Cookbook Analysis
Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)
222 recipes
Meats
| fish / seafood | 29% | 66 |
| beef | 14% | 32 |
| poultry | 13% | 31 |
| pork | 10% | 23 |
| game birds | 9% | 20 |
| sheep / mutton | 3% | 8 |
| venison | 3% | 8 |
| rabbit | 2% | 6 |
| goose | 1% | 4 |
| duck | <1% | 2 |
| goat | <1% | 1 |
Fruits / Vegetables
| onions | 9% | 21 |
| peas | 6% | 14 |
| scallions | 2% | 6 |
| currants | 1% | 4 |
| grapes | 1% | 4 |
| gooseberries | 1% | 3 |
| raisins | 1% | 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
| ginger | 26% | 59 |
| saffron | 17% | 39 |
| salt | 16% | 37 |
| cinnamon / cassia | 15% | 35 |
| grains of paradise | 15% | 34 |
| cloves | 14% | 33 |
| pepper | 10% | 24 |
| garlic | 9% | 21 |
| parsley | 9% | 20 |
| mustard | 8% | 18 |
| sage | 3% | 8 |
| nutmeg | 3% | 7 |
| cumin | 2% | 5 |
| galingale | 2% | 5 |
| mace | 1% | 4 |
| avens | 1% | 3 |
| hyssop | <1% | 2 |
| lavender | <1% | 2 |
| sorrel | <1% | 2 |
| costmary | <1% | 1 |
| mint | <1% | 1 |
Other Ingredients
| wine | 38% | 85 |
| verjuice | 31% | 70 |
| bread | 18% | 41 |
| lard | 18% | 42 |
| vinegar | 16% | 36 |
| eggs | 15% | 35 |
| almonds | 13% | 29 |
| sugar | 13% | 29 |
| milk | 8% | 19 |
| oil | 7% | 16 |
| cheese | 6% | 14 |
| flour | 4% | 10 |
| flowers | 4% | 9 |
| butter | 3% | 7 |
| nuts | 2% | 6 |
| pine nuts | 1% | 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 |