria cardamomum) | 1616 | Koge Bog |
| Carp | 1616 | Koge Bog |
| Cinnamon | 1616 | Koge Bog |
| Cloves | 1616 | Koge Bog |
| Coriander (Coriandrum sativum) | 1616 | Koge Bog |
| Crayfish | 1616 | Koge Bog |
| Cubebs (Piper cubeba) | 1616 | Koge Bog |
| Cumin (Cuminum cyminum) | 1616 | Koge Bog |
| Currants (Vitis vinifera) | 1616 | Koge Bog |
| Doves | 1616 | Koge Bog |
| Ducks | 1616 | Koge Bog |
| Eel | 1616 | Koge Bog |
| Elderflower | 1616 | Koge Bog |
| Figs | 1616 | Koge Bog |
| Galingale (Alpinia galanga) | 1616 | Koge Bog |
| Garlic | 1616 | Koge Bog |
| Ginger (Zingiber officinale) | 1616 | Koge Bog |
| Goose | 1616 | Koge Bog |
| Grains of paradise (Aframomum melegueta) | 1616 | Koge Bog |
| Grapes | 1616 | Koge Bog |
| Ham | 1616 | Koge Bog |
| Hazelnuts | 1616 | Koge Bog |
| Herring | 1616 | Koge Bog |
| Honey | 1616 | Koge Bog |
| Horseradish | 1616 | Koge Bog |
| Juniper | 1616 | Koge Bog |
| Lamb | 1616 | Koge Bog |
| Lampreys | 1616 | Koge Bog |
| Lettuce | 1616 | Koge Bog |
| Marjoram (Origanum majorana) | 1616 | Koge Bog |
| Mustard | 1616 | Koge Bog |
| Mutton | 1616 | Koge Bog |
| Myrtle | 1616 | Koge Bog |
| Nutmeg (Myristica fragrans) | 1616 | Koge Bog |
| Oats | 1616 | Koge Bog |
| Olives | 1616 | Koge Bog |
| Onions | 1616 | Koge Bog |
| Oranges | 1616 | Koge Bog |
| Oxen | 1616 | Koge Bog |
| Parsley | 1616 | Koge Bog |
| Pears | 1616 | Koge Bog |
| Peas | 1616 | Koge Bog |
| Pepper (Piper nigrum) | 1616 | Koge Bog |
| Pike | 1616 | Koge Bog |
| Plaice (Pleuronectes platessa) | 1616 | Koge Bog |
| Pork | 1616 | Koge Bog |
| Prunes | 1616 | Koge Bog |
| Puffins | 1616 | Koge Bog |
| Rabbit | 1616 | Koge Bog |
| Radishes | 1616 | Koge Bog |
| Raisins | 1616 | Koge Bog |
| Rice | 1616 | Koge Bog |
| Rose hips | 1616 | Koge Bog |
| Rosewater | 1616 | Koge Bog |
| Rye | 1616 | Koge Bog |
| Saffron | 1616 | Koge Bog |
| Sage (Salvia officinalis) | 1616 | Koge Bog |
| Salmon | 1616 | Koge Bog |
| Spinach | 1616 | Koge Bog |
| Squash | 1616 | Koge Bog |
| Sturgeon | 1616 | Koge Bog |
| Sugar | 1616 | Koge Bog |
| Thyme (Thymus vulgaris) | 1616 | Koge Bog |
| Venison | 1616 | Koge Bog |
England
| Food | Year | Source |
|---|---|---|
| Acorns | 1573 | The Treasurie of commodious Conceits |
| Ale | 1390 | Forme of Cury |
| Alegar (ale vinegar) | 1390 | Forme of Cury |
| Alexander (Smyrnium olusatrum) | 1430 | Two Fifteenth-Century Cookery-Books |
| Alkanet (Alkanna tinctoria) | 1390 | Forme of Cury |
| Almonds | 1390 | Forme of Cury |
| Ambergris | 1430 | Two Fifteenth-Century Cookery-Books |
| Amidon (wheat starch) | 1390 | Forme of Cury |
| Anise | 1390 | Forme of Cury |
| Apples | 1390 | Forme of Cury |
| Artichokes | 1596 | The Good Housewife's Jewell |
| Avens (Geum urbanum) | 1390 | Forme of Cury |
| Bacon | 1390 | Forme of Cury |
| Barbel (Barbus barbus) | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Barberries | 1500 | A Proper newe Booke of Cokerye |
| Barley | 1430 | Two Fifteenth-Century Cookery-Books |
| Bass | 1460 | Recipes from the Wagstaff Miscellany |
| Bay leaves (Laurus nobilis) | 1573 | The Treasurie of commodious Conceits |
| Beans | 1390 | Forme of Cury |
| Bear | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Beef | 1390 | Forme of Cury |
| Beer | 1591 | A Book of Cookrye |
| Beets (leaves) | 1390 | Forme of Cury |
| Betony (Stachys officinalis) | 1430 | Two Fifteenth-Century Cookery-Books |
| Bittern (Botaurus stellaris) | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Boar | 1390 | Fourme of Curye [Rylands MS 7] |
| Borage (Borago officinalis) | 1390 | Forme of Cury |
| Bream | 1425 | Ancient Cookery [Arundel 334] |
| Bustard (Otis tarda) | 1591 | A Book of Cookrye |
| Cabbage | 1390 | Forme of Cury |
| Caper (Capparis spinosa) | 1597 | The Second part of the good Hus-wiues Iewell |
| Capon | 1390 | Forme of Cury |
| Caraway (Carum carvi) | 1390 | Forme of Cury |
| Cardamom (Elettaria cardamomum) | 1390 | Forme of Cury |
| Carp | 1425 | Ancient Cookery [Arundel 334] |
| Carrots | 1591 | A Book of Cookrye |
| Chamomile | 1596 | The Good Housewife's Jewell |
| Cider vinegar | 1390 | Forme of Cury |
| Cinnamon | 1390 | Forme of Cury |
| Citron | 1591 | A Book of Cookrye |
| Claret | 1390 | Forme of Cury |
| Cloves | 1390 | Forme of Cury |
| Cockles | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Cod | 1390 | Forme of Cury |
| Comfrey (Symphytum officinale) | 1390 | Forme of Cury |
| Coney | 1390 | Forme of Cury |
| Conger | 1390 | Forme of Cury |
| Coriander (Coriandrum sativum) | 1390 | Forme of Cury |
| Cormorant | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Costmary (Tanacetum balsamita) | 1425 | Ancient Cookery [Arundel 334] |
| Cowslips | 1500 | A Proper newe Booke of Cokerye |
| Crab | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Crane | 1390 | Forme of Cury |
| Cubebs (Piper cubeba) | 1390 | Forme of Cury |
| Cucumbers | 1591 | A Book of Cookrye |
| Cumin (Cuminum cyminum) | 1390 | Forme of Cury |
| Curlew (Numenius arquata) | 1390 | Forme of Cury |
| Currants (Vitis vinifera) | 1390 | Forme of Cury |
| Dace (Leuciscus leuciscus) | 1430 | Two Fifteenth-Century Cookery-Books |
| Damsons (Prunus domestica) | 1390 | Forme of Cury |
| Dill (Anethum graveolens) | 1609 | Delights for Ladies |
| Dory | 1390 | Forme of Cury |
| Doves | 1425 | Ancient Cookery [Arundel 334] |
| Ducks | 1390 | Forme of Cury |
| Eel | 1390 | Forme of Cury |
| Egret | 1390 | Forme of Cury |
| Elecampane (Inula helenium) | 1390 | Forme of Cury |
| Endive | 1573 | The Treasurie of commodious Conceits |
| Fennel (Foeniculum vulgare) | 1390 | Forme of Cury |
| Figs | 1390 | Forme of Cury |
| Flounder | 1430 | Two Fifteenth-Century Cookery-Books |
| Frumenty | 1390 | Forme of Cury |
| Galingale (Alpinia galanga) | 1390 | Forme of Cury |
| Gar | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Garlic | 1390 | Forme of Cury |
| Genista (broom) | 1609 | Delights for Ladies |
| Gillyflowers (Dianthus caryophyllus) | 1390 | Forme of Cury |
| Ginger (Zingiber officinale) | 1390 | Forme of Cury |
| Goat | 1390 | Forme of Cury |
| Goose | 1390 | Forme of Cury |
| Gooseberries | 1500 | A Proper newe Booke of Cokerye |
| Gourds | 1390 | Forme of Cury |
| Grains of paradise (Aframomum melegueta) | 1390 | Forme of Cury |
| Grapes | 1390 | Forme of Cury |
| Grouse | 1425 | Ancient Cookery [Arundel 334] |
| Gulls | 1596 | The Good Housewife's Jewell |
| Gurnard | 1390 | Forme of Cury |
| Haddock (Melanogrammus aeglefinus) | 1390 | Forme of Cury |
| Hake | 1390 | Forme of Cury |
| Halibut | 1460 | Recipes from the Wagstaff Miscellany |
| Ham | 1425 | Ancient Cookery [Arundel 334] |
| Hare | 1390 | Forme of Cury |
| Hawthorn | 1390 | Forme of Cury |
| Hazelnuts | 1390 | Forme of Cury |
| Hemp | 1596 | The Good Housewife's Jewell |
| Heron | 1390 | Forme of Cury |
| Herring | 1425 | Ancient Cookery [Arundel 334] |
| Honey | 1390 | Forme of Cury |
| Hyssop (Hyssopus officinalis) | 1390 | Forme of Cury |
| Indigo | 1425 | Ancient Cookery [Arundel 334] |
| Isinglass | 1425 | Ancient Cookery [Arundel 334] |
| Juniper | 1591 | A Book of Cookrye |
| Lamb | 1425 | Ancient Cookery [Arundel 334] |
| Lampreys | 1390 | Forme of Cury |
| Larks | 1390 | Forme of Cury |
| Lavender | 1573 | The Treasurie of commodious Conceits |
| Leeks | 1390 | Forme of Cury |
| Lemons | 1573 | The Treasurie of commodious Conceits |
| Lettuce | 1500 | A Proper newe Booke of Cokerye |
| Licorice | 1591 | A Book of Cookrye |
| Limes | 1390 | Forme of Cury |
| Loach | 1390 | Forme of Cury |
| Lobster | 1390 | Forme of Cury |
| Luce | 1390 | Forme of Cury |
| Mace (Myristica fragrans) | 1390 | Forme of Cury |
| Mackerel | 1390 | Forme of Cury |
| Mallard | 1390 | Forme of Cury |
| Mallow (Althaea officinalis) | 1468 | A Noble Boke off Cookry |
| Malmsey | 1468 | A Noble Boke off Cookry |
| Marigolds | 1500 | A Proper newe Booke of Cokerye |
| Marjoram (Origanum majorana) | 1390 | Forme of Cury |
| Marlins | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Marzipan | 1596 | The Good Housewife's Jewell |
| Medlars | 1500 | A Proper newe Booke of Cokerye |
| Millet | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Mint | 1390 | Forme of Cury |
| Mulberries | 1390 | Forme of Cury |
| Mullet | 1591 | A Book of Cookrye |
| Muscatel | 1591 | A Book of Cookrye |
| Mushrooms | 1390 | Forme of Cury |
| Musk | 1573 | The Treasurie of commodious Conceits |
| Mussels | 1390 | Forme of Cury |
| Mustard | 1390 | Forme of Cury |
| Mutton | 1390 | Forme of Cury |
| Nettles | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Nutmeg (Myristica fragrans) | 1425 | Ancient Cookery [Arundel 334] |
| Oats | 1390 | Forme of Cury |
| Olives | 1390 | Forme of Cury |
| Onions | 1390 | Forme of Cury |
| Orage (Atriplex hortensis) | 1390 | Forme of Cury |
| Oranges | 1425 | Ancient Cookery [Arundel 334] |
| Oxen | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Oxtongue (Picris echioides) | 1390 | Forme of Cury |
| Oysters | 1390 | Forme of Cury |
| Parsley | 1390 | Forme of Cury |
| Parsnips | 1596 | The Good Housewife's Jewell |
| Partridges | 1390 | Forme of Cury |
| Pasternaks | 1390 | Forme of Cury |
| Patience (Rumex alpinus) | 1430 | Two Fifteenth-Century Cookery-Books |
| Peaches | 1596 | The Good Housewife's Jewell |
| Peacock | 1390 | Forme of Cury |
| Pears | 1390 | Forme of Cury |
| Peas | 1390 | Forme of Cury |
| Pellitory (Anacyclus pyrethrum) | 1390 | Forme of Cury |
| Pennyroyal (Mentha pulegium) | 1596 | The Good Housewife's Jewell |
| Pepper (Piper nigrum) | 1390 | Forme of Cury |
| Perch | 1390 | Forme of Cury |
| Pheasant | 1390 | Forme of Cury |
| Pigeons | 1390 | Forme of Cury |
| Pike | 1390 | Forme of Cury |
| Pine nuts | 1390 | Forme of Cury |
| Plaice (Pleuronectes platessa) | 1390 | Forme of Cury |
| Plover | 1430 | Two Fifteenth-Century Cookery-Books |
| Plums | 1390 | Forme of Cury |
| Pomegranates | 1390 | Forme of Cury |
| Pork | 1390 | Forme of Cury |
| Porpoise | 1390 | Forme of Cury |
| Potatos | 1615 | A NEVV BOOKE of Cookerie |
| Primroses | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Prunes | 1390 | Forme of Cury |
| Puffins | 1591 | A Book of Cookrye |
| Purslaine (Portulaca oleracea) | 1390 | Forme of Cury |
| Quail | 1390 | Forme of Cury |
| Quince | 1390 | Forme of Cury |
| Rabbit | 1390 | Forme of Cury |
| Radishes | 1390 | Forme of Cury |
| Raisins | 1390 | Forme of Cury |
| Rays | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Rhubarb | 1425 | Ancient Cookery [Arundel 334] |
| Rice | 1390 | Forme of Cury |
| Roach | 1390 | Forme of Cury |
| Rocket (Eruca sativa) | 1615 | A NEVV BOOKE of Cookerie |
| Romney | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Rose hips | 1390 | Forme of Cury |
| Rosemary (Rosmarinus officinalis) | 1390 | Forme of Cury |
| Roses | 1390 | Forme of Cury |
| Rosewater | 1500 | A Proper newe Booke of Cokerye |
| Rye | 1460 | Recipes from the Wagstaff Miscellany |
| Saffron | 1390 | Forme of Cury |
| Sage (Salvia officinalis) | 1390 | Forme of Cury |
| Salmon | 1390 | Forme of Cury |
| Sandalwood (Pterocarpus santalinus) | 1390 | Forme of Cury |
| Sardines | 1430 | Two Fifteenth-Century Cookery-Books |
| Savory (Satureja hortensis) | 1390 | Forme of Cury |
| Skirrets (Sium sisarum) | 1390 | Forme of Cury |
| Sloes (Prunus spinosa) | 1573 | The Treasurie of commodious Conceits |
| Smelt | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Snipes | 1390 | Forme of Cury |
| Sole | 1390 | Forme of Cury |
| Sorrel (Rumex acetosa) | 1430 | Liber cure cocorum [Sloane MS 1986] |
| Southernwood (Artemisia abrotanum) | 1390 | Forme of Cury |
| Sparrows | 1500 | A Proper newe Booke of Cokerye |
| Spikenard (Nardostachys grandiflora) | 1390 | Forme of Cury |
| Spinach | 1390 | Forme of Cury |
| Squirrel | 1425 | Ancient Cookery [Arundel 334] |
| Stockfish | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Storks | 1596 | The Good Housewife's Jewell |
| Strawberries | 1430 | Two Fifteenth-Century Cookery-Books |
| Sturgeon | 1400 | Thomas Awkbarow's Recipes (MS Harley 5401) |
| Succory (Cichorium intybus) | 1591 | A Book of Cookrye |
| Sugar | 1390 | Forme of Cury |
| Swan | 1390 | Forme of Cury |
| Tansey (Tanacetum vulgare) | 1390 | Forme of Cury |
| Teals | 1425 | Ancient Cookery [Arundel 334] |
| Tenche (Tinca tinca) | 1390 | Forme of Cury |
| Thornback (Raja clavata) | 1460 | Recipes from the Wagstaff Miscellany |
| Thyme (Thymus vulgaris) | 1425 | Ancient Cookery [Arundel 334] |
| Tragacanth | 1591 | A Book of Cookrye |
| Turbot (Scophthalmus maximus) | 1390 | Forme of Cury |
| Turkeys | 1591 | A Book of Cookrye |
| Turnips | 1390 | Forme of Cury |
| Turnsol | 1390 | Forme of Cury |
| Venison | 1390 | Forme of Cury |
| Verdigris | 1596 | The Good Housewife's Jewell |
| Verjuice | 1390 | Forme of Cury |
| Vernage | 1390 | Forme of Cury |
| Vervain | 1390 | Forme of Cury |
| Violets | 1390 | Forme of Cury |
England - France
| Food | Year | Source |
|---|---|---|
| Alkanet (Alkanna tinctoria) | 1340 | MS Royal 12.C.xii |
| Almonds | 1340 | MS Royal 12.C.xii |
| Amidon (wheat starch) | 1340 | MS Royal 12.C.xii |
| Apples | 1340 | MS Royal 12.C.xii |
| Beef | 1340 | MS Royal 12.C.xii |
| Capon | 1340 | MS Royal 12.C.xii |
| Cinnamon | 1340 | MS Royal 12.C.xii |
| Cloves | 1340 | MS Royal 12.C.xii |
| Cubebs (Piper cubeba) | 1340 | MS Royal 12.C.xii |
| Eel | 1340 | MS Royal 12.C.xii |
| Elderflower | 1340 | MS Royal 12.C.xii |
| Galingale (Alpinia galanga) | 1340 | MS Royal 12.C.xii |
| Gillyflowers (Dianthus caryophyllus) | 1340 | MS Royal 12.C.xii |
| Ginger (Zingiber officinale) | 1340 | MS Royal 12.C.xii |
| Goat | 1340 | MS Royal 12.C.xii |
| Grapes | 1340 | MS Royal 12.C.xii |
| Hawthorn | 1340 | MS Royal 12.C.xii |
| Honey | 1340 | MS Royal 12.C.xii |
| Luce | 1340 | MS Royal 12.C.xii |
| Mace (Myristica fragrans) | 1340 | MS Royal 12.C.xii |
| Onions | 1340 | MS Royal 12.C.xii |
| Parsley | 1340 | MS Royal 12.C.xii |
| Pears | 1340 | MS Royal 12.C.xii |
| Perch | 1340 | MS Royal 12.C.xii |
| Pine nuts | 1340 | MS Royal 12.C.xii |
| Pistachios | 1340 | MS Royal 12.C.xii |
| Pomegranates | 1340 | MS Royal 12.C.xii |
| Quince | 1340 | MS Royal 12.C.xii |
| Rabbit | 1340 | MS Royal 12.C.xii |
| Raisins | 1340 | MS Royal 12.C.xii |
| Rice | 1340 | MS Royal 12.C.xii |
| Roses | 1340 | MS Royal 12.C.xii |
| Saffron | 1340 | MS Royal 12.C.xii |
| Salmon | 1340 | MS Royal 12.C.xii |
| Sandalwood (Pterocarpus santalinus) | 1340 | MS Royal 12.C.xii |
| Strawberries | 1340 | MS Royal 12.C.xii |
| Sugar | 1340 | MS Royal 12.C.xii |
| Verjuice | 1340 | MS Royal 12.C.xii |
France
| Food | Year | Source |
|---|---|---|
| Acorns | 1393 | Le Menagier de Paris |
| Alexander (Smyrnium olusatrum) | 1393 | Le Menagier de Paris |
| Alkanet (Alkanna tinctoria) | 1380 | Le Viandier de Taillevent |
| Almonds | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Alum | 1380 | Le Viandier de Taillevent |
| Amidon (wheat starch) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Anchovies | 1420 | Du fait de cuisine |
| Anise | 1380 | Le Viandier de Taillevent |
| Apples | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Artichokes | 1604 | Ouverture de Cuisine |
| Avens (Geum urbanum) | 1380 | Le Viandier de Taillevent |
| Bacon | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Barbel (Barbus barbus) | 1380 | Le Viandier de Taillevent |
| Barberries | 1393 | Le Menagier de Paris |
| Barley | 1380 | Le Viandier de Taillevent |
| Basil (Ocimum basilicum) | 1604 | Ouverture de Cuisine |
| Bass | 1380 | Le Viandier de Taillevent |
| Bay leaves (Laurus nobilis) | 1380 | Le Viandier de Taillevent |
| Beans | 1380 | Le Viandier de Taillevent |
| Bear | 1380 | Le Viandier de Taillevent |
| Beef | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Beer | 1393 | Le Menagier de Paris |
| Beets (leaves) | 1393 | Le Menagier de Paris |
| Beets (roots) | 1393 | Le Menagier de Paris |
| Bittern (Botaurus stellaris) | 1380 | Le Viandier de Taillevent |
| Boar | 1380 | Le Viandier de Taillevent |
| Borage (Borago officinalis) | 1604 | Ouverture de Cuisine |
| Bream | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Brie | 1420 | Du fait de cuisine |
| Brill (Scophthalmus rhombus) | 1380 | Le Viandier de Taillevent |
| Bugloss (Anchusa officinalis) | 1604 | Ouverture de Cuisine |
| Bustard (Otis tarda) | 1380 | Le Viandier de Taillevent |
| Buttermilk | 1393 | Le Menagier de Paris |
| Cabbage | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Caper (Capparis spinosa) | 1604 | Ouverture de Cuisine |
| Capon | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Caraway (Carum carvi) | 1393 | Le Menagier de Paris |
| Cardoons | 1393 | Le Menagier de Paris |
| Carp | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Carrots | 1393 | Le Menagier de Paris |
| Cauliflower | 1604 | Ouverture de Cuisine |
| Celery | 1393 | Le Menagier de Paris |
| Chamomile | 1393 | Le Menagier de Paris |
| Cider | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Cinnamon | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Citron | 1393 | Le Menagier de Paris |
| Claret | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Cloves | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Cod | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Columbine | 1393 | Le Menagier de Paris |
| Comfrey (Symphytum officinale) | 1380 | Le Viandier de Taillevent |
| Coney | 1393 | Le Menagier de Paris |
| Conger | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Coriander (Coriandrum sativum) | 1393 | Le Menagier de Paris |
| Cormorant | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Costmary (Tanacetum balsamita) | 1380 | Le Viandier de Taillevent |
| Crab | 1604 | Ouverture de Cuisine |
| Crane | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Crayfish | 1380 | Le Viandier de Taillevent |
| Cubebs (Piper cubeba) | 1393 | Le Menagier de Paris |
| Cucumbers | 1393 | Le Menagier de Paris |
| Cumin (Cuminum cyminum) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Currants (Vitis vinifera) | 1380 | Le Viandier de Taillevent |
| Cuttlefish | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Dogfish | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Dory | 1380 | Le Viandier de Taillevent |
| Doves | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Ducks | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Eel | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Egret | 1604 | Ouverture de Cuisine |
| Endive | 1393 | Le Menagier de Paris |
| Escargot | 1393 | Le Menagier de Paris |
| Fennel (Foeniculum vulgare) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Figs | 1380 | Le Viandier de Taillevent |
| Flounder | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Frogs | 1393 | Le Menagier de Paris |
| Frumenty | 1380 | Le Viandier de Taillevent |
| Galingale (Alpinia galanga) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Gannet | 1380 | Le Viandier de Taillevent |
| Gar | 1380 | Le Viandier de Taillevent |
| Garlic | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Genista (broom) | 1393 | Le Menagier de Paris |
| Gillyflowers (Dianthus caryophyllus) | 1604 | Ouverture de Cuisine |
| Ginger (Zingiber officinale) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Goat | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Goose | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Gooseberries | 1380 | Le Viandier de Taillevent |
| Gourds | 1393 | Le Menagier de Paris |
| Grains of paradise (Aframomum melegueta) | 1380 | Le Viandier de Taillevent |
| Grapes | 1380 | Le Viandier de Taillevent |
| Grouse | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Gudgeon | 1380 | Le Viandier de Taillevent |
| Gurnard | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Haddock (Melanogrammus aeglefinus) | 1380 | Le Viandier de Taillevent |
| Hake | 1380 | Le Viandier de Taillevent |
| Ham | 1393 | Le Menagier de Paris |
| Hare | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Haricots | 1380 | Le Viandier de Taillevent |
| Hazelnuts | 1393 | Le Menagier de Paris |
| Hemp | 1380 | Le Viandier de Taillevent |
| Heron | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Herring | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Honey | 1380 | Le Viandier de Taillevent |
| Horseradish | 1393 | Le Menagier de Paris |
| Hyssop (Hyssopus officinalis) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Indigo | 1604 | Ouverture de Cuisine |
| Isinglass | 1604 | Ouverture de Cuisine |
| Juniper | 1380 | Le Viandier de Taillevent |
| Lac | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Lamb | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Lampreys | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Larks | 1380 | Le Viandier de Taillevent |
| Lavender | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Leeks | 1380 | Le Viandier de Taillevent |
| Lemons | 1604 | Ouverture de Cuisine |
| Lettuce | 1380 | Le Viandier de Taillevent |
| Licorice | 1393 | Le Menagier de Paris |
| Limes | 1393 | Le Menagier de Paris |
| Loach | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Lobster | 1380 | Le Viandier de Taillevent |
| Lovage (Levisticum officinale) | 1380 | Le Viandier de Taillevent |
| Macaroni | 1604 | Ouverture de Cuisine |
| Mace (Myristica fragrans) | 1380 | Le Viandier de Taillevent |
| Mackerel | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Magpies | 1393 | Le Menagier de Paris |
| Mallard | 1380 | Le Viandier de Taillevent |
| Mallow (Althaea officinalis) | 1393 | Le Menagier de Paris |
| Malmsey | 1604 | Ouverture de Cuisine |
| Marjoram (Origanum majorana) | 1393 | Le Menagier de Paris |
| Marmots | 1420 | Du fait de cuisine |
| Marzipan | 1604 | Ouverture de Cuisine |
| Mastic | 1380 | Le Viandier de Taillevent |
| Medlars | 1393 | Le Menagier de Paris |
| Melons | 1604 | Ouverture de Cuisine |
| Millet | 1380 | Le Viandier de Taillevent |
| Minnows | 1380 | Le Viandier de Taillevent |
| Mint | 1380 | Le Viandier de Taillevent |
| Mulberries | 1380 | Le Viandier de Taillevent |
| Mullet | 1380 | Le Viandier de Taillevent |
| Muscatel | 1604 | Ouverture de Cuisine |
| Mushrooms | 1604 | Ouverture de Cuisine |
| Musk | 1604 | Ouverture de Cuisine |
| Mussels | 1380 | Le Viandier de Taillevent |
| Mustard | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Mutton | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Nutmeg (Myristica fragrans) | 1380 | Le Viandier de Taillevent |
| Oats | 1393 | Le Menagier de Paris |
| Olives | 1393 | Le Menagier de Paris |
| Onions | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Orage (Atriplex hortensis) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Oranges | 1393 | Le Menagier de Paris |
| Oxen | 1393 | Le Menagier de Paris |
| Oysters | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Parmesan | 1604 | Ouverture de Cuisine |
| Parsley | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Parsnips | 1604 | Ouverture de Cuisine |
| Partridges | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Pasternaks | 1393 | Le Menagier de Paris |
| Peaches | 1393 | Le Menagier de Paris |
| Peacock | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Pears | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Peas | 1380 | Le Viandier de Taillevent |
| Pennyroyal (Mentha pulegium) | 1393 | Le Menagier de Paris |
| Pepper (Piper nigrum) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Perch | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Pheasant | 1380 | Le Viandier de Taillevent |
| Pickerel | 1380 | Le Viandier de Taillevent |
| Pigeons | 1380 | Le Viandier de Taillevent |
| Pike | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Pine nuts | 1380 | Le Viandier de Taillevent |
| Pistachios | 1604 | Ouverture de Cuisine |
| Plaice (Pleuronectes platessa) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Plover | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Pomegranates | 1380 | Le Viandier de Taillevent |
| Pork | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Porpoise | 1380 | Le Viandier de Taillevent |
| Potatos | 1604 | Ouverture de Cuisine |
| Prunes | 1420 | Du fait de cuisine |
| Quail | 1380 | Le Viandier de Taillevent |
| Quince | 1393 | Le Menagier de Paris |
| Rabbit | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Radishes | 1393 | Le Menagier de Paris |
| Raisins | 1380 | Le Viandier de Taillevent |
| Rays | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Rice | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Rosemary (Rosmarinus officinalis) | 1393 | Le Menagier de Paris |
| Roses | 1380 | Le Viandier de Taillevent |
| Rosewater | 1393 | Le Menagier de Paris |
| Rue (Ruta graveolens) | 1393 | Le Menagier de Paris |
| Saffron | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Sage (Salvia officinalis) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Salmon | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Sandalwood (Pterocarpus santalinus) | 1420 | Du fait de cuisine |
| Sardines | 1393 | Le Menagier de Paris |
| Savory (Satureja hortensis) | 1393 | Le Menagier de Paris |
| Scallions | 1380 | Le Viandier de Taillevent |
| Scallops | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Sloes (Prunus spinosa) | 1393 | Le Menagier de Paris |
| Smelt | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Sole | 1380 | Le Viandier de Taillevent |
| Sorrel (Rumex acetosa) | 1380 | Le Viandier de Taillevent |
| Spikenard (Nardostachys grandiflora) | 1400 | Le Recueil de Riom |
| Spinach | 1393 | Le Menagier de Paris |
| Spoonbills | 1380 | Le Viandier de Taillevent |
| Squirrel | 1393 | Le Menagier de Paris |
| Starlings | 1393 | Le Menagier de Paris |
| Stockfish | 1380 | Le Viandier de Taillevent |
| Storks | 1380 | Le Viandier de Taillevent |
| Sturgeon | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Sugar | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Swan | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Swordfish | 1604 | Ouverture de Cuisine |
| Tansey (Tanacetum vulgare) | 1393 | Le Menagier de Paris |
| Teals | 1380 | Le Viandier de Taillevent |
| Tenche (Tinca tinca) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Thrush | 1380 | Le Viandier de Taillevent |
| Thyme (Thymus vulgaris) | 1380 | Le Viandier de Taillevent |
| Tragacanth | 1604 | Ouverture de Cuisine |
| Tunny | 1604 | Ouverture de Cuisine |
| Turbot (Scophthalmus maximus) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Turnips | 1380 | Le Viandier de Taillevent |
| Turnsol | 1393 | Le Menagier de Paris |
| Valerian (Valeriana officinalis) | 1604 | Ouverture de Cuisine |
| Venison | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Verjuice | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
| Violets | 1393 | Le Menagier de Paris |
| Zedoary (Curcuma zedoaria) | 1300 | Enseignements qui enseingnent a apareillier toutes manieres de viandes |
Germany
| Food | Year | Source |
|---|---|---|
| Ale | 1345 | Ein Buch von guter spise |
| Almonds | 1345 | Ein Buch von guter spise |
| Amidon (wheat starch) | 1500 | Das Kuchbuch der Sabina Welserin |
| Anise | 1345 | Ein Buch von guter spise |
| Apples | 1345 | Ein Buch von guter spise |
| Bacon | 1345 | Ein Buch von guter spise |
| Barley | 1400 | Das Kochbuch des Meisters Eberhard |
| Bay leaves (Laurus nobilis) | 1400 | Das Kochbuch des Meisters Eberhard |
| Beans | 1345 | Ein Buch von guter spise |
| Bear | 1345 | Ein Buch von guter spise |
| Beef | 1345 | Ein Buch von guter spise |
| Beer | 1345 | Ein Buch von guter spise |
| Beets (leaves) | 1345 | Ein Buch von guter spise |
| Beets (roots) | 1500 | Das Kuchbuch der Sabina Welserin |
| Blackberries | 1345 | Ein Buch von guter spise |
| Boar | 1400 | Das Kochbuch des Meisters Eberhard |
| Bream | 1500 | Das Kuchbuch der Sabina Welserin |
| Cabbage | 1345 | Ein Buch von guter spise |
| Capon | 1400 | Das Kochbuch des Meisters Eberhard |
| Caraway (Carum carvi) | 1345 | Ein Buch von guter spise |
| Cardamom (Elettaria cardamomum) | 1500 | Das Kuchbuch der Sabina Welserin |
| Carp | 1500 | Das Kuchbuch der Sabina Welserin |
| Carrots | 1345 | Ein Buch von guter spise |
| Cinnamon | 1345 | Ein Buch von guter spise |
| Claret | 1345 | Ein Buch von guter spise |
| Cloves | 1345 | Ein Buch von guter spise |
| Cod | 1500 | Das Kuchbuch der Sabina Welserin |
| Coriander (Coriandrum sativum) | 1500 | Das Kuchbuch der Sabina Welserin |
| Costmary (Tanacetum balsamita) | 1500 | Das Kuchbuch der Sabina Welserin |
| Crayfish | 1500 | Das Kuchbuch der Sabina Welserin |
| Currants (Vitis vinifera) | 1500 | Das Kuchbuch der Sabina Welserin |
| Dill (Anethum graveolens) | 1400 | Das Kochbuch des Meisters Eberhard |
| Doves | 1400 | Das Kochbuch des Meisters Eberhard |
| Ducks | 1400 | Das Kochbuch des Meisters Eberhard |
| Eel | 1345 | Ein Buch von guter spise |
| Elderflower | 1400 | Das Kochbuch des Meisters Eberhard |
| Elecampane (Inula helenium) | 1500 | Das Kuchbuch der Sabina Welserin |
| Favas | 1345 | Ein Buch von guter spise |
| Fennel (Foeniculum vulgare) | 1400 | Das Kochbuch des Meisters Eberhard |
| Figs | 1400 | Das Kochbuch des Meisters Eberhard |
| Frogs | 1345 | Ein Buch von guter spise |
| Frumenty | 1400 | Das Kochbuch des Meisters Eberhard |
| Galingale (Alpinia galanga) | 1345 | Ein Buch von guter spise |
| Gar | 1345 | Ein Buch von guter spise |
| Garlic | 1345 | Ein Buch von guter spise |
| Genista (broom) | 1500 | Das Kuchbuch der Sabina Welserin |
| Ginger (Zingiber officinale) | 1345 | Ein Buch von guter spise |
| Goat | 1345 | Ein Buch von guter spise |
| Goose | 1345 | Ein Buch von guter spise |
| Grains of paradise (Aframomum melegueta) | 1400 | Das Kochbuch des Meisters Eberhard |
| Grapes | 1345 | Ein Buch von guter spise |
| Grouse | 1400 | Das Kochbuch des Meisters Eberhard |
| Hare | 1400 | Das Kochbuch des Meisters Eberhard |
| Hazelnuts | 1400 | Das Kochbuch des Meisters Eberhard |
| Heron | 1345 | Ein Buch von guter spise |
| Honey | 1345 | Ein Buch von guter spise |
| Horseradish | 1400 | Das Kochbuch des Meisters Eberhard |
| Hyssop (Hyssopus officinalis) | 1400 | Das Kochbuch des Meisters Eberhard |
| Isinglass | 1500 | Das Kuchbuch der Sabina Welserin |
| Juniper | 1400 | Das Kochbuch des Meisters Eberhard |
| Lamb | 1345 | Ein Buch von guter spise |
| Lampreys | 1345 | Ein Buch von guter spise |
| Lavender | 1500 | Das Kuchbuch der Sabina Welserin |
| Leeks | 1345 | Ein Buch von guter spise |
| Lemons | 1500 | Das Kuchbuch der Sabina Welserin |
| Lentils | 1400 | Das Kochbuch des Meisters Eberhard |
| Lettuce | 1400 | Das Kochbuch des Meisters Eberhard |
| Limes | 1500 | Das Kuchbuch der Sabina Welserin |
| Lovage (Levisticum officinale) | 1345 | Ein Buch von guter spise |
| Mace (Myristica fragrans) | 1345 | Ein Buch von guter spise |
| Marjoram (Origanum majorana) | 1500 | Das Kuchbuch der Sabina Welserin |
| Marzipan | 1500 | Das Kuchbuch der Sabina Welserin |
| Medlars | 1400 | Das Kochbuch des Meisters Eberhard |
| Millet | 1345 | Ein Buch von guter spise |
| Mint | 1345 | Ein Buch von guter spise |
| Mulberries | 1400 | Das Kochbuch des Meisters Eberhard |
| Mushrooms | 1400 | Das Kochbuch des Meisters Eberhard |
| Mustard | 1345 | Ein Buch von guter spise |
| Nettles | 1500 | Das Kuchbuch der Sabina Welserin |
| Nutmeg (Myristica fragrans) | 1500 | Das Kuchbuch der Sabina Welserin |
| Oats | 1345 | Ein Buch von guter spise |
| Olives | 1400 | Das Kochbuch des Meisters Eberhard |
| Onions | 1345 | Ein Buch von guter spise |
| Oranges | 1500 | Das Kuchbuch der Sabina Welserin |
| Oxen | 1345 | Ein Buch von guter spise |
| Oxtongue (Picris echioides) | 1400 | Das Kochbuch des Meisters Eberhard |
| Oysters | 1500 | Das Kuchbuch der Sabina Welserin |
| Parmesan | 1500 | Das Kuchbuch der Sabina Welserin |
| Parsley | 1345 | Ein Buch von guter spise |
| Partridges | 1345 | Ein Buch von guter spise |
| Pasternaks | 1345 | Ein Buch von guter spise |
| Peaches | 1400 | Das Kochbuch des Meisters Eberhard |
| Pears | 1345 | Ein Buch von guter spise |
| Peas | 1345 | Ein Buch von guter spise |
| Pennyroyal (Mentha pulegium) | 1345 | Ein Buch von guter spise |
| Pepper (Piper nigrum) | 1345 | Ein Buch von guter spise |
| Perch | 1345 | Ein Buch von guter spise |
| Pheasant | 1345 | Ein Buch von guter spise |
| Pigeons | 1345 | Ein Buch von guter spise |
| Pike | 1345 | Ein Buch von guter spise |
| Plaice (Pleuronectes platessa) | 1400 | Das Kochbuch des Meisters Eberhard |
| Plums | 1345 | Ein Buch von guter spise |
| Pork | 1345 | Ein Buch von guter spise |
| Prunes | 1345 | Ein Buch von guter spise |
| Quail | 1500 | Das Kuchbuch der Sabina Welserin |
| Quince | 1345 | Ein Buch von guter spise |
| Rabbit | 1345 | Ein Buch von guter spise |
| Raisins | 1400 | Das Kochbuch des Meisters Eberhard |
| Rice | 1345 | Ein Buch von guter spise |
| Roach | 1400 | Das Kochbuch des Meisters Eberhard |
| Rose hips | 1345 | Ein Buch von guter spise |
| Rosemary (Rosmarinus officinalis) | 1500 | Das Kuchbuch der Sabina Welserin |
| Roses | 1345 | Ein Buch von guter spise |
| Rue (Ruta graveolens) | 1400 | Das Kochbuch des Meisters Eberhard |
| Rye | 1400 | Das Kochbuch des Meisters Eberhard |
| Saffron | 1345 | Ein Buch von guter spise |
| Sage (Salvia officinalis) | 1345 | Ein Buch von guter spise |
| Salmon | 1345 | Ein Buch von guter spise |
| Savory (Satureja hortensis) | 1500 | Das Kuchbuch der Sabina Welserin |
| Sloes (Prunus spinosa) | 1400 | Das Kochbuch des Meisters Eberhard |
| Spelt | 1400 | Das Kochbuch des Meisters Eberhard |
| Spikenard (Nardostachys grandiflora) | 1400 | Das Kochbuch des Meisters Eberhard |
| Spinach | 1400 | Das Kochbuch des Meisters Eberhard |
| Squash | 1400 | Das Kochbuch des Meisters Eberhard |
| Squirrel | 1400 | Das Kochbuch des Meisters Eberhard |
| Starlings | 1400 | Das Kochbuch des Meisters Eberhard |
| Stockfish | 1345 | Ein Buch von guter spise |
| Storks | 1400 | Das Kochbuch des Meisters Eberhard |
| Strawberries | 1345 | Ein Buch von guter spise |
| Sugar | 1345 | Ein Buch von guter spise |
| Swan | 1345 | Ein Buch von guter spise |
| Tansey (Tanacetum vulgare) | 1345 | Ein Buch von guter spise |
| Thyme (Thymus vulgaris) | 1345 | Ein Buch von guter spise |
| Tragacanth | 1500 | Das Kuchbuch der Sabina Welserin |
| Turnips | 1345 | Ein Buch von guter spise |
| Venison | 1345 | Ein Buch von guter spise |
| Verjuice | 1345 | Ein Buch von guter spise |
| Violets | 1345 | Ein Buch von guter spise |
Italy
| Food | Year | Source |
|---|---|---|
| Almonds | 1400 | An Anonymous Tuscan Cookery Book |
| Amidon (wheat starch) | 1400 | An Anonymous Tuscan Cookery Book |
| Anchovies | 1400 | The Neapolitan recipe collection |
| Anise | 1400 | An Anonymous Tuscan Cookery Book |
| Apples | 1400 | An Anonymous Tuscan Cookery Book |
| Bacon | 1415 | Libro di cucina / Libro per cuoco |
| Barley | 1400 | The Neapolitan recipe collection |
| Basil (Ocimum basilicum) | 1400 | An Anonymous Tuscan Cookery Book |
| Bass | 1400 | The Neapolitan recipe collection |
| Bay leaves (Laurus nobilis) | 1400 | An Anonymous Tuscan Cookery Book |
| Beans | 1400 | An Anonymous Tuscan Cookery Book |
| Bear | 1400 | The Neapolitan recipe collection |
| Beef | 1400 | An Anonymous Tuscan Cookery Book |
| Beets (leaves) | 1415 | Libro di cucina / Libro per cuoco |
| Boar | 1400 | The Neapolitan recipe collection |
| Borage (Borago officinalis) | 1400 | An Anonymous Tuscan Cookery Book |
| Bream | 1400 | The Neapolitan recipe collection |
| Brie | 1400 | An Anonymous Tuscan Cookery Book |
| Buffalo | 1400 | An Anonymous Tuscan Cookery Book |
| Cabbage | 1400 | An Anonymous Tuscan Cookery Book |
| Caper (Capparis spinosa) | 1400 | An Anonymous Tuscan Cookery Book |
| Capon | 1400 | An Anonymous Tuscan Cookery Book |
| Caraway (Carum carvi) | 1400 | Due Libri di Cucina - Libro B |
| Cardamom (Elettaria cardamomum) | 1400 | An Anonymous Tuscan Cookery Book |
| Carrots | 1400 | An Anonymous Tuscan Cookery Book |
| Catfish | 1400 | The Neapolitan recipe collection |
| Caviar | 1400 | The Neapolitan recipe collection |
| Cinnamon | 1400 | An Anonymous Tuscan Cookery Book |
| Citron | 1400 | An Anonymous Tuscan Cookery Book |
| Clams | 1400 | The Neapolitan recipe collection |
| Cloves | 1400 | An Anonymous Tuscan Cookery Book |
| Comfrey (Symphytum officinale) | 1400 | The Neapolitan recipe collection |
| Coriander (Coriandrum sativum) | 1400 | An Anonymous Tuscan Cookery Book |
| Crab | 1400 | Due Libri di Cucina - Libro B |
| Crane | 1400 | An Anonymous Tuscan Cookery Book |
| Cumin (Cuminum cyminum) | 1400 | An Anonymous Tuscan Cookery Book |
| Currants (Vitis vinifera) | 1400 | An Anonymous Tuscan Cookery Book |
| Cuttlefish | 1400 | An Anonymous Tuscan Cookery Book |
| Damsons (Prunus domestica) | 1415 | Libro di cucina / Libro per cuoco |
| Dentex | 1400 | The Neapolitan recipe collection |
| Dill (Anethum graveolens) | 1400 | An Anonymous Tuscan Cookery Book |
| Doves | 1400 | The Neapolitan recipe collection |
| Ducks | 1400 | An Anonymous Tuscan Cookery Book |
| Eel | 1400 | An Anonymous Tuscan Cookery Book |
| Eggplant | 1400 | The Neapolitan recipe collection |
| Elderflower | 1400 | An Anonymous Tuscan Cookery Book |
| Escargot | 1400 | The Neapolitan recipe collection |
| Favas | 1400 | An Anonymous Tuscan Cookery Book |
| Fennel (Foeniculum vulgare) | 1400 | An Anonymous Tuscan Cookery Book |
| Figs | 1400 | An Anonymous Tuscan Cookery Book |
| Flounder | 1400 | The Neapolitan recipe collection |
| Frogs | 1400 | An Anonymous Tuscan Cookery Book |
| Frumenty | 1400 | An Anonymous Tuscan Cookery Book |
| Galingale (Alpinia galanga) | 1400 | Due Libri di Cucina - Libro B |
| Garlic | 1400 | An Anonymous Tuscan Cookery Book |
| Genista (broom) | 1400 | The Neapolitan recipe collection |
| Ginger (Zingiber officinale) | 1400 | An Anonymous Tuscan Cookery Book |
| Goat | 1400 | An Anonymous Tuscan Cookery Book |
| Gobi | 1400 | The Neapolitan recipe collection |
| Goose | 1400 | An Anonymous Tuscan Cookery Book |
| Gourds | 1400 | An Anonymous Tuscan Cookery Book |
| Grains of paradise (Aframomum melegueta) | 1400 | An Anonymous Tuscan Cookery Book |
| Grapes | 1400 | An Anonymous Tuscan Cookery Book |
| Ham | 1400 | The Neapolitan recipe collection |
| Hare | 1400 | An Anonymous Tuscan Cookery Book |
| Hazelnuts | 1400 | An Anonymous Tuscan Cookery Book |
| Hemp | 1400 | The Neapolitan recipe collection |
| Honey | 1400 | An Anonymous Tuscan Cookery Book |
| Lamb | 1400 | An Anonymous Tuscan Cookery Book |
| Lampreys | 1400 | An Anonymous Tuscan Cookery Book |
| Leeks | 1400 | An Anonymous Tuscan Cookery Book |
| Lemons | 1400 | An Anonymous Tuscan Cookery Book |
| Lentils | 1400 | An Anonymous Tuscan Cookery Book |
| Lettuce | 1400 | An Anonymous Tuscan Cookery Book |
| Lobster | 1400 | Due Libri di Cucina - Libro B |
| Macaroni | 1400 | The Neapolitan recipe collection |
| Mace (Myristica fragrans) | 1415 | Libro di cucina / Libro per cuoco |
| Mackerel | 1400 | The Neapolitan recipe collection |
| Mallard | 1400 | An Anonymous Tuscan Cookery Book |
| Mallow (Althaea officinalis) | 1400 | An Anonymous Tuscan Cookery Book |
| Marjoram (Origanum majorana) | 1400 | An Anonymous Tuscan Cookery Book |
| Marzipan | 1400 | The Neapolitan recipe collection |
| Melons | 1400 | The Neapolitan recipe collection |
| Millet | 1400 | Due Libri di Cucina - Libro B |
| Minks | 1415 | Libro di cucina / Libro per cuoco |
| Mint | 1400 | An Anonymous Tuscan Cookery Book |
| Mullet | 1400 | An Anonymous Tuscan Cookery Book |
| Muscatel | 1400 | Due Libri di Cucina - Libro B |
| Mushrooms | 1400 | An Anonymous Tuscan Cookery Book |
| Mussels | 1400 | The Neapolitan recipe collection |
| Mustard | 1400 | An Anonymous Tuscan Cookery Book |
| Mutton | 1400 | An Anonymous Tuscan Cookery Book |
| Myrtle | 1400 | The Neapolitan recipe collection |
| Nutmeg (Myristica fragrans) | 1400 | An Anonymous Tuscan Cookery Book |
| Oats | 1400 | Due Libri di Cucina - Libro B |
| Octopus | 1400 | An Anonymous Tuscan Cookery Book |
| Onions | 1400 | An Anonymous Tuscan Cookery Book |
| Oranges | 1400 | An Anonymous Tuscan Cookery Book |
| Oregano (Origanum vulgare) | 1400 | An Anonymous Tuscan Cookery Book |
| Oysters | 1400 | The Neapolitan recipe collection |
| Parmesan | 1400 | The Neapolitan recipe collection |
| Parsley | 1400 | An Anonymous Tuscan Cookery Book |
| Parsnips | 1400 | The Neapolitan recipe collection |
| Partridges | 1400 | An Anonymous Tuscan Cookery Book |
| Pasternaks | 1400 | An Anonymous Tuscan Cookery Book |
| Peaches | 1400 | The Neapolitan recipe collection |
| Peacock | 1400 | An Anonymous Tuscan Cookery Book |
| Pears | 1400 | An Anonymous Tuscan Cookery Book |
| Peas | 1400 | An Anonymous Tuscan Cookery Book |
| Pepper (Piper nigrum) | 1400 | An Anonymous Tuscan Cookery Book |
| Pheasant | 1400 | An Anonymous Tuscan Cookery Book |
| Pigeons | 1400 | An Anonymous Tuscan Cookery Book |
| Pike | 1400 | An Anonymous Tuscan Cookery Book |
| Pine nuts | 1400 | Due Libri di Cucina - Libro B |
| Plaice (Pleuronectes platessa) | 1400 | An Anonymous Tuscan Cookery Book |
| Plums | 1400 | The Neapolitan recipe collection |
| Pomegranates | 1400 | An Anonymous Tuscan Cookery Book |
| Pork | 1400 | An Anonymous Tuscan Cookery Book |
| Prawns | 1415 | Libro di cucina / Libro per cuoco |
| Prunes | 1400 | An Anonymous Tuscan Cookery Book |
| Quail | 1415 | Libro di cucina / Libro per cuoco |
| Quince | 1400 | An Anonymous Tuscan Cookery Book |
| Rabbit | 1400 | An Anonymous Tuscan Cookery Book |
| Radishes | 1400 | An Anonymous Tuscan Cookery Book |
| Raisins | 1400 | An Anonymous Tuscan Cookery Book |
| Rays | 1400 | The Neapolitan recipe collection |
| Rice | 1400 | An Anonymous Tuscan Cookery Book |
| Ricotta | 1400 | The Neapolitan recipe collection |
| Rocket (Eruca sativa) | 1415 | Libro di cucina / Libro per cuoco |
| Rosemary (Rosmarinus officinalis) | 1400 | An Anonymous Tuscan Cookery Book |
| Roses | 1400 | Due Libri di Cucina - Libro B |
| Rosewater | 1400 | An Anonymous Tuscan Cookery Book |
| Rue (Ruta graveolens) | 1400 | An Anonymous Tuscan Cookery Book |
| Saffron | 1400 | An Anonymous Tuscan Cookery Book |
| Sage (Salvia officinalis) | 1400 | An Anonymous Tuscan Cookery Book |
| Sandalwood (Pterocarpus santalinus) | 1400 | The Neapolitan recipe collection |
| Sardines | 1400 | An Anonymous Tuscan Cookery Book |
| Savory (Satureja hortensis) | 1400 | An Anonymous Tuscan Cookery Book |
| Scallions | 1400 | An Anonymous Tuscan Cookery Book |
| Sloes (Prunus spinosa) | 1415 | Libro di cucina / Libro per cuoco |
| Sole | 1400 | An Anonymous Tuscan Cookery Book |
| Spelt | 1400 | An Anonymous Tuscan Cookery Book |
| Spikenard (Nardostachys grandiflora) | 1400 | An Anonymous Tuscan Cookery Book |
| Spinach | 1400 | An Anonymous Tuscan Cookery Book |
| Squash | 1400 | The Neapolitan recipe collection |
| Sturgeon | 1400 | The Neapolitan recipe collection |
| Sugar | 1400 | An Anonymous Tuscan Cookery Book |
| Sumac | 1400 | An Anonymous Tuscan Cookery Book |
| Tenche (Tinca tinca) | 1400 | An Anonymous Tuscan Cookery Book |
| Thrush | 1400 | The Neapolitan recipe collection |
| Thyme (Thymus vulgaris) | 1400 | An Anonymous Tuscan Cookery Book |
| Turbot (Scophthalmus maximus) | 1400 | The Neapolitan recipe collection |
| Turnips | 1400 | An Anonymous Tuscan Cookery Book |
| Venison | 1400 | An Anonymous Tuscan Cookery Book |
| Verjuice | 1400 | An Anonymous Tuscan Cookery Book |
| Vermicelli | 1400 | The Neapolitan recipe collection |
Netherlands
| Food | Year | Source |
|---|---|---|
| Almonds | 1400 | Wel ende edelike spijse |
| Amidon (wheat starch) | 1400 | Wel ende edelike spijse |
| Anise | 1400 | Wel ende edelike spijse |
| Apples | 1400 | Wel ende edelike spijse |
| Bacon | 1400 | Wel ende edelike spijse |
| Barbel (Barbus barbus) | 1510 | Een notabel boecxken van cokeryen |
| Barley | 1510 | Een notabel boecxken van cokeryen |
| Bass | 1400 | Wel ende edelike spijse |
| Beans | 1510 | Een notabel boecxken van cokeryen |
| Beef | 1510 | Een notabel boecxken van cokeryen |
| Beer | 1510 | Een notabel boecxken van cokeryen |
| Beets (leaves) | 1510 | Een notabel boecxken van cokeryen |
| Boar | 1400 | Wel ende edelike spijse |
| Bream | 1510 | Een notabel boecxken van cokeryen |
| Cabbage | 1400 | Wel ende edelike spijse |
| Capon | 1400 | Wel ende edelike spijse |
| Cardamom (Elettaria cardamomum) | 1510 | Een notabel boecxken van cokeryen |
| Carp | 1510 | Een notabel boecxken van cokeryen |
| Cinnamon | 1400 | Wel ende edelike spijse |
| Claret | 1400 | Wel ende edelike spijse |
| Cloves | 1400 | Wel ende edelike spijse |
| Cod | 1400 | Wel ende edelike spijse |
| Conger | 1510 | Een notabel boecxken van cokeryen |
| Coriander (Coriandrum sativum) | 1510 | Een notabel boecxken van cokeryen |
| Crane | 1400 | Wel ende edelike spijse |
| Crayfish | 1400 | Wel ende edelike spijse |
| Cucumbers | 1510 | Een notabel boecxken van cokeryen |
| Cumin (Cuminum cyminum) | 1400 | Wel ende edelike spijse |
| Currants (Vitis vinifera) | 1510 | Een notabel boecxken van cokeryen |
| Damsons (Prunus domestica) | 1510 | Een notabel boecxken van cokeryen |
| Doves | 1510 | Een notabel boecxken van cokeryen |
| Ducks | 1510 | Een notabel boecxken van cokeryen |
| Eel | 1400 | Wel ende edelike spijse |
| Fennel (Foeniculum vulgare) | 1400 | Wel ende edelike spijse |
| Figs | 1400 | Wel ende edelike spijse |
| Galingale (Alpinia galanga) | 1510 | Een notabel boecxken van cokeryen |
| Garlic | 1400 | Wel ende edelike spijse |
| Ginger (Zingiber officinale) | 1400 | Wel ende edelike spijse |
| Goat | 1400 | Wel ende edelike spijse |
| Goose | 1400 | Wel ende edelike spijse |
| Gooseberries | 1510 | Een notabel boecxken van cokeryen |
| Grains of paradise (Aframomum melegueta) | 1400 | Wel ende edelike spijse |
| Grapes | 1400 | Wel ende edelike spijse |
| Gurnard | 1510 | Een notabel boecxken van cokeryen |
| Haddock (Melanogrammus aeglefinus) | 1400 | Wel ende edelike spijse |
| Halibut | 1510 | Een notabel boecxken van cokeryen |
| Hare | 1400 | Wel ende edelike spijse |
| Heron | 1400 | Wel ende edelike spijse |
| Herring | 1400 | Wel ende edelike spijse |
| Honey | 1400 | Wel ende edelike spijse |
| Isinglass | 1510 | Een notabel boecxken van cokeryen |
| Lamb | 1400 | Wel ende edelike spijse |
| Lampreys | 1400 | Wel ende edelike spijse |
| Larks | 1510 | Een notabel boecxken van cokeryen |
| Lavender | 1400 | Wel ende edelike spijse |
| Leeks | 1400 | Wel ende edelike spijse |
| Lobster | 1510 | Een notabel boecxken van cokeryen |
| Mace (Myristica fragrans) | 1510 | Een notabel boecxken van cokeryen |
| Marjoram (Origanum majorana) | 1510 | Een notabel boecxken van cokeryen |
| Mustard | 1400 | Wel ende edelike spijse |
| Mutton | 1400 | Wel ende edelike spijse |
| Nutmeg (Myristica fragrans) | 1510 | Een notabel boecxken van cokeryen |
| Onions | 1400 | Wel ende edelike spijse |
| Parsley | 1400 | Wel ende edelike spijse |
| Partridges | 1400 | Wel ende edelike spijse |
| Peacock | 1400 | Wel ende edelike spijse |
| Pears | 1400 | Wel ende edelike spijse |
| Peas | 1510 | Een notabel boecxken van cokeryen |
| Pennyroyal (Mentha pulegium) | 1400 | Wel ende edelike spijse |
| Pepper (Piper nigrum) | 1400 | Wel ende edelike spijse |
| Perch | 1400 | Wel ende edelike spijse |
| Pheasant | 1400 | Wel ende edelike spijse |
| Pigeons | 1400 | Wel ende edelike spijse |
| Pike | 1400 | Wel ende edelike spijse |
| Plaice (Pleuronectes platessa) | 1400 | Wel ende edelike spijse |
| Plums | 1510 | Een notabel boecxken van cokeryen |
| Pork | 1400 | Wel ende edelike spijse |
| Porpoise | 1510 | Een notabel boecxken van cokeryen |
| Quince | 1510 | Een notabel boecxken van cokeryen |
| Rabbit | 1400 | Wel ende edelike spijse |
| Raisins | 1400 | Wel ende edelike spijse |
| Rays | 1510 | Een notabel boecxken van cokeryen |
| Rice | 1400 | Wel ende edelike spijse |
| Rosemary (Rosmarinus officinalis) | 1510 | Een notabel boecxken van cokeryen |
| Roses | 1510 | Een notabel boecxken van cokeryen |
| Rosewater | 1510 | Een notabel boecxken van cokeryen |
| Rye | 1510 | Een notabel boecxken van cokeryen |
| Saffron | 1400 | Wel ende edelike spijse |
| Sage (Salvia officinalis) | 1400 | Wel ende edelike spijse |
| Salmon | 1400 | Wel ende edelike spijse |
| Smelt | 1510 | Een notabel boecxken van cokeryen |
| Sorrel (Rumex acetosa) | 1400 | Wel ende edelike spijse |
| Sparrows | 1510 | Een notabel boecxken van cokeryen |
| Spikenard (Nardostachys grandiflora) | 1510 | Een notabel boecxken van cokeryen |
| Sturgeon | 1400 | Wel ende edelike spijse |
| Sugar | 1400 | Wel ende edelike spijse |
| Swan | 1400 | Wel ende edelike spijse |
| Tenche (Tinca tinca) | 1400 | Wel ende edelike spijse |
| Thyme (Thymus vulgaris) | 1400 | Wel ende edelike spijse |
| Turnips | 1510 | Een notabel boecxken van cokeryen |
| Turnsol | 1510 | Een notabel boecxken van cokeryen |
| Venison | 1400 | Wel ende edelike spijse |
| Verjuice | 1400 | Wel ende edelike spijse |
Portugal
| Food | Year | Source |
|---|---|---|
| Almonds | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Anise | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Bacon | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Beef | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Cinnamon | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Citron | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Cloves | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Cumin (Cuminum cyminum) | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Eel | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Ginger (Zingiber officinale) | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Goat | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Grapes | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Hazelnuts | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Honey | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Lampreys | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Lemons | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Lettuce | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Macaroni | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Mint | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Musk | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Mutton | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Olives | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Onions | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Oranges | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Parsley | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Partridges | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Peaches | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Pears | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Pepper (Piper nigrum) | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Pigeons | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Pine nuts | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Plaice (Pleuronectes platessa) | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Pork | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Quince | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Rabbit | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Rice | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Rosewater | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Saffron | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Sugar | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Thyme (Thymus vulgaris) | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
| Verjuice | 1400 | A Treatise of Portuguese Cuisine from the 15th Century |
Spain
| Food | Year | Source |
|---|---|---|
| Almonds | 1520 | Libre del Coch |
| Amidon (wheat starch) | 1520 | Libre del Coch |
| Anchovies | 1520 | Libre del Coch |
| Anise | 1520 | Libre del Coch |
| Apples | 1520 | Libre del Coch |
| Bacon | 1520 | Libre del Coch |
| Barbel (Barbus barbus) | 1520 | Libre del Coch |
| Barley | 1520 | Libre del Coch |
| Basil (Ocimum basilicum) | 1520 | Libre del Coch |
| Bay leaves (Laurus nobilis) | 1520 | Libre del Coch |
| Bear | 1520 | Libre del Coch |
| Beef | 1520 | Libre del Coch |
| Boar | 1520 | Libre del Coch |
| Borage (Borago officinalis) | 1520 | Libre del Coch |
| Bream | 1520 | Libre del Coch |
| Bugloss (Anchusa officinalis) | 1520 | Libre del Coch |
| Cabbage | 1520 | Libre del Coch |
| Capon | 1520 | Libre del Coch |
| Caraway (Carum carvi) | 1520 | Libre del Coch |
| Carrots | 1520 | Libre del Coch |
| Cinnamon | 1520 | Libre del Coch |
| Clams | 1520 | Libre del Coch |
| Claret | 1520 | Libre del Coch |
| Cloves | 1520 | Libre del Coch |
| Conger | 1520 | Libre del Coch |
| Coriander (Coriandrum sativum) | 1520 | Libre del Coch |
| Cumin (Cuminum cyminum) | 1520 | Libre del Coch |
| Cuttlefish | 1520 | Libre del Coch |
| Dentex | 1520 | Libre del Coch |
| Doves | 1520 | Libre del Coch |
| Ducks | 1520 | Libre del Coch |
| Eel | 1520 | Libre del Coch |
| Eggplant | 1520 | Libre del Coch |
| Endive | 1520 | Libre del Coch |
| Favas | 1520 | Libre del Coch |
| Figs | 1520 | Libre del Coch |
| Flounder | 1520 | Libre del Coch |
| Galingale (Alpinia galanga) | 1520 | Libre del Coch |
| Garlic | 1520 | Libre del Coch |
| Genista (broom) | 1520 | Libre del Coch |
| Gillyflowers (Dianthus caryophyllus) | 1520 | Libre del Coch |
| Ginger (Zingiber officinale) | 1520 | Libre del Coch |
| Goat | 1520 | Libre del Coch |
| Goose | 1520 | Libre del Coch |
| Gourds | 1520 | Libre del Coch |
| Grains of paradise (Aframomum melegueta) | 1520 | Libre del Coch |
| Grapes | 1520 | Libre del Coch |
| Hake | 1520 | Libre del Coch |
| Hare | 1520 | Libre del Coch |
| Hazelnuts | 1520 | Libre del Coch |
| Hemp | 1520 | Libre del Coch |
| Honey | 1520 | Libre del Coch |
| Horseradish | 1520 | Libre del Coch |
| Hyssop (Hyssopus officinalis) | 1520 | Libre del Coch |
| Lamb | 1520 | Libre del Coch |
| Lampreys | 1520 | Libre del Coch |
| Leeks | 1520 | Libre del Coch |
| Lemons | 1520 | Libre del Coch |
| Lobster | 1520 | Libre del Coch |
| Mace (Myristica fragrans) | 1520 | Libre del Coch |
| Mackerel | 1520 | Libre del Coch |
| Malmsey | 1520 | Libre del Coch |
| Marjoram (Origanum majorana) | 1520 | Libre del Coch |
| Marzipan | 1520 | Libre del Coch |
| Melons | 1520 | Libre del Coch |
| Mint | 1520 | Libre del Coch |
| Mulberries | 1520 | Libre del Coch |
| Mullet | 1520 | Libre del Coch |
| Muscatel | 1520 | Libre del Coch |
| Mustard | 1520 | Libre del Coch |
| Mutton | 1520 | Libre del Coch |
| Nutmeg (Myristica fragrans) | 1520 | Libre del Coch |
| Oats | 1520 | Libre del Coch |
| Octopus | 1520 | Libre del Coch |
| Onions | 1520 | Libre del Coch |
| Oranges | 1520 | Libre del Coch |
| Oregano (Origanum vulgare) | 1520 | Libre del Coch |
| Oysters | 1520 | Libre del Coch |
| Parsley | 1520 | Libre del Coch |
| Partridges | 1520 | Libre del Coch |
| Pasternaks | 1520 | Libre del Coch |
| Peaches | 1520 | Libre del Coch |
| Peacock | 1520 | Libre del Coch |
| Pears | 1520 | Libre del Coch |
| Peas | 1520 | Libre del Coch |
| Pennyroyal (Mentha pulegium) | 1520 | Libre del Coch |
| Pepper (Piper nigrum) | 1520 | Libre del Coch |
| Pike | 1520 | Libre del Coch |
| Pine nuts | 1520 | Libre del Coch |
| Plaice (Pleuronectes platessa) | 1520 | Libre del Coch |
| Pomegranates | 1520 | Libre del Coch |
| Pork | 1520 | Libre del Coch |
| Quince | 1520 | Libre del Coch |
| Rabbit | 1520 | Libre del Coch |
| Raisins | 1520 | Libre del Coch |
| Rice | 1520 | Libre del Coch |
| Rosemary (Rosmarinus officinalis) | 1520 | Libre del Coch |
| Roses | 1520 | Libre del Coch |
| Rosewater | 1520 | Libre del Coch |
| Saffron | 1520 | Libre del Coch |
| Sage (Salvia officinalis) | 1520 | Libre del Coch |
| Salmon | 1520 | Libre del Coch |
| Sandalwood (Pterocarpus santalinus) | 1520 | Libre del Coch |
| Sardines | 1520 | Libre del Coch |
| Savory (Satureja hortensis) | 1520 | Libre del Coch |
| Sole | 1520 | Libre del Coch |
| Spikenard (Nardostachys grandiflora) | 1520 | Libre del Coch |
| Spinach | 1520 | Libre del Coch |
| Sturgeon | 1520 | Libre del Coch |
| Sugar | 1520 | Libre del Coch |
| Swordfish | 1520 | Libre del Coch |
| Thyme (Thymus vulgaris) | 1520 | Libre del Coch |
| Tunny | 1520 | Libre del Coch |
| Venison | 1520 | Libre del Coch |
| Verjuice | 1520 | Libre del Coch |
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