reference: liber-cure-1430

Gobbets of meat in a thickened sweet sauce with spices (Cury 1390, Liber Cure 1430, Austin 1440, Noble Boke 1480)

A custard of milk and eggs, with cooked pork and seasoning, known from the 14th to 17th Centuries. The earliest known receipt is: "Take Pork and seethe it well....

Cold pudding of cherry puree with wine, butter and sugar, thickened with breadcrumbs and decorated with 'gilofre' - clove-gillyflowers. (Cury 1390, Liber Cure 1...

This term appears regularly in ancient cookbooks including Cury 1390, Liber Cure 1430, Austin 1440 and appears to indicate either some type of sauce or a servin...

General term for any mixture, most commonly now of fruit, but earlier a stew of mixed ingredients (Liber Cure 1430, Austin 1440, etc).

Old term for strong meat broth (Evelyn 1699)

Old term for forcemeat, usually highly flavoured with sweet spices.

A milk-and-garlic sauce, especially for goose (Liber Cure 1430, Austin 1440)

Goose pieces stewed with onions, spices, wine or ale and thickened and darkened with either burned bread or boiled blood (Cury 1390, Liber Cure 1430, Austin 144...

(Pronounced, and often written, 'Peys') Dried peas, (most traditionally Maple Peas, but now sometimes green or yellow dried peas) re-hydrated and boiled with ch...

A general term for any form of cake made on a flat griddle.

Ground rice boiled in milk, usually with nutmeg, often also with jam, dried fruit etc.

"What exactly is it that they put into haggis?

Very thin strips of meat, especially when prepared in a jelly. (Liber Cure 1430, Noble Boke 1480).

A herring made red by smoking.

Image: Gainsborough Old Hall

Stuffing of herbs such as sage, parsley, hyssop, garlic and savory with fruit such as quince, pears or grapes, served alongside the goose in which it was cooked...

A small, oily, salmon-like, estuary fish (Osmerus eperlanus) which was once of huge commercial importance, but which has, over the last two centuries, gone into...

Toasted bread soaked in a broth, sweetened and coloured with saffron.

A pudding or omelette of green leaf vegetables with fillers such as breadcrumbs, flavoured with tansy. Formerly popular at Easter-time.

Meatballs of minced pork, egg, honey, pepper and herbs (Liber Cure 1430)

Umbles are the meaty parts of a beast's pluck - the heart, liver, kidneys and lungs - usually of a deer, but also of other animals.

An obscure dish found in Liber Cure 1430. It seems to be ground pork packed into gut of some sort, roasted and then put in batter. Possibly an early toad-in-the...

We can find no record of worms ever forming a part of English diet, though we do have several receipts for versions of Snail Water which include earthworms, but...