France

France, 14th c.

Barley Water
Blancmanger
Chicken Pasty
Cinnamon Soup
Cinnamon Brewet
Cod
Cominee
Cruste Rolle (fried crackers)
Powder Douce
Powder Fine
Frumenty
Grave of Small Birds
Hazelnut Beverage
Hypocras (spiced wine)
Lenten Slices
To Make a Tart (chard and spinach)
Mushroom Tart
Mustard
Powder Douce
Parsnip Pie
Rique-Manger (eggs and apples)
Rissoles On A Meat Day
Roe Deer
Potage of ris
Cold Sage
Scallops
Squirrel
Turnips
Verte Sauce
Wild Duck Sauce
Yellow Pepper Sauce

France, 15th c.

Almond Milk
Apple Muse
Blancmanger
Black Sauce for Capon
Emplumeus (cooked apples)
Grave of Small Birds
Hypocras (spiced wine)
Jance Sauce
Chopped Liver
Parma Tarts
Cold Sage
Sauce for a Conie
Vermicelli
White Leek Sauce

France, 16th c.

Blancmanger
Cremoneze Tart
Gely
May Eggs
Parsnip Pie
Roasted Turnips
Sausages in Pottage
Stuffed Cabbage
Tart of Turnips
Veal Tart with Cream