Statistics

Foods in Medieval Cookbooks
A full set of data showing what foods are listed in which medieval sources.

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

Source Data

	Denmark	Koge Bog (1616)
	England	Forme of Cury (1390) Ancient Cookery (1425) Liber cure cocorum (1430) Two Fifteenth-Century Cookery Books (1450) A Noble Boke off Cookry (~1468) A Proper newe Booke of Cokerye (1550) A Book of Cookrye (1591) The Good Housewife's Jewell (1596) Delights for Ladies (1609)
	France	Enseignements (1300) Le Viandier de Taillevent (1380) Le Menagier de Paris (1393) Du fait de cuisine (1420) Le Recueil de Riom (15th c.) Ouverture de Cuisine (1604)
	Germany	Ein Buch von guter spise (1345) Das Kochbuch des Meisters Eberhard (1450)
	Italy	An Anonymous Tuscan Cookery Book (ca. 1400) Libro di cucina / Libro per cuoco (14th/15th c.) The Neapolitan recipe collection (15th c.)
	Netherlands	Een notabel boecxken van cokeryen (ca. 1510) Wel ende edelike spijse (late 15th c.)