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Recipes from England


Recipes marked G are the work of Kristen Sullivan and are hosted on her website, GreneBoke.com.

Recipes marked Z are the work of Jennifer Marshall-Craig and are hosted here by permission.

Recipes marked H are the work of Diana Hart and are hosted here by permission.

Recipes marked V are Vegan recipes by Felice Debbage and are hosted here by permission.


14th Century

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

15th Century

Alepevere Sauce
Almond Pudding G
Apple Muse
Auter Brawn en Peuerade Y
Bake Mete Ryalle
Beef y-Stewed
Blancmanger
Brawn en Peuerade Y
Breney (fruit compote) G
Bukkenade (beef stew)
Caboges Y
Cameline Sauce
Capon Roste
Cawdelle Ferry Y
Chardewardon (pear custard)
Chardewardon Y
Chardquynce (quince custard)
Chike endored
Cold Leshe Viand G
Cold Sage
Coney in Civey
Cruste Rolle (fried crackers)
Custarde (savory quiche with meat)
Eeles in Bruet G
Flaune of Almayne
Frumenty
Frutours
Fyllettes in Galyntyne G
Garbage
Gaylede Y
Gelyne in Dubbatte Y
Grete Pyes
Gyngerbrede G
Gyngerbrede
Henne in Bokenade Y
Hypocras (spiced wine)
Joutes Y
Lange Wortes de Pesoun Y
Lange Wortys de Chare Y
Leche Lumbarde (date bars)
Lenten Slices
Lumbard Mustard
Lyode Soppes Y
Mawmeny
Mon Amy G
Onion and Parsley Salad
Papyns Y
Pegions Stewed
Peres in Composte G
Perys en Composte
Perys en Composte Y
Pety Pernauntes
Pevorade
Pies of Paris G
Pigge or Chiken in Sauge
Pikkyll pour le Mallard
Pochee (poached eggs with custard sauce)
Pompys Y
Potage of ris
Pumpes (meatballs)
Pyes of Paris
Pynade (candy)
Quynces or Wardones in paast
Rede Rose Y
Rice Lombard
Rice in Almond Milk
Roseye G
Ryse G
Rysschews of Fruit
Salomene
Sauce Gauncile
Sauce Madame
Sauce for Stekys
Smale Byrdys y-Stwyde Y
Sobre Sauce
Soupes Dorye Y
Soupes dorroy Y
Spinach Tart
Stewet Beef
Strawberye
Stuffed Piglet
Tartes of Flesch
To Bake Venison G
Tostee (toast w/syrup)
Venison Custarde
Verte Sauce
Violet Y
Violette Y
Wardonys in Syryp Y
White Leek Sauce
Wortes (cabbage) G
Yellow Pepper Sauce

16th Century

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

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 G
Sallet
To Bake Chickins G
To Bake Eeles G
To make Pyes
Wafers



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