All Gode Cookery Recipes - Fruits & Vegetables

Fruits and Vegetables

A Bake Mete - A pear and custard pie. From Recipes from A Newe Boke of Olde Cokery.
A Potage of Roysons - an apple-raisin pudding. From A Boke of Gode Cookery Recipes.
A Sallet of Burdocke rootes - From 17th Century English Recipes.
A Sallet of Mallowes - From 17th Century English Recipes.
A Sallet of Rosebuds and Clove Gillyflowers - From 17th Century English Recipes.
A Sop in Onions - onions & mushrooms in sour cream & nutmeg. From Modern Recipes for Beginners.
Apple Cream - From 17th Century English Recipes.
Apple Fritters - Beer-battered fried apples in sugar. From The Historical Cookery Page.
Apple Muse - a dish of blended apples, almond milk, and honey. From A Boke of Gode Cookery Recipes.
Apples Normandy - apples cooked in sugar & brandy. From Modern Recipes for Beginners.
Aptel Suppe - A traditional German apple soup. From Modern Recipes for Beginners.
Aubergines with Cheese - Eggplant stuffed with cheese & onion. From The Historical Cookery Page.
Baked Apples in Pastry - spiced apples wrapped in pastry and baked. From Modern Recipes for Beginners.
Baked Stuffed Mushrooms - mushrooms stuffed with cheese & parsley in wine. From Modern Recipes for Beginners.
Benes yfryed - fried beans with garlic & onions. From Medieval Recipe Translations.
Black Porray - A spinach & bacon dish. From The Historical Cookery Page.
Blaunderellys - Baked apples. From Recipes from A Newe Boke of Olde Cokery.
Blitum et torte - A spinach or chard pie. From The Historical Cookery Page.
Boiled Garlic - garlic cloves boiled with spices. From Modern Recipes for Beginners.
Boletis et Fungis - A dish of baked mushrooms & pine nuts. From The Historical Cookery Page.
Browned Vegetables - A mixture of chickpeas, vegetables, & leafy greens, sauted and seasoned. From The Historical Cookery Page.
Buds of Hoppes - From 17th Century English Recipes.
Buttered Carrots - A carrot pudding with dates & currants. From The Historical Cookery Page.
Buttered Wortes - a dish of cooked greens. From A Boke of Gode Cookery Recipes.
Cabbage with Fennel & Apple - A Mediterranean cabbage dish. From The Historical Cookery Page.
Caboches in Pottage - Spiced cabbage & onion. From The Historical Cookery Page.
Cabochis - a simple cabbage dish. From Medieval Recipe Translations.
Carrot Pudding - a pureed dish of carrots & cream. From Modern Recipes for Beginners.
Cepa sub cinere - Baked and roasted onions. From The Historical Cookery Page.
Cherry Tort - A cherry & cheese pie, with Marsala wine & ginger. From The Historical Cookery Page.
Chestnut Soup - chestnuts, carrots, & onions in cream & spices. From Modern Recipes for Beginners.
Chilled Strawberry Soup - a modern soup of strawberries & buttermilk, thickened with tapioca. From Modern Recipes for Beginners.
Chyches - roasted chickpeas, boiled with garlic and olive oil. From A Boke of Gode Cookery Recipes.
Cold Pear Soup - a soup of pears and honey, served iced. From The Historical Cookery Page.
Compost - fruits and vegetables pickled in honey & wine. From A Boke of Gode Cookery Recipes.
Compost of Pasternak & of Peeres - sweet and sour carrots & pears. From Alabama Renaissance Faire 2001.
Crustade Lumbard - Prune, date, and parsley custard pie. From Recipes from A Newe Boke of Olde Cokery.
Custard of Herbes with Eggs - a pie of spinach, parsley, onions, walnuts, and eggs. From The Historical Cookery Page.
D'autres menuz potaiges - instructions for preparing vegetables. From Feasts Within the SCA.
Divers Sallets boyled - From 17th Century English Recipes.
Fecches - a fava bean pudding. From A Chaucerian Cookery.
For to make chireseye - a cherry pudding decorated with flowers. From Medieval Recipe Translaions.
Frangipane Tart - Pears, nuts, & cream in a baked pie shell. From The Historical Cookery Page.
French iowtes - peas porridge with onions. From Medieval Recipe Translaions.
French Iowtes - peas porridge with onions & herbs. From Alabama Renaissance Faire 2001.
Fried Mustard Greens - Mustard greens & vinegar. From The Historical Cookery Page.
Fruays - an apple bread pudding. From Medieval Recipe Translaions.
Fruit Cream Tart - sour cream, eggs, and fruit baked in a pie shell. From Modern Recipes for Beginners.
Fruit Kebobs in Honey - Fresh fruit, ginger, and honey, served kebob-style. From The Historical Cookery Page.
Fruit & Wine - fresh fruit simmered in wine. From Modern Recipes for Beginners.
Frutowr for Lentyn - a fruit and almond milk cake. From A Boke of Gode Cookery Recipes.
Frytour of pasternakes, of skirwittes, & of apples - batter-fried carrots, parsnips & apples, dressed in almond milk. From Medieval Recipe Translaions.
Funges - mushrooms in broth and spices. From A Boke of Gode Cookery Recipes.
Funges - A dish of mushrooms and leeks. From The Historical Cookery Page.
Fygey - A fig & almond pudding. From The Historical Cookery Page.
Garlic Mushrooms - mushrooms marinated in wine, olive oil, & garlic. From Modern Recipes for Beginners.
Gourdes In Potage - squash cooked in broth. From A Boke of Gode Cookery Recipes.
Hot Apple Soup - a soup of apples, cream, onions, & curry. From Modern Recipes for Beginners.
How to butter a Colle-flowre - milk-steamed caulifower in butter & cream. From Feasts Within the SCA.
Lactucis conditis - A vinaigrette for mixed lettuce greens. From The Historical Cookery Page.
Leche frys in lentoun - an Almond Milk fruit pie. From A Boke of Gode Cookery Recipes.
Leche Frys in Lentoun - A fruit and almond milk pie. From Recipes from A Newe Boke of Olde Cokery.
Leek Soup - leeks, onions, & garlic in chicken stock & cream. From Modern Recipes for Beginners.
Lens et hordeo - A dish of lentils and barley. From The Historical Cookery Page.
Marinated Cucumbers - cucumbers marinated in vinegar, mint, & garlic. From The Historical Cookery Page.
Marinated Mushrooms - mushrooms & onons in red wine vinegar, herbs, & spices. From Modern Recipes for Beginners.
Marinated Olives - Olives marinated in olive oil & garlic. From The Historical Cookery Page.
Marinated Olives - Olives marinated in olive oil and herbs. From The Historical Cookery Page.
Medieval Cabbage Salad - a cabbage salad in a vinegar & oil dressing. From Modern Recipes for Beginners.
Melons and Grapes - fresh fruit served with mint leaves and candies. From The Historical Cookery Page.
Mint and Spinach Ravioli - Ravioli stuffed with spinach, mint, & cheese. From The Historical Cookery Page.
Mushrooms in Wine - Mushrooms simmered in wine & coriander. From The Historical Cookery Page.
Mushroom Pasties - Mushroom & cheese pie. From The Historical Cookery Page.
Mushroom Pasty - a mushroom and cheese pie. From A Boke of Gode Cookery Recipes.
Nazkhatum - Eggplant caviar. From The Historical Cookery Page.
New Peas for a Fish day - a dish of peas cooked in milk & ginger. From A Boke of Gode Cookery Recipes.
New Peas for a Meat Day - a dish of peas cooked in broth. From A Boke of Gode Cookery Recipes.
Odessa Style Mushrooms - A dish of baked mushrooms & onions. From The Historical Cookery Page.
Orange Humus - Humus made with orange & Dijon mustard. From The Historical Cookery Page.
Peaches in Wine - Peaches in a sauce of white wine & brandy. From The Historical Cookery Page.
Pears - a simple recipe of baked pears. From A Boke of Gode Cookery Recipes.
Peascods in Butter - a simple dish of peas in spices & vinegar. From The Historical Cookery Page.
Pease Porridge - a dish of peas cooked in milk. From Modern Recipes for Beginners.
Perry of Pesoun - a dish of cooked peas. From A Boke of Gode Cookery Recipes.
Perys en Composte - pears in wine and spices. From A Boke of Gode Cookery Recipes.
Perys In Confyte - pears cooked in honey and wine. From A Boke of Gode Cookery Recipes.
Perys in Confyte - Pears in a honey sauce. From The Historical Cookery Page.
Pescodde - A dish of peas & bacon. From Recipes from A Newe Boke of Olde Cokery.
Pesen - a dish of cooked peas. From A Chaucerian Cookery.
Pickled Cabbage-Cabbage & onion pickled in wine & spices. From The Historical Cookery Page.
Pickled Peaches - based on a recipe for peaches from Platina. From The Historical Cookery Page.
Piororum et uvam nigram condimentum - Pears in a dark grape sauce. From The Historical Cookery Page.
Plum Mousse - Plum pudding with wine & anise. From The Historical Cookery Page.
Poached Pears in Red Wine - pears simmered in wine & spices. From Modern Recipes for Beginners.
Poree de cresson - stewed cress and chard, tossed with cheese. From A Boke of Gode Cookery Recipes.
Potage Fene Boiles - a fava bean pudding. From A Boke of Gode Cookery Recipes.
Recipe for a Dish of Olives - Olives and chard cooked with herbs & spices & topped with cheese. From The Historical Cookery Page.
Rysshews of fruyt - spiced rissoles of fruit. From Medieval Recipe Translations.
Salat - salad of lettuce & herbs. From A Boke of Gode Cookery Recipes.
Salat of Several Greens - A salad of herbs & greens. From The Historical Cookery Page.
Sallat of Hearbes - A salad of lettuce, eggs, and herbs, tossed with cider vinegar & oil. From The Historical Cookery Page.
Sallet - a compound salad of lettuce, cucumbers, fruit, & nuts in red wine vinegar & sugar. From Modern Recipes for Beginners.
Sallet - salad of various lettuces & herbs, raisins, oranges, lemons, cucumbers, nuts, red wine vinegar & oil. From Alabama Renaissance Faire 2001.
Sautéed Mushrooms with Spices - mushrooms & onions sauteed in spices. From The Historical Cookery Page.
Shula Kalambar - A dish of lentils & spinach. From The Historical Cookery Page.
Simple Sallet - a lettuce and cabbage salad. From Feasts Within the SCA.
Soupe a l'Oignon des Noctambules - a traditional French Onion soup. From Modern Recipes for Beginners.
Soupes dorroy - toasted bread in almond milk, onions, & wine. From Medieval Recipe Translations.
Spiced Cabbage - cabbage, apples, & onions seasoned with cinnamon & pepper. From Modern Recipes for Beginners.
Spiced Cabbage - Cabbage, onion, & apples in wine & vinegar. From The Historical Cookery Page.
Sprouts - a dish of brussel sprouts. From A Boke of Gode Cookery Recipes.
Spynoches yfryed - fried spinach. From Medieval Recipe Translations.
Spynoches Yfryed - A simple dish of spinach & spices. From The Historical Cookery Page.
Steamed Cabbage - Steamed cabbage, lightly grilled in oil. From The Historical Cookery Page.
Stuffed Dates in Honey - Dates stuffed with almonds & baked in honey. From The Historical Cookery Page.
Stuffed Mushrooms - Mushrooms stuffed with feta cheese, garlic, & herbs. From The Historical Cookery Page.
Sweet and Sour Onions - Onions sauted in wine & vinegar. From The Historical Cookery Page.
Sweet English Peas - peas seasoned with mint. From Modern Recipes for Beginners.
Tart in Ymbre Day - an onion-cheese pie. From A Boke of Gode Cookery Recipes.
Tart of Apples - An apple & pear pie. From The Historical Cookery Page.
Tarte of Cherries - a pie of cherries & port wine. From The Historical Cookery Page.
Thick Leek Soup - a leek and dried vegetable cream soup, garnished with parsley. From Modern Recipes for Beginners.
To bake Apricocks green - From 17th Century English Recipes.
To keepe Broome Capers - From 17th Century English Recipes.
To keepe greene Cucumbers all the yeare - From 17th Century English Recipes.
To make a Made dish - From 17th Century English Recipes.
To make a Quince Cream - From 17th Century English Recipes.
To make an Arterchoak Pie - From 17th Century English Recipes.
To make an Herb pye - From 17th Century English Recipes.
To make Caper-rowlers of Radish cods - From 17th Century English Recipes.
To make Char de Crabb - a tart apple pie flavoured with anise. From A Boke of Gode Cookery Recipes.
To make the Orange pudding - From 17th Century English Recipes.
To pickle Broom buds - From 17th Century English Recipes.
To pickle Cucumbers to look very green - From 17th Century English Recipes.
To pickle Purslane to keep all the year - From 17th Century English Recipes.
To Preserve Quinces - From 17th Century English Recipes.
Trayne Roste - Food-in-Disguise! "Mock entrails" of batter-fried fruit & nuts. From The Historical Cookery Page.
Trayne Roste of Skirwittes & of Apples - a soltetie of parsnips & apples skewered and batter-fried, then dressed with honey. From Alabama Renaissance Faire 2001.
Wardonys in syryp - pears in wine and spices. From A Boke of Gode Cookery Recipes.
White Leek Bruet - A dish of leeks, salt pork, & almonds. From The Historical Cookery Page.
Wortes- a dish of cooked greens. From A Chaucerian Cookery.

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