List of recipes -- List of recipes by country -- List of recipes for special occasions -- Middle Ages, 1300-1450. Cold foods. Cold sage (chicken salad) , Viandier (France) -- Blaunche brawen (white pork paté), Harleian (England) -- Cold flounder, Rupert of Nola (Spain/Naples) -- Gelatin of every meat, Anonimo Veneziano (Venice, Italy) -- Soups. Brouet rousset (russet broth), Viandier (France) -- Chicken broth variations, Liber de Coquina (Italy?) -- For to make potage of oysters, Liber Cure Cocorum (northern England) -- Jacobin soup, Chiquart (Savoy) -- Soup which is called pinyonada (pine nut soup), Rupert of Nola (Spain/Naples) -- Meat. Hericoc of mutton, Viandier (France) -- Venoison of fresh deer, Viandier (France) -- Roast pork, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Lamb or veal, Chiquart (Savoy) -- For powme dorrys (golden apples of pork), Liber Cure Cocorum (northern England) -- Stwed beeff (beef stew), Harleian (England) -- A janet of young goat, Rupert of Nola (Spain/Naples) -- A dish of roasted cat, Rupert of Nola (Spain/Naples) -- To stuff a shoulder or other part (mutton), Anonimo Toscano (Tuscany, Italy) -- Fowl. Peacocks, Viandier (France) -- Roast chicken, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Stuffed goose neck, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Chykonys in bruette (chickens in broth), Harleian (England) -- Rose (of capon), Liber Cure Cocorum (northern England) -- Armored chicken, Rupert of Nola (Spain/Naples) -- Fish and seafood. Fresh salmon, Viandier (France) -- Oysters, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Good tuna casserole, Rupert of Nola (Spain/Naples) -- Lamprays bake (lamprey pie), Harleian (England) -- Vegetables. Fava beans, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Little leaves, Liber de Coquina (Italy?) -- White leeks, Chiquart (Savoy) -- Caboges (cabbage), Harleian (England) -- Tansy, Harleian (England) -- Tiny leaves and fennel, Anonimo Toscano (Tuscany, Italy) -- Compost good and perfect, Anonimo Veneziano (Venice, Italy) -- Eggplant casserole, Rupert of Nola (Spain/Naples) -- Royal fava beans, Rupert of Nola (Spain/Naples) -- Starches and pasta. Gruyau (barley gruel), Viandier (France) -- Furmente, Liber Cure Cocorum (northern England) -- For fraunche mele (bread pudding), Liber Cure Cocorum (northern England) -- Farro of spelt, Anonimo Toscano (Tuscany, Italy) -- Parlem de fideus (noodle soup), Rupert of Nola (Spain/Naples) -- Eggs and dairy. Green broth of eggs and cheese, Viandier (France) -- How to roast cheese, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Malaches whyte (egg tart), Forme of Cury (England) -- Slices of fresh cheese, Rupert of Nola (Spain/Naples) -- Stuffed eggs, Anonimo Veneziano (Venice, Italy) -- Sauces. A jaunette sauce for fish, Viandier (France) -- Mustard, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Pur verde sawce (green sauce), Liber Cure Cocorum (northern England) -- Good sauce for chickens, Anonimo Veneziano (Venice, Italy) -- Civet or black sauce for boar, Anonimo Veneziano (Venice, Italy) -- Fruits. Fried apples, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- On lombard compost, Liber de Coquina (Italy?) -- Rysshews of fruyt, Forme of Cury (England) -- Strawberye, Harleian (England) -- Good codonyat (quince), Rupert of Nola (Spain/Naples) -- Fruit. Crepes large and small, Viandier (France) -- Fygey, Forme of Cury (England) -- To candy green almonds, unripe peaches and green walnuts, being little young ones, neither too hard or soft, etc., Anonimo Veneziano (Venice, Italy) -- To make nun's bozolati, Anonimo Veneziano (Venice, Italy) -- Frytours (fritters), Harleian (England) -- Garbies a la catalana, Rupert of Nola (Spain/Naples) -- Drinks. To degrease all wines, Viandier (France) -- Wine comments, Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (France?) -- Vin cocto (cooked wine), Anonimo Veneziano (Venice, Italy) --

Renaissance. Cold food. To make prosciutto, Messisbugo (Ferrara, Italy) -- Soups. Hemp seed soup, Martino (Rome, Italy) -- Garlic soup, Livre Fort Excellent de Cuisine (France) -- Digestive pottage, Livre Fort Excellent de Cuisine (France) -- Italian pottage, Messisbugo (Ferrara, Italy) -- To make a white broathe, A Proper Newe Booke of Cokerye (England) -- Meat. To make rolls of meat from veal or other good meat, Martino (Rome, Italy) -- Hare with pappardelle (noodles), Romoli (Florence, Italy) -- Fowl. Soffrito of meat, or of pigeons, or of chickens or of kid, Martino (Rome, Italy) -- Roasted capon, Livre Fort Excellent de Cuisine (France) -- Dodine blanche (ducks in white sauce), Livre Fort Excellent de Cuisine (France) -- Pheasant, capon or pigeon, breast of veal or other meat stewed in a pot, in the oven, Messisbugo (Ferrara, Italy) -- Fish. A large sea bass, Martino (Rome, Italy) -- Pike in english sauce, Livre Fort Excellent de Cuisine (France) -- Carp fritters, Livre Fort Excellent de Cuisine (France) -- Caviar to eat fresh and to keep, Messisbugo (Ferrara, Italy) -- Singular way to cook and garnish shrimp, Romoli (Florence, Italy) -- Vegetables. How to cook mushrooms, Martino (Rome, Italy) -- Tart of lupins, fava beans, fagioli beans, asparagus or onions, artichokes or another thing, Messisbugo (Ferrara, Italy) -- A tarte to provoke courage either in a man or woman, The Good Huswifes Handmaide for the Kitchen (England) -- Starches. Rice with almond milk, Martino (Rome, Italy) -- To make ten plates of "maccheroni", Messisbugo (Ferrara, Italy) -- To make ravioli for meat and lean days, for plates, Messisbugo (Ferrara, Italy) -- To make pancakes, The Good Huswifes Handmaide for the Kitchen (England) -- Fried fresh butter, Livre Fort Excellent de Cuisine (France) -- Eggs and dairy. Eggs on the grill, Martino (Rome, Italy) -- To make egges in moneshyne, A Proper Newe Booke of Cokerye (England) -- Jasper of milk, Livre Fort Excellent de Cuisine de cuisine (France) -- Frittata simple, green, filled and difficult, Messisbugo (Ferrara, Italy) -- Sauces. Cameline sauce, Martino (Rome, Italy) -- White agliata (garlic sauce), Martino (Rome, Italy) -- Hell sauce, Livre Fort Excellent de Cuisine (France) -- Sauce for roast beef, Livre Fort Excellent de Cuisine (France) -- To make the sauce called cordial to place over cooked fish, Romoli (Florence, Italy) -- A pyke sauce for pyke, breme, perche, roche, carpe, eles, floykes, and al maner of brouke fyshe, A Proper Newe Booke of Cokerye (England) -- Sweets. Cherry and rose tart, Martino (Rome, Italy) -- Chestnuts, Livre Fort Excellent de Cuisine (France) -- To make a compote of melon peels or peels of gourd, or turnips, or whole unripe peaches in a conserve for lent, Messisbugo (Ferrara, Italy) -- To make a tart of prunes, A Proper Newe Booke of Cokerye (England) -- Sweets. To make mostaccioli of sugar, Messisbugo (Ferrara, Italy) -- To make puff-pastry pizzas, Messisbugo (Ferrara, Italy) -- Counterfeit snow, Livre Fort Excellent de Cuisine (France) -- For to make wardens in conserve, A Proper Newe Booke of Cokerye (England) -- Drink. Vermillion wine, Grataroli (Switzerland) --

Late Renaissance and Elizabethan Era. Cold foods. To make mortadella from lean meat of domestic pork leg, wrapped in a caul, Scappi (Rome, Italy) -- To preserve cucumbers, Lancelot de Casteau (Liege, Belgium) -- Divers sallets boyled, Murrell (England) -- Soups. To make a soup of melons with meat broth, Scappi (Rome, Italy) -- To make a lombard soup with meat broth, Scappi (Rome, Italy) -- For white pease pottage, Dawson (England) -- Cauliflower soup, Lancelot de Casteau (Liege, Belgium) -- How to make truffle broth, Maceras (Spain) -- Capirotada soup, Martínez Montiño (Spain) -- Meat. To roast on a spit or braise a loin of beef, or of cow, Scappi (Rome, Italy) -- To pot roast a whole stuffed leg of lamb, Scappi (Rome, Italy) -- To make Spanish balles, The Good Huswifes Handmaide for the Kitchen (England) -- How to make chuets, A.W. (England) -- How to cook another dish called albujauanas (mutton patties), Maceras (Spain) -- Fowl. To roast the cock and hen of India, which in some places in Italy is called a peacock of India (Turkey), Scappi (Rome, Italy) -- To stew larks or sparrowes, The Good Huswifes Handmaide for the Kitchen (England) -- To stue a capon in lemmons, A.W. (England) -- How to make an escabeche of partridge, Maceras (Spain) -- To make blancmange, Lancelot de Casteau (Liege, Belgium) -- A mallard smored, or a hare, or old cony, Markham (England) -- Fish and seafood. To make stuffed calamari soup, Scappi (Rome, Italy) -- To make stuffed rolls of tuna meat cooked on a spit, Scappi (Rome, Italy) -- To seeth stock fish, The Good Huswifes Handmaide for the Kitchen (England) -- Stuffed crayfish or sea crabs, Lancelot de Casteau (Liege, Belgium) -- Little fish, Maceras (Spain) -- To sowce oysters, Murrell (England) -- Frog pie, Martínez Montiño (Spain) -- Vegetables. To cook stuffed eggplants in days of lent, Scappi (Rome, Italy) -- To make a soup of red chickpeas, Scappi (Rome, Italy) -- To make fried toast of spinach, Dawson (England) -- Fava bean tart, Lancelot de Casteau (Liege, Belgium) -- Carrot salad, Martínez Montiño (Spain) -- Starches and pasta -- To make a minestra of cracked millet or panic, Scappi (Rome, Italy) -- To make a tart of tagliatelli or lasagne cooked in fat meat broth or in milk, Scappi (Rome, Italy) -- To make ravioli, Lancelot de Casteau (Liege, Belgium) -- How to make wheat starch, Maceras (Spain) -- Buttered loaves, Murrell (England) -- Eggs and dairy. To make cannoncini of fresh eggs, Scappi (Rome, Italy) -- To poach egg yolks in sugar, Scappi (Rome, Italy) -- Huevos rellenos (stuffed eggs), Maceras (Spain) -- To make stuffed eggs, Lancelot de Casteau (Liege, Belgium) -- Fried quesadillas of curds, Martínez Montiño (Spain) -- Sauces. Royal sauce, Scappi (Rome, Italy) -- Carrot sauce, Scappi (Rome, Italy) -- To make a green sauce, Scappi (Rome, Italy) -- Mustard of cremona, Lancelot de Casteau (Liege, Belgium) -- Fruit. To conserve cherries in jelly, Scappi (Rome, Italy) -- To bake peaches, The Good Huswifes Handmaide for the Kitchen (England) -- A plate of all fruits (with eggs), Martínez Montiño (Spain) -- Apple tart, Lancelot de Casteau (Liege, Belgium) -- To make a marmalade of oranges, Markham (England) -- Sweets. To make fritters, in the roman dialect called zeppolle, Scappi (Rome, Italy) -- To make manus Christi, Partridge (England) -- To make farts of portingale, A.W. (England) -- Buñuelos, Granado (Spain) -- To make flaky spanish pastry, Lancelot de Casteau (Liege, Belgium) -- A tart of milk, Maceras (Spain) -- A most delicate and stiffe sugar-paste, whereof to cast rabets, pigeons, or any other little bird or beast, either from the life, or carv'd molds, Plat (England) -- Drinks. To cook water with anise, sugar and cinnamon, Scappi (Rome, Italy) -- To make hippocras, Markham (England) -- How to help bastard being eager, Markham (England).