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Foods in Medieval Cookbooks



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.

Text File
Medieval Foods List




Earliest Food Availability by Country



  Andalusia



FoodYearSource
Almonds1200An Anonymous Andalusian Cookbook
Amidon (wheat starch)1200An Anonymous Andalusian Cookbook
Anise1200An Anonymous Andalusian Cookbook
Apples1200An Anonymous Andalusian Cookbook
Basil (Ocimum basilicum)1200An Anonymous Andalusian Cookbook
Bay leaves (Laurus nobilis)1200An Anonymous Andalusian Cookbook
Beans1200An Anonymous Andalusian Cookbook
Bear1200An Anonymous Andalusian Cookbook
Beef1200An Anonymous Andalusian Cookbook
Borage (Borago officinalis)1200An Anonymous Andalusian Cookbook
Cabbage1200An Anonymous Andalusian Cookbook
Caper (Capparis spinosa)1200An Anonymous Andalusian Cookbook
Capon1200An Anonymous Andalusian Cookbook
Caraway (Carum carvi)1200An Anonymous Andalusian Cookbook
Cardamom (Elettaria cardamomum)1200An Anonymous Andalusian Cookbook
Cardoons1200An Anonymous Andalusian Cookbook
Carrots1200An Anonymous Andalusian Cookbook
Cauliflower1200An Anonymous Andalusian Cookbook
Celery1200An Anonymous Andalusian Cookbook
Cinnamon1200An Anonymous Andalusian Cookbook
Citron1200An Anonymous Andalusian Cookbook
Cloves1200An Anonymous Andalusian Cookbook
Comfrey (Symphytum officinale)1200An Anonymous Andalusian Cookbook
Coriander (Coriandrum sativum)1200An Anonymous Andalusian Cookbook
Crane1200An Anonymous Andalusian Cookbook
Cubebs (Piper cubeba)1200An Anonymous Andalusian Cookbook
Cucumbers1200An Anonymous Andalusian Cookbook
Cumin (Cuminum cyminum)1200An Anonymous Andalusian Cookbook
Dill (Anethum graveolens)1200An Anonymous Andalusian Cookbook
Doves1200An Anonymous Andalusian Cookbook
Ducks1200An Anonymous Andalusian Cookbook
Eggplant1200An Anonymous Andalusian Cookbook
Endive1200An Anonymous Andalusian Cookbook
Favas1200An Anonymous Andalusian Cookbook
Fennel (Foeniculum vulgare)1200An Anonymous Andalusian Cookbook
Figs1200An Anonymous Andalusian Cookbook
Galingale (Alpinia galanga)1200An Anonymous Andalusian Cookbook
Garlic1200An Anonymous Andalusian Cookbook
Ginger (Zingiber officinale)1200An Anonymous Andalusian Cookbook
Goat1200An Anonymous Andalusian Cookbook
Goose1200An Anonymous Andalusian Cookbook
Gourds1200An Anonymous Andalusian Cookbook
Grains of paradise (Aframomum melegueta)1200An Anonymous Andalusian Cookbook
Grapes1200An Anonymous Andalusian Cookbook
Hare1200An Anonymous Andalusian Cookbook
Hazelnuts1200An Anonymous Andalusian Cookbook
Honey1200An Anonymous Andalusian Cookbook
Hyssop (Hyssopus officinalis)1200An Anonymous Andalusian Cookbook
Indigo1200An Anonymous Andalusian Cookbook
Lac1200An Anonymous Andalusian Cookbook
Lamb1200An Anonymous Andalusian Cookbook
Lavender1200An Anonymous Andalusian Cookbook
Leeks1200An Anonymous Andalusian Cookbook
Lemons1200An Anonymous Andalusian Cookbook
Lentils1200An Anonymous Andalusian Cookbook
Lettuce1200An Anonymous Andalusian Cookbook
Licorice1200An Anonymous Andalusian Cookbook
Mallard1200An Anonymous Andalusian Cookbook
Mallow (Althaea officinalis)1200An Anonymous Andalusian Cookbook
Marzipan1200An Anonymous Andalusian Cookbook
Mastic1200An Anonymous Andalusian Cookbook
Melons1200An Anonymous Andalusian Cookbook
Mint1200An Anonymous Andalusian Cookbook
Mullet1200An Anonymous Andalusian Cookbook
Musk1200An Anonymous Andalusian Cookbook
Mustard1200An Anonymous Andalusian Cookbook
Mutton1200An Anonymous Andalusian Cookbook
Myrtle1200An Anonymous Andalusian Cookbook
Nutmeg (Myristica fragrans)1200An Anonymous Andalusian Cookbook
Olives1200An Anonymous Andalusian Cookbook
Onions1200An Anonymous Andalusian Cookbook
Oranges1200An Anonymous Andalusian Cookbook
Partridges1200An Anonymous Andalusian Cookbook
Pasternaks1200An Anonymous Andalusian Cookbook
Pears1200An Anonymous Andalusian Cookbook
Pellitory (Anacyclus pyrethrum)1200An Anonymous Andalusian Cookbook
Pennyroyal (Mentha pulegium)1200An Anonymous Andalusian Cookbook
Pepper (Piper nigrum)1200An Anonymous Andalusian Cookbook
Pigeons1200An Anonymous Andalusian Cookbook
Pine nuts1200An Anonymous Andalusian Cookbook
Pistachios1200An Anonymous Andalusian Cookbook
Plaice (Pleuronectes platessa)1200An Anonymous Andalusian Cookbook
Pomegranates1200An Anonymous Andalusian Cookbook
Prunes1200An Anonymous Andalusian Cookbook
Quince1200An Anonymous Andalusian Cookbook
Rabbit1200An Anonymous Andalusian Cookbook
Raisins1200An Anonymous Andalusian Cookbook
Rhubarb1200An Anonymous Andalusian Cookbook
Rice1200An Anonymous Andalusian Cookbook
Rose hips1200An Anonymous Andalusian Cookbook
Roses1200An Anonymous Andalusian Cookbook
Rosewater1200An Anonymous Andalusian Cookbook
Rue (Ruta graveolens)1200An Anonymous Andalusian Cookbook
Saffron1200An Anonymous Andalusian Cookbook
Sandalwood (Pterocarpus santalinus)1200An Anonymous Andalusian Cookbook
Sardines1200An Anonymous Andalusian Cookbook
Scallions1200An Anonymous Andalusian Cookbook
Sole1200An Anonymous Andalusian Cookbook
Sparrows1200An Anonymous Andalusian Cookbook
Spikenard (Nardostachys grandiflora)1200An Anonymous Andalusian Cookbook
Spinach1200An Anonymous Andalusian Cookbook
Starlings1200An Anonymous Andalusian Cookbook
Sturgeon1200An Anonymous Andalusian Cookbook
Sugar1200An Anonymous Andalusian Cookbook
Sumac1200An Anonymous Andalusian Cookbook
Thyme (Thymus vulgaris)1200An Anonymous Andalusian Cookbook
Turnips1200An Anonymous Andalusian Cookbook
Venison1200An Anonymous Andalusian Cookbook
Verjuice1200An Anonymous Andalusian Cookbook
Violets1200An Anonymous Andalusian Cookbook


  Denmark



FoodYearSource
Ale1616Koge Bog
Alegar (ale vinegar)1616Koge Bog
Almonds1616Koge Bog
Anise1616Koge Bog
Apples1616Koge Bog
Bacon1616Koge Bog
Barley1616Koge Bog
Bay leaves (Laurus nobilis)1616Koge Bog
Beef1616Koge Bog
Beer1616Koge Bog
Beets (roots)1616Koge Bog
Bream1616Koge Bog
Cabbage1616Koge Bog
Capon1616Koge Bog
Cardamom (Elettaria cardamomum)1616Koge Bog
Carp1616Koge Bog
Cinnamon1616Koge Bog
Cloves1616Koge Bog
Coriander (Coriandrum sativum)1616Koge Bog
Crayfish1616Koge Bog
Cubebs (Piper cubeba)1616Koge Bog
Cumin (Cuminum cyminum)1616Koge Bog
Currants (Vitis vinifera)1616Koge Bog
Doves1616Koge Bog
Ducks1616Koge Bog
Eel1616Koge Bog
Elderflower1616Koge Bog
Figs1616Koge Bog
Galingale (Alpinia galanga)1616Koge Bog
Garlic1616Koge Bog
Ginger (Zingiber officinale)1616Koge Bog
Goose1616Koge Bog
Grains of paradise (Aframomum melegueta)1616Koge Bog
Grapes1616Koge Bog
Ham1616Koge Bog
Hazelnuts1616Koge Bog
Herring1616Koge Bog
Honey1616Koge Bog
Horseradish1616Koge Bog
Juniper1616Koge Bog
Lamb1616Koge Bog
Lampreys1616Koge Bog
Lettuce1616Koge Bog
Marjoram (Origanum majorana)1616Koge Bog
Mustard1616Koge Bog
Mutton1616Koge Bog
Myrtle1616Koge Bog
Nutmeg (Myristica fragrans)1616Koge Bog
Oats1616Koge Bog
Olives1616Koge Bog
Onions1616Koge Bog
Oranges1616Koge Bog
Oxen1616Koge Bog
Parsley1616Koge Bog
Pears1616Koge Bog
Peas1616Koge Bog
Pepper (Piper nigrum)1616Koge Bog
Pike1616Koge Bog
Plaice (Pleuronectes platessa)1616Koge Bog
Pork1616Koge Bog
Prunes1616Koge Bog
Puffins1616Koge Bog
Rabbit1616Koge Bog
Radishes1616Koge Bog
Raisins1616Koge Bog
Rice1616Koge Bog
Rose hips1616Koge Bog
Rosewater1616Koge Bog
Rye1616Koge Bog
Saffron1616Koge Bog
Sage (Salvia officinalis)1616Koge Bog
Salmon1616Koge Bog
Spinach1616Koge Bog
Squash1616Koge Bog
Sturgeon1616Koge Bog
Sugar1616Koge Bog
Thyme (Thymus vulgaris)1616Koge Bog
Venison1616Koge Bog


  England



FoodYearSource
Acorns1573The Treasurie of commodious Conceits
Ale1390Forme of Cury
Alegar (ale vinegar)1390Forme of Cury
Alexander (Smyrnium olusatrum)1430Two Fifteenth-Century Cookery-Books
Alkanet (Alkanna tinctoria)1390Forme of Cury
Almonds1390Forme of Cury
Ambergris1430Two Fifteenth-Century Cookery-Books
Amidon (wheat starch)1390Forme of Cury
Anise1390Forme of Cury
Apples1390Forme of Cury
Artichokes1596The Good Housewife's Jewell
Avens (Geum urbanum)1390Forme of Cury
Bacon1390Forme of Cury
Barbel (Barbus barbus)1400Thomas Awkbarow's Recipes (MS Harley 5401)
Barberries1500A Proper newe Booke of Cokerye
Barley1430Two Fifteenth-Century Cookery-Books
Bass1460Recipes from the Wagstaff Miscellany
Bay leaves (Laurus nobilis)1573The Treasurie of commodious Conceits
Beans1390Forme of Cury
Bear1430Liber cure cocorum [Sloane MS 1986]
Beef1390Forme of Cury
Beer1591A Book of Cookrye
Beets (leaves)1390Forme of Cury
Betony (Stachys officinalis)1430Two Fifteenth-Century Cookery-Books
Bittern (Botaurus stellaris)1430Liber cure cocorum [Sloane MS 1986]
Boar1390Fourme of Curye [Rylands MS 7]
Borage (Borago officinalis)1390Forme of Cury
Bream1425Ancient Cookery [Arundel 334]
Bustard (Otis tarda)1591A Book of Cookrye
Cabbage1390Forme of Cury
Caper (Capparis spinosa)1597The Second part of the good Hus-wiues Iewell
Capon1390Forme of Cury
Caraway (Carum carvi)1390Forme of Cury
Cardamom (Elettaria cardamomum)1390Forme of Cury
Carp1425Ancient Cookery [Arundel 334]
Carrots1591A Book of Cookrye
Chamomile1596The Good Housewife's Jewell
Cider vinegar1390Forme of Cury
Cinnamon1390Forme of Cury
Citron1591A Book of Cookrye
Claret1390Forme of Cury
Cloves1390Forme of Cury
Cockles1400Thomas Awkbarow's Recipes (MS Harley 5401)
Cod1390Forme of Cury
Comfrey (Symphytum officinale)1390Forme of Cury
Coney1390Forme of Cury
Conger1390Forme of Cury
Coriander (Coriandrum sativum)1390Forme of Cury
Cormorant1430Liber cure cocorum [Sloane MS 1986]
Costmary (Tanacetum balsamita)1425Ancient Cookery [Arundel 334]
Cowslips1500A Proper newe Booke of Cokerye
Crab1400Thomas Awkbarow's Recipes (MS Harley 5401)
Crane1390Forme of Cury
Cubebs (Piper cubeba)1390Forme of Cury
Cucumbers1591A Book of Cookrye
Cumin (Cuminum cyminum)1390Forme of Cury
Curlew (Numenius arquata)1390Forme of Cury
Currants (Vitis vinifera)1390Forme of Cury
Dace (Leuciscus leuciscus)1430Two Fifteenth-Century Cookery-Books
Damsons (Prunus domestica)1390Forme of Cury
Dill (Anethum graveolens)1609Delights for Ladies
Dory1390Forme of Cury
Doves1425Ancient Cookery [Arundel 334]
Ducks1390Forme of Cury
Eel1390Forme of Cury
Egret1390Forme of Cury
Elecampane (Inula helenium)1390Forme of Cury
Endive1573The Treasurie of commodious Conceits
Fennel (Foeniculum vulgare)1390Forme of Cury
Figs1390Forme of Cury
Flounder1430Two Fifteenth-Century Cookery-Books
Frumenty1390Forme of Cury
Galingale (Alpinia galanga)1390Forme of Cury
Gar1430Liber cure cocorum [Sloane MS 1986]
Garlic1390Forme of Cury
Genista (broom)1609Delights for Ladies
Gillyflowers (Dianthus caryophyllus)1390Forme of Cury
Ginger (Zingiber officinale)1390Forme of Cury
Goat1390Forme of Cury
Goose1390Forme of Cury
Gooseberries1500A Proper newe Booke of Cokerye
Gourds1390Forme of Cury
Grains of paradise (Aframomum melegueta)1390Forme of Cury
Grapes1390Forme of Cury
Grouse1425Ancient Cookery [Arundel 334]
Gulls1596The Good Housewife's Jewell
Gurnard1390Forme of Cury
Haddock (Melanogrammus aeglefinus)1390Forme of Cury
Hake1390Forme of Cury
Halibut1460Recipes from the Wagstaff Miscellany
Ham1425Ancient Cookery [Arundel 334]
Hare1390Forme of Cury
Hawthorn1390Forme of Cury
Hazelnuts1390Forme of Cury
Hemp1596The Good Housewife's Jewell
Heron1390Forme of Cury
Herring1425Ancient Cookery [Arundel 334]
Honey1390Forme of Cury
Hyssop (Hyssopus officinalis)1390Forme of Cury
Indigo1425Ancient Cookery [Arundel 334]
Isinglass1425Ancient Cookery [Arundel 334]
Juniper1591A Book of Cookrye
Lamb1425Ancient Cookery [Arundel 334]
Lampreys1390Forme of Cury
Larks1390Forme of Cury
Lavender1573The Treasurie of commodious Conceits
Leeks1390Forme of Cury
Lemons1573The Treasurie of commodious Conceits
Lettuce1500A Proper newe Booke of Cokerye
Licorice1591A Book of Cookrye
Limes1390Forme of Cury
Loach1390Forme of Cury
Lobster1390Forme of Cury
Luce1390Forme of Cury
Mace (Myristica fragrans)1390Forme of Cury
Mackerel1390Forme of Cury
Mallard1390Forme of Cury
Mallow (Althaea officinalis)1468A Noble Boke off Cookry
Malmsey1468A Noble Boke off Cookry
Marigolds1500A Proper newe Booke of Cokerye
Marjoram (Origanum majorana)1390Forme of Cury
Marlins1400Thomas Awkbarow's Recipes (MS Harley 5401)
Marzipan1596The Good Housewife's Jewell
Medlars1500A Proper newe Booke of Cokerye
Millet1400Thomas Awkbarow's Recipes (MS Harley 5401)
Mint1390Forme of Cury
Mulberries1390Forme of Cury
Mullet1591A Book of Cookrye
Muscatel1591A Book of Cookrye
Mushrooms1390Forme of Cury
Musk1573The Treasurie of commodious Conceits
Mussels1390Forme of Cury
Mustard1390Forme of Cury
Mutton1390Forme of Cury
Nettles1400Thomas Awkbarow's Recipes (MS Harley 5401)
Nutmeg (Myristica fragrans)1425Ancient Cookery [Arundel 334]
Oats1390Forme of Cury
Olives1390Forme of Cury
Onions1390Forme of Cury
Orage (Atriplex hortensis)1390Forme of Cury
Oranges1425Ancient Cookery [Arundel 334]
Oxen1430Liber cure cocorum [Sloane MS 1986]
Oxtongue (Picris echioides)1390Forme of Cury
Oysters1390Forme of Cury
Parsley1390Forme of Cury
Parsnips1596The Good Housewife's Jewell
Partridges1390Forme of Cury
Pasternaks1390Forme of Cury
Patience (Rumex alpinus)1430Two Fifteenth-Century Cookery-Books
Peaches1596The Good Housewife's Jewell
Peacock1390Forme of Cury
Pears1390Forme of Cury
Peas1390Forme of Cury
Pellitory (Anacyclus pyrethrum)1390Forme of Cury
Pennyroyal (Mentha pulegium)1596The Good Housewife's Jewell
Pepper (Piper nigrum)1390Forme of Cury
Perch1390Forme of Cury
Pheasant1390Forme of Cury
Pigeons1390Forme of Cury
Pike1390Forme of Cury
Pine nuts1390Forme of Cury
Plaice (Pleuronectes platessa)1390Forme of Cury
Plover1430Two Fifteenth-Century Cookery-Books
Plums1390Forme of Cury
Pomegranates1390Forme of Cury
Pork1390Forme of Cury
Porpoise1390Forme of Cury
Potatos1615A NEVV BOOKE of Cookerie
Primroses1430Liber cure cocorum [Sloane MS 1986]
Prunes1390Forme of Cury
Puffins1591A Book of Cookrye
Purslaine (Portulaca oleracea)1390Forme of Cury
Quail1390Forme of Cury
Quince1390Forme of Cury
Rabbit1390Forme of Cury
Radishes1390Forme of Cury
Raisins1390Forme of Cury
Rays1430Liber cure cocorum [Sloane MS 1986]
Rhubarb1425Ancient Cookery [Arundel 334]
Rice1390Forme of Cury
Roach1390Forme of Cury
Rocket (Eruca sativa)1615A NEVV BOOKE of Cookerie
Romney1400Thomas Awkbarow's Recipes (MS Harley 5401)
Rose hips1390Forme of Cury
Rosemary (Rosmarinus officinalis)1390Forme of Cury
Roses1390Forme of Cury
Rosewater1500A Proper newe Booke of Cokerye
Rye1460Recipes from the Wagstaff Miscellany
Saffron1390Forme of Cury
Sage (Salvia officinalis)1390Forme of Cury
Salmon1390Forme of Cury
Sandalwood (Pterocarpus santalinus)1390Forme of Cury
Sardines1430Two Fifteenth-Century Cookery-Books
Savory (Satureja hortensis)1390Forme of Cury
Skirrets (Sium sisarum)1390Forme of Cury
Sloes (Prunus spinosa)1573The Treasurie of commodious Conceits
Smelt1430Liber cure cocorum [Sloane MS 1986]
Snipes1390Forme of Cury
Sole1390Forme of Cury
Sorrel (Rumex acetosa)1430Liber cure cocorum [Sloane MS 1986]
Southernwood (Artemisia abrotanum)1390Forme of Cury
Sparrows1500A Proper newe Booke of Cokerye
Spikenard (Nardostachys grandiflora)1390Forme of Cury
Spinach1390Forme of Cury
Squirrel1425Ancient Cookery [Arundel 334]
Stockfish1400Thomas Awkbarow's Recipes (MS Harley 5401)
Storks1596The Good Housewife's Jewell
Strawberries1430Two Fifteenth-Century Cookery-Books
Sturgeon1400Thomas Awkbarow's Recipes (MS Harley 5401)
Succory (Cichorium intybus)1591A Book of Cookrye
Sugar1390Forme of Cury
Swan1390Forme of Cury
Tansey (Tanacetum vulgare)1390Forme of Cury
Teals1425Ancient Cookery [Arundel 334]
Tenche (Tinca tinca)1390Forme of Cury
Thornback (Raja clavata)1460Recipes from the Wagstaff Miscellany
Thyme (Thymus vulgaris)1425Ancient Cookery [Arundel 334]
Tragacanth1591A Book of Cookrye
Turbot (Scophthalmus maximus)1390Forme of Cury
Turkeys1591A Book of Cookrye
Turnips1390Forme of Cury
Turnsol1390Forme of Cury
Venison1390Forme of Cury
Verdigris1596The Good Housewife's Jewell
Verjuice1390Forme of Cury
Vernage1390Forme of Cury
Vervain1390Forme of Cury
Violets1390Forme of Cury


  England - France



FoodYearSource
Alkanet (Alkanna tinctoria)1340MS Royal 12.C.xii
Almonds1340MS Royal 12.C.xii
Amidon (wheat starch)1340MS Royal 12.C.xii
Apples1340MS Royal 12.C.xii
Beef1340MS Royal 12.C.xii
Capon1340MS Royal 12.C.xii
Cinnamon1340MS Royal 12.C.xii
Cloves1340MS Royal 12.C.xii
Cubebs (Piper cubeba)1340MS Royal 12.C.xii
Eel1340MS Royal 12.C.xii
Elderflower1340MS Royal 12.C.xii
Galingale (Alpinia galanga)1340MS Royal 12.C.xii
Gillyflowers (Dianthus caryophyllus)1340MS Royal 12.C.xii
Ginger (Zingiber officinale)1340MS Royal 12.C.xii
Goat1340MS Royal 12.C.xii
Grapes1340MS Royal 12.C.xii
Hawthorn1340MS Royal 12.C.xii
Honey1340MS Royal 12.C.xii
Luce1340MS Royal 12.C.xii
Mace (Myristica fragrans)1340MS Royal 12.C.xii
Onions1340MS Royal 12.C.xii
Parsley1340MS Royal 12.C.xii
Pears1340MS Royal 12.C.xii
Perch1340MS Royal 12.C.xii
Pine nuts1340MS Royal 12.C.xii
Pistachios1340MS Royal 12.C.xii
Pomegranates1340MS Royal 12.C.xii
Quince1340MS Royal 12.C.xii
Rabbit1340MS Royal 12.C.xii
Raisins1340MS Royal 12.C.xii
Rice1340MS Royal 12.C.xii
Roses1340MS Royal 12.C.xii
Saffron1340MS Royal 12.C.xii
Salmon1340MS Royal 12.C.xii
Sandalwood (Pterocarpus santalinus)1340MS Royal 12.C.xii
Strawberries1340MS Royal 12.C.xii
Sugar1340MS Royal 12.C.xii
Verjuice1340MS Royal 12.C.xii


  France



FoodYearSource
Acorns1393Le Menagier de Paris
Alexander (Smyrnium olusatrum)1393Le Menagier de Paris
Alkanet (Alkanna tinctoria)1380Le Viandier de Taillevent
Almonds1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Alum1380Le Viandier de Taillevent
Amidon (wheat starch)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Anchovies1420Du fait de cuisine
Anise1380Le Viandier de Taillevent
Apples1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Artichokes1604Ouverture de Cuisine
Avens (Geum urbanum)1380Le Viandier de Taillevent
Bacon1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Barbel (Barbus barbus)1380Le Viandier de Taillevent
Barberries1393Le Menagier de Paris
Barley1380Le Viandier de Taillevent
Basil (Ocimum basilicum)1604Ouverture de Cuisine
Bass1380Le Viandier de Taillevent
Bay leaves (Laurus nobilis)1380Le Viandier de Taillevent
Beans1380Le Viandier de Taillevent
Bear1380Le Viandier de Taillevent
Beef1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Beer1393Le Menagier de Paris
Beets (leaves)1393Le Menagier de Paris
Beets (roots)1393Le Menagier de Paris
Bittern (Botaurus stellaris)1380Le Viandier de Taillevent
Boar1380Le Viandier de Taillevent
Borage (Borago officinalis)1604Ouverture de Cuisine
Bream1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Brie1420Du fait de cuisine
Brill (Scophthalmus rhombus)1380Le Viandier de Taillevent
Bugloss (Anchusa officinalis)1604Ouverture de Cuisine
Bustard (Otis tarda)1380Le Viandier de Taillevent
Buttermilk1393Le Menagier de Paris
Cabbage1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Caper (Capparis spinosa)1604Ouverture de Cuisine
Capon1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Caraway (Carum carvi)1393Le Menagier de Paris
Cardoons1393Le Menagier de Paris
Carp1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Carrots1393Le Menagier de Paris
Cauliflower1604Ouverture de Cuisine
Celery1393Le Menagier de Paris
Chamomile1393Le Menagier de Paris
Cider1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Cinnamon1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Citron1393Le Menagier de Paris
Claret1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Cloves1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Cod1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Columbine1393Le Menagier de Paris
Comfrey (Symphytum officinale)1380Le Viandier de Taillevent
Coney1393Le Menagier de Paris
Conger1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Coriander (Coriandrum sativum)1393Le Menagier de Paris
Cormorant1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Costmary (Tanacetum balsamita)1380Le Viandier de Taillevent
Crab1604Ouverture de Cuisine
Crane1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Crayfish1380Le Viandier de Taillevent
Cubebs (Piper cubeba)1393Le Menagier de Paris
Cucumbers1393Le Menagier de Paris
Cumin (Cuminum cyminum)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Currants (Vitis vinifera)1380Le Viandier de Taillevent
Cuttlefish1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Dogfish1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Dory1380Le Viandier de Taillevent
Doves1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Ducks1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Eel1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Egret1604Ouverture de Cuisine
Endive1393Le Menagier de Paris
Escargot1393Le Menagier de Paris
Fennel (Foeniculum vulgare)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Figs1380Le Viandier de Taillevent
Flounder1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Frogs1393Le Menagier de Paris
Frumenty1380Le Viandier de Taillevent
Galingale (Alpinia galanga)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Gannet1380Le Viandier de Taillevent
Gar1380Le Viandier de Taillevent
Garlic1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Genista (broom)1393Le Menagier de Paris
Gillyflowers (Dianthus caryophyllus)1604Ouverture de Cuisine
Ginger (Zingiber officinale)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Goat1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Goose1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Gooseberries1380Le Viandier de Taillevent
Gourds1393Le Menagier de Paris
Grains of paradise (Aframomum melegueta)1380Le Viandier de Taillevent
Grapes1380Le Viandier de Taillevent
Grouse1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Gudgeon1380Le Viandier de Taillevent
Gurnard1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Haddock (Melanogrammus aeglefinus)1380Le Viandier de Taillevent
Hake1380Le Viandier de Taillevent
Ham1393Le Menagier de Paris
Hare1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Haricots1380Le Viandier de Taillevent
Hazelnuts1393Le Menagier de Paris
Hemp1380Le Viandier de Taillevent
Heron1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Herring1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Honey1380Le Viandier de Taillevent
Horseradish1393Le Menagier de Paris
Hyssop (Hyssopus officinalis)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Indigo1604Ouverture de Cuisine
Isinglass1604Ouverture de Cuisine
Juniper1380Le Viandier de Taillevent
Lac1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Lamb1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Lampreys1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Larks1380Le Viandier de Taillevent
Lavender1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Leeks1380Le Viandier de Taillevent
Lemons1604Ouverture de Cuisine
Lettuce1380Le Viandier de Taillevent
Licorice1393Le Menagier de Paris
Limes1393Le Menagier de Paris
Loach1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Lobster1380Le Viandier de Taillevent
Lovage (Levisticum officinale)1380Le Viandier de Taillevent
Macaroni1604Ouverture de Cuisine
Mace (Myristica fragrans)1380Le Viandier de Taillevent
Mackerel1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Magpies1393Le Menagier de Paris
Mallard1380Le Viandier de Taillevent
Mallow (Althaea officinalis)1393Le Menagier de Paris
Malmsey1604Ouverture de Cuisine
Marjoram (Origanum majorana)1393Le Menagier de Paris
Marmots1420Du fait de cuisine
Marzipan1604Ouverture de Cuisine
Mastic1380Le Viandier de Taillevent
Medlars1393Le Menagier de Paris
Melons1604Ouverture de Cuisine
Millet1380Le Viandier de Taillevent
Minnows1380Le Viandier de Taillevent
Mint1380Le Viandier de Taillevent
Mulberries1380Le Viandier de Taillevent
Mullet1380Le Viandier de Taillevent
Muscatel1604Ouverture de Cuisine
Mushrooms1604Ouverture de Cuisine
Musk1604Ouverture de Cuisine
Mussels1380Le Viandier de Taillevent
Mustard1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Mutton1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Nutmeg (Myristica fragrans)1380Le Viandier de Taillevent
Oats1393Le Menagier de Paris
Olives1393Le Menagier de Paris
Onions1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Orage (Atriplex hortensis)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Oranges1393Le Menagier de Paris
Oxen1393Le Menagier de Paris
Oysters1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Parmesan1604Ouverture de Cuisine
Parsley1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Parsnips1604Ouverture de Cuisine
Partridges1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Pasternaks1393Le Menagier de Paris
Peaches1393Le Menagier de Paris
Peacock1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Pears1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Peas1380Le Viandier de Taillevent
Pennyroyal (Mentha pulegium)1393Le Menagier de Paris
Pepper (Piper nigrum)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Perch1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Pheasant1380Le Viandier de Taillevent
Pickerel1380Le Viandier de Taillevent
Pigeons1380Le Viandier de Taillevent
Pike1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Pine nuts1380Le Viandier de Taillevent
Pistachios1604Ouverture de Cuisine
Plaice (Pleuronectes platessa)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Plover1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Pomegranates1380Le Viandier de Taillevent
Pork1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Porpoise1380Le Viandier de Taillevent
Potatos1604Ouverture de Cuisine
Prunes1420Du fait de cuisine
Quail1380Le Viandier de Taillevent
Quince1393Le Menagier de Paris
Rabbit1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Radishes1393Le Menagier de Paris
Raisins1380Le Viandier de Taillevent
Rays1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Rice1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Rosemary (Rosmarinus officinalis)1393Le Menagier de Paris
Roses1380Le Viandier de Taillevent
Rosewater1393Le Menagier de Paris
Rue (Ruta graveolens)1393Le Menagier de Paris
Saffron1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Sage (Salvia officinalis)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Salmon1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Sandalwood (Pterocarpus santalinus)1420Du fait de cuisine
Sardines1393Le Menagier de Paris
Savory (Satureja hortensis)1393Le Menagier de Paris
Scallions1380Le Viandier de Taillevent
Scallops1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Sloes (Prunus spinosa)1393Le Menagier de Paris
Smelt1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Sole1380Le Viandier de Taillevent
Sorrel (Rumex acetosa)1380Le Viandier de Taillevent
Spikenard (Nardostachys grandiflora)1400Le Recueil de Riom
Spinach1393Le Menagier de Paris
Spoonbills1380Le Viandier de Taillevent
Squirrel1393Le Menagier de Paris
Starlings1393Le Menagier de Paris
Stockfish1380Le Viandier de Taillevent
Storks1380Le Viandier de Taillevent
Sturgeon1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Sugar1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Swan1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Swordfish1604Ouverture de Cuisine
Tansey (Tanacetum vulgare)1393Le Menagier de Paris
Teals1380Le Viandier de Taillevent
Tenche (Tinca tinca)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Thrush1380Le Viandier de Taillevent
Thyme (Thymus vulgaris)1380Le Viandier de Taillevent
Tragacanth1604Ouverture de Cuisine
Tunny1604Ouverture de Cuisine
Turbot (Scophthalmus maximus)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Turnips1380Le Viandier de Taillevent
Turnsol1393Le Menagier de Paris
Valerian (Valeriana officinalis)1604Ouverture de Cuisine
Venison1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Verjuice1300Enseignements qui enseingnent a apareillier toutes manieres de viandes
Violets1393Le Menagier de Paris
Zedoary (Curcuma zedoaria)1300Enseignements qui enseingnent a apareillier toutes manieres de viandes


  Germany



FoodYearSource
Ale1345Ein Buch von guter spise
Almonds1345Ein Buch von guter spise
Amidon (wheat starch)1500Das Kuchbuch der Sabina Welserin
Anise1345Ein Buch von guter spise
Apples1345Ein Buch von guter spise
Bacon1345Ein Buch von guter spise
Barley1400Das Kochbuch des Meisters Eberhard
Bay leaves (Laurus nobilis)1400Das Kochbuch des Meisters Eberhard
Beans1345Ein Buch von guter spise
Bear1345Ein Buch von guter spise
Beef1345Ein Buch von guter spise
Beer1345Ein Buch von guter spise
Beets (leaves)1345Ein Buch von guter spise
Beets (roots)1500Das Kuchbuch der Sabina Welserin
Blackberries1345Ein Buch von guter spise
Boar1400Das Kochbuch des Meisters Eberhard
Bream1500Das Kuchbuch der Sabina Welserin
Cabbage1345Ein Buch von guter spise
Capon1400Das Kochbuch des Meisters Eberhard
Caraway (Carum carvi)1345Ein Buch von guter spise
Cardamom (Elettaria cardamomum)1500Das Kuchbuch der Sabina Welserin
Carp1500Das Kuchbuch der Sabina Welserin
Carrots1345Ein Buch von guter spise
Cinnamon1345Ein Buch von guter spise
Claret1345Ein Buch von guter spise
Cloves1345Ein Buch von guter spise
Cod1500Das Kuchbuch der Sabina Welserin
Coriander (Coriandrum sativum)1500Das Kuchbuch der Sabina Welserin
Costmary (Tanacetum balsamita)1500Das Kuchbuch der Sabina Welserin
Crayfish1500Das Kuchbuch der Sabina Welserin
Currants (Vitis vinifera)1500Das Kuchbuch der Sabina Welserin
Dill (Anethum graveolens)1400Das Kochbuch des Meisters Eberhard
Doves1400Das Kochbuch des Meisters Eberhard
Ducks1400Das Kochbuch des Meisters Eberhard
Eel1345Ein Buch von guter spise
Elderflower1400Das Kochbuch des Meisters Eberhard
Elecampane (Inula helenium)1500Das Kuchbuch der Sabina Welserin
Favas1345Ein Buch von guter spise
Fennel (Foeniculum vulgare)1400Das Kochbuch des Meisters Eberhard
Figs1400Das Kochbuch des Meisters Eberhard
Frogs1345Ein Buch von guter spise
Frumenty1400Das Kochbuch des Meisters Eberhard
Galingale (Alpinia galanga)1345Ein Buch von guter spise
Gar1345Ein Buch von guter spise
Garlic1345Ein Buch von guter spise
Genista (broom)1500Das Kuchbuch der Sabina Welserin
Ginger (Zingiber officinale)1345Ein Buch von guter spise
Goat1345Ein Buch von guter spise
Goose1345Ein Buch von guter spise
Grains of paradise (Aframomum melegueta)1400Das Kochbuch des Meisters Eberhard
Grapes1345Ein Buch von guter spise
Grouse1400Das Kochbuch des Meisters Eberhard
Hare1400Das Kochbuch des Meisters Eberhard
Hazelnuts1400Das Kochbuch des Meisters Eberhard
Heron1345Ein Buch von guter spise
Honey1345Ein Buch von guter spise
Horseradish1400Das Kochbuch des Meisters Eberhard
Hyssop (Hyssopus officinalis)1400Das Kochbuch des Meisters Eberhard
Isinglass1500Das Kuchbuch der Sabina Welserin
Juniper1400Das Kochbuch des Meisters Eberhard
Lamb1345Ein Buch von guter spise
Lampreys1345Ein Buch von guter spise
Lavender1500Das Kuchbuch der Sabina Welserin
Leeks1345Ein Buch von guter spise
Lemons1500Das Kuchbuch der Sabina Welserin
Lentils1400Das Kochbuch des Meisters Eberhard
Lettuce1400Das Kochbuch des Meisters Eberhard
Limes1500Das Kuchbuch der Sabina Welserin
Lovage (Levisticum officinale)1345Ein Buch von guter spise
Mace (Myristica fragrans)1345Ein Buch von guter spise
Marjoram (Origanum majorana)1500Das Kuchbuch der Sabina Welserin
Marzipan1500Das Kuchbuch der Sabina Welserin
Medlars1400Das Kochbuch des Meisters Eberhard
Millet1345Ein Buch von guter spise
Mint1345Ein Buch von guter spise
Mulberries1400Das Kochbuch des Meisters Eberhard
Mushrooms1400Das Kochbuch des Meisters Eberhard
Mustard1345Ein Buch von guter spise
Nettles1500Das Kuchbuch der Sabina Welserin
Nutmeg (Myristica fragrans)1500Das Kuchbuch der Sabina Welserin
Oats1345Ein Buch von guter spise
Olives1400Das Kochbuch des Meisters Eberhard
Onions1345Ein Buch von guter spise
Oranges1500Das Kuchbuch der Sabina Welserin
Oxen1345Ein Buch von guter spise
Oxtongue (Picris echioides)1400Das Kochbuch des Meisters Eberhard
Oysters1500Das Kuchbuch der Sabina Welserin
Parmesan1500Das Kuchbuch der Sabina Welserin
Parsley1345Ein Buch von guter spise
Partridges1345Ein Buch von guter spise
Pasternaks1345Ein Buch von guter spise
Peaches1400Das Kochbuch des Meisters Eberhard
Pears1345Ein Buch von guter spise
Peas1345Ein Buch von guter spise
Pennyroyal (Mentha pulegium)1345Ein Buch von guter spise
Pepper (Piper nigrum)1345Ein Buch von guter spise
Perch1345Ein Buch von guter spise
Pheasant1345Ein Buch von guter spise
Pigeons1345Ein Buch von guter spise
Pike1345Ein Buch von guter spise
Plaice (Pleuronectes platessa)1400Das Kochbuch des Meisters Eberhard
Plums1345Ein Buch von guter spise
Pork1345Ein Buch von guter spise
Prunes1345Ein Buch von guter spise
Quail1500Das Kuchbuch der Sabina Welserin
Quince1345Ein Buch von guter spise
Rabbit1345Ein Buch von guter spise
Raisins1400Das Kochbuch des Meisters Eberhard
Rice1345Ein Buch von guter spise
Roach1400Das Kochbuch des Meisters Eberhard
Rose hips1345Ein Buch von guter spise
Rosemary (Rosmarinus officinalis)1500Das Kuchbuch der Sabina Welserin
Roses1345Ein Buch von guter spise
Rue (Ruta graveolens)1400Das Kochbuch des Meisters Eberhard
Rye1400Das Kochbuch des Meisters Eberhard
Saffron1345Ein Buch von guter spise
Sage (Salvia officinalis)1345Ein Buch von guter spise
Salmon1345Ein Buch von guter spise
Savory (Satureja hortensis)1500Das Kuchbuch der Sabina Welserin
Sloes (Prunus spinosa)1400Das Kochbuch des Meisters Eberhard
Spelt1400Das Kochbuch des Meisters Eberhard
Spikenard (Nardostachys grandiflora)1400Das Kochbuch des Meisters Eberhard
Spinach1400Das Kochbuch des Meisters Eberhard
Squash1400Das Kochbuch des Meisters Eberhard
Squirrel1400Das Kochbuch des Meisters Eberhard
Starlings1400Das Kochbuch des Meisters Eberhard
Stockfish1345Ein Buch von guter spise
Storks1400Das Kochbuch des Meisters Eberhard
Strawberries1345Ein Buch von guter spise
Sugar1345Ein Buch von guter spise
Swan1345Ein Buch von guter spise
Tansey (Tanacetum vulgare)1345Ein Buch von guter spise
Thyme (Thymus vulgaris)1345Ein Buch von guter spise
Tragacanth1500Das Kuchbuch der Sabina Welserin
Turnips1345Ein Buch von guter spise
Venison1345Ein Buch von guter spise
Verjuice1345Ein Buch von guter spise
Violets1345Ein Buch von guter spise


  Italy



FoodYearSource
Almonds1400An Anonymous Tuscan Cookery Book
Amidon (wheat starch)1400An Anonymous Tuscan Cookery Book
Anchovies1400The Neapolitan recipe collection
Anise1400An Anonymous Tuscan Cookery Book
Apples1400An Anonymous Tuscan Cookery Book
Bacon1415Libro di cucina / Libro per cuoco
Barley1400The Neapolitan recipe collection
Basil (Ocimum basilicum)1400An Anonymous Tuscan Cookery Book
Bass1400The Neapolitan recipe collection
Bay leaves (Laurus nobilis)1400An Anonymous Tuscan Cookery Book
Beans1400An Anonymous Tuscan Cookery Book
Bear1400The Neapolitan recipe collection
Beef1400An Anonymous Tuscan Cookery Book
Beets (leaves)1415Libro di cucina / Libro per cuoco
Boar1400The Neapolitan recipe collection
Borage (Borago officinalis)1400An Anonymous Tuscan Cookery Book
Bream1400The Neapolitan recipe collection
Brie1400An Anonymous Tuscan Cookery Book
Buffalo1400An Anonymous Tuscan Cookery Book
Cabbage1400An Anonymous Tuscan Cookery Book
Caper (Capparis spinosa)1400An Anonymous Tuscan Cookery Book
Capon1400An Anonymous Tuscan Cookery Book
Caraway (Carum carvi)1400Due Libri di Cucina - Libro B
Cardamom (Elettaria cardamomum)1400An Anonymous Tuscan Cookery Book
Carrots1400An Anonymous Tuscan Cookery Book
Catfish1400The Neapolitan recipe collection
Caviar1400The Neapolitan recipe collection
Cinnamon1400An Anonymous Tuscan Cookery Book
Citron1400An Anonymous Tuscan Cookery Book
Clams1400The Neapolitan recipe collection
Cloves1400An Anonymous Tuscan Cookery Book
Comfrey (Symphytum officinale)1400The Neapolitan recipe collection
Coriander (Coriandrum sativum)1400An Anonymous Tuscan Cookery Book
Crab1400Due Libri di Cucina - Libro B
Crane1400An Anonymous Tuscan Cookery Book
Cumin (Cuminum cyminum)1400An Anonymous Tuscan Cookery Book
Currants (Vitis vinifera)1400An Anonymous Tuscan Cookery Book
Cuttlefish1400An Anonymous Tuscan Cookery Book
Damsons (Prunus domestica)1415Libro di cucina / Libro per cuoco
Dentex1400The Neapolitan recipe collection
Dill (Anethum graveolens)1400An Anonymous Tuscan Cookery Book
Doves1400The Neapolitan recipe collection
Ducks1400An Anonymous Tuscan Cookery Book
Eel1400An Anonymous Tuscan Cookery Book
Eggplant1400The Neapolitan recipe collection
Elderflower1400An Anonymous Tuscan Cookery Book
Escargot1400The Neapolitan recipe collection
Favas1400An Anonymous Tuscan Cookery Book
Fennel (Foeniculum vulgare)1400An Anonymous Tuscan Cookery Book
Figs1400An Anonymous Tuscan Cookery Book
Flounder1400The Neapolitan recipe collection
Frogs1400An Anonymous Tuscan Cookery Book
Frumenty1400An Anonymous Tuscan Cookery Book
Galingale (Alpinia galanga)1400Due Libri di Cucina - Libro B
Garlic1400An Anonymous Tuscan Cookery Book
Genista (broom)1400The Neapolitan recipe collection
Ginger (Zingiber officinale)1400An Anonymous Tuscan Cookery Book
Goat1400An Anonymous Tuscan Cookery Book
Gobi1400The Neapolitan recipe collection
Goose1400An Anonymous Tuscan Cookery Book
Gourds1400An Anonymous Tuscan Cookery Book
Grains of paradise (Aframomum melegueta)1400An Anonymous Tuscan Cookery Book
Grapes1400An Anonymous Tuscan Cookery Book
Ham1400The Neapolitan recipe collection
Hare1400An Anonymous Tuscan Cookery Book
Hazelnuts1400An Anonymous Tuscan Cookery Book
Hemp1400The Neapolitan recipe collection
Honey1400An Anonymous Tuscan Cookery Book
Lamb1400An Anonymous Tuscan Cookery Book
Lampreys1400An Anonymous Tuscan Cookery Book
Leeks1400An Anonymous Tuscan Cookery Book
Lemons1400An Anonymous Tuscan Cookery Book
Lentils1400An Anonymous Tuscan Cookery Book
Lettuce1400An Anonymous Tuscan Cookery Book
Lobster1400Due Libri di Cucina - Libro B
Macaroni1400The Neapolitan recipe collection
Mace (Myristica fragrans)1415Libro di cucina / Libro per cuoco
Mackerel1400The Neapolitan recipe collection
Mallard1400An Anonymous Tuscan Cookery Book
Mallow (Althaea officinalis)1400An Anonymous Tuscan Cookery Book
Marjoram (Origanum majorana)1400An Anonymous Tuscan Cookery Book
Marzipan1400The Neapolitan recipe collection
Melons1400The Neapolitan recipe collection
Millet1400Due Libri di Cucina - Libro B
Minks1415Libro di cucina / Libro per cuoco
Mint1400An Anonymous Tuscan Cookery Book
Mullet1400An Anonymous Tuscan Cookery Book
Muscatel1400Due Libri di Cucina - Libro B
Mushrooms1400An Anonymous Tuscan Cookery Book
Mussels1400The Neapolitan recipe collection
Mustard1400An Anonymous Tuscan Cookery Book
Mutton1400An Anonymous Tuscan Cookery Book
Myrtle1400The Neapolitan recipe collection
Nutmeg (Myristica fragrans)1400An Anonymous Tuscan Cookery Book
Oats1400Due Libri di Cucina - Libro B
Octopus1400An Anonymous Tuscan Cookery Book
Onions1400An Anonymous Tuscan Cookery Book
Oranges1400An Anonymous Tuscan Cookery Book
Oregano (Origanum vulgare)1400An Anonymous Tuscan Cookery Book
Oysters1400The Neapolitan recipe collection
Parmesan1400The Neapolitan recipe collection
Parsley1400An Anonymous Tuscan Cookery Book
Parsnips1400The Neapolitan recipe collection
Partridges1400An Anonymous Tuscan Cookery Book
Pasternaks1400An Anonymous Tuscan Cookery Book
Peaches1400The Neapolitan recipe collection
Peacock1400An Anonymous Tuscan Cookery Book
Pears1400An Anonymous Tuscan Cookery Book
Peas1400An Anonymous Tuscan Cookery Book
Pepper (Piper nigrum)1400An Anonymous Tuscan Cookery Book
Pheasant1400An Anonymous Tuscan Cookery Book
Pigeons1400An Anonymous Tuscan Cookery Book
Pike1400An Anonymous Tuscan Cookery Book
Pine nuts1400Due Libri di Cucina - Libro B
Plaice (Pleuronectes platessa)1400An Anonymous Tuscan Cookery Book
Plums1400The Neapolitan recipe collection
Pomegranates1400An Anonymous Tuscan Cookery Book
Pork1400An Anonymous Tuscan Cookery Book
Prawns1415Libro di cucina / Libro per cuoco
Prunes1400An Anonymous Tuscan Cookery Book
Quail1415Libro di cucina / Libro per cuoco
Quince1400An Anonymous Tuscan Cookery Book
Rabbit1400An Anonymous Tuscan Cookery Book
Radishes1400An Anonymous Tuscan Cookery Book
Raisins1400An Anonymous Tuscan Cookery Book
Rays1400The Neapolitan recipe collection
Rice1400An Anonymous Tuscan Cookery Book
Ricotta1400The Neapolitan recipe collection
Rocket (Eruca sativa)1415Libro di cucina / Libro per cuoco
Rosemary (Rosmarinus officinalis)1400An Anonymous Tuscan Cookery Book
Roses1400Due Libri di Cucina - Libro B
Rosewater1400An Anonymous Tuscan Cookery Book
Rue (Ruta graveolens)1400An Anonymous Tuscan Cookery Book
Saffron1400An Anonymous Tuscan Cookery Book
Sage (Salvia officinalis)1400An Anonymous Tuscan Cookery Book
Sandalwood (Pterocarpus santalinus)1400The Neapolitan recipe collection
Sardines1400An Anonymous Tuscan Cookery Book
Savory (Satureja hortensis)1400An Anonymous Tuscan Cookery Book
Scallions1400An Anonymous Tuscan Cookery Book
Sloes (Prunus spinosa)1415Libro di cucina / Libro per cuoco
Sole1400An Anonymous Tuscan Cookery Book
Spelt1400An Anonymous Tuscan Cookery Book
Spikenard (Nardostachys grandiflora)1400An Anonymous Tuscan Cookery Book
Spinach1400An Anonymous Tuscan Cookery Book
Squash1400The Neapolitan recipe collection
Sturgeon1400The Neapolitan recipe collection
Sugar1400An Anonymous Tuscan Cookery Book
Sumac1400An Anonymous Tuscan Cookery Book
Tenche (Tinca tinca)1400An Anonymous Tuscan Cookery Book
Thrush1400The Neapolitan recipe collection
Thyme (Thymus vulgaris)1400An Anonymous Tuscan Cookery Book
Turbot (Scophthalmus maximus)1400The Neapolitan recipe collection
Turnips1400An Anonymous Tuscan Cookery Book
Venison1400An Anonymous Tuscan Cookery Book
Verjuice1400An Anonymous Tuscan Cookery Book
Vermicelli1400The Neapolitan recipe collection


  Netherlands



FoodYearSource
Almonds1400Wel ende edelike spijse
Amidon (wheat starch)1400Wel ende edelike spijse
Anise1400Wel ende edelike spijse
Apples1400Wel ende edelike spijse
Bacon1400Wel ende edelike spijse
Barbel (Barbus barbus)1510Een notabel boecxken van cokeryen
Barley1510Een notabel boecxken van cokeryen
Bass1400Wel ende edelike spijse
Beans1510Een notabel boecxken van cokeryen
Beef1510Een notabel boecxken van cokeryen
Beer1510Een notabel boecxken van cokeryen
Beets (leaves)1510Een notabel boecxken van cokeryen
Boar1400Wel ende edelike spijse
Bream1510Een notabel boecxken van cokeryen
Cabbage1400Wel ende edelike spijse
Capon1400Wel ende edelike spijse
Cardamom (Elettaria cardamomum)1510Een notabel boecxken van cokeryen
Carp1510Een notabel boecxken van cokeryen
Cinnamon1400Wel ende edelike spijse
Claret1400Wel ende edelike spijse
Cloves1400Wel ende edelike spijse
Cod1400Wel ende edelike spijse
Conger1510Een notabel boecxken van cokeryen
Coriander (Coriandrum sativum)1510Een notabel boecxken van cokeryen
Crane1400Wel ende edelike spijse
Crayfish1400Wel ende edelike spijse
Cucumbers1510Een notabel boecxken van cokeryen
Cumin (Cuminum cyminum)1400Wel ende edelike spijse
Currants (Vitis vinifera)1510Een notabel boecxken van cokeryen
Damsons (Prunus domestica)1510Een notabel boecxken van cokeryen
Doves1510Een notabel boecxken van cokeryen
Ducks1510Een notabel boecxken van cokeryen
Eel1400Wel ende edelike spijse
Fennel (Foeniculum vulgare)1400Wel ende edelike spijse
Figs1400Wel ende edelike spijse
Galingale (Alpinia galanga)1510Een notabel boecxken van cokeryen
Garlic1400Wel ende edelike spijse
Ginger (Zingiber officinale)1400Wel ende edelike spijse
Goat1400Wel ende edelike spijse
Goose1400Wel ende edelike spijse
Gooseberries1510Een notabel boecxken van cokeryen
Grains of paradise (Aframomum melegueta)1400Wel ende edelike spijse
Grapes1400Wel ende edelike spijse
Gurnard1510Een notabel boecxken van cokeryen
Haddock (Melanogrammus aeglefinus)1400Wel ende edelike spijse
Halibut1510Een notabel boecxken van cokeryen
Hare1400Wel ende edelike spijse
Heron1400Wel ende edelike spijse
Herring1400Wel ende edelike spijse
Honey1400Wel ende edelike spijse
Isinglass1510Een notabel boecxken van cokeryen
Lamb1400Wel ende edelike spijse
Lampreys1400Wel ende edelike spijse
Larks1510Een notabel boecxken van cokeryen
Lavender1400Wel ende edelike spijse
Leeks1400Wel ende edelike spijse
Lobster1510Een notabel boecxken van cokeryen
Mace (Myristica fragrans)1510Een notabel boecxken van cokeryen
Marjoram (Origanum majorana)1510Een notabel boecxken van cokeryen
Mustard1400Wel ende edelike spijse
Mutton1400Wel ende edelike spijse
Nutmeg (Myristica fragrans)1510Een notabel boecxken van cokeryen
Onions1400Wel ende edelike spijse
Parsley1400Wel ende edelike spijse
Partridges1400Wel ende edelike spijse
Peacock1400Wel ende edelike spijse
Pears1400Wel ende edelike spijse
Peas1510Een notabel boecxken van cokeryen
Pennyroyal (Mentha pulegium)1400Wel ende edelike spijse
Pepper (Piper nigrum)1400Wel ende edelike spijse
Perch1400Wel ende edelike spijse
Pheasant1400Wel ende edelike spijse
Pigeons1400Wel ende edelike spijse
Pike1400Wel ende edelike spijse
Plaice (Pleuronectes platessa)1400Wel ende edelike spijse
Plums1510Een notabel boecxken van cokeryen
Pork1400Wel ende edelike spijse
Porpoise1510Een notabel boecxken van cokeryen
Quince1510Een notabel boecxken van cokeryen
Rabbit1400Wel ende edelike spijse
Raisins1400Wel ende edelike spijse
Rays1510Een notabel boecxken van cokeryen
Rice1400Wel ende edelike spijse
Rosemary (Rosmarinus officinalis)1510Een notabel boecxken van cokeryen
Roses1510Een notabel boecxken van cokeryen
Rosewater1510Een notabel boecxken van cokeryen
Rye1510Een notabel boecxken van cokeryen
Saffron1400Wel ende edelike spijse
Sage (Salvia officinalis)1400Wel ende edelike spijse
Salmon1400Wel ende edelike spijse
Smelt1510Een notabel boecxken van cokeryen
Sorrel (Rumex acetosa)1400Wel ende edelike spijse
Sparrows1510Een notabel boecxken van cokeryen
Spikenard (Nardostachys grandiflora)1510Een notabel boecxken van cokeryen
Sturgeon1400Wel ende edelike spijse
Sugar1400Wel ende edelike spijse
Swan1400Wel ende edelike spijse
Tenche (Tinca tinca)1400Wel ende edelike spijse
Thyme (Thymus vulgaris)1400Wel ende edelike spijse
Turnips1510Een notabel boecxken van cokeryen
Turnsol1510Een notabel boecxken van cokeryen
Venison1400Wel ende edelike spijse
Verjuice1400Wel ende edelike spijse


  Portugal



FoodYearSource
Almonds1400A Treatise of Portuguese Cuisine from the 15th Century
Anise1400A Treatise of Portuguese Cuisine from the 15th Century
Bacon1400A Treatise of Portuguese Cuisine from the 15th Century
Beef1400A Treatise of Portuguese Cuisine from the 15th Century
Cinnamon1400A Treatise of Portuguese Cuisine from the 15th Century
Citron1400A Treatise of Portuguese Cuisine from the 15th Century
Cloves1400A Treatise of Portuguese Cuisine from the 15th Century
Cumin (Cuminum cyminum)1400A Treatise of Portuguese Cuisine from the 15th Century
Eel1400A Treatise of Portuguese Cuisine from the 15th Century
Ginger (Zingiber officinale)1400A Treatise of Portuguese Cuisine from the 15th Century
Goat1400A Treatise of Portuguese Cuisine from the 15th Century
Grapes1400A Treatise of Portuguese Cuisine from the 15th Century
Hazelnuts1400A Treatise of Portuguese Cuisine from the 15th Century
Honey1400A Treatise of Portuguese Cuisine from the 15th Century
Lampreys1400A Treatise of Portuguese Cuisine from the 15th Century
Lemons1400A Treatise of Portuguese Cuisine from the 15th Century
Lettuce1400A Treatise of Portuguese Cuisine from the 15th Century
Macaroni1400A Treatise of Portuguese Cuisine from the 15th Century
Mint1400A Treatise of Portuguese Cuisine from the 15th Century
Musk1400A Treatise of Portuguese Cuisine from the 15th Century
Mutton1400A Treatise of Portuguese Cuisine from the 15th Century
Olives1400A Treatise of Portuguese Cuisine from the 15th Century
Onions1400A Treatise of Portuguese Cuisine from the 15th Century
Oranges1400A Treatise of Portuguese Cuisine from the 15th Century
Parsley1400A Treatise of Portuguese Cuisine from the 15th Century
Partridges1400A Treatise of Portuguese Cuisine from the 15th Century
Peaches1400A Treatise of Portuguese Cuisine from the 15th Century
Pears1400A Treatise of Portuguese Cuisine from the 15th Century
Pepper (Piper nigrum)1400A Treatise of Portuguese Cuisine from the 15th Century
Pigeons1400A Treatise of Portuguese Cuisine from the 15th Century
Pine nuts1400A Treatise of Portuguese Cuisine from the 15th Century
Plaice (Pleuronectes platessa)1400A Treatise of Portuguese Cuisine from the 15th Century
Pork1400A Treatise of Portuguese Cuisine from the 15th Century
Quince1400A Treatise of Portuguese Cuisine from the 15th Century
Rabbit1400A Treatise of Portuguese Cuisine from the 15th Century
Rice1400A Treatise of Portuguese Cuisine from the 15th Century
Rosewater1400A Treatise of Portuguese Cuisine from the 15th Century
Saffron1400A Treatise of Portuguese Cuisine from the 15th Century
Sugar1400A Treatise of Portuguese Cuisine from the 15th Century
Thyme (Thymus vulgaris)1400A Treatise of Portuguese Cuisine from the 15th Century
Verjuice1400A Treatise of Portuguese Cuisine from the 15th Century


  Spain



FoodYearSource
Almonds1520Libre del Coch
Amidon (wheat starch)1520Libre del Coch
Anchovies1520Libre del Coch
Anise1520Libre del Coch
Apples1520Libre del Coch
Bacon1520Libre del Coch
Barbel (Barbus barbus)1520Libre del Coch
Barley1520Libre del Coch
Basil (Ocimum basilicum)1520Libre del Coch
Bay leaves (Laurus nobilis)1520Libre del Coch
Bear1520Libre del Coch
Beef1520Libre del Coch
Boar1520Libre del Coch
Borage (Borago officinalis)1520Libre del Coch
Bream1520Libre del Coch
Bugloss (Anchusa officinalis)1520Libre del Coch
Cabbage1520Libre del Coch
Capon1520Libre del Coch
Caraway (Carum carvi)1520Libre del Coch
Carrots1520Libre del Coch
Cinnamon1520Libre del Coch
Clams1520Libre del Coch
Claret1520Libre del Coch
Cloves1520Libre del Coch
Conger1520Libre del Coch
Coriander (Coriandrum sativum)1520Libre del Coch
Cumin (Cuminum cyminum)1520Libre del Coch
Cuttlefish1520Libre del Coch
Dentex1520Libre del Coch
Doves1520Libre del Coch
Ducks1520Libre del Coch
Eel1520Libre del Coch
Eggplant1520Libre del Coch
Endive1520Libre del Coch
Favas1520Libre del Coch
Figs1520Libre del Coch
Flounder1520Libre del Coch
Galingale (Alpinia galanga)1520Libre del Coch
Garlic1520Libre del Coch
Genista (broom)1520Libre del Coch
Gillyflowers (Dianthus caryophyllus)1520Libre del Coch
Ginger (Zingiber officinale)1520Libre del Coch
Goat1520Libre del Coch
Goose1520Libre del Coch
Gourds1520Libre del Coch
Grains of paradise (Aframomum melegueta)1520Libre del Coch
Grapes1520Libre del Coch
Hake1520Libre del Coch
Hare1520Libre del Coch
Hazelnuts1520Libre del Coch
Hemp1520Libre del Coch
Honey1520Libre del Coch
Horseradish1520Libre del Coch
Hyssop (Hyssopus officinalis)1520Libre del Coch
Lamb1520Libre del Coch
Lampreys1520Libre del Coch
Leeks1520Libre del Coch
Lemons1520Libre del Coch
Lobster1520Libre del Coch
Mace (Myristica fragrans)1520Libre del Coch
Mackerel1520Libre del Coch
Malmsey1520Libre del Coch
Marjoram (Origanum majorana)1520Libre del Coch
Marzipan1520Libre del Coch
Melons1520Libre del Coch
Mint1520Libre del Coch
Mulberries1520Libre del Coch
Mullet1520Libre del Coch
Muscatel1520Libre del Coch
Mustard1520Libre del Coch
Mutton1520Libre del Coch
Nutmeg (Myristica fragrans)1520Libre del Coch
Oats1520Libre del Coch
Octopus1520Libre del Coch
Onions1520Libre del Coch
Oranges1520Libre del Coch
Oregano (Origanum vulgare)1520Libre del Coch
Oysters1520Libre del Coch
Parsley1520Libre del Coch
Partridges1520Libre del Coch
Pasternaks1520Libre del Coch
Peaches1520Libre del Coch
Peacock1520Libre del Coch
Pears1520Libre del Coch
Peas1520Libre del Coch
Pennyroyal (Mentha pulegium)1520Libre del Coch
Pepper (Piper nigrum)1520Libre del Coch
Pike1520Libre del Coch
Pine nuts1520Libre del Coch
Plaice (Pleuronectes platessa)1520Libre del Coch
Pomegranates1520Libre del Coch
Pork1520Libre del Coch
Quince1520Libre del Coch
Rabbit1520Libre del Coch
Raisins1520Libre del Coch
Rice1520Libre del Coch
Rosemary (Rosmarinus officinalis)1520Libre del Coch
Roses1520Libre del Coch
Rosewater1520Libre del Coch
Saffron1520Libre del Coch
Sage (Salvia officinalis)1520Libre del Coch
Salmon1520Libre del Coch
Sandalwood (Pterocarpus santalinus)1520Libre del Coch
Sardines1520Libre del Coch
Savory (Satureja hortensis)1520Libre del Coch
Sole1520Libre del Coch
Spikenard (Nardostachys grandiflora)1520Libre del Coch
Spinach1520Libre del Coch
Sturgeon1520Libre del Coch
Sugar1520Libre del Coch
Swordfish1520Libre del Coch
Thyme (Thymus vulgaris)1520Libre del Coch
Tunny1520Libre del Coch
Venison1520Libre del Coch
Verjuice1520Libre del Coch



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