Desserts and Sweets
- A
Bake Mete
- A pear and custard pie. From Recipes
from A Newe Boke of Olde Cokery.
- A baked Pudding
after
the Italian
fashion, corrected - From 17th
Century English Recipes.
- A Potage of Roysons
-
an apple-raisin
pudding. From A Boke
of
Gode Cookery Recipes.
- A Quaking Pudding
- a
baked pudding
made with cream, bread, currants, & nuts. From The
Historical Cookery Page.
- A Trifle - From 17th
Century English Recipes.
- Apple Cream - From 17th
Century English Recipes.
- Apple
Fritters-
Beer-battered fried apples in sugar. From The
Historical Cookery Page.
- Apple Muse - a
dish of
blended apples,
almond milk, and honey. From A
Boke of Gode Cookery Recipes.
- Apples & Peres
-
a simple
recipe for baked apples pears. From A
Chaucerian Cookery.
- Apples Normandy -
apples cooked
in sugar & brandy. From Modern
Recipes for Beginners.
- Auter Maner Leche
Lumbarde
A honey
and egg loaf with a sweet wine syrup. From Recipes
from A Newe Boke of Olde Cokery.
- A Bake Mete - A
pear
and custard
pie. From Recipes
from A
Newe Boke of Olde Cokery.
- Baked Apples in Pastry
- spiced
apples wrapped in pastry and baked. From Modern
Recipes for Beginners.
- Blaunderellys -
Baked
apples. From Recipes
from A Newe Boke of Olde Cokery.
- Boiled
Cream Custard
Tart - A custard pie. From The
Historical Cookery Page.
- Candied Sweet
Potatoes
- Sweet
potatoes in cinnamon & brandy. From The
Historical Cookery Page.
- Caramel Bisque -
a
frozen treat
made of caramelized sugar & pistachio nuts. From Modern
Recipes for Beginners.
- Caudell - wine
thickened with eggs. From A
Boke of Gode Cookery Recipes.
- Cherry Tort - A
cherry
& cheese
pie, with Marsala wine & ginger. From The
Historical Cookery Page.
- Crispels - round
pastries basted
in honey. From Medieval
Recipe
Translations.
- Crustade Lumbard -
Prune, date, and
parsley custard pie. From Recipes
from A Newe Boke of Olde Cokery.
- Daryoles - A
strawberry and cream
pie. From The
Historical
Cookery Page.
- Eyroun in Lentyn -
Candy eggs made
of almond paste and served in whole egg shells. From Recipes
from A Newe Boke of Olde Cokery.
- Faire Marchpane Being
a
Chessboarde
- An elaborate marzipan soltetie. From The
Historical Cookery Page.
- Flownys in Lente -
almond cream
custard pie. From Recipes
from A Newe Boke of Olde Cokery.
- For to make chireseye
- a cherry
pudding decorated with flowers. From Medieval
Recipe Translations.
- For to make wardens in conserue -
a syrup
for preserving pears and other items. From A Renaissance Cookery Book.
- Frangipane Tart -
Pears, nuts, &
cream in a baked pie shell. From The
Historical Cookery Page.
- Fritters -
Lemon-flavored sugared
fritters. From The
Historical
Cookery Page.
- Fruit Cream Tart
-
sour cream,
eggs, and fruit baked in a pie shell. From Modern
Recipes for Beginners.
- Fruit Kebobs in Honey
- Fresh fruit,
ginger, and honey, served kebob-style. From The
Historical Cookery Page.
- Fruit & Wine
-
fresh fruit
simmered in wine. From Modern
Recipes for Beginners.
- Frutowr for Lentyn
-
a fruit and
almond milk cake. From A
Boke of Gode Cookery Recipes.
- Frytour blaunched
-
an almond-filled
pastry baked in honey & wine. From Medieval
Recipe Translations.
- Fygey - A fig
&
almond pudding. From The
Historical Cookery Page.
- Gaufrette - an
almond
flavored
French cookie similar to a pizzelle. From Medieval
Recipe Translations.
- Gingerbread -
instructions on making
Medieval gingerbread. From Medieval
Gingerbread.
- Goat Cheese Cake
- a
baked cheese
cake made with feta cheese. From Modern
Recipes for Beginners.
- Gooseberry Fool -
a
15th century
blend of gooseberries, cream, & sugar. From Modern
Recipes for Beginners.
- Gyngebreed - a
sweet
honey candy. From A
Chaucerian Cookery.
- Gynger Brede -
medieval gingerbread. From The
Historical Cookery Page.
- Gyngerbrede - a
sweet
honey candy. From A
Boke of Gode Cookery Recipes.
- Honey Cakes -
light,
delicate cakes
topped with honey & almonds. From Modern
Recipes for Beginners.
- Honey Candies -
Honey
Meringue,
Baked Honey Meringue, & Honey Butter Scotch. From Modern
Recipes for Beginners.
- Honey Nut Candy
- A
honey &
nut "brittle" candy. From The
Historical Cookery Page.
- Honey
Roasted
Almonds - almonds candied in honey. From Modern
Recipes for Beginners.
- Honey Toast with Pine
Nuts
- a
simple dish of bread and honey, garnished with pine nuts. From Modern
Recipes for Beginners.
- Leche frys in lentoun
- an Almond
Milk fruit pie. From A
Boke
of Gode Cookery Recipes.
- Leche Frys in Lentoun
-
a fruit and
almond milk pie. From Recipes
from A Newe Boke of Olde Cokery.
- Maid of Honour Cakes
- a modern
recipe for a traditional English treat. From Modern
Recipes for Beginners.
- Marchpane - a
basic
recipe for making
marzipan. From The
Historical
Cookery Page.
- Melons and Grapes
-
fresh fruit
served with mint leaves and candies. From The
Historical Cookery Page.
- Nini Sherini -
almond
cookies. From The
Historical Cookery Page.
- Nucibus Pineis
Saccharo
Conditi
- pine nuts in sugar. From The
Historical Cookery Page.
- Orange Custard - a
frozen custard
of orange, eggs, & honey. From The
Historical Cookery Page.
- Pastfeli
- a
honey and
sesame seed candy. From Byzantine
Recipes.
- Payne Foundow - a
bread pudding
made with wine. From A
Boke
of Gode Cookery Recipes.
- Peaches in Wine
-
peaches in a
sauce of white wine & brandy. From The
Historical Cookery Page.
- Pears - a simple
recipe of baked
pears. From A Boke
of Gode
Cookery Recipes.
- Perys en Composte
-
pears in wine
and spices. From A
Boke
of Gode Cookery Recipes.
- Perys In Confyte -
pears cooked
in honey and wine. From A
Boke of Gode Cookery Recipes.
- Perys in Confyte
-
pears in a
honey sauce. From The
Historical
Cookery Page.
- Peti Pernantes -
currant and custard
tarts. From Recipes
from
A Newe Boke of Olde Cokery.
- Pine Nut Candy -
candied Pine Nuts
in Ginger. From The
Historical
Cookery Page.
- Pizzelles - the
classic wafer cookie. From The
Historical Cookery Page.
- Poached Pears in Red
Wine
- pears
simmered in wine & spices. From Modern
Recipes for Beginners.
- Pokerounce -
honey
& pinenuts
on toasted white bread. From Medieval
Recipe Translations.
- Royal Cake - a
sweet
dessert cake. From Modern
Recipes for Beginners.
- Rys - almond
milk
rice. From Medieval
Recipe Translations.
- Rys Lumbard Stondyne
A
sweet rice
and egg pudding, garnished with small candies. From Recipes
from A Newe Boke of Olde Cokery.
- Rysshews of fruyt
-
spiced rissoles
of fruit. From Medieval
Recipe
Translations.
- Sambocade -
Medieval
cheesecake. From A
Boke of Gode Cookery Recipes.
- Sambocade Cheesecake
-
a Medieval
cheesecake. From A
Boke
of Gode Cookery Recipes.
- Sernik - Cake
with a
topping of
curd cheese & lemon. From The
Historical Cookery Page.
- Shield's Tavern
Syllabub
- a recipe
for syllabub from colonial Williamsburg. From Modern
Recipes for Beginners.
- Shrewsbery
Cakes
- small
delicate cakes flavored with rosewater and nutmeg. From
Alabama Renaissance Faire 2001.
- Snow - From 17th
Century English Recipes.
- Stained Glass Candy
-
a modern
sugar candy that resembles stained glass. From Modern
Recipes for Beginners.
- Stuffed Dates in Honey
- Dates stuffed
with almonds & baked in honey. From The
Historical Cookery Page.
- Sugarplums -
Detailed
instructions
for preparing sugarplums. From The
Historical Cookery Page.
- Sweet Saffron Rice
with
Pistachios and
Almonds - A pistachio rice pudding. From The
Historical Cookery Page.
- Syllabub - a
traditional beverage
of cream & Sherry. From Modern
Recipes for Beginners.
- Tart of Apples -
An
apple &
pear pie. From The
Historical
Cookery Page.
- Tarte of Cherries
- a
pie of cherries
& port wine. From The
Historical Cookery Page.
- Tayloures- An
almond
milk, date,
& currant pudding. From Recipes
from A Newe Boke of Olde Cokery.
- To bake Apricocks
green
- From 17th
Century English Recipes.
- To fry Applepies
- From 17th
Century English Recipes.
- To make a Custarde
- an egg & cream custard
with raisins & dates. From A Renaissance Cookery Book.
- To make a dissh full
of Snow - a dish of whipped
cream that resembles a tree blanketed with snow. From A Renaissance Cookery Book.
- To make a Foole
- From 17th
Century English Recipes.
- To make an Apple
Moye
- an
apple pudding. From Feasts
Within the SCA.
- To make an Italian
Pudding - From 17th
Century English Recipes.
- To make Char de Crabb
- a tart
apple pie flavoured with anise. From A
Boke of Gode Cookery Recipes.
- To make Snow - From 17th
Century English Recipes.
- To make the Orange
pudding - From 17th
Century English Recipes.
- Tourteletes in fryture
- small
fig pies basted with honey. From Medieval
Recipe Translations.
- Trayne Roste -
Food-in-Disguise!
"Mock entrails" of batter-fried fruit & nuts. From
The
Historical Cookery Page.
- Trayne Roste
of
Skirwittes
& of Apples - a soltetie of parsnips & apples skewered and
batter-fried, then dressed with honey. From
Alabama Renaissance Faire 2001.
- Treacle Tart - an
open-faced pie
with a filling of treacle & breadcrumbs. From Modern
Recipes for Beginners.
- Vyolette - A violet
and
almond milk
pudding. From Recipes
from
A Newe Boke of Olde Cokery.
- Waffles - a
standard
recipe for
homemade waffles. From Modern
Recipes for Beginners.
- Wardonys in syryp -
pears in wine
and spices. From A
Boke
of Gode Cookery Recipes.
Return To: All Gode Cookery
Recipes
|