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Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)

81 recipes

Meats

chicken38%31
fish / seafood38%31
beef34%28
pork28%23
sheep / mutton27%22
game birds17%14
goat14%12
rabbit8%7
boar7%6
goose7%6
venison6%5
bear2%2

Fruits / Vegetables

peas16%13
onions12%10
dates4%4
figs4%4
prunes4%4
raisins4%4
apples3%3
leeks3%3
spinach3%3
chick peas2%2
oranges2%2
pears2%2
quince2%2
turnips2%2
beans1%1
pomegranates1%1

Spices

salt81%66
ginger70%57
grains of paradise62%51
pepper41%34
cloves38%31
saffron38%31
cinnamon30%25
nutmeg22%18
parsely20%17
mace19%16
sage16%13
garlic12%10
marjoram11%9
galingale9%8
hyssop9%8
sorrel6%5
mustard2%2
sandalwood1%1

Other Ingredients

sugar43%35
verjuice43%35
almonds39%32
vinegar23%19
lard20%17
eggs17%14
oil17%14
milk16%13
cheese8%7
marrow7%6
nuts6%5
alkinet4%4
amidon4%4
flour4%4
oatmeal4%4
pine nuts4%4
barley2%2
butter2%2
rice2%2
rosewater2%2
turnsole2%2
cream1%1
flowers1%1



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