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Recipes from England


14th Century

Almond Pudding
Black Sauce for Capon
Blancmanger
Breney (fruit compote)
Cold Sage
Compost
Cormarye (roast pork)
Cruste Rolle (fried crackers)
Drawen Benes
Eeles in Bruet
Ember Day Tart
Frumenty
Frutours
Funges
Fyllettes in Galyntyne
Grewel of Almaundes
Gyngerbrede
Gyngerbrede
Hypocras (spiced wine)
Loseyns
Lumbard Mustard
Mawmenee (vegan version)
Mawmeny
Mylates of Pork (pork pie)
Payne Foundewe (bread pudding)
Peeres in Confyt
Pegions Stewed
Pety Pernauntes
Pochee (poached eggs with custard sauce)
Potage of ris
Pottage of Turnips
Rosee
Salat
Sauce for a Conie
Sobre Sauce
Stuffed Piglet
Tartys In Applis
Tartys In Applis
Tostee (toast w/syrup)
Verte Sauce
Wastels yfarced

15th Century

Alepevere Sauce
Almond Pudding
Alows de Beef
Apple Mousse
Apple Moyle
Apple Muse
Apple Royal
Auter Brawn en Peuerade
Autre Vele en Bokenade
Bake Mete Ryalle
Beef y-Stewed
Blancmanger
Blaunche Perreye (White Pea Soup)
Blawnche Perrye (Fish)
Bolas
Bowres
Brawn en Peuerade
Breney (fruit compote)
Bukkenade (beef stew)
Caboges
Cameline Sauce
Capon Roste
Cawdel Out of Lente
Cawdelle Ferry
Cawdelle de Almaunde
Chardewardon (pear custard)
Chardewardon
Chardquynce (quince custard)
Charlet a-forcyd
Charlette
Chike endored
Cold Leshe Viand
Cold Sage
Coney in Civey
Conyng or Mawlard in Cyuey
Cruste Rolle (fried crackers)
Custarde (savory quiche with meat)
Drawyn Grwel
Eeles in Bruet
Eyron en poche
Fish Waffles
Flaune of Almayne
Frumenty
Frutours
Fyllettes in Galyntyne
Garbage
Garbage
Gaylede
Gelyne in Dubbatte
Grete Pyes
Grewel of Almaundes
Gruelle a-forsydde
Gyngerbrede
Gyngerbrede
Henne in Bokenade
Hennys in Gauncelye
Hypocras (spiced wine)
Joutes
Lange Wortes de Pesoun
Lange Wortys de Chare
Leche Lumbarde (date bars)
Lenten Slices
Let lory
Lorey de Boolas
Lumbard Mustard
Lyode Soppes
Mawmeny
Mon Amy
Nomblys of Venyson
Onion and Parsley Salad
Papyns
Pegions Stewed
Peres in Composte
Pertrich Stewyde
Perys en Composte
Perys en Composte
Pety Pernauntes
Pevorade
Pies of Paris
Pigge or Chiken in Sauge
Pikkyll pour le Mallard
Pochee (poached eggs with custard sauce)
Pompys
Potage of Roysons
Potage of ris
Potage on Fysshday
Pumpes (meatballs)
Pyes of Paris
Pynade (candy)
Quynces or Wardones in paast
Quystis Scun (Pigeons Stewed)
Rapeye
Rede Rose
Rice Lombard
Rice in Almond Milk
Roseye
Rys
Ryse
Rysschews of Fruit
Salomene
Sauce Gauncile
Sauce Madame
Sauce for Stekys
Smale Byrdys y-Stwyde
Sobre Sauce
Soupes Dorye
Soupes dorroy
Spinach Tart
Stewet Beef
Strawberye
Stuffed Piglet
Tartes of Flesch
To Bake Venison
Tostee (toast w/syrup)
Venison Custarde
Verte Sauce
Violet
Violette
Wardonys in Syryp
White Leek Sauce
White Peas in Gravy
Wortes (cabbage)
Yellow Pepper Sauce

16th Century

A Dishe of Artechokes
A Pudding in a Cowcumber
A Tart of Ryce
Almond Pudding
Baked Gammon of Bacon
Baked Mallard
Blancmanger
Conserve of Orenges
Custard
Eisands with Otemeale
Fine Cakes (cookies)
Gyngerbrede
Gyngerbrede
Humbles of a Deere
Hypocras (spiced wine)
Marizpan
Peach Tart
Sausedge
Short Paest for Tartes (pie crust)
Snowe
Stewed Capon
Strawberries in Snow
Tart of Prunes
Tarte of Wardens (pear pie)
To Bake Chickins
To Bake Venison
To Farse All Things (stuffing)

17th Century

Applemoyse
Baked Gammon of Bacon
Boiled Asparagus
Buttered Beere
Diuers Sallets
Fine Cakes (cookies)
Italian Pudding (bread pudding)
Marmelade of Quinces
Prince Bisket
Sallet
To Bake Chickins
To Bake Eeles
To make Pyes
Wafers




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