A Boke of Gode Cookery

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A Boke of Gode Cookery

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Gentyll manly Cokere

A Renaissance Cookery Book

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Incredible Foods, Solteties, & Entremets

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The Historical Cookery Page

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Glossary of Medieval Cooking Terms

ARTICLES ON COOKERY:

A Chaucerian Cookery

Regimen Sanitatis Salernitanum

How to Cook Medieval

Messe it Forth

An Elizabethan Dinner Conversation

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

In the Pursuit of Venison

The Kitchen of Mirth

A Tale of Two Tarts

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Alabama Renaissance Faire

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A Feast For The Eyes

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RECIPES MAY BE FOUND IN:

A Boke of Gode Cookery

Medieval Recipe Translations

Gentyll manly Cokere

A Renaissance Cookery Book

Recipes from A Newe Boke of Olde Cokery

Incredible Foods, Solteties, & Entremets

Illusion Foods

Byzantine Recipes

The Historical Cookery Page

17th Century English Recipes

Modern Recipes for Beginner

A Chaucerian Cookery

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

Feasts Within the SCA

Alabama Renaissance Faire

A Tale of Two Tarts

All Gode Cookery Recipes

Gode Cookery Table of Contents

Gode Cookery

© 1997-2006

Gode Cookery is a non-profit site which relies on donations and fundraisers for its existence. Please consider a donation via PayPal to help us remain on the Internet.

GOODE COOKYS

PLEASE VISIT:

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Medieval Cookery Books for sale at the Bookshop!

"Ye be welcome. Wyll it please youe to sytt or stonde be the fyre a litell while? The nyghtes be prety and colde now. A roste apple ye shall have, and fenell seede. Mor we wyl not promyse youe."

Quotation from A Fifteenth Century Schoolbook, p. 74, no. 307

A Boke of Gode Cookery is James Matterer's collection of medieval recipes which he has translated and adapted for the modern cook. James has been preparing medieval food since 1979 and has been working from period sources and creating his own contemporay redactions since 1989. Each recipe here is derived from his own personal experience in the recreation of that dish.

Each recipe contains the original documented medieval version, followed by James' modern translation and redaction, along with notes and a bibliography of the period source. Each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.

SPECIAL ANNOUNCEMENT!

We are proud to announce the publication of our first cookbook!

A Boke of Gode Cookery, Volume 1

by James L. Matterer; edited by Tammy Crawford

100 authentic medieval & Renaissance recipes from Gode Cookery, many newly adapted & revised especially for this publication. Each recipe contains the original documented receipt accompanied by our translation and a modern redaction, along with notes and cooking tips.

A Boke of Gode Cookery, Volume 1 also features additional authentic recipes from members of the Gode Cookery Catering Company - þe Companie of Gode Cooks.

140 pp., spiral-bound, laminated cover. Priced at $25.00. Available by mail order through the Gode Cookery website.

A Boke of Gode Cookery, Vol. 1

$25.00 + $5.00 S & H

Please see our Cookbook Page for more & complete information, including our first book review!

BEVERAGES | BREADS CAKES & PASTRIES | CHEESE DAIRY & EGGS | DESSERTS & SWEETS | FISH & SEAFOOD | FRUITS & VEGETABLES | GRAINS & PASTAS | MEATS | NUTS | POULTRY | SOUPS & SAUCES

ALL GODE COOKERY RECIPES | GLOSSARY OF MEDIEVAL COOKING TERMS

Clarrey - wine mulled with honey and spices.
Caudell - wine thickened with eggs.
Potus Ypocras - wine mulled with honey and spices.

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Bryndons - small cakes in a sauce of wine, fruit, and nuts.
Frutowr for Lentyn - a fruit and almond milk cake.
Frytour of Erbes - batter-fried herb fritters.
Pandemayne - white bread.
Paest royall - a pastry dough recipe.
To make fine Cakes - small leavened cakes flavored with cloves & mace.
Seed Cake - a sweet seed cake.
Waffres - thin waffles made with cheese.

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Makerouns - a dish of noodles and cheese.
Papyns - poached eggs in a golden sauce.
To make a Frose - pork or fish cooked with eggs.
Sambocade - elderflower cheesecake.
Sambocade Cheesecake - cheesecake with elderflowers.

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A Potage of Roysons - an apple-raisin pudding.
Apple Muse - a dish of blended apples, almond milk, and honey.
Caudell - wine thickened with eggs.
Frutowr for Lentyn - a fruit and almond milk cake.
Gyngerbrede - a sweet honey candy.
Leche frys in lentoun - an Almond Milk fruit pie.
Payne Foundow - a bread pudding made with wine.
Pears - a simple recipe of baked pears.
Perys en Composte - pears in wine and spices.
Perys In Confyte - pears cooked in honey and wine.
Sambocade - elderflower cheesecake.
Sambocade Cheesecake - cheesecake with elderflowers.
To make Char de Crabb - a tart apple pie flavoured with anise.
Wardonys in syryp - pears in wine and spices.

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A dauce egre - fish in a sweet and sour sauce.
Elus Bakyn in Dyshes - eels baked in red wine.
Pykes in Brasey - grilled fish in a wine sauce.
Sallets for fish daies. Another - a carrot & shrimp salad.
Tart de ffruyte - a pie of dried fruits & pine nuts, topped with fresh salmon pieces.
To make a Frose - pork or fish cooked with eggs.
To seeth Fresh Salmon - salmon poached in beer, vinegar, and herbs.

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A Potage of Roysons - an apple-raisin pudding.
Apple Muse - a dish of blended apples, almond milk, and honey.
Buttered Wortes - a dish of cooked greens.
Chyches - roasted chickpeas, boiled with garlic and olive oil.
Compost - a fruit and vegetable chutney pickled in honey & wine.
Frutowr for Lentyn - a fruit and almond milk cake.
Funges - mushrooms in broth and spices.
Gourdes In Potage - squash cooked in broth.
Leche frys in lentoun - an almond milk fruit pie.
Mushroom Pasty - a mushroom and cheese pie.
New Peas for a Fish day - a dish of peas cooked in milk & ginger.
New Peas for a Meat Day - a dish of peas cooked in broth.
On preparing asparagus - a simple dish of asparagus.
On preparing lettuce - two ways to prepare lettuce.
Pears - a simple recipe of baked pears.
Perry of Pesoun - a dish of cooked peas.
Perys en Composte - pears in wine and spices.
Perys In Confyte - pears cooked in honey and wine.
Poree de cresson - stewed cress and chard, tossed with cheese.
Potage Fene Boiles - a fava bean pudding.
Salat - salad of lettuce & herbs.
Sprouts - a dish of brussel sprouts.
Tart in Ymbre Day - an onion-cheese pie.
To make Char de Crabb - a tart apple pie flavoured with anise.
Wardonys in syryp - pears in wine and spices.

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Blawmanger - traditional medieval rice dish.
Frumente yn lentyn - barley cooked in Almond Milk.
Gruyau - a gruel of barley and Almond Milk.
Makerouns - a dish of noodles and cheese.
Ris engoule - rice cooked in milk and beef broth and colored with saffron.
Ryse of Flessh - rice cooked in broth & Almond Milk.

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A dish of tongues or sausages - a dish of minced beef tongue or sausage.
Basic Meat Pie - instructions for a standard medieval meat pie.
Bruet Sarcenes - a meat dish made with Sauce Sarcenes.
Cameline Meat Brewet - beef pickled in Cameline Sauce.
Flampoyntes - a pork & cheese pie, decorated with pastry triangles.
Mortrews - a meat pate.
Pourcelet farci - roast pig stuffed with pork, egg yolks, Brie cheese, & chestnuts. With photograph.
Pumpes - pork meatballs in Almond Milk.
Pyes de Pares - a pie of beef, pork, and fruit.
Stwed Beeff - beef ribs baked in a sauce of wine, currants, & onions.
Tartes de Chare .iij. A-nother manere - a pork pie with eggs, honey, & spices.
To make a Frose - pork or fish cooked with eggs.
To make Pyes - mutton or beef pies made with Paest royall.
Tourtes parmeriennes - a meat pie decorated with crenellated pastry and miniature banners. With photographs.
Venyson Y-bake - a venison pie.
Venyson Y-bake A-nother manere - a venison pie with eggs, honey, & spices.

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Almond Milk - standard medieval sauce.

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Blawmanger - traditional medieval rice dish.
Capoun or Gos Farced - chicken or goose stuffed with eggs and pork.
Chikenes Endoryd -roast chicken glazed with egg yolks.
Gelyne in dubbatte - roasted chicken in wine-broth.
Goce or Capon Farced - goose or capon stuffed with eggs, onions, & grapes.
Henne in Bokenade - chicken stewed in broth and herbs.
Malardis - roasted duck, served with fritters & brawn.
Poullaille farcie - whole chickens stuffed with meat, nuts, eggs, and spices, and glazed green and gold. Garnished with stuffing "eggs." With photographs.
Schyconys with the Bruesse - chicken stewed with beef.
Torta Inivre - a chicken pie topped with sugar & rosewater.

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Almond Milk - standard medieval sauce.
Apple Muse - a dish of blended apples, almond milk, and honey.
Cameline Sauce - sauce of vinegar and cinnamon.
Caudell - wine thickened with eggs.
Frumente yn lentyn - barley cooked in Almond Milk.
Galyntyne - a standard sauce for roasts, poultry, & fish.
Gode Broth - a broth suitable for all dishes.
Gruyau - a gruel of barley and Almond Milk.
Poivre jaunet - a yellow pepper sauce for meats.
Poivre noir - a black pepper sauce.
Sauce Sarcenes - a flavored red Almond Milk.
Tredure - broth thickened with eggs and bread crumbs.

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For a complete listing of Gode Cookery recipes, go to:
ALL GODE COOKERY RECIPES

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© 1997-2006 James L. Matterer

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