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Cooking and Food Links
Period Cookbooks Online Other Recipe Collections Breads, Cakes, & Fritters Butters Cheeses
Eggs Meat Dishes: Beef & Veal Meat Dishes: Lamb & Mutton Meat Dishes: Pies & Tarts Meat Dishes: Pork
Meat Dishes: Poultry Meat Dishes: Rabbit Meat Dishes: Sausage Meat Dishes: Seafood Meat Dishes: Venison
Noodles & Pastas Pastries, Meatless Pies, & Tarts Rice & Grains Sauces & Dressings Soups, Stews & Potages
Sweets Vegetables Articles Bibliographies Feast Planning
Camping & Outdoor Cooking Feast Serving Illusion-Foods & Subtleties Menus (With Recipes) Mailing List

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Period Cookbooks Online
  1. Apicius (another version here)
  2. The Cookbook of Sabina Welserin (1553)
  3. Ein Buch von guter spise
  4. German Cookery Texts 1350-1800
  5. Medieval Cookbooks
  6. Transcription or Translation
  7. Period Cookbooks: Translation Project

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Other Recipe Collections
  1. Stefan's Florilegium: Cooking Classes
  2. Stefan's Florilegium: Food Index
  3. Assorted Recipes
  4. A Boke of Gode Cookery
  5. The Camp Kitchen
  6. Cariadoc's Miscellany plus New Recipes
  7. A Chaucerian Cookery
  8. Cookbook of Modius Monsdraconis
  9. Crusader Period Food
  10. Culinary History
  11. Food of Renaissance Sweden
  12. Historical Recipes of Different Cultures
  13. The Hitchhiker's Guide to Ancient Cookery\
  14. Jadwiga's Cooking Page
  15. Jeanne-Marie's Receipt Book
  16. Medieval Recipes from Various Sources
  17. Medieval and Anglo Saxon Recipes
  18. Medieval European Recipes
  19. The Olde Cookery Book
  20. Recipes from Hearth and Kettle
  21. The Roman Cookbook
  22. The Scullery
  23. Some Recipes of al-Andalus
  24. Svaty Sebesta's Favorite Feast Recipes

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Breads, Cakes, & Fritters
  1. The Flour of Chivalry: The Rise of Bakers' Guilds in the Middle Ages
  2. Bakers' Marks
  3. A Brief History of the Worshipful Company of Bakers
  4. Leavening Agents in Breadmaking
  5. Apple Fritters
  6. Apple Pecan Bread
  7. Barad (Baghdad, 13th century)
  8. Basic English Egg Dough
  9. Bread for the Troops
  10. A Brief Note on Yeast
  11. Bryndons (England, 15th century)
  12. Cardamom Bread
  13. Challah
  14. Cheese and Flour Cake (Andalusia, 13th century)
  15. Cryspes (England, 15th century)
  16. Dafâir (Andalusian, 13th century)
  17. Easter Cake (Nuremburg, 16th century)
  18. English Saffron Bread
  19. Excellent Cake (England, 17th century)
  20. Excellent Small Cakes (England, 17th century)
  21. Fritur at Hatte Emeles (England, 14th century)
  22. Frytour Blaunched (England, 14th century)
  23. Frytour of Erbes (England, 14th century)
  24. Frytour of Erbes (English, 14th century)
  25. Gingerbread Cake
  26. Goat Cheese Cake
  27. Gyngerbrede (England, 15th century)
  28. Honey Cake
  29. Losenges Fryes
  30. Period Gingerbread
  31. Medieval Munching: Flatbread (Normandy)
  32. Manchet
  33. Murakkaba (Andalusia, 13th century)
  34. Nini Sherini (Baghdad, 13th century)
  35. Oatcakes
  36. Scottish Scones and Irish Soda Bread
  37. Shrewsbury Cakes (England, 16th century)
  38. Pandemayne (France)
  39. Pide: Turkish Flatbread
  40. Roggenbraut
  41. Scones
  42. Seed Cake (England, 16th century)
  43. Shardbread (Viking)
  44. Tinker Cakes (Wales?)
  45. Viking Barley Bagels: Unleavened Barley Buns
  46. Waybread
  47. Waffres (England, 14th century)

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Butters
  1. Herb Butter
  2. Honey Butter
  3. Spiced Butter

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Cheeses
  1. Basic Cheesemaking
  2. Cheese Making for the Compleat Novice
  3. An Easy Homemade Cheese
  4. Kefir and Kefir Cheese (Caucasus region)
  5. Leicester Cheese
  6. Recocta
  7. Savoury Tosted or Melted Cheese (England, 17th century) (see also Savory Toasted Cheese over Broccoli)
  8. Slipcoat Cheese (England, 17th century)

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Eggs
  1. Almoundyn Eyroun

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Meat Dishes: Beef & Veal
  1. Alows de Beef
  2. Alows de Beef or de Motoun (England, 15th century)
  3. Autre Vele en Bokenade England, 15th century)
  4. Beef y-Stewed (England, 15th century)
  5. Bruet of Savoy (France, 15th century)
  6. Carmeline Meat Brewet (France, 14th century)
  7. Chopped Liver (France, 15th century)
  8. Corat (England, 14th century)
  9. Cow's Meat (Byzantium, 6th century)
  10. Crustade (England, 15th century)
  11. Egredouncye (England, 15th century)
  12. English Beef Roll in Mustard Sauce
  13. Fricassee of Veal (England, 17th century)
  14. Flesh of Veal (Venice, 15th century)
  15. Govedi Gulas (beef goulash) (Eastern Europe/Croatia)
  16. Isfanakhiya (Baghdad, 13th century)
  17. Olives of Veal (England, 17th century)
  18. Oven Dried Jerked Meat
  19. Oven Roasted Beef Tri-Tip with Rosemary Garlic Vegetables
  20. Picadinho de Carne de Vaca: Beef Hash (Portugal, 15th century)
  21. Pinol de Carne de Res (Guatemala, 16th century)
  22. Raihaniya (Baghdad, 13th century)
  23. Roast Beef with Sauce Poivrade
  24. A Roast of Meat (Andalusia, 13th century)
  25. Schyconys with the Bruesse (England, 15th century)
  26. To Stew a Rump of Beef (England, 17th century)
  27. Sweetly Spiced Beef
  28. Urcheons
  29. Veal, Kid, or Hen in Bokenade (England, 15th century)
  30. Veal Sausage

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Meat Dishes: Lamb & Mutton
  1. Alows de Beef or de Motoun (England, 15th century)
  2. Asparagus With Meat Stuffing (Andalusia, 13th century)
  3. Baqliyya with Eggplants (Andalusia, 13th century)
  4. Basque Lamb Outdoors
  5. Boiled Meats Ordinary (England, 17th century)
  6. Buran (Baghdad, 13th century)
  7. Buraniya (Baghdad, 13th century)
  8. Dish Dictated by Abu Ishaq (Andalusia, 13th century)
  9. Dish of Eggplant (Andalusia, 13th century)
  10. Dish Prepared With Fried Eggplant (Andalusia, 13th century)
  11. Egredouncye (England, 15th century)
  12. Finnish Dill Meat
  13. Fuliyyah (Middle East, 15th century)
  14. Gharibah (Middle East, 15th century)
  15. Haggis
  16. Haggis
  17. Isfanakhiya (Baghdad, 13th century)
  18. Jazariyyah (Middle East, 15th century)
  19. Kede Rosted (England, 15th century)
  20. Labaniyya (Middle East, 15th century)
  21. Lamb Kebabs with Yoghurt Sauce
  22. Lamb with Broad Beans and Artichokes
  23. Madira (Baghdad, 13th century)
  24. A Load of [Meat] Balls: Portingale (England, 17th century)
  25. Pottage with Whole Herbs (England, 17th century)
  26. Pottage with Whole Herbs (England, 17th century)
  27. Raihaniya (Baghdad, 13th century)
  28. A Roast of Meat (Andalusia, 13th century)
  29. Safarjaliyya (Andalusia, 13th century)
  30. Safarjaliyya (Andalusia, 13th century)
  31. Stwed Mutton (England, 15th century)
  32. Sikbaj (Baghdad, 13th century)
  33. Stekes of Mutton (England, 16th century)
  34. Tabâhaja of Burâniyya (Andalusia, 13th century)
  35. Tharda (Andalusia, 13th century)
  36. Tuffâhiyya (Andalusia, 13th century)
  37. Tuffahiya (Baghdad, 13th century)

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Meat Dishes: Pies & Tarts
  1. Bake Meat Pye of Flesche (England, 15th century)
  2. Basic Meat Pie
  3. Beef and Wine Pie
  4. Calzones
  5. Chawettys (England, 15th century)
  6. Chicken and Wine Pie
  7. Crust with Tame Creatures (Venice, 15th century)
  8. Crustade (England, 15th century)
  9. Crustade of Chicken and Pigeon
  10. Flampoyntes Bake (England, 15th century)
  11. A Grete Pye
  12. Hattes
  13. Herbelade (England, 15th century)
  14. Koken van Honer (Northern Europe, 13th century)
  15. Lady Glynis' Meat Pie
  16. Lady Katherine's Meat Pie
  17. Malaches of Pork (England, 14th century)
  18. Meat and Herb Pie
  19. Nourroys Pies (or Lorez Pies?) (France, 14th century)
  20. Pies of Paris (England, 14th/15th century)
  21. Pork and Apple Pie
  22. Pork Doucetty (England, 15th century)
  23. Pork Pie
  24. Pork Pie to be Eaten Cold (1661)
  25. Tartes of Flesh (Venice, 15th century)
  26. Tartlettes (England, 14th century)
  27. Tarts of Flesh (England, 14th century)
  28. Tart de Brymlent (A Medieval Lenten Tart)
  29. Welsh Lamb Pie

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Meat Dishes: Pork
  1. Black Porray
  2. Black Pudding
  3. Bruet of Savoy (France, 15th century)
  4. Bourbelier of Wild Pig (France, 14th century)
  5. Brawn en Peuerade (England, 15th century)
  6. Cormarye (England, 14th century)
  7. Cormarye (England, 14th century)
  8. Cormarye (England, 15th century)
  9. Cormarye with Sawse Sawge: Roast Pork with Sage sauce (England, 14th century)
  10. "Five Flavors" Pork (China, 9th century)
  11. Five Spice Pork
  12. Fylettes en Galentyne (England, 15th century)
  13. Leche Lumbard
  14. Mete of Cypree (England, 14th century)
  15. Mortress of Flesh (England, 15th century)
  16. Mortrews (England, 14th century)
  17. Pumpes (England, 15th century)
  18. Roast Pork with Oranges and Onions (England, 17th century)
  19. Ruschewys: Pork Balls (England, 14th century)
  20. Urcheons

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Meat Dishes: Poultry
  1. Almond Fricatellae (Venice, 15th century)
  2. Basque Chicken
  3. Blank-Mang (England, 14th century)
  4. Blanche Porrey (England, 14th century)
  5. Blomanger (England, 14th century)
  6. Bruet of Savoy (France, 15th century)
  7. Bruette Saake (England, 15th century)
  8. Capons in Councy: Chicken casserole (England, 14th century)
  9. Capon in Milk and Honey
  10. Capon with Orange or Lemon Sauce
  11. A Capon with Orenges and Lemmons (England, 16th century)
  12. Capons Stewed
  13. Capons Stwed (England, 15th century)
  14. Capons Stwed
  15. Capoun Farced (England, 15th century)
  16. Carbonadoes (France)
  17. Cerkes Tavugu (Middle East)
  18. Chicken Baked with Mushrooms
  19. Chickens in Pastry in the Lombard Manner (France, 14th century)
  20. Chickens Stuffed with Apples and Prunes
  21. Chicken with Hippocras (France, 14th century)
  22. Chykens in Hocchee (England, 14th century)
  23. Chykonys in Bruette (England, 15th century)
  24. Crustade of Chicken and Pigeon
  25. Cold Sage Chicken (France, 14th century)
  26. Cold Sage Chicken (France, 14th century)
  27. Conyng, Hen, or Mallard (England, 15th century)
  28. Douce Ame (England, 14th century)
  29. Farsed Fesaunt
  30. Fricassee of Whatever Meat You Wish (Venice, 15th century)
  31. Gees in Hotchpot (England, 14th century)
  32. Gelyane in Dubatte (England, 15th century)
  33. Herb-Roasted Chicken
  34. Honey Saffron Duck
  35. Honey Roasted Baked Chicken
  36. Icelandic Chicken
  37. Lombard Brewet
  38. Madira (Baghdad, 13th century)
  39. Maumenye Ryalle (England, 15th century)
  40. Mawmenny (England, 14th century)
  41. Mete of Cypree (England, 14th century)
  42. Mirause of Catalonia (Venice, 15th century)
  43. Moorish Chicken (Portugal, 15th century)
  44. Mortrews (England, 14th century)
  45. Paprika Chicken with Dumplings
  46. Peiouns Ystewed (England, 14th century)
  47. Pollo Scarpariella (Italy, 16th century)
  48. Roast Chicken (Venice, 15th century)
  49. Schyconys with the Bruesse (England, 15th century)
  50. Stewed Hen
  51. Veal, Kid, or Hen in Bokenade (England, 15th century)
  52. White Tharîdah (Middle East, 9th/10th century)

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Meat Dishes: Rabbit
  1. Cold Rabbit
  2. Connynges in Cyrip (England, 14th century)
  3. Connynges in Cyrip (England, 14th century)
  4. Conyng (England, 15th century)
  5. Conyng, Hen, or Mallard (England, 15th century)
  6. Roasted Rabbit with Vegetables

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Meat Dishes: Sausage
  1. Basic Sausage Making
  2. From Pig to Sausage
  3. Grilled Sausages
  4. Veal Sausage

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Meat Dishes: Seafood
  1. Baked Fish in Dilled Cheese
  2. Blamaunger in Lenten (England, 14th century)
  3. Chisan (England, 15th century)
  4. Galantine for Carp (France, 14th century)
  5. Griddled Trout with Herbs
  6. A Jellie of Fyshe
  7. Kulebiake
  8. Luce Wafers
  9. Maqluba al Tirrikh (Baghdad, 13th century)
  10. Mussels in Milk
  11. Oysters in Bruette (England, 15th century)
  12. Pickled Salmon
  13. Pike in Galentyne (England, 15th century)
  14. Pyk in Galauntyne (England, 14th century)
  15. Roasted Salmon
  16. Tart de Brymlent (A Medieval Lenten Tart)
  17. Seafood Mince of Scallops and Shrimp
  18. Vyaunde de Cyprys in Lent (England, 15th century)

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Meat Dishes: Venison
  1. In the Pursuit of Venison
  2. Oven Dried Jerked Meat
  3. Venyson y-Bake (England, 15th century)

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Noodles & Pastas
  1. Losyns (England, 14th century)
  2. Losyns (England, 14th century)
  3. Macrows England, 14th century
  4. Macrows
  5. Makerouns (England, 14th century)
  6. Minestra di Tagliatelli
  7. Mint and Spinach Ravioli
  8. Noodles with Caramelized Oranges and Almonds
  9. Pasta
  10. Rauioles: Cheese Ravioli (England, 14th century)
  11. Ravioles (England, 14th century)
  12. Zelje s Resancima (cabbage and noodles) (Eastern European)

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Pastries, Meatless Pies, & Tarts
  1. Almond Circlets
  2. An Apple and Orange Tart (England, 16th century)
  3. Apple Pie
  4. Bake Mete (England, 15th century)
  5. Blaunderellys (Germany, 16th century)
  6. Boiled Cream Custard Tart
  7. Canisiones (Venice, 15th century)
  8. Cannot: Quince Pie (England, 14th century)
  9. Cheese Pie
  10. Cheese Tarts
  11. Cheese and Honey Pie
  12. Cheesecakes (England, 17th century)
  13. Cherry Tort
  14. Cream Custard Tart
  15. Crustade Lumbard (England, 15th century)
  16. Custard of Herbes with Eggs (England, 14th century)
  17. Custard Tart (Venice, 15th century)
  18. Custarde (England, 16th century)
  19. To Make a Custarde (England, 16th century)
  20. Damebrigge Sambocade
  21. Darioles (England, 15th century)
  22. Daryols (England, 14th century)
  23. Daryoles (England, 15th century)
  24. Daryols: Custard Tart (England, 14th century)
  25. Fast-Day Tart
  26. Flaon's Cochus (France, 15th century)
  27. Flathonys (England, 15th century)
  28. Frangipane Tart
  29. Fruited Flower Tart
  30. Honey Saffron Quiche (England, 14th century)
  31. Lozenges
  32. Khushkananaj (Baghdad, 13th century)
  33. Lente Frytoures (England, 15th century)
  34. Malaches Whyte (England, 14th century)
  35. Mushroom Pasties (France, 14th century)
  36. Mushroom Pastries (France, 14th century)
  37. Mushroom Puffs Pastry
  38. Pescoddes (England, 16th century)
  39. Peti Pernantes (England, 15th century)
  40. Pierogi
  41. Pipefarces (France, 14th century)
  42. Portable Edibles: 4+4+4 Quiche
  43. Quinces in Pastry (France, 15th century)
  44. Raising a Coffin, or The Fine Art of Making Pies
  45. Ryschewys Closed and Fried (England, 15th century)
  46. A Sallet of Lemmons (England, 16th century)
  47. Sambocade (England, 14th century)
  48. Sanbusak (Middle Eastern)
  49. Short Paest for Tarte (England, 16th century)
  50. Spinach Pie (Northern Italy)
  51. Spinach Tart (France, 14th century)
  52. Sweet Onion Tart
  53. Tardpolane: A Thirteenth Century Fruit Tart
  54. Tart of Apples (England, 14th century)
  55. A Tart of Spinnage (England, 17th century)
  56. Tart de Bry (England, 14th century)
  57. Tart for Ember Day
  58. Tart in Ymbre Day (England, 14th century)
  59. Tart on Ember Day (England, 15th century)
  60. Tarte of Beans (England, 16th century)
  61. Tarte of Cherries (England, 16th century)
  62. Tarte of Spinage (England, 16th century)
  63. Tarte of Strawberries (England, 16th century)
  64. Tartes of Mosserounes (France, 14th century)
  65. Tarts owte of Lente (England, 15th century)
  66. Tartys in Apples (England, 14th century)
  67. To Make A Tart
  68. To Make a Tart (Tart in Ymbre day, England, 14th century)
  69. To Make a Tart (Tart in Ember Day, England, 14th century)
  70. Torta from Gourds (Venice, 15th century)
  71. Torta from Red Chickpeas (Venice, 15th century)
  72. Torta of Herbs in the Month of May (Venice, 15th century)
  73. Wassail Pie
  74. White Torta (Venice, 15th century)

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Rice & Grains
  1. Adas (Middle East, 15th century)
  2. Baked Mamaliga (Eastern Europe/Romania)
  3. Blawmanger (England, 14th century)
  4. Bulgar Pilaf with Chick Peas
  5. Cooked Dish of Lentils (Andalusia, 13th century)
  6. Couscous
  7. CousCous Past and Present
  8. Couscous: The Measure of the Maghreb
  9. Frumente (England, 14th century)
  10. Frumente
  11. Frumenty
  12. Frumenty (England, 14th century)
  13. Frumenty (England, 15th century)
  14. Muzawwara (Andalusia, 13th century)
  15. The History of Porridge
  16. Porridge (Viking)
  17. Rice (England, 17th century)
  18. Rice Dishes
  19. Rice Fricatellae (Venice, 15th century)
  20. Risottoe Allo Zafferano (saffron rice) (Northern Italy)
  21. Ryse of Fische Day (England, 14th century)
  22. Ryse of Flessh (England, 14th century)
  23. Spelt Polenta (Venice, 15th century)
  24. Sweet Saffron Rice with Pistachios and Almonds
  25. Warm Thick Gruel
  26. Yalanei Dolmes (Middle East)
  27. Zeytinyagli Pirasa (Middle East)

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Sauces & Dressings
  1. Almond Milk
  2. Cameline Sauce (France, 14th century)
  3. Cameline Sauce (France, 14th century)
  4. Colored Garlic Sauce (Venice, 15th century)
  5. Egerdouce Sauce
  6. Garlic Sauce with Walnuts or Almonds (Venice, 15th century)
  7. Horseradish Sauce with Almonds
  8. How to Cook Without Cooking: Japanese Foods
  9. Jance (France, 15th century)
  10. Limon-Wine Sauce
  11. Mustard (France, 14th century)
  12. Mustard Sauce
  13. Pevorat for Veel and Venyson (England, 14th century)
  14. Sauce Poivrade
  15. Sheep Cheese Spread with Paprika
  16. Three 14th Century French Sauces: Cameline, Cold Sage (Une froide Sauge), and Must for Young Capons (Moust Pour Hetoudeaux)
  17. Three Sauces for Chicken
  18. To Make Sauces
  19. Wine Sauce

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Soups, Stews & Potages
  1. Aptel Suppe
  2. Basque Vegetable Stew
  3. Beef Barley Soup
  4. Bruce (England, 14th century)
  5. Bukkenade with Iusshell (England, 14th century)
  6. Caboches in Pottage
  7. Caboches in Potage: Boiled Cabbage (England, 14th century)
  8. Caraway Soup
  9. Caudel of Musculs to Potage
  10. Chestnut Soup
  11. Chilled Strawberry Soup
  12. Cock-A-Leekie (Scotland/England, 14th century)
  13. Cock-a-leekie
  14. Cold Pear Soup
  15. Cretonnée of New Peas (France, 14th century)
  16. Gode Broth
  17. Gourdes in Potage (England, 14th century)
  18. Green Broth of Eggs and Cheese (France, 14th century)
  19. Hare, Rabbit, Veal or Chicken Stew with Herbs and Barley
  20. Herb Soup
  21. Hot Apple Soup
  22. Leek Soup
  23. Meat and Fish Soups (Viking)
  24. Medieval Italian Stew (Pie in a Pipkin)
  25. Menjoire (France, 14th century)
  26. Milookhiyya (Egypt)
  27. Onion Pottage
  28. Peas in Potage Forced: Pea and Ham Soup (England, 14th century)
  29. La Petite Marmite De Henri IV
  30. Potage Fene Boiles (England, 14th century)
  31. Potage from Meat (Venice, 15th century)
  32. Potage of Beans Boiled (England, 14th century)
  33. A Potage with Turnips (Venice, 15th century)
  34. Pullet Broth with Prunes
  35. Rapes in Potage (England, 14th century)
  36. Rapes in Potage: Root Vegetable Soup (England, 14th century)
  37. Saffron Broth (Venice, 15th century)
  38. Scotch Broth
  39. Sherried Carrot Broth
  40. Small Bird and Bacon Stew with Walnuts or Hazelnuts
  41. A Sop of Onions
  42. Soupe a l'Oignon des Noctambules
  43. Sorrel Soup
  44. Soup to Save a Dead Soul
  45. Spinage-Broth (England, 17th Century)
  46. Stewed Lombard (England)
  47. Tartlettes (England, 14th century)
  48. Tredure (England, 14th century)
  49. Variants on Platina Soups (Venice, 15th century)
  50. Venyson in Broth (England, 15th century)
  51. Zanzarella (Venice, 15th century)

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Sweets
  1. Stefan's Florilegium: The Sweetest of Smiles
  2. Almond Jellies
  3. Applemoye (England, 14th century)
  4. Apple Moyle: Apple Paste (England, 14th century)
  5. Apple Moyse
  6. Apples Normandy
  7. Arbolettys (England, 15th century)
  8. Arbolettys
  9. Baked Apples
  10. Baked Apples in Pastry
  11. Baked Pudding (England, 17th century)
  12. Blak Perys
  13. Candied Lemon Peel
  14. Caramel Bisque
  15. Caudell
  16. Celtic Shortbread
  17. Cherry Syrosye (France, 14th century)
  18. Creme Boyled (England, 15th century)
  19. Cuskynoles (England, 14th century)
  20. Diverse Pretty Things Made of Roses and Sugar (or here)
  21. Fig and Raisin Cream
  22. Fine Cakes (England, 17th century)
  23. Flaune of Almayne (England, 15th century)
  24. Fritter of Milk (England, 14th century)
  25. Frictella from Apples
  26. Fruit and Wine
  27. Fruit Kebobs in Honey
  28. Fygey (England, 14th century)
  29. Gaylede (England, 15th century)
  30. Ginger Bread (Medieval/Elizabethan)
  31. Gingerbread
  32. Gingerbrede (England, 14th century)
  33. Golden Morsels (Venice, 15th century)
  34. Gyngerbrede (England, 15th century)
  35. Hais (Baghdad, 13th century)
  36. Hastletes of Fruyt: Skewered Fruit (England, 14th century)
  37. Honey Candies
  38. Honey Roasted Almonds
  39. Hulwa (Middle East, 15th century)
  40. Iumbolls (England, 17th century)
  41. Lardy Jacks and Johnny Boys
  42. Makshufa (Baghdad, 13th century)
  43. Marchpane
  44. Marchpane (England, 17th century)
  45. Marzipan
  46. Papyns (England, 15th century)
  47. Payne Foundow
  48. Perys en Composte (England, 15th century)
  49. Perys in Confyte
  50. Pickled Spiced Pears
  51. Pine Nut Candy
  52. Pizzelles
  53. A Pleasant Dessert
  54. Poached Pears in Red Wine
  55. Potage of Roysons (England, 15th century)
  56. Prince-Bisket (England, 17th century)
  57. Pudding (England, 17th century)
  58. Pynade (England, 14th century)
  59. Quaking Pudding
  60. Rapey: Fruit Balls (England, 14th century)
  61. Rastons (England, 15th century)
  62. Rosee: Rose Paste (England, 14th century)
  63. Rose Pudding
  64. Rosy Almond Cream
  65. Royal Cake
  66. Rysshews of Fruyt: Fruit Rissoles (England, 14th century)
  67. Sablis
  68. Samartard (England?, 15th century)
  69. Shortbread
  70. Shortbreads
  71. Sops D'Orre
  72. Stained Glass Candy
  73. Stewed Apples (England, 17th century))
  74. Strawberye (England, 15th century)
  75. Stuffed Dates in Honey
  76. Sugarplums (or here) (England, 17th century)
  77. Sukkariyya (Andalusia, 13th century)
  78. Summer Fruit, Honey, and Hazelnut Crumble
  79. Syllabub
  80. Syrosye (England, 15th century)
  81. Tayloures (England, 15th century)
  82. Tostee (England, 14th century)
  83. Vyaund Royal: Royal Food (England, 14th century)
  84. Wardens in Sirrop
  85. Wardonys in Syryp (England, 15th century)
  86. Wardonys in Syryp (England, 15th century)

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Vegetables
  1. Armored Turnips (Venice, 15th century)
  2. Badinjan Muhassa (Middle East, 10th century)
  3. Baid Masus (Baghdad, 13th century)
  4. Baked Stuffed Mushrooms
  5. Boiled Cabbages
  6. Boiled Garlic
  7. Boiled Sallat of Greens and Garlic
  8. Buttered Carrots
  9. Buttered Wortes (England, 15th century)
  10. Cabbage Salad
  11. Caboges (England, 15th century)
  12. Carrot Pudding
  13. Carote al Rafano (carrots with horseradish sauce) (Northern Italy)
  14. Compost (England, 14th century)
  15. Cress in Lent with Milk of Almonds (France, 14th century)
  16. Easy Pickled Sweet & Sour Mushrooms
  17. Eggplant Pancakes (Andalusia, 14th century)
  18. Egyptian Salad
  19. An Excellent Boiled Salad (England, 17th century)
  20. An Excellent Boilled Salad (England, 17th century)
  21. Fenkel in Soppes
  22. Fenkel in Soppes: Boiled Fennel (England, 14th century)
  23. Fried Broad Beans (Venice, 15th century)
  24. Fried Gourd (Venice, 15th century)
  25. Fried Mustard Greens
  26. Funges (England, 14th century)
  27. Funges (England, 14th century)
  28. Funges (England, 14th century)
  29. Funges: Mushrooms and Leeks (England, 14th century)
  30. Funges, and Mushrooms and Leeks
  31. Garlic Mushrooms
  32. Gourd in Juice (Venice, 15th century)
  33. Green Pesen Royal (England, 15th century)
  34. Isfanakh Mutajjan (Baghdad, 13th century)
  35. Jannâniyya (Andalusia, 13th century)
  36. Leekes with Walnuts
  37. Lenten Foyles (England, 15th century)
  38. Makke (England, 14th century)
  39. Marinated Olives
  40. Marinated Mushrooms
  41. Minces (France, 14th century)
  42. Mixed Vegetable Tajine
  43. Mushrooms in Wine
  44. Mushroom Patties
  45. Mushrooms with Coriander
  46. Mustard Greens (Byzantium, 6th century)
  47. Nazhkhatum (Baghdad, 13th century)
  48. Peascoddes for a Fish Day or for a Meat Day (France, 14th century)
  49. Peas Pottage
  50. Perre (England, 15th century)
  51. Perry of Pesoun (England, 14th century)
  52. Pescodde (France, 14th century)
  53. Pickled Cabbage
  54. Potato Cakes
  55. Roasted Onions
  56. Roasted Onions
  57. Salat
  58. Salat: Salad (England, 14th century)
  59. Salat of Several Greens (Venice, 15th century)
  60. Sallet
  61. A Sallet of All Kinds of Herbes and Flowers (England, 16th century)
  62. Sauteed Mushrooms with Spices
  63. Sops yn Wortys
  64. Spiced Cabbage
  65. Steamed Cabbage
  66. Stuffed Mushrooms
  67. Sweet and Sour Mushrooms
  68. Sweet Pickled Vegetables (China)
  69. Tornep with Chestenne
  70. Wastels Yfarced
  71. Yogurt and Cucumber Salad

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Articles
  1. Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs
  2. Bread for the Troops
  3. A Chaucerian Cookery
  4. Cooking at Pennsic War (Methods, not Recipes)
  5. Cooking from Primary Sources: Some General Comments
  6. Cooking Links
  7. Culinary History
  8. Dining In State: A High Cuisine Guide
  9. Documenting Cookery
  10. Eating in Jerusalem: Food in the Medieval Period
  11. A Feast for the Eyes
  12. Feasting and Fasting in Anglo-Saxon England
  13. Feasts Within The Society for Creative Anachronism
  14. Food and Drink in Anglo-Saxon England
  15. Food of Medieval Jewish Spain
  16. Culinary gleanings from John Gerard's Herball or General Historie of Plantes (1633)
  17. It's All in the Game
  18. Building and Using a Medieval-Style Hemispherical Bake Oven
  19. Medieval and Renaissance Food Homepage
  20. Medieval French Kitchens
  21. More or Less In-Print Sources for Period Recipes
  22. A Philosophy of Period Cooking
  23. Renaissance Fare: Vol. I and Vol. II
  24. Running a Household in the Viking Era
  25. Seasonal best buys, adapted to SCA needs
  26. Serve It Forth
  27. The Sweetest of Smiles
  28. Terry's Culinary History Zone
  29. Testing the Food
  30. What did the Vikings eat?
  31. Feast advice & more from Baron Arundel's Home Page

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Bibliographies
  1. Stefan's Florilegium: Food-Books Index
  2. Medieval Cookbooks - An Annotated Bibliography (or here)
  3. Renaissance Food and Drink Bibliography
  4. More or Less In-Print Sources for Period Recipes

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Feast Planning
  1. About Running a Feast
  2. Building a Modern Camp Kitchen
  3. The Compleat Cook
  4. Feastcratting 101
  5. Feast Formats: Traditional Feasts versus Buffets
  6. Hall Stewards in the Late and Current Middle Ages
  7. How To Work With Your Local Butcher
  8. Master Osgot of Corfe's Royal Feast Recipes
  9. Oculis Exciditis Porcus Dimidius Facti, or, How to Pig Out with 130 of Your Closest Friends
  10. On Rules for Feast Menus or Why No One Ever Says "Let Them Eat Tripe"
  11. On Running an SCA Banquet
  12. Outdoor Feast Cookery
  13. Planning and Cooking an Event Feast
  14. Planning, Preparing, and Serving a Feast That Won't Kill You
  15. The Presentation of a Medieval Feast
  16. Primitive Sites: A Feastcrat's Headache
  17. Rob Peter to feed Paul: Halving Feast Costs
  18. Suggestions to the Novice on Cooking Large Quantities of Food with Inadequate Facilities for Great Crowds of People
  19. To Make A Feast
  20. To Prepare a Most Honorable Feast

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Cooking for Camping/Outdoor Events
  1. Building a Modern Camp Kitchen
  2. Camping Without a Cooler
  3. Clan Black Wolf's Camp Cooking
  4. Cooking at Pennsic War
  5. A Dinner at Pennsic
  6. Fire Pit Baking
  7. On Site Food/Cooking Tips
  8. Outdoor Feast Cookery

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Feast Serving
  1. Stefan's Florilegium: Feasts and Serving Food Index
  2. The History of the Table Fork
  3. Medieval Images of Food and Feast
  4. Notes on Serving the High Table
  5. "Of Course It's 'Course'!"; or "Remove 'Remove'"
  6. Setting a Medieval Table

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Illusion-Foods & Subtleties
  1. Appraylere
  2. Cockentrice (A Marvelous Beast)
  3. Cockentrice: A Marvelous Beast
  4. The Cockentrice: A Ryal Mete
  5. Coqz Heaumez: A Helmeted Cock
  6. Disguised Food
  7. Faire Marchpane Being a Chessboarde
  8. Feast of Illusion
  9. Leche Lumbard
  10. Pommes D'Orre (Meat Apples)
  11. Marbled Tea Eggs
  12. Sotleties
  13. Stained Glass Candy
  14. Sturgyn (England, 14th century
  15. Subtlety of Snow
  16. Sugar Plates (England, 16th century)
  17. Trayne Roste

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Menus (With Recipes)
  1. Aethelmearc's First Crown Feast
  2. Arthurian Feast
  3. Byzantine Feast
  4. Clan Black Wolf's Camp Cooking
  5. A Coronation Feast from Le Ménagier De Paris
  6. Crown Tournament Feast Recipes: Russian and Cossack Feast
  7. A Different Dinner: Recipes Using Exotic Spices
  8. A Dinner of Lombardy
  9. Eastern European
  10. Feast for the Prince and Princess of Lochac
  11. Feast of Illusion
  12. Finger-Food Feast
  13. 14th Century English Feast
  14. Good Food Feast
  15. Illusion Foods
  16. In Festo Sancte Trinitatis In Cena: A Dinner on the Feast of the Holy Trinity
  17. An Islamic Feast in a Barbarian Court
  18. Known World Arts & Sciences XXXII
  19. Kudzu Cookbook
  20. Menu for Medieval Christmas Dinner
  21. Menus from The Olde Cookery Book
  22. A Middle Eastern Repast
  23. Northern Italian
  24. Oculis Exciditis Porcus Dimidius Facti
  25. Recipes for the Feast of the Hunt for the Michaelmas Goose
  26. Recipes from the 24th Annual Festival of Maidens Dessert Revel
  27. Recipes From an Old Feast (England, 14th/15th century)
  28. Reopening Digbie's Closet
  29. A Sampling of Medieval Cuisine: The Noble's Feast
  30. St Valentine's Day Feast Cookbook
  31. Viandes: Being a Feste in the Manere of the French (14th century)
  32. A Wedding Feast in Early Medieval Nubia

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Mailing List
  1. SCA-Cooks: Send message to Majordomo@Ansteorra.ORG with message body of "subscribe sca-cooks [your e-mail address]"

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