All Gode Cookery Recipes - Desserts and Sweets

Desserts and Sweets

A Bake Mete - A pear and custard pie. From Recipes from A Newe Boke of Olde Cokery.
A baked Pudding after the Italian fashion, corrected - From 17th Century English Recipes.
A Potage of Roysons - an apple-raisin pudding. From A Boke of Gode Cookery Recipes.
A Quaking Pudding - a baked pudding made with cream, bread, currants, & nuts. From The Historical Cookery Page.
A Trifle - From 17th Century English Recipes.
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 & Peres - a simple recipe for baked apples pears. From A Chaucerian Cookery.
Apples Normandy - apples cooked in sugar & brandy. From Modern Recipes for Beginners.
Auter Maner Leche Lumbarde A honey and egg loaf with a sweet wine syrup. From Recipes from A Newe Boke of Olde Cokery.
A Bake Mete - A pear and custard pie. From Recipes from A Newe Boke of Olde Cokery.
Baked Apples in Pastry - spiced apples wrapped in pastry and baked. From Modern Recipes for Beginners.
Blaunderellys - Baked apples. From Recipes from A Newe Boke of Olde Cokery.
Boiled Cream Custard Tart - A custard pie. From The Historical Cookery Page.
Candied Sweet Potatoes - Sweet potatoes in cinnamon & brandy. From The Historical Cookery Page.
Caramel Bisque - a frozen treat made of caramelized sugar & pistachio nuts. From Modern Recipes for Beginners.
Caudell - wine thickened with eggs. From A Boke of Gode Cookery Recipes.
Cherry Tort - A cherry & cheese pie, with Marsala wine & ginger. From The Historical Cookery Page.
Crispels - round pastries basted in honey. From Medieval Recipe Translations.
Crustade Lumbard - Prune, date, and parsley custard pie. From Recipes from A Newe Boke of Olde Cokery.
Daryoles - A strawberry and cream pie. From The Historical Cookery Page.
Eyroun in Lentyn - Candy eggs made of almond paste and served in whole egg shells. From Recipes from A Newe Boke of Olde Cokery.
Faire Marchpane Being a Chessboarde - An elaborate marzipan soltetie. From The Historical Cookery Page.
Flownys in Lente - almond cream custard pie. From Recipes from A Newe Boke of Olde Cokery.
For to make chireseye - a cherry pudding decorated with flowers. From Medieval Recipe Translations.
Frangipane Tart - Pears, nuts, & cream in a baked pie shell. From The Historical Cookery Page.
Fritters - Lemon-flavored sugared fritters. From The Historical Cookery Page.
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 blaunched - an almond-filled pastry baked in honey & wine. From Medieval Recipe Translations.
Fygey - A fig & almond pudding. From The Historical Cookery Page.
Gaufrette - an almond flavored French cookie similar to a pizzelle. From Medieval Recipe Translations.
Gingerbread - instructions on making Medieval gingerbread. From Medieval Gingerbread.
Goat Cheese Cake - a baked cheese cake made with feta cheese. From Modern Recipes for Beginners.
Gooseberry Fool - a 15th century blend of gooseberries, cream, & sugar. From Modern Recipes for Beginners.
Gyngebreed - a sweet honey candy. From A Chaucerian Cookery.
Gynger Brede - medieval gingerbread. From The Historical Cookery Page.
Gyngerbrede - a sweet honey candy. From A Boke of Gode Cookery Recipes.
Honey Cakes - light, delicate cakes topped with honey & almonds. From Modern Recipes for Beginners.
Honey Candies - Honey Meringue, Baked Honey Meringue, & Honey Butter Scotch. From Modern Recipes for Beginners.
Honey Nut Candy - A honey & nut "brittle" candy. From The Historical Cookery Page.
Honey Roasted Almonds - almonds candied in honey. 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.
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.
Maid of Honour Cakes - a modern recipe for a traditional English treat. From Modern Recipes for Beginners.
Marchpane - a basic recipe for making marzipan. From The Historical Cookery Page.
Melons and Grapes - fresh fruit served with mint leaves and candies. From The Historical Cookery Page.
Nini Sherini - almond cookies. From The Historical Cookery Page.
Nucibus Pineis Saccharo Conditi - pine nuts in sugar. From The Historical Cookery Page.
Orange Custard - a frozen custard of orange, eggs, & honey. From The Historical Cookery Page.
Pastfeli - a honey and sesame seed candy. From Byzantine Recipes.
Payne Foundow - a bread pudding made with wine. From A Boke of Gode Cookery Recipes.
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.
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.
Peti Pernantes - currant and custard tarts. From Recipes from A Newe Boke of Olde Cokery.
Pine Nut Candy - candied Pine Nuts in Ginger. From The Historical Cookery Page.
Pizzelles - the classic wafer cookie. From The Historical Cookery Page.
Poached Pears in Red Wine - pears simmered in wine & spices. From Modern Recipes for Beginners.
Pokerounce - honey & pinenuts on toasted white bread. From Medieval Recipe Translations.
Royal Cake - a sweet dessert cake. From Modern Recipes for Beginners.
Rys - almond milk rice. From Medieval Recipe Translations.
Rys Lumbard Stondyne A sweet rice and egg pudding, garnished with small candies. From Recipes from A Newe Boke of Olde Cokery.
Rysshews of fruyt - spiced rissoles of fruit. From Medieval Recipe Translations.
Sambocade - Medieval cheesecake. From A Boke of Gode Cookery Recipes.
Sambocade Cheesecake - a Medieval cheesecake. From A Boke of Gode Cookery Recipes.
Sernik - Cake with a topping of curd cheese & lemon. From The Historical Cookery Page.
Shield's Tavern Syllabub - a recipe for syllabub from colonial Williamsburg. From Modern Recipes for Beginners.
Shrewsbery Cakes - small delicate cakes flavored with rosewater and nutmeg. From Alabama Renaissance Faire 2001.
Snow - From 17th Century English Recipes.
Stained Glass Candy - a modern sugar candy that resembles stained glass. From Modern Recipes for Beginners.
Stuffed Dates in Honey - Dates stuffed with almonds & baked in honey. From The Historical Cookery Page.
Sugarplums - Detailed instructions for preparing sugarplums. From The Historical Cookery Page.
Sweet Saffron Rice with Pistachios and Almonds - A pistachio rice pudding. From The Historical Cookery Page.
Syllabub - a traditional beverage of cream & Sherry. From Modern Recipes for Beginners.
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.
Tayloures- An almond milk, date, & currant pudding. From Recipes from A Newe Boke of Olde Cokery.
To bake Apricocks green - From 17th Century English Recipes.
To fry Applepies - From 17th Century English Recipes.
To make a Foole - From 17th Century English Recipes.
To make an Apple Moye - an apple pudding. From Feasts Within the SCA.
To make an Italian Pudding - 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 Snow - From 17th Century English Recipes.
To make the Orange pudding - From 17th Century English Recipes.
Tourteletes in fryture - small fig pies basted with honey. From Medieval Recipe Translations.
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.
Treacle Tart - an open-faced pie with a filling of treacle & breadcrumbs. From Modern Recipes for Beginners.
Vyolette - A violet and almond milk pudding. From Recipes from A Newe Boke of Olde Cokery.
Waffles - a standard recipe for homemade waffles. From Modern Recipes for Beginners.
Wardonys in syryp - pears in wine and spices. From A Boke of Gode Cookery Recipes.

Return To: All Gode Cookery Recipes

Please visit The Gode Cookery Bookshop