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Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)
222 recipes

Meats

fish / seafood29%66
beef14%32
poultry13%31
pork10%23
game birds9%20
sheep / mutton3%8
venison3%8
rabbit2%6
goose1%4
duck<1%2
goat<1%1

Fruits / Vegetables

onions9%21
peas6%14
scallions2%6
currants1%4
grapes1%4
gooseberries1%3
raisins1%3
chard<1%2
mulberries<1%2
pomegranates<1%2
shallots<1%2
cabbage<1%1
dates<1%1
leeks<1%1
lettuce<1%1
turnips<1%1

Spices

ginger26%59
saffron17%39
salt16%37
cinnamon / cassia15%35
grains of paradise15%34
cloves14%33
pepper10%24
garlic9%21
parsley9%20
mustard8%18
sage3%8
nutmeg3%7
cumin2%5
galingale2%5
mace1%4
avens1%3
hyssop<1%2
lavender<1%2
sorrel<1%2
costmary<1%1
mint<1%1

Other Ingredients

wine38%85
verjuice31%70
bread18%41
lard18%42
vinegar16%36
eggs15%35
almonds13%29
sugar13%29
milk8%19
oil7%16
cheese6%14
flour4%10
flowers4%9
butter3%7
nuts2%6
pine nuts1%4
marrow<1%2
mastic<1%2
rice<1%2
turnsole<1%2
cream<1%1
millet<1%1
roses<1%1
starch<1%1


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