Recipes from A Newe Boke of Olde Cokery

Rudd is a medieval enthusiast with an academic background in Middle English literature and medieval history. He has been cooking medieval cuisine since 1980 and has been doing his own redactions from primary sources since 1988, and presents recreated dinners several times a year for family & friends. A Boke of Gode Cookery is very pleased to feature his recipes & menus here.

Each recipe contains the original documented medieval version, followed by the modern adaptation, along with notes and a bibliography of the period source. Each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures. The Recipes section is first, followed by the Menus section.

ALL GODE COOKERY RECIPES | GLOSSARY OF MEDIEVAL COOKING TERMS

RECIPES

Crustade Lumbard - Prune, date, and parsley custard pie.
Samartard - Cottage cheese fritters.

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A Bake Mete - A pear and custard pie.
Auter Maner Leche Lumbarde A honey and egg loaf with a sweet wine syrup.
Blaunderellys - Baked apples.
Crustade Lumbard - Prune, date, and parsley custard pie.
Custad Lombard on a Fishe Daie - Spiced Pear and Almond Cream Pie.
Eyroun in Lentyn - Candy eggs made of almond paste and served in whole egg shells.
Flownys in Lente - Almond cream custard pie.
Leche Frys in Lentoun - A fruit and almond milk pie.
Peti Pernantes - Currant and custard tarts.
Ryschewys Close and Fryez - Fig and Date Fritters.
Rys Lumbard Stondyne- A sweet rice and egg pudding, garnished with small candies.
Tayloures - An almond milk, date, & currant pudding.
Vyolette - A violet and almond milk pudding.

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Congur in Sawse - Fish or eel in a green garlic sauce.
Eles in Grave - Fish in almond milk.
Fish Pies - Fish and fruit pie.
Gele of Fyssh - Fish in aspic.
Haddocke in Cyuee - Onion Ale Sauce for Fish.
Lamprays Bake - Baked fish with spiced wine sops.
Oystres en Grauey - Oysters in almond milk.
Pike in Brase - Cinnamon wine sauce for braised fish.
Pike in Galentyne - Poached fish in a cinnamon onion sauce.
Roseye - Rose almond sauce for fish.
Salmon Fressh Boiled - Poached salmon.
Sauce for Stokfysshe - Walnut and garlic sauce for fish.
Sauce Pour Lamprey - Blood sauce for fish.
Tartes of Frute in Lente - Fruit and fish pie.
Turbut Roste Ensauce - Turbot in a ginger wine sauce.
Welkes Boyled - Shellfish.

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A Bake Mete - A pear and custard pie.
Blaunderellys - Baked apples.
Crustade Lumbard - Prune, date, and parsley custard pie.
Custad Lombard on a Fishe Daie - Spiced Pear and Almond Cream Pie.
Leche Frys in Lentoun - A fruit and almond milk pie.
Pescodde - A dish of peas & bacon.
Ryschewys Close and Fryez - Fig and Date Fritters.

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Rys Lumbard Stondyne - A sweet rice and egg pudding, garnished with small candies.

A Siryppe pur vn Pestelle - Pork in a wine, egg, and pepper sauce.
Boor in Brasey - Pork soup.
Bruce - A soup of tripe, chicken, or pork, seasoned with wine.
Conyng - Rabbit in a ginger sauce.
Conyng, Hen, or Mallard - Rabbit, Chicken or Duck in Onion Wine Sauce.
Conyng in Gravey - Rabbit (or chicken) in almond milk.
Flampoyntes - Pork and cheese pie.
Kede Rosted - Lamb roasted with vinegar & salt.
Leche Lumbard - Food-in-Disguise! A pork loaf made to resemble a large peapod.
Leche Lumbard - A striped almond meat loaf, another version of the recipe above.
Lombard Soup - A chicken or beef/pork egg drop soup.
Malaches of Pork - Pork quiche.
Mortreus de Chare - Pork and Ale Loaf.
Raphioles - Liver sausage custard pie.
Stewed Lombard - Pork, almond, & wine stew.
Venyson in Broth - A soup of venison, wine, & spices.

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Flownys in Lente - Almond cream custard pie.
Fride Creme of Almaundys - Almond cream.
Froyde [Mylke de] Almoundys - A recipe for almond milk.

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Bruce- A soup of tripe, chicken, or pork, seasoned with wine.
Chauden - Fowl in giblet sauce.
Chickens in Pastry in the Lombard Manner - Game hens & bacon wrapped and baked in pastry.
Chik Farsed - Game hens stuffed with egg yolks and parsley.
Chike Endored - A gilding paste for fowl.
Chykonys in Bruette - Chicken stewed in an ale sauce.
Conyng, Hen, or Mallard - Rabbit, Chicken or Duck in Onion Wine Sauce.
Conyng in Gravey - Rabbit (or chicken) in almond milk.
Drepe - Game hens in savory almond milk.
Farsure For Chekyns - Chicken stuffed with pork & currants.
Ffesaunte Rosted - Pheasant in mustard sauce.
Gely - Chicken moulded in aspic.
Lombard Soup - A chicken or beef/pork egg drop soup.
Pikkyl pour le Mallard - Duck in a wine & mustard sauce.
Rosee - Chicken in rose almond milk.
Sauce for a Gos - Goose in a sauce made from its own stuffing.
Sorcell Rosted, Wodekoke, & Snyte - Roasted small game birds.

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Boor in Brasey - Pork soup.
Bruce- A soup of tripe, chicken, or pork, seasoned with wine.
Froyde [Mylke de] Almoundys - A recipe for almond milk.
Haddocke in Cyuee - Onion Ale Sauce for Fish.
Heron Rosted - A ginger mustard sauce for fowl.
Lombard Soup - A chicken or beef/pork egg drop soup.
Lumbard Mustard - A sauce of honey, mustard, & wine.
Pike in Brase - Cinnamon wine sauce for braised fish.
Piper for Feel and for Venysoun - A pepper sauce for veal and venison.
Roseye - Rose almond sauce for fish.
Sauce Alapeuere - Pepper and garlic sauce.
Sauce Camelyne - A sweet and sour clove sauce.
Sauce for a Gos - A sauce for goose made from its own stuffing.
Sauce for Peiouns - A green garlic sauce for fowl.
Sauce for Shulder of Moton - A green sauce for lamb.
Sauce for Stokfysshe - Walnut and garlic sauce for fish.
Sauce Gingyuer - Ginger sauce.
Sauce Pour Lamprey - Blood sauce for fish.
Sauge - A sauce of sage and eggs for chicken, fish, or pork.
Sause Blaunk for Capons Sothen - A sweet & sour almond milk sauce for poultry.
Stewed Lombardy - Pork, almond, & wine stew.
Syrip for a Capon or Faysant - A wine-almond milk sauce for fowl.
Tremollete - Giblet sauce for partridge or other fowl.
Venyson in Broth- A soup of venison, wine, & spices.
Vertsaus Broun - Green verjuice sauce.

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MENUS

A Dinner of Lombardy - Seven dishes associated with the Lombardy region of Italy.

Hatherleigh Fire Festival Medieval Dinners - Rudd Rayfield's annual medieval dinners, with menus and photographs.

In Festo Sancte Trinitatis in Cena - A dinner on the Feast of the Holy Trinity, from Harleian MS 279.

Servise on a Fisshe Day - Menu from an early fifteenth-century cookery book in Arundel MS 334.

Servise on a Flesh Day - Menu from an early fifteenth-century cookery book in Arundel MS 334.

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For a complete listing of Gode Cookery recipes, go to:
ALL GODE COOKERY RECIPES

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