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Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.)

57 recipes

Meats

fish / seafood50%29
poultry15%9
pork12%7
game birds10%6
sheep / mutton7%4
beef5%3
venison5%3
duck3%2
geese3%2
goat3%2
rabbit3%2

Fruits / Vegetables

onions7%4
pears3%2
apples1%1

Spices

pepper50%29
ginger35%20
cinnamon28%16
mustard26%15
garlic19%11
saffron17%10
parsley12%7
salt12%7
cloves8%5
sage8%5
cumin3%2
galingal3%2
lavender3%2
fennel1%1
hyssop1%1
orage1%1
zedoary1%1

Other Ingredients

wine33%19
almonds19%11
bread19%11
vinegar17%10
verjuice14%8
eggs12%7
milk10%6
sugar7%4
cream5%3
oil5%3
cheese3%2
chestnuts3%2
lard3%2
rice3%2
amidon1%1
cider1%1
lac1%1


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