The Receipt Book of Rycheza Z Polska

	Return to Welcome	Cross Reference Index to Recipes There are many different ways I could have organized this receipt book. This was a question I have given a lot of thought to over the years. Would it be more useful to class recipes by type; main dishes or desserts, time period, culture, or source of origin? Each approach had something to recommend it. The great beauty of the Internet is that I can have all approaches at once. Below are several indexes to aid you in finding exactly what you would like to find.
About the Dragons Laire Culinary Guild		Dish Type: I've rather arbitrarily broken the recipes on the site into categories based on modern usage. Proteins- This category includes dishes featuring meat, fish, or cheese as the major ingredient. Some of them are suitable for main dishes, others make better appetizers and several can be either. Ahrash of Lamb Cheese and Bacon Pastries Doucettes Figgy Piggy Pie Green Meatballs Cumin Chicken Pie Catalan Stew Chicken Dumplings French Lamb Pies Marinated Mutton Ravioli Roman Sausages with spelt and pine nuts. Simple Salmon Pie Vegetable and Salads- here the vegetable is front and center. Armored Turnips Carrots Apician (Roman) Chard Pie Genovese Tart German Green Salad Lentil Cucumber Salad Marinated Mushrooms ala May Melon Salad Minted Cucumber Salad (Roman) Mushroom Patina (Roman) Mushroom Pie Onions in Almond Milk Onions in Sauce Parsnips Apician (Roman) Pickled Root Vegetables Ravioli Grains and Starchy Side Dishes Colris Saffron Millet Herbed Barley Potaje de Fideos Desserts (Sweet dishes that would serve) Almond Tarts Apple Fritters 1350 Apple Puffs 1553 Apple Pillows 1553 Bryndons Cherry Puffs Dulcamine Dutch Oven Custard Figs in the French Manner Frytours of Mylke German French Toast 1350 Imperial Fritters Kraphen of Apples and Nuts Lavender and Cheese Fritters Melon Salad Ofella Raison Pie Rice Buns Wardyns in Syrup White Fritters White Torte Sauces Catalonian Citrus Nut Sauce Hazelnut Saffron Sauce Sauce a la Matius Sweet and Sour Sauce for Pork Jellies and Preserves Gelly of Red Currents Basic Preparations Pastry Dough Dumpling/noodle dough	By Culture: Recipes here are classed according to a general culture or geographic area, thus Tuscan and Venetian recipes are both classed as Italian. German recipes from 1350 are listed with German recipes from 1550. The Exception is the Roman Section which just seemed to stand aloof. Andalusian (Arabic) Ahrash of Lamb Lentil Cucumber Salad Catalan Catalan Stew Catalonian Citrus Nut Sauce Figs in the French Manner Marinated Mutton Potaje de Fideos Onions in Almond Milk Simple Salmon Pie English Bryndons Doucettes Figgy Piggy Pie Frytours of Mylke Gelly of Red Currents Marinated Mushrooms ala May Wardyns in Syrup French French Lamb Pies Green Meatballs Mushroom Pie Saffron Millet German Apple Fritters 1350 Apple Pillows 1553 Apple Puffs 1553 Chard Pie Cheese and Bacon Pastries Cherry Puffs Colris Chicken Dumplings Cumin Chicken Pie Dutch Oven Custard Genovese Tart German French Toast 1350 German Green Salad Kraphen of Apples and Nuts Pastry Dough Pickled Root Vegetables Puffed Apples 1553 Raison Pie Rice Buns Italian Armored Turnips Dulcamine Imperial Fritters Lavender and Cheese Fritters Ofella Onions in Sauce Ravioli Sweet and Sour Sauce for Pork White Fritters White Torte Roman and other Classical Recipes Carrots Apician Hazelnut Saffron Sauce Herbed Barley Melon Salad Minted Cucumber Salad Mushroom Patina Sauce a la Matius Roman Sausages with spelt and pine nuts. Parsnips Apician	By Century: Here recipes are classed by the earliest written record. (My access is strictly through English translations.) Some recipes may appear in other sources unfamiliar to me. If you know of such a reference, please let me know. They are further sub-divided by Manuscript. Classical period Prior to 700 de re coquinaria and other classical sources Carrots Apician Hazelnut Saffron Sauce Herbed Barley Minted Cucumber Salad Mushroom Patina Parsnips Apician Roman Sausages with spelt and pine nuts. Sauce a la Matius Anthimus, On the Observance of Foods, de observatione ciborum, translated and edited by Mark Grant, Prospect Books 1996 This manuscript dates to at least the early sixth century and possibly the late fifth century. Melon Salad Twelfth Century 1100-1200 Hildegard von Bingen's Physica. Trans. Priscilla Throop. Rochester: Healing Arts Press, 1998. Circa 1150 German Green Salad Thirteenth Century 1200-1300 An Anonymous Andalusian Cookbook of the 13th Century, Trans. Charles Perry Ahrash of Lamb Lentil Cucumber Salad Fourteenth Century 1300-1400 Libellus de arte coquinaria circa 1300 Cumin Chicken Pie ein Buch von guter spise Circa 1350 English Translation Alia Atlas Apple Fritters Cheese and Bacon Pastries Colris German French Toast Kraphen of Apples and Nuts Pickled Root Vegetables Le Menagier de Paris (1393) as translated by Janet Hinson. French Lamb Pies Green Meatballs Mushroom Pie Le Viandier de Taillevent 14th Century Cookery based on the Vatican Library Manuscript, translated into English by James Prescott Saffron Millet Forme of Cury is an English manuscript dating from the late fourteenth century. (1390-1395?) The Text is available on line at several sites and in Curye on Inglysch edited by Constance B. Hieatt and Sharon Butler. Frytours of Mylke Anonimo Toscano, Libro della Cocina, a cookery book of the late 14th or early 15th century from Tuscany. English Translation is the work of Vittoria Aureli Dulcamine Onions in Sauce Libro di cucina/Libro per cuoco known as the Anonimo Veneziana. This is an Italian text from the late 14th or early 15th century. English Translation by Helewyse de Birkestaf, OL (MKA Louise Smithson). Armored Turnips Imperial Fritters Ravioli Sweet and Sour Sauce for Pork White Fritters Fifteenth Century 1400-1500 Harliean MS 279/4016 (Take a Thousand Eggs or more) 15th century Bryndons Doucettes Figgy Piggy Pie Wardyns in Syrup The Art of Cooking, by Maestro Martino of Como, as Trans. by Jeremy Parzen Lavender and Cheese Fritters Ofella White Torte Sixteenth Century 1500-1600 Libre del Coch, Maestro Robert 1520 English translation Robin Carroll-Mann, 2001 Catalan Stew Catalonian Citrus Nut Sauce Figs in the French Manner Marinated Mutton Potaje de Fideos Onions in Almond Milk Simple Salmon Pie Cookbook of Sabina Welserin- 1553 English Translation Valoise Armstrong Almond Tarts Apple Puffs Apple Pillows Chard Pie Cherry Puffs Chicken Dumplings Dutch Oven Custard Genovese Tart Pastry Dough Puffed Apples Raison Pie Rice Buns Seventeenth Century 1600-1700 The Closet of Sir Kenelm Digby Opened 1669 Gelly of Red Currents The Accomplisht Cook, Robert May, 1685 Robert May Marinated Mushrooms ala May
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