Cookbook Analysis
Ancient Cookery (England, 1425)
213 recipes
Meats
| beef | 21% | 46 |
| fish / seafood | 20% | 44 |
| poultry | 20% | 44 |
| pork | 18% | 39 |
| rabbit | 10% | 22 |
| game birds | 9% | 20 |
| duck | 2% | 6 |
| goose | 2% | 6 |
| sheep / mutton | 2% | 6 |
| goat | 2% | 5 |
| venison | 2% | 5 |
| squirrel | < 1% | 2 |
Fruits / Vegetables
| raisins | 25% | 54 |
| currants | 24% | 52 |
| onions | 21% | 45 |
| dates | 5% | 12 |
| peas | 5% | 12 |
| leeks | 3% | 7 |
| apples | 2% | 5 |
| figs | 2% | 5 |
| pears | 2% | 5 |
| oranges | 1% | 4 |
| cabbage | 1% | 3 |
| pomegranates | 1% | 3 |
| grapes | < 1% | 2 |
| prunes | < 1% | 2 |
| beets | < 1% | 1 |
| gourds | < 1% | 1 |
| mulberries | < 1% | 1 |
| quince | < 1% | 1 |
| rhubarb | < 1% | 1 |
| skirret | < 1% | 1 |
| turnips | < 1% | 1 |
Spices
| saffron | 52% | 112 |
| ginger | 45% | 96 |
| cloves | 39% | 84 |
| cinnamon | 35% | 76 |
| mace | 25% | 55 |
| pepper | 23% | 49 |
| saunders | 17% | 38 |
| parsley | 15% | 32 |
| sage | 11% | 25 |
| salt | 5% | 12 |
| anise | 4% | 9 |
| grains of paradise | 3% | 8 |
| hyssop | 3% | 8 |
| savory | 3% | 8 |
| garlic | 3% | 7 |
| turnsole | 2% | 5 |
| galingale | 1% | 4 |
| borage | 1% | 3 |
| hyssop | 1% | 3 |
| mint | 1% | 3 |
| fennel | < 1% | 2 |
| peletory | < 1% | 2 |
| rosemary | < 1% | 2 |
| avens | < 1% | 1 |
| cardamom | < 1% | 1 |
| costmary | < 1% | 1 |
| cubebs | < 1% | 1 |
| cumin | < 1% | 1 |
| nutmeg | < 1% | 1 |
| spikenard | < 1% | 1 |
Other Ingredients
| sugar | 42% | 91 |
| wine | 41% | 88 |
| almonds | 32% | 69 |
| vinegar | 32% | 69 |
| bread | 31% | 67 |
| milk | 30% | 65 |
| eggs | 25% | 55 |
| pine nuts | 20% | 43 |
| flour | 13% | 29 |
| rice | 12% | 27 |
| honey | 10% | 23 |
| cream | 7% | 15 |
| verjuice | 6% | 13 |
| oil | 4% | 9 |
| cheese | 3% | 8 |
| butter | 2% | 5 |
| alkanet | 1% | 4 |
| lard | 1% | 3 |
| amidon | < 1% | 2 |
| beans | < 1% | 2 |
| indigo | < 1% | 2 |
| marrow | < 1% | 2 |
| oats | < 1% | 1 |