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Recipes from England


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
Grewel of Almaundes
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
Alows de Beef
Apple Mousse Y
Apple Moyle Y
Apple Muse
Apple Royal Y
Auter Brawn en Peuerade Y
Autre Vele en Bokenade Y
Bake Mete Ryalle
Beef y-Stewed
Blancmanger
Blaunche Perreye (White Pea Soup) Y
Blawnche Perrye (Fish) Y
Bolas Y
Bowres Y
Brawn en Peuerade Y
Breney (fruit compote) G
Bukkenade (beef stew)
Caboges Y
Cameline Sauce
Capon Roste
Cawdel Out of Lente Y
Cawdelle Ferry Y
Cawdelle de Almaunde Y
Chardewardon (pear custard)
Chardewardon Y
Chardquynce (quince custard)
Charlet a-forcyd Y
Charlette Y
Chike endored
Cold Leshe Viand G
Cold Sage
Coney in Civey
Conyng or Mawlard in Cyuey Y
Cruste Rolle (fried crackers)
Custarde (savory quiche with meat)
Drawyn Grwel Y
Eeles in Bruet G
Eyron en poche Y
Fish Waffles
Flaune of Almayne
Frumenty
Frutours
Fyllettes in Galyntyne G
Garbage
Garbage Y
Gaylede Y
Gelyne in Dubbatte Y
Grete Pyes
Grewel of Almaundes
Gruelle a-forsydde Y
Gyngerbrede G
Gyngerbrede
Henne in Bokenade Y
Hennys in Gauncelye Y
Hypocras (spiced wine)
Joutes Y
Lange Wortes de Pesoun Y
Lange Wortys de Chare Y
Leche Lumbarde (date bars)
Lenten Slices
Let lory Y
Lorey de Boolas Y
Lumbard Mustard
Lyode Soppes Y
Mawmeny
Mon Amy G
Nomblys of Venyson Y
Onion and Parsley Salad
Papyns Y
Pegions Stewed
Peres in Composte G
Pertrich Stewyde Y
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 Roysons Y
Potage of ris
Potage on Fysshday Y
Pumpes (meatballs)
Pyes of Paris
Pynade (candy)
Quynces or Wardones in paast
Quystis Scun (Pigeons Stewed) Y
Rapeye Y
Rede Rose Y
Rice Lombard
Rice in Almond Milk
Roseye G
Rys Y
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
White Peas in Gravy Y
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
Eisands with Otemeale Y
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
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 G
Sallet
To Bake Chickins G
To Bake Eeles G
To make Pyes
Wafers




Recipes marked C are the work of Celeste Myers and are hosted here by permission.

Recipes marked DD are the work of Deni Ameline Dinwiddie and William Codie Dinwiddie and are hosted here by permission.

Recipes marked D are the work of Craig Jones and are hosted on his website, Jolly Duke Tavern.

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

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

Recipes marked V are the work of Felice Debbage and are hosted here by permission.

Recipes marked Y are the work of Yonnie Travis and are hosted on her website, Give it Forth.

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




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