All Gode Cookery Recipes - Breads, Cakes, & Pastries

Breads, Cakes, and Pastries

A baked Pudding after the Italian fashion, corrected - From 17th Century English Recipes.
Ain i Akbari - An authentic 16th century bread recipe. From The Historical Cookery Page.
Another way of Jumballs - From 17th Century English Recipes.
Apple Pecan Bread - a sweet dessert cake. From Modern Recipes for Beginners.
Basic English Egg Dough - a bread dough of milk, butter, and eggs. From Modern Recipes for Beginners.
Basic Pastry - recipe for basic pie pastry. From Modern Recipes for Beginners.
Basic Short Pastry - pie pastry made with wheat flour & lemon juice. From Modern Recipes for Beginners.
Bryndons - small cakes in a sauce of wine, fruit, and nuts. From A Boke of Gode Cookery Recipes.
Cake Bread - From 17th Century English Recipes.
Cardamom Bread - egg dough seasoned with cardamom. From Modern Recipes for Beginners.
Celtic Shortbread - a traditional recipe for shortbread. From The Historical Cookery Page.
Challah - a Jewish egg bread, suitable for use in making trenchers & bread sculptures. From Modern Recipes for Beginners.
Crespes grandes et petites - an oil-fried pastry. From Feasts Within the SCA.
Crispels - round pastries basted in honey. From Medieval Recipe Translations.
Dragontail - a loaf of brioche dough stuffed with sausage. From Modern Recipes for Beginners.
English Saffron Bread - saffron bread with eggs & currants. FromModern Recipes for Beginners.
Fine Cakes - cinnamon & sugar cakes. From The Historical Cookery Page.
Fritelles - elderflower fritters in honey. From Feasts Within the SCA.
Fritters - Lemon-flavored sugared fritters. From The Historical Cookery Page.
Frutowr for Lentyn - a fruit and almond milk cake. From A Boke of Gode Cookery Recipes.
Frytour blaunched - an almond-filled pastry baked in honey & wine. From Medieval Recipe Translations.
Frytour of Erbes - batter-fried herbs. From A Boke of Gode Cookery Recipes.
Gaufrette - an almond flavored French cookie similar to a pizzelle. From Modern Recipes for Beginners.
Honey Cakes - light, delicate cakes topped with honey & almonds. From Modern Recipes for Beginners.
Honey Toast with Pine Nuts - a simple dish of bread and honey, garnished with pine nuts. From Modern Recipes for Beginners.
Irish Soda Bread - a traditional recipe. From Modern Recipes for Beginners.
Kulebiake - traditional Russian loaf stuffed with salmon. From Modern Recipes for Beginners.
Lardy Jacks & Johnny Boys - sweet cakes made from English Egg Dough. From Modern Recipes for Beginners.
Maid of Honour Cakes - a modern recipe for a traditional English treat. From Modern Recipes for Beginners.
Manchet - White bread. From The Historical Cookery Page.
Nini Sherini - Almond cookies. From The Historical Cookery Page.
Oatcakes- Cakes of oats and cinnamon. From The Historical Cookery Page.
On Bread - An authentic bread recipe from Platina. From The Historical Cookery Page.
Pandemayne - White bread. From A Boke of Gode Cookery Recipes.
Panis - A recipe for wheat bread. From The Historical Cookery Page.
Paest royall - a pastry dough recipe. From A Boke of Gode Cookery Recipes.
Pide - Turkish flatbread. From The Historical Cookery Page.
Pizzelles - The classic wafer cookie. From The Historical Cookery Page.
Pokerounce - honey & pennants on toasted white bread. From Medieval Recipe Translations.
Roggenbraut - a traditional Rye bread, sweet & heavy. From Modern Recipes for Beginners.
Roial Spicerye - small cakes in a sauce of wine, fruit, and nuts. From A Chaucerian Cookery.
Royal Cake - a sweet dessert cake. From Modern Recipes for Beginners.
Rye Bread - a standard Rye bread recipe. From Modern Recipes for Beginners.
Sablis - cookies of egg yolk & lemon. From Modern Recipes for Beginners.
Seed Cake - a sweet seed cake. From A Boke of Gode Cookery Recipes.
Sernik - Cake with a topping of curd cheese & lemon. From The Historical Cookery Page.
Shortbread - Traditional shortbread. From The Historical Cookery Page.
Shrewsbery Cakes - small delicate cakes flavored with rosewater and nutmeg. From Alabama Renaissance Faire 2001.
Soupes dorroy - toasted bread in almond milk, onions, & wine. From Medieval Recipe Translations.
Soupes dorye - toasted bread in a wine sauce. From Medieval Recipe Translations.
Swedish Rye Bread - a traditional Swedish-style loaf. From Modern Recipes for Beginners.
Three Flour Braided Bread - a loaf made of braided white, wheat, & rye breads. From Modern Recipes for Beginners.
To fry Applepies - From 17th Century English Recipes.
To make a Cake with Almonds - From 17th Century English Recipes.
To make an Italian Pudding - From 17th Century English Recipes.
To make Bisket - From 17th Century English Recipes.
To make Diar bread - From 17th Century English Recipes.
To make fine Cakes - small leavened cakes flavored with cloves & mace. From A Boke of Gode Cookery Recipes.
To make French-bread - From 17th Century English Recipes.
To make Jumballs - From 17th Century English Recipes.
To make shorte paest for tart - a recipe for making pastry dough for tarts. From A Renaissance Cookery Book.
To make Naples bisket - From 17th Century English Recipes.
To make Pan puffe - how to make a puff pastry. From A Renaissance Cookery Book.
To make pies of grene apples - a recipe for both apple pie and for making pie dough. From A Renaissance Cookery Book.
To make Wafers - From 17th Century English Recipes.
Tourteletes in fryture - small fig pies basted with honey. From Medieval Recipe Translations.
Waffles - a standard recipe for homemade waffles. From Modern Recipes for Beginners.
Waffres - thin waffles made with cheese. From A Boke of Gode Cookery Recipes.
Wafres - thin waffles made with cheese. From A Chaucerian Cookery.

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