15th Century Cuisine

In medieval Europe, Lombardy, in what is now north-west Italy, may have been considered one of the sources of haute cuisine, judging by the number of surviving medieval recipes that were "Something-or-other Lombard". It may have been that such an attribution was an attempt to lend a touch of sophistication to the dish, rather than its actually having come from that region. These recipes and redactions comprise a complete small dinner in a more-or-less medieval manner.

A translatio n of Um tratado da cozinha portuguesa do século XV Visit Website

A translation from part of the BNF's medieval gastronomy website, describing banquets at the court of Burgundy in the 15th century, mostly covering the serving of wine and beverages.

[Tuscan Cookery] The Cookery Book late 14th or early 15th c.Translated by Vittoria Aureli. Original text and translations. No redactions.

"To Prepare a Most Honorable Feast" (translated from Maistre Chiquart), "To Make a Feast," "An Islamic Dinner," "A Dinner at Pennsic," "A Jeweler's Bibliography," "Books on Metalworking," and "Period Jewelery You Can Make."

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&#39 ;s Small Cakes, How to Make Arrack.

Subjects covered in this issue: hairstyles for men in 1476; a few 15th century recipes; illustrations of buckets, lanterns, boxes, cooking utensils, and personal goods; and mottoes.

Subjects covered in this issue: the history of Burgundy according to the memoirs of Olivier de la Marche; packs, baskets, bags, and bundles; and a shopping list from 1435.

A 15th century recipe collection and dietetics text from the court of Bayern-Landshut translated by Giano Balestriere.
Meister Eberhard is a text that belongs into a south German context, most likely associated with the court of Bayern-Landshut during its ascendancy in the first half of the 15th century. AFAIK we know nothing about the putative author other than that he most likely was part of the kitchen staff there. The text contains an eclectic mix of recipes and dietetic advice heavily cribbed from a variety of sources, including the (unattributed) writings of St Hildegardis Bingensis.

Translation of a "book called Du fait de cuysine by Master Chiquart, cook for our most dread lord, the duke of Savoy, in the year of the birth of our savior Jesus Christ one thousand four hundred and twenty."

A 15th century cookbook from East Prussia translated by Giano Balestriere.

Culinary recipes from Manuscript Pepys 1047 'Miscell. of Receipt's/M.S.S. Temp. R. Ed. 4', a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.

Recipes for relishes from Platina's De Honesta Voluptate, which were served with bread at an event's lunch-board.

The menu of an actual dinner, probably held in the late 14th or early 15th century, and recorded, along with the menus for several other historic feasts and dinners, in an early 15th-century cookbook. Medieval recipes, and prepared redactions, for nearly all of the menu items named, with plausible substitutions for those that couldn't be identified specifically.

A 15th century Dutch culinary manuscript.

A facsimile, and a transcription with simultaneous translation.

A 15th century manual on the making of sweets.

LIBRO DE ARTE COQUINARIA COMPOSTO PER LO EGREGIO MAESTRO MARTINO COQUO OLIM DEL REVERENDISSIMO MONSIGNOR CAMORLENGO ET PATRIARCHA DE AQUILEIA

A form allowing the user to search indices of several period cookbooks.

''The purviaunce made for King Richard, beinge with The Duc of lancastre at the Bisshoppes place of Durham at Londone, the xxiii day of September, the yere of the kinge forsaid xij,'' and ''Atte the stalling of John Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj.''

Recipes from two Dutch cookbooks from the 15th and 16th centuries.

These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde," an 1882 reprint of a manuscript written shortly after 1467.

From an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for the dishes listed in the menu.

The following menu is from an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for each of the dishes listed.

Spices were crucial not only because of their taste, but also because the use of spices was a form of conspicuous consumption, and because spices had supposed medical properties.

Transcription of a manuscript from the second half of the 15th century, and translations into modern Dutch and English.