Meat Dishes
- Almondegas
- To Bake Chickins
- To Bake Eeles
- Baked Mallard
- To Bake Venison
- Balls, or Skinless Sausages
- Cod
- Eeles in Bruet
- Florentine Style Meat in a Baking Dish
- Fyllettes in Galyntyne
- A Good Roast
- Kabobs
- To Make Bratvurst
- Mortadella
- Pies of Paris
- Rosee
- Roseye
- Sausage with Fennel
- Sausedge
- Shrimp
- Stuffed Cabbage
- Turkey
- Venison Sausage
- Zervelat
Non-Meat Dishes
- Chopped Spinach
- Cold Leshe Viand
- Frittata (Egg Omelet)
- Genovese Tart
- Mushroom Tart
- Pickled Cabbage
- Quince Bread
- Rice Tart
- Roasted Rice
- Roman Macaroni
- Ryse
- Salad of Greens
- Salad of Roots
- Salat
- Salat of Apples and Onions
- Salat of Asparagus
- Turnips
- Twisted Bread of Milk and Sugar
- Wortes
Sweet Dishes
- Almond Pudding
- Apple Tarte
- Breney
- Custard
- Gely (Gelatin)
- Grape Pudding
- Gyngerbrede
- Marizpan
- Marizpan Torte
- Mon Amy
- Payne Foundewe
- Pear Tarte
- Peres in Composte
- Plum Tart
- Prince Bisket
- Spanish Pastries (Almond Roll)
- Strawberry Tart
- A Tarte of Prunes
- Tortelli
Other
© Copyright 2011: Kristen Wright