Grene Boke:The Commonplace Book of Lady Avelyn Grene - Index

Home Recipes Menus Contact

Meat Dishes | Vegetartian | Sweets | Other | Century | Country

Meat Dishes

Almôndegas
To Bake Chickins
To Bake Eles
To Bake A Mallard
Baked Venison
Balls or Skinless Sausages
Bratvurst
Cod
Eles in Bruet
Florentine Style Meat in a Baking Dish
Fyllettes in Galyntyne
A Good Roast
Kabobs
Mortadella
Pies of Paris
Rosee
Roseye
Sausage with Fennel
Sausedge
Shrimp
Stuffed Cabbage
Turkey
Venison Sausage
Zervelat

Vegetarian Dishes

Chopped Spinach
Frittata (Egg Omelet)
Genovese Tart
Macaroni
Mushroom Tart
Pickled Cabbage
Rice Tart
Roasted Rice
Ryse
Salad of Greens
Salad of Roots
Salat of Apples and Onions
Salat of Asparagus
Salat
Turnips
Wortes

Sweet Dishes

Almond Pudding
Apple Tart
Breney
Cold Leshe Viand
Custard
Gely (gelatin)
Grape Pudding
Gyngerbrede
Marzipan Torte
Marzipan
Mon Amy
Payne Foundewe
Pear Tart
Peres in Composte
Plum Tart
Prince Bisket
Quince Bread
Spanish Pastries (almond roll)
Strawberry Tart
Tart of Prunes
Tortelli
Twisted Bread of Milk and Sugar

Miscellaneous Dishes

Black Grape Sauce
A Good Pepper Sauce
Hazelnut Beverage
Jance Sauce
Sauce for a Conie

© Copyright 2018 Kristen Wright