Cariadoc, A Miscelleny (from An Anonymous Andalusian Cookbook of the 13^th Century)

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this.

Digbie, The Closet… Opened

Take a peck of apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown apples. Then draw forth the water at a tap three or four times a day, for three days together. Then press out the liquor, and tun it up; when it hath done working, then stop it up close.

Plat, Delites for Ladies

This is done by mixing a few dropps of the extracted oyle of sage, cinamon, nutmegs, mace, etc. in the making vp of your butter: for oyle and butter will incorporate and agree verie kindely and naturally together.

Markham, The English Huswife

Your compound Sallets, are all manner of wholesome Herbes… as Lettice and many others mixed together, and then served up to the Table with Vinegar, Sallet-Oyl, and Sugar.

Markham, The English Huswife

Your best and principal bread is Manchet, which you shall bake in this manner: First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel, and opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with; then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together, then letting it lie an houre or thereabouts to swel, take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.

Hieatt, Pleyn Delit

Cut up boiled or roasted turnips; do the same with rich cheese, not too ripe, but make the cheese in smaller pieces. In a pan greased with butter or other fat, make a layer of cheese first, then turnips; repeat, pouring in spice and butter. It should be quickly cooked.

Dawson, The Good Huswifes Jewell

Boyle your Egges and your Creame together, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before your straine your Creame, boyle your stuffe and then straine them al againe, and season them with suger and salt.

Hieatt, Pleyn Delit

Take a chike, and draw him, and roste him, and lete the fete be on, and take away the hede.

Murrell, A Book of Cookerie

Take greene sugar Pease when the pods bee but young, and pull out the string of the backe of the podde, and picke the huske of the stalkes ends, and as many as you can take up in your hand at three several times, put them into the pipkin, with halfe a pound of sweete Butter, a quarter of a pint of faire water, a little grosse Pepper, Salt, and Oyle of Mace, and let them stue very softly until they bee very tender.

de LaVarenne, The French Cook

After they are well clensed, cut them into quarters, and wash them in several waters to take off the earth; when they are wel clensed, put them between two dishes with an onion and some salt, then set them on the chafing dish, that they may cast their water; press them between the two plates, take very fresh butter, with parsley and chibol, and fry them, then stove them, and after they are well sod, you may put to them some crèame or white meat, and serve.

Digbie, The Closet ...Opened

The best way of making mustard is this: Take of the best mustard-seed (which is black) for example a quart. Dry it gently in an oven, and beat it to a subtle powder, and searse it. Then mingle well strong wine-vinegar with it, so much that it pretty liquid, for it will dry with keeping. Put to this a little pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of sugar to it (which is not to make it take sweet, but rather quick and to help the fermentation) lay a good onion in the bottom, quartered if you will, and a race of ginger scraped and bruised; and stir it often with a horse-radish root cleansed, which let always lie in the pot, till it have lost it’s vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while.

Take shelled walnuts and clean them, and white bread without crusts soaked in some good broth and garlic, as much as you’d like, and salt, and pound all these things together well. Then dilute with good meat or fish broth, depending upon your preference, and if you do not want garlic put in pepper and juniper...if you want it green, take parsley juice or chard juice and when the greens are well cooked and thick, put them through a sieve and dilute with broth, then mix into your sauce.

Digbie, The Closet… Opened

Cut chickens, which must be flead of their skin, into thin slices, and beat them; or the like with Veal. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more), a good spoonful of Thyme, Sweet-Marjoram, and Parsley (more parsley then of the others) all minced small: a Porrenger full of gravy. When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated.

Sabina Welserin, Das Kochbuch

Take one handful of sage, a handful of marjoram and some lavender and rosemary, also a handful of chard, and chop it together, take six eggs, sugar, cinnamon, cloves, raisins, and rosewater and let it bake.

You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Sugar, and a little Rosewater, and set it on the fire, and scum it verye clene, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges, and let your Sirrop stande till it bee colde, and then put your Sirrop into your Orenges.