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.
- For to make wardens in conserue -
a syrup
for preserving pears and other items. From A Renaissance Cookery Book.
- 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.
- On preparing asparagus
- a simple dish of asparagus. From A
Boke of Gode Cookery Recipes.
- On preparing lettuce
- two ways to prepare lettuce. From A
Boke of Gode Cookery Recipes.
- 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 frye Beanes -
Beans fried with onions. From A Renaissance Cookery Book.
- 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 a tarte of beanes - a recipe for making a bean
tart. From A Renaissance Cookery Book.
- To
make a tarte of borage floures - a recipe for making
a borage flower tart. From
A Renaissance Cookery Book.
- To
make a tarte of cheries - a recipe for making a
cherry tart. From A Renaissance Cookery Book.
- To make a tarte of damsons - a
recipe for making a plum tart. From
A Renaissance Cookery Book
- To make a tarte of goseberies - a
recipe for making a gooseberry tart. From A Renaissance Cookery Book.
- To
make a tarte of marigoldes primroses or couslips - a recipe for making a tart of marigolds,
primroses, & cowslips. From A Renaissance Cookery Book.
- To make a tarte of
medlers - a recipe for making a medlar tart. From A Renaissance Cookery Book.
- To
make a Tarte of Prunes - a recipe for a prune tart. From A Renaissance Cookery Book.
- To
make a Tarte of Spinage - a recipe for making a
spinach tart. From A Renaissance Cookery Book.
- To
make a tarte of strawberies - a recipe for making a
strawberry tart. From A Renaissance Cookery Book.
- To
make an Applemoyse - a
hot apple pudding. From
A Renaissance Cookery Book.
- 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 pies of
grene apples - a recipe for
both apple pie and for making pie dough. From A Renaissance Cookery Book.
- 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.
Return To: All Gode Cookery
Recipes
|