16th Century Cuisine
A Book of Cookrye Very Necessary for all such as delight therin. And now newlye enlarged with the serving in of the Table. With the proper Sauces to each of them convenient.
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Recipes and documentation, with discussion about what worked well.
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A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes.
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Recipes & additional text from the 16th century culinary manuscript, A Propre new booke of Cokery (1545). Included with the 49 original receipts are our translations & contemporary redactions.
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Redactions of two English apple pie recipes and a discussion of how they changed over time.
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An early 16th century recipe collection from Bavaria translated by Giano Balestriere.
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The Inntalkochbuch is from a monastic library in Bavaria's Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere. |
Includes: Sources for Recipes, Sources for Ingredient s, Cariadoc and Elizabeth& #39;s Recipes, Bread, Vegetables , Islamic Dishes I: Meat with Sauce or Stew, Islamic Dishes II: Fried, Islamic Dishes III: with Legumes, Islamic Dishes IV: with Grains, Bread, or Pasta, Islamic Dishes V: Oven Dishes and Roasting, Islamic Dishes VI: Relishes and Dips, Chinese Dishes, Seafood, Soups, Poultry, Meat Dishes, Meat, Cheese and Egg Pies, Desserts, Appetisers , Etc., Drinks, Sauces, Pasta, Rice, etc., Additional Material on Period Cooking, Cooking from Primary Sources, Late Period and Out of Period Foodstuffs , Scottish Oat Cakes, Hildegard von Bingen' ;s Small Cakes, How to Make Arrack.
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Thomas vander Noot's cookbook from 1514.
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Includes menu, original recipe transcript ions, redactions and source list.
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Christofor o Mesissbugo , steward of the Este family during the early 16th century and author of the Libro Novo, gave us a pie recipe that is distinctly of the Italian Renaissanc e, yet the classic simplicity of this pastry would make it welcome on a 21st-centu ry table.
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A long-term project to provide a transcript ion and English translatio n.
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A noteworthy little book of cookery, which demonstrates how to prepare all dishes, each according to its condition, be it in weddings, feasts and banquets or other meals especially and which is greatly necessary for everyone to have, who wishes to do his things honour. (The first printed Dutch cookbook; translation in progress, includes glossary and pictures.)
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OVVERTVRE DE CVISINE, Par Maistre Lancelot de Casteau, Montois, en son temps Maistre Cuisinier de trois Princes de Liege.
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A transcription of Rupert de Nola's cookbook, from an edition published in 1520.
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A transcription of a 16th century Spanish work, including recipes for a few dishes, several cosmetics, and many remedies.
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English translation
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A form allowing the user to search indices of several period cookbooks.
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Recipes from two Dutch cookbooks from the 15th and 16th centuries.
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A translation of Das Kochbuch der Sabina Welserin.
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This informal survey of Shakespear e's use of food in his writings reveals much about Renaissanc e literary convention , about the Elizabetha n table, and about Shakespear e himself.
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Sources for the use of the tomato in 16th century Italy and Spain.
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Recipes from and comments about "The Good Huswife's Jewell" by Thomas Dawson, published 1596 in London.
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The boke of keruynge and servynge and all the feestes in the yere for the servyce of a prince of only other estate as ye shall finde eche offyce the servyce accordiyng e in this boke folowynge.
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English translatio n.
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Listings: 38
Regular: 38
Last listing added: 05/28/07
Regular: 38
Last listing added: 05/28/07