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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
Bake Mete Ryalle
Beef y-Stewed
Blancmanger
Breney (fruit compote) G
Bukkenade (beef stew)
Cameline Sauce
Capon Roste
Chardewardon (pear custard)
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
Grete Pyes
Gyngerbrede G
Gyngerbrede
Hypocras (spiced wine)
Leche Lumbarde (date bars)
Lenten Slices
Lumbard Mustard
Mawmeny
Mon Amy G
Onion and Parsley Salad
Pegions Stewed
Peres in Composte G
Perys en Composte
Pety Pernauntes
Pevorade
Pies of Paris G
Pigge or Chiken in Sauge
Pikkyll pour le Mallard
Pochee (poached eggs with custard sauce)
Potage of ris
Pumpes (meatballs)
Pyes of Paris
Pynade (candy)
Quynces or Wardones in paast
Rice Lombard
Rice in Almond Milk
Roseye G
Ryse G
Rysschews of Fruit
Salomene
Sauce Gauncile
Sauce Madame
Sauce for Stekys
Sobre Sauce
Spinach Tart
Stewet Beef
Strawberye
Stuffed Piglet
To Bake Venison G
Tostee (toast w/syrup)
Venison Custarde
Verte Sauce
White Leek Sauce
Wortes (cabbage) G
Yellow Pepper Sauce

16th Century

A Dishe of Artechokes
A Tart of Ryce
Almond Pudding G
Baked Gammon of Bacon
Baked Mallard G
Blancmanger
Conserve of Orenges
Custard G
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
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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