The recipes in these indices can be found in four ways: by source (only historical recipes), on their place in the menu, by origin and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions.
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Antiquity – 500-1000 – Middle Ages – 16th century – 17th century– 18th century – 19th century – 20th century
Antiquity
De re coquinaria or Apicius
(Roman, 1st to 4th century AD)
Barley Soup, Roman.
Broad beans à la Vitellius.
Chestnut purée.
Lucanian sausages.
Mussels with lovage sauce and cumin sauce.
Omelette with asparagus.
Omelette with quail.
Roman apricots.
Roman broccoli.
500-1000
Kitab al Tabikh
(Arab, 10th century)
Mulahwaja.
Middle Ages
Anonymous Andalusian Cookery book
(Arab, 13th century)
Pasties with aubergine stuffing.
Spicy meatballs.
Deep-fried braids.
Tractatus de modo preparandi […]
(Latin, 2nd half 13th century)
Stuffed chicken.
Baghdad Cookery Book (Kitab al Tabikh)
(Arab, 1286)
Meatballs in aubergine sauce.
Pasties with spinach stuffing.
Viandier
(French, late 13th century)
Fried eggs with mustard.
Green sauce for fish or meat.
British Library MS Royal 12.C.xii
(Anglonorman, 1320-1340)
Turk’s head (game pie).
Diuersa Servicia
(English, 14th century)
Blancmange with crayfish.
Laud ms 533
(English, 14th century)
Apple sauce.
The description of familiar foods
(Arab, 1373)
Murri.
Ménagier de Paris
(French, ca 1380)
Hypocras
Mushroom pasty.
Mustard.
The forme of cury
(English, ca 1390)
Roasted Xmas-goose.
Chiquart, Du fait de cuysine
(French, 1420)
Jacobin Soup.
Harleian ms 279
(English, early 15th century)
Apple fritters.
Chawettys (pork pies).
Square stuffed omelette.
Strawberry pudding.
Yrchouns (‘hedgehogs’).
Llibre de Sent Soví
(Catalan, early 15th century)
Genestada.
Harleian 4016
(English, ca 1450)
Mallard with onion sauce.
Pike in Galentine.
Martino de Rossi, Libro de arte coquinaria
(Italian, 1464/1465)
Chickenbreast with blackberry sauce.
Mortadella.
Red mustard. (hist)
Platina, De honeste voluptate et valetudine
(Latin, 1470)
Red mustard. (hist)
Wel ende edelike spijse
(Dutch, late 15th century)
Apple sauce.
Fish with leeks.
Cuoco Napoletano
(Italian, ca 15th century)
Aubergines in aubergine sauce.
Zabaglione.
Clm 15632
(German, after 1490)
Easter eggs.
Zestiende eeuw
KANTL Gent 15, vol.1
(Dutch, ca 1500)
Fake eggs for Lent
Fake fish (apple pastry).
Garlic Sauce.
KANTL Gent 15, vol.2
(Dutch, ca 1500)
Spicy pea soup.
Wafers with whipped cream.
KANTL Gent 15, vol.3
(Dutch, ca 1500)
Broiled fish with three sauces.
Stockfish with peas, apple and raisin.
Mittelniederdeutsches Kochbuch<
(German, ca 1500)
Stuffed eggs with curly mint.
UB Gent 476
(Dutch, early 16th century)
Cake with quinces.
Marrow pasties (‘sluberkens’).
Roast chicken with redcurrant sauce.
Stuffed quinces.
Notabel boecxken van cokerijen
(Dutch, 1514)
Clareit.
Stuffed eggs.
Domenico Romoli, Singolare dottrina
(Italian, 1560)
Crostini with cheese.
Gheraert Vorselman, Nyeuwen Coock boeck
(Dutch, 1560)
Bread.
Cheese pie with pears.
Red mustard. (hist)
Salad with parsnip.
Verjuice.
Bartolomeo Scappi, Opera
(Italiaans, 1570)
Broccoli in the Opera.
Fresh pasta doughfor tagliatelle, lasagne and ravioli
Soup of broad beans with saffron and herbs.
Tortellini in brodo.
White tourte.
Karel Baten, Coc-boeck
(Dutch, 1593)
Gooseberry omelette.
Seventeenth century
Lancelot de Casteau, Ouverture de cuisine
(French, 1604)
Mushroom pie.
Pastry dough.
Tuna with mustard.
François La Varenne, Le cuisinier françois
(French, 1651)
Eggs with gooseberries.
Meat stock.
Stock for Lent.
Pierre de Lune, Le cuisinier(French, 1656)
Jacobin pottage.
Fillet of salmon in red wine sauce.
Spinach pie.
Le confiturier françois
(French, 1660)
Lemonade.
Le cuisinier françois méthodique
(Frans, 1660)
French pea soup.
Pomegranate salad.
Potage à la Reyne (Queen’s soup).
L’École parfaite des officiers de bouche
(1662/1676)
Wine of the Gods.
De verstandige kok
(Dutch, 1667)
Chicken with spring vegetables
Garden Salad
Minced veal meat balls in head-lettuce
Plum Pie
L.S.R. L’Art de bien traiter
(French, 1674)
Marinated veal cutlets.
Royal peas.
Massialot, Le cuisinier royal et bourgeois
(French, 1691)
Crème brûlée.
Fish with ‘Sauce ramolade’.
Eighteenth century
De geoeffende en ervaren Keuken-Meester, of de Verstandige Kok
(Dutch, 1701)
Cucumber salad.
Eggs with gooseberries.
Susanna Eger, Leipziger Kochbuch
(German, 1706/1745)
Pasties with sweetbread.
Vincent La Chapelle, Le cuisinier moderne
(French, 1742)
Kale with chestnuts and groats.
De volmaakte Hollandsche keukenmeid
(Dutch, 1746)
Eggs with gooseberries.
Fine cakes.
Prune ‘sup’
Hannah Glasse, The art of cookery made plain and easy
(English, 1747)
Apple pie.
Marzipan hedgehog.
Puff pastry.
Nieuwe vaderlandsche kookkunst
(Dutch, 1797)
Black salsify with parsley sauce.
Pasty with lamb chops.
Quince jelly.
Custard with ratafia
Nineteenth century
Aaltje, de volmaakte en zuinige keukenmeid
(Dutch, 1804)
Barley Soup.
Salmon Salad.
Antonin Carême, Le patissier royal
(French, 1815)
Sauce espagnole.
Mint soufflé
Strawberry soufflé.
Stuffed oranges.
William Kitchiner, The Cook’s Oracle
(English, 1822)
Rhubarb fool.
John Conrade Cooke, Cookery and confectionary
(English, 1824)
Tamarind ice cream.
Dick Humelbergius, Apician morsels; or, Tales of the table, kitchen and larder
(English, 1829)
Smoking bishop
Antonin Carême, L’art de la cuisine française au XIXe siècle
(French, 1832)
Barley Soup.
Antonin Carême, Armand Plumerey, L’art de la cuisine française au XIXe siècle
(French, 1844)
Russian chicken pies.
Sauce espagnole.
Betje, de goedkoope keukenmeid
(Dutch, 1850/1851)
Red Cabbage with Apples.
Salmon Salad.
Isabella Beeton, The Book of Household Management
(England, 1861)
Sponge cake
Trifle
Jelena Molkhovets, A gift to young housewives
(Russia, 1866)
Russian Stock.
Salade Russe.
Sour Shchi.
Henriëtte Davidis, Keukenboek
(Dutch, 1868 2nd edition, or. German 1844)
Capon à la braise with caper sauce.
Herb soup with potato dumplings.
O.A. Corver, Aaltje, nieuw Nederlands kookboek
(Dutch, 1891)
Salmon Salad.
Oscar Tschirky, The cookbook by “Oscar” of the Walforf
(American, 1896)
Waldorf Salad. (hist)
Twentieth century
Alice Lesur Rey, Notities
(French/Mauritian, early 20st century)
Moutayes.
Vindayes.
Auguste Escoffier, Guide culinaire
(French, 1902)
Salsify fritters.
C.S. Peel and Iwan kriens, The Victory Cookery Book
(English, 1918)
Vegetable cutlets with gravy.
Stock from winter vegetables.
Meulenhoff’s oorlogs-kookboek
(Dutch, 1918)
Macaroni with tomatoes
Edmond Nicolas, Het extra kookboek
(Dutch, 1955)
Gilt poverty
Laatste wijziging 24 June 2019