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Statistics from
Medieval Cookbooks



Data comparisons
A comparison of ingredient use for selected items, compiled from the data below.


Source Data

Koge Bog (Denmark, 1616)

Forme of Cury (England, 1390)
Ancient Cookery (England, 1425)
Liber cure cocorum (England, 1430)
Two Fifteenth-Century Cookery Books (England, 1450)
A Proper newe Booke of Cokerye (England, 1550)
A Book of Cookrye (England, 1591)
The Good Housewife's Jewell (England, 1596)
Delights for Ladies (England, 1609)

Enseignements (France, 1300)
Le Viandier de Taillevent (France, 1380)
Le Menagier de Paris (France, 1393)
Du fait de cuisine (France, 1420)
Le Recueil de Riom (France, 15th c.)
Ouverture de Cuisine (France, 1604)

Ein Buch von guter spise (Germany, 1345)
Das Kochbuch des Meisters Eberhard (Germany, 1450)

Libro di cucina / Libro per cuoco (Italy, 14th/15th c.)
The Neapolitan recipe collection (Italy, 15th c.)

Een notabel boecxken van cokeryen (Netherlands, ca. 1510)


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