Recipes Liber Cure Cocorum

Charlet (Pork hash with egg) is a medieval recipe from the 1430 book Liber Cure Cocorum.

Chaudron (Entrails) of Ducks, Swans, and Pigs is a recipe from the 1430 book Liber Cure Cocorum.

Blancmange is a sweet medieval desert from the 1430 book Liber Cure Cocorum.

Mortrews (Pottage) of Flesh is a medieval recipe from the 1430 book Liber Cure Cocorum.

Meat of Cyprus is a medieval recipe from the 1430 book Liber Cure Cocorum.

Chickens in Cretoneé (Soup or Pottage) is a medieval recipe from the 1430 book Liber Cure Cocorum.

Rabbits in gravy, or Coneys in gravy, is a medieval recipe from the 1430 book Liber Cure Cocorum.