Contents of Ein Buch von Guter Spise
copyright 1994 Alia Atlas
- 1. A good filling (cherry)
- 2. Deer Liver in Honey Sauce
- modern redaction
- 3. A blancmange with goat milk
- 4. Hens from Greece
- 5. Rice from Greece
- 5*. Heathen cakes
- modern redaction
- 6. A clever food (Roasted brains)
- 7. Hazelhens
- 8. A roasted, gilded, stuff young pig
- 9. A clever food of plums
- 10. A food of pears (Pear and Apple French Toast Sandwich)
- modern redaction
- 11. A good food of hens
- 12. Roasted pears and honey filling
- 13. A filled cake (with dobriz)
- 14. A good mead
- 15. Pasties of fish or meat or chicken
- modern redaction
- 16. Liver sauce
- 17. A stuffed pike
- 18. Eel in its skin
- 19. A good food of salmon
- modern redaction
- 20. Stockfish
- 21. Pig intestines in sauce
- 22. Pig intestines and kidneys in sauce
- 23. Chicken shaped into Carrots
- modern redaction
- 24. Bread in Almond Milk (Calcus)
- 25. Roasted Milk
- 26. Goose in condiment
- 27. Fake oranges of meat and apples
- 27*. Lamprey in sauce
- 28. Chicken Omelet (King's Hens)
- modern redaction
- 29. Roasted Liver in sauce
- 30. Chicken and pear stew
- modern redaction
- 31. Peas/Beans in Caraway Sauce
- modern redaction
- 32. A yellow garlic sauce
- modern redaction
- 32a. An Agraz(verjuice) of grapes and apples
- 33. A condiment of shallot and wine
- 34. A sauce
- 35. An Agraz(verjuice) of apples, parsley and turnips
- 36. A Pike Skin Stuffed with Pike
- 37. Eel Redressed in its skin
- 38. A dish of stockfish
- 39. Cheese or Butter of Almonds
- 40. Laxis of chicken organs
- 41. Beef in a broth
- 42. Goose in a condiment
- 43. Apples in Dough
- 44. A good Cheese and Bacon Pasty
- modern redaction
- 45. Roasted Peas
- 46. Stuffed Pike in its Skin
- 47. Roasted Milk
- 48. A Marinade
- modern redaction
- 49. Swallenberg Sauce
- modern redaction
- 50. Hens of rinkauwe (Chicken and Pear Tart)
- modern redaction
- 51. Hens from Greece
- 52. Ruzzige Cake
- modern redaction
- 53. A Joke Recipe
- 54. Another Joke Recipe
- 55. Puree of Perch
- 56. Fish and Apple Tart
- 57. Fish Tart
- 58. Pike Gut and Apple Tart
- 59. Apple and Nut Tart
- 60. Grape and Apple Tart
- 61. An apple and walnut tart
- modern redaction
- 62. from Jerusalem (Perch Puree)
- 63. Heathen Peas
- modern redaction
- 64. Puree with Leeks
- 65. A Colris
- 66. A Colris
- 67. A Colris
- 68. A Quince Puree
- 69. An Apple Puree
- 70. An Almond Puree
- 71. A Cheese of Almonds
- 72. A cheese of Almonds
- 73. An Almond Bake Work
- 74. Almond Cake
- 74a. Rice in Almond Milk
- 75. Rice Puree
- 76. A Blancmange
- 77. A Blancmange
- 77a. A Stiffened Blancmange
- 78. A Violet Puree
- 79. A Carrot Puree
- modern redaction
- 80. A Nut Puree
- 81. A Pear Puree
- 82. A Morella Cherry Puree
- 83. Konkavelit from Cherries
- 84. Compose of Morella Cherries
- 85. Fladen of Morella Cherries
- 86. Meat and Cheese Tart
- 87. Meat, Cheese and Chicken Tart
- 88. Meat and Cheese Tart with Eggs
- 89. Jelled Meat and Cheese Tart
- 90. Calf Liver Tart
- 91. Meat, Cheese, Chicken Liver and Pear Tart
- 92. A Meat and Cheese Tart, with Chicken Pasty
- modern redaction
- 93. Meat and Nut Tart, Decorated With Chicken Pasties
- 94. A Subtelty of a Heron
- 95. To Make a Saracen Head
- 96. An Oxhead
Introduction to Guter Spise
Alia Atlas/akatlas@mit.edu