List of Recipes by Meal Type
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List of Recipes by Meal Type
Recipe Listing by Meal Type
This is a doorway page that links to the listing of all recipes available on this site (currently 1000+) by global region. Here you will find the recipes for the Ancient>, Brewing, Welsh (Cymraeg), Elizabethan, Medieval, Roman and Miscellaneous Global gathered into easliy-searchable lists, sorted by ther region of the globe from which they're derived.
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Dessert |
| Drinks | Main Course | Sauces and Jams |
| Snacks | Spice Blend | Starters |
| vegetarian |
As an aid, you can also fetch recipes by:
| Alphabetical Listing | Recipe Search | Region of the World |
| Historical Period | Meal Type | Guide to Herbs |
| Guide to Spices | Glossary of Culinary Terms |
Further Reading
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Navigation
- Ancient Recipes
- Main Courses
- Main Courses
- Ancient Pork Stew
- Ancient Savoury Griddle Cakes
- Ancient Sweet Griddle Cakes
- Ash-cooked Shellfish
- Beans and Caraway
- Blackberry and Pea Salad
- Celtic Pork and Apple Stew
- Clay-baked Birds
- Clay-baked Duck
- Clay-baked Fish
- Cod and Oysters in Beer
- Fish in Barley Bread
- Grass-covered Boiled Meat
- Iron Age Pork and Beans
- Lamb Stew
- Mackerel Stew with Wild Mushrooms
- Mussels in Creamy Horseradish Sauce
- Rock-cooked Shellfish
- Savoury Bean Fritters
- Shellfish Seaweed Pudding
- Smoked Fish Stew
- St Columba's Broth
- Sweet Bean Cakes
- Wild Boar Stew
- Accompaniments
- Desserts
- Breads, Cakes and Pastries
- Drinks
- Main Courses
- Roman Recipes
- Starters
- Starters
- Gustum de praecoquiis (Starter with Apricots)
- In ovis hapalis (Boiled Eggs and Pine-nuts)
- Isicia Omentata (Roman Burgers)
- Ius in lacertos elixos (Boiled Mackerel with Sauce)
- Ius in thynno elixo (Salt Tuna with Sauce)
- Pepones et Melones (Water and Honey Melons)
- Pultes Iulianae (Julian Pottage)
- Scillas (King Prawns)
- Main Courses
- Main Courses
- Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce)
- Aliter haedinam sive agninam excaldatam (Lamb Stew)
- Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce)
- Aliter ius in pisce elixo (Fish Cooked in its Own Juice)
- Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock)
- Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb)
- Amia (Roman Fish in Vine Leaves)
- Aper ita conditur (Roast Pork in Celery Seed Sauce)
- Betaceos Varronis (Beets à la Varro)
- Carnes Vaccinae (Beef Casserole)
- Conchiclam Apicianam (Concicla à la Apicius)
- Cucurbitas more Alexandrino (Alexandrine Squash)
- Embractum Baianum (Baian Stew)
- Gruem vel anatem (Crane or Duck in Spiced Gravy)
- In mitulis (Mussels)
- In ostreis (Oysters)
- In perdice (Boiled Partridge)
- In porcello lactante (Pork Chops with Sauce)
- In Struthione elixo (Boiled Chicken)
- In Vitulinam Elixam (Boiled Veal)
- Isicia ex sphondylis (Prawn Rissole)
- Ius candidum in ansere elixo (Boiled Goose with Cold Sauce)
- Ius diabotanon in pisce frixo (Fish in Herb Sauce)
- Krea Tarikhera (Ham in Red Wine Sauce)
- Laganophake (Lentil Stew)
- Leporem farsilem (Stuffed Roast Hare with White Sauce)
- Leporem Farsum (Stuffed Hare)
- Lepores (Hare in Sweet Sauce)
- Liver Oxyrhynchus
- Lucaniae (Lucanian Sausages)
- Minutal marinum (Seafood Fricassee)
- Minutal Matianum (Pork with Apples)
- Mussels with Lentils
- Myma (Baked Plaice)
- Patina de apua sive apua (Steamed Custard of Small Fish)
- Patina de pisciculis (Soufflée of Small Fish)
- Patina solearum (Patina of Sole in a Herb Sauce)
- Patina zomoteganon (Fish Fillets with Leek and Coriander)
- Patinam de rosis (A dish of roses)
- Pisces Scorpiones Rapulatos (Fish with Turnips in Saffron Sauce)
- Porcellum Flaccianum (Suckling Pig)
- Psoai (Pork in Piquant Sauce)
- Pullum elixum cum cucurbitis elixis (Aniseed Chicken)
- Pullum Frontonianum (Chicken a la Fronto)
- Pullus Farsilis (Chicken with Liquid Filling)
- Pullus Vardanus (Chicken à la Varus)
- Sarda ita fit (Stuffed Sardines)
- Steaks
- Vitellina fricta (Fried Veal)
- Accompaniments
- Accompaniments
- Aliter carduos (Artichokes with Herbs)
- Aliter carduos elixos (Artichokes with Spiced Sauce)
- Aliter Caroetas (Carrots with Cumin Sauce)
- Aliter cucumeres (Cucumber with Fennel Seed)
- Aliter holus molle (Celery Purée)
- Aliter holus molle (Purée of Squash)
- Aliter Lenticulam (Lentils, Another Way)
- Aliter patina de aparagis (A Dish of Asparagus, Another Way)
- Aliter pisam sive fabam (Broad Beans or Split Peas)
- Aliter porros (Boiled Leeks in Cabbage Leaf Salad)
- Aliter porros II (Salad of Leeks Boiled with Juniper)
- Aliter porros III (Salad of Leeks with Broad Beans)
- Aliter Salacattabia (Bread Salad)
- Betas (Beetroot with Leeks in Wine)
- Carduos (Artichokes with Egg)
- Caroetae frictae (Fried Carrots)
- Carotae et pastinacae (Carrots Sautéed in Peppered Wine Sauce)
- Cauliflower in a Celery Mint Sauce
- Conchicla Cum faba (Beans in the Pod with Coriander Sauce)
- Cucumeres (Braised Cucumbers)
- Cucumeres rasos (Cucumber Salad)
- Cum faba (Green Beans in a Coriander Sauce)
- Cymas et cauliculos (Cabbage Shoots)
- Faseoli virides et cicer (Runner Beans and Chickpeas)
- Lenticula (Roman Spicy Lentils)
- Lenticulam de castaneis (Lentils and Chestnuts)
- Mykai (Mushrooms in Honey)
- Olusatra (Celery with Raisin Sauce)
- Ova spongia ex lacte (Honey Omelette)
- Patellam ex holisatro (Artichokes Cooked in Herbs)
- Patina de Cucurbitis (Pumpkin Pie)
- Pisam coques (Peas in Herb Sauce)
- Pisam Vitellianam sive fabam (Butter Beans in a Herb Sauce)
- Porros Maturos Fieri (Boiled Leek Salad)
- Sphondylos Elixatos (Boiled Parsnips)
- Thorion ex Oryza (Goats' Cheese with Rice in Vine Leaves)
- Desserts
- Desserts
- Aliter Dulcia (Another Kind of Dessert)
- Dates Alexandrine
- Dulcia Domestica (Home-made dessert)
- Kydonion syn Meliti (Honeyed Quinces)
- Ova spongia ex lacte (Pancakes with Milk)
- Patina de piris (Pear Souflé)
- Patina de Sabuco (Elderberry Souflée)
- Pears with Cinnamon and Wine
- Roman "Christmas Pudding"
- Tiropatinam (Boiled Custard)
- Tyropatinam (Baked Custard)
- Breads and Cakes
- Breads and Cakes
- Basyniai (Walnut and Fig Cakes)
- Boletinos Artos (Mushroom Bread)
- Egg Sponge with Milk
- Enkhytoi (Roman Honey Cakes)
- Glykinai (Wine Cakes)
- Hapalos Artos (Soft Bread)
- Itrion (Sesame Biscuits)
- Libum (Diced Cheese Bread)
- Libum (Sacral Bread)
- Maza (Barley Cake)
- Mustacei (Must Rolls)
- Mymia (Nut Cake)
- Palathai (Fig Cakes)
- Phthois (Pastry Rounds)
- Pompeiian Pizza
- Rich Sweet Cakes
- Streptikos Artos (Plaited Bread)
- Sauces
- Sauces
- Aliter Assaturas (Another Sauce for Roast Meat)
- Aliter in cervum assum iura ferventia (Plum Sauce for Venison)
- Bucellae cum Lacte Caprino (Goats' Milk Sauce)
- Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)
- Dodra (Nine-part Sauce)
- Garum (Fish Sauce)
- Gustato pro Caro (Sauce for Meat)
- Gustato pro Ovis (Sauce for Eggs)
- Ius in pelamyde assa (Sauce for Tuna)
- Ius in Pisce Aurata (Sauce for Gilthead)
- Ius in pisce rubellione (Sauce for Sea Bream)
- Ius in Sarda (Sauce for Sardines)
- Oxypori Composito (Salad Dressing)
- Oxyporium (Oxyporium Salad Dressing)
- Perdicem cum pluma (Sauce for Wood Pigeon)
- Snacks
- Snacks
- Cecina (Chickpea pancake)
- Cochleas lacte pastas (Milk-fed Snails)
- Epityrum (Olives with Herbs)
- Erebinthoi Knakosymmigeis (Chickpeas in Saffron)
- Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese)
- Glires (Stuffed Dormouse)
- Mel et caseum (Honey-sweetened Cheese)
- Mixtura cum Caseo (Soft Cheese with a Herb Purée)
- Mixtura cum Nucibus (Hazelnuts with Herb Purée)
- Moretum (Garlic and Herb Pâté)
- Oa Pnikta (Poached Egg in White Wine)
- Olivarum Conditurae (Olive and Celery Tapeande)
- Shellfish Forcemeats
- Stuffed Dates
- Tagenitai (Pancakes)
- Thorion Tarikhous (Mackerel-stuffed Vine Leaves)
- Tybaris (Celery with Vinegar)
- Tyros Dia Koskinou (Cheese and Honey)
- Tyros eis Halmen (Pickled Cheese)
- Drinks
- Starters
- Medieval Recipes
- Starters
- Starters
- Aquapatys
- Barley Gruel
- Caboches in Potage (Cabbage Stew)
- Charlet
- Charlet Yforced (Meat Charlet)
- Drawen Benes (Mixed Beans)
- Eowtes of Flessh (Herbs Like Flesh)
- Erbolat
- Frumente yn lentyn (Frumenty in Lent)
- Gode Broth (Basic Medieval Broth)
- Grewel Forced (Meat Gruel)
- Gronden Benes (Ground Beans)
- Hebolace
- Jusshell Enforced
- Leek and Tripe Soup
- Macrows
- Noteye (Nutty)
- Papyns (Poached Eggs in Golden Sauce)
- Salat (Salad)
- Sowpes Dorry
- Main Courses
- Main Courses
- A dauce egre (Fish in Sweet and Sour Sauce)
- Bake Mete Pye (Pie of Baked Meat)
- Basic Pastry
- Blank Desne (White Desire)
- Blank Dessorre
- Blank Maunger
- Bruet Sarcenes (Saracen Brewet)
- Bukkeande
- Capoun or Gos Farced (Stuffed Capon or Goose)
- Chickenes Endoryed (Gilded Chicken)
- Comarye
- Connynges in Clere Broth (Rabbits in Clear Broth)
- Crustardes of Flessh
- Elus Bakyn in Dyshes (Eels baked in dishes)
- Fenkel in Soppes (Fennel in Sauce)
- Filetes in galyntyne
- Flampoyntes (Flan Points)
- Flaumpens
- Fonnell
- Gelyne in Dubbatte (Hen in Wine Broth)
- Gode Paest
- Gruyau (A Gruel of Husked Barley)
- Henne in Bokeande (Hen in Sauce)
- Malardis
- Mawmenee
- Mortarolo
- Mortrews Blank (Meat in Wite Sauce)
- Mushroom Pie
- Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)
- Peiouns y Stewed (Stewed Pigeons)
- Potage de Lombars (Lombard Soup)
- Poullaille farcie (Stuffed Poultry)
- Poume d'oranges
- Pourcelet farci (Stuffed Suckling Pig)
- Pumpes (Pork Meatballs)
- Pyes de Pares (Pies of Paris)
- Pykes in Brasey (Pikes in Spiced Wine)
- Roo Broth (Roe Deer in Broth)
- Schyconys with the Bruesse (Stewed Chicken)
- Stewed Beeff
- Syrip for a Capon or Faysant (Sauce for Capon or Pheasant)
- Tart de Bry (Brie Pie)
- Tart de ffruyte (A Fruit Pie)
- Tart in Ymbre Day (Amber Day Tart)
- Tartes de Chare (Pies of Baked Meat)
- Tartes of Flesh (Meat Pie)
- Tartlettes/Tartletes (Tartlets)
- To make a Frose
- Tourtes parmeriennes (Parmesan Pies)
- Venyson in Broth (Venison in Broth)
- Venyson Y-bake (Medieval Venison Pie)
- Vyne Grace
- Accompaniments
- Accompaniments
- Benes y Fryed (Medieval Fried Beans)
- Buttered Wortes (Buttered Greens)
- Chyches (Roast Chickpeas)
- Compost
- Frumente (Wheat in Milk and Broth)
- Frytour of mylke II (Milk Fritters II)
- Funges (Mushrooms)
- Gourdes in Potage (Pottage of Squash)
- Makerouns (Macaroni)
- Makke
- Perry of Pesoun (A Dish of Peas)
- Porée de cresson (Stewed Cress)
- Potage Fene Boiles (A Broad Bean Pudding)
- Rapes in Potage (Turnips in Pottage)
- Ris engoulé (Ris Engoule)
- Ryse of Flesh (Rice Accompaniment)
- Sawge y farcet (Pork Meatballs with Sage Coating)
- Slete Soppes
- Spynoches y Fryed (Fried Spinach)
- Desserts
- Desserts
- A Potage of Roysons (A Pudding of Raisins)
- Apple Muse
- Appulmoy (Apple Stew)
- Bryndons
- Chardwardon
- Chyryse
- Connates
- Crème Bastarde (Custard Sauce)
- Leche Frys in Lentoun (Almond Milk Fruit Pie)
- Payne Foundow (Bread Pudding)
- Peeres in Confyt (Pears in Confit)
- Perys en Composte (Pears in Compote)
- Potage of Rice
- Rapey (Fig Stew)
- Russhewses of Fruyt (Fruit Patties)
- Rys (Rice)
- Rys Lumbard Stondyne (Sweet Rice and Egg Pudding)
- Sambocade (Elderflower Cheesecake)
- Vyolette (Violet Pudding)
- Wardonys in syryp (Pears in Syrup)
- Breads and Cakes
- Sauces and Jams
- Sauces and Jams
- Almond Mylk (Almond Milk)
- Blaunche Powder (Blanche Powder)
- Cameline Sauce
- Galintine (Galantype)
- Galyntine
- Gode Powder
- Lumbard Mustard
- Poivre Jaunet
- Powder Douce
- Powder Fort
- Sauce Gingyuer (Ginger Sauce)
- Sauce Sarcenes
- Sauge (Sage Sauce)
- Sause Blaunk for Capouns Sothen (White Sauce for Capons)
- Sawse Blaunche for Capouns Ysode (White Sauce for Capons)
- Sawse Madame
- Tredure
- Verde Sawse (Green Sauce)
- Versatus Broun
- Snacks
- Drinks
- Starters
- Elizabethan Recipes
- Starters
- Main Courses
- Accompaniments
- Desserts
- Breads and Cakes
- Sauces
- Snacks
- Snacks
- Pescoddes
- Drinks
- Drinks
- Wassail
- Welsh Recipes
- Starters
- Starters
- Bisgedi Ceirch (Oat Biscuits)
- Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt)
- Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt)
- Cawl (Soup)
- Cawl Bara Lawr (Laver Soup)
- Cawl Berw Dŵr â Thatws (Watercress and Potato Soup)
- Cawl Cennin (Leek Soup)
- Cawl Cennin a Moron (Leek and Onion Soup)
- Cawl Cig Oen (Lamb Broth)
- Cawl Daandl Poethion (Nettle Soup)
- Cawl Iâr a Ffa (Chicken and Bean Soup)
- Cawl Letysen (Lettuce Soup)
- Cawl Llysiau'r Gaeaf (Winter Vegetable Soup)
- Cawl Mamgu (Grandma's Soup)
- Cawl Penwaig (Welsh Herring Soup)
- Cawl Tatws a Chennin Syfi (Potato and Chive Soup)
- Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style)
- Cawl y Carolwyr (Carollers' Broth)
- Cawl y Gaeaf (Winter Broth)
- Corgimwch dell Patagonia (Prawn Patagonia)
- Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon)
- Goat's Cheese with Beetroot and Wild Herbs (Caws Gafr gyda Betys a Llysiau Gwyllt)
- Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)
- Pâté Nadolig (Christmas Pâté)
- Potes Cennin (Leek Soup)
- Potes Cennin a Thatws (Leek and Potato Soup)
- Primavera
- Sŵffle Cennin (Leek Mousses)
- Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)
- Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)
- Main Courses
- Main Courses
- Ŵyau Ynys Môn (Anglesey Eggs)
- Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce)
- Brithyll Abermeurig (Abermeurig Trout)
- Brithyll gyda Almonau (Trout with Almonds)
- Brithyll mewn Bacwn (Trout Wrapped in Bacon)
- Brithyll mewn Cig Moch (Trout in Bacon)
- Casserol Ceredigion (Cardiganshire Casserole)
- Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks)
- Cawl Aberaeron (Aberaeron Broth)
- Cawl Cynhaeaf (Harvest Broth)
- Cawl Tregaron (Tregaron Broth)
- Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)
- Cig Llo â Chorbys (Veal with Lentils)
- Cig Oen â Saws Llus (Lamb with Bilberry Sauce)
- Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb)
- Cig Oen Rhost (Roast Lamb)
- Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard)
- Cwnhingen â Chorbys (Rabbit with Lentils)
- Cyw Iâr â Bwyd Môr (Chicken with Seafood)
- Cyw Iâr Bricyll (Apricot Chicken)
- Cyw Iâr Buarth (Farmyard Chicken)
- Cyw Iâr Glan Teifi (Teifiside Chicken)
- Cyw Iâr Halen (Salted Chicken)
- Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken)
- Cyw Iâr Pen Llŷn (Llŷn Peninsula Chicken)
- Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)
- Driblws (Turkey Giblets, Chinese Style)
- Eog Cothi Pob (Baked Cothi Salmon)
- Eog Wedi Crasu Gyda Bara Lawr â Chaws (Baked Salmon with Laver Bread and Cheese)
- Ffagod (Faggots)
- Ffagod Traddodiadol (traditioanl Faggots)
- Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce)
- Fflan Cenin a Phys (Stuffed Herring)
- Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)
- Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples)
- Golwython Oen Cymreig (Welsh Lamb Chops)
- Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce)
- Gwledd y Cybydd (The Miser's Feast)
- Haenau Cig Oen gyda Pannas a Chennin (Layers of Lamb with Parsnips and Leeks)
- Hwyaden Hallt Cymreig (Welsh Salt Duck)
- Hwyaden Wyllt gyda Saws Mwyar Duon (Wild Duck with Blackberry Sauce)
- Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)
- Lobscows (Lobscouse)
- Lobscows #2 (Lobscouse)
- Lobsgows Gorllewin Affrica (West African Lobscouse)
- Macrell Ceinewydd (New Quay Mackerel)
- Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)
- Parseli Cennin (Leek Parcels)
- Pastai Cennin (Leek Pasty)
- Pastai Cig Carw (Venison Pie)
- Pastai Cig Llo (Veal Pie)
- Pastai Cocos (Cockle Pie)
- Pastai Cocos, Tatws a Chennin (Cockle, Potato and Leek Pie)
- Pastai Cwnhingen (Rabbit Pie)
- Pastai Nos Priodas (Wedding Night Pasty)
- Pastai Oen Cymreig (Welsh Lamb Pie)
- Pastai Penfro (Pembrokeshire Pasties)
- Pastai Pysgotwr (Fisherman's Pie)
- Pastai Ystumllwynarth (Oystermouth Pie)
- Pastai'r Bwthyn (Cottage Pie)
- Pastei Arennau ac Eidion (Steak and Kidney Pie)
- Peli Sbarion Cig Oen (Lamb Leftover Meatballs)
- Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)
- Penwaig Nefyn (Nefyn Herring)
- Penwaig Wedi Stwffio (Stuffed Herring)
- Penwaig wedi Stwffio (Stuffed Herring)
- Picau Cenin a Bacwn Caerffili (Caerphilly Leek and Bacon Welsh Cakes)
- Porc Wedi ei Bobi'n Araf (Slow-baked Pork)
- Potes Cig Eidion (Beef Soup)
- Potes Cig Eidion II (Welsh Beef Stew II)
- Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings)
- Pwdin Caws Penbryn (Penbryn Cheese Pudding)
- Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese)
- Selsig Morgannwg (Glamorgan Sausages)
- Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce)
- Siwin (Sewin)
- Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants)
- Stecen Porc Gyda Caws Llŷn a Saws Bricyll (Pork Steaks with Llŷn Cheese and Apricot Sauce)
- Stiw Cig Oen Cymreig (Welsh Lamb Stew)
- Stiw Eidion Cymreig (Welsh Beef Stew)
- Stiw Pysgotwr (Fisherman's Stew)
- Tarten Sawrus Eog (Savoury Salmon Tart)
- Tatws â Chig yn y Popty (Meat and Potatoes in the Oven)
- Tatws Popty Eidion (Beef and Potatoes in the Oven)
- Tatws Popty Porc (Pork and Potatoes in the Oven)
- Teisen Bork (Welsh Pork Cake)
- Accompaniments
- Accompaniments
- Bara Lawr (Laver Bread)
- Caws a Thatws wedi Pobi (Potato and Cheese Bake)
- Cennin mewn Saws Oren (Leeks in Orange Sauce)
- Crempog Las (Green Pancake)
- Cucumer Pob (Baked Cucumber)
- Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce)
- Llysiau Pob (Roast Vegetables)
- Pastai Tatws (Potato Pie)
- Stwns (Mash)
- Stwns Moron (Carrot and Swede Mash)
- Stwns Rwdins (Swede Mash)
- Swffle Bara Lawr (Laverbread Soufflé)
- Tatws Popty (Potatoes in the Oven)
- Tatws Pum Munud (Five-minute Potatoes)
- Tatws Stwns Cennin gyda Garlleg a Chennin Syfi (Mashed Potatoes with Leeks, Garlic and Chives)
- Tatws Trwy Crwyn (Potatoes in Their Skins)
- Teisen Datws Pob (Baked Potato Cake)
- Teisen Datws wedi Ffrio (Fried Potato Cakes)
- Teisennau Tatws (Welsh Potato Cakes)
- Desserts
- Desserts
- Crymbl Mwyar Duon (Blackberry Crumble)
- Cyflaith (Treacle Toffee)
- Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream)
- Hufen Iâ Gyda Rym (Ice Cream with Rum)
- Maidd ac Ŵy (Egg Whey)
- Pwdin Afalau (Apple Pudding)
- Pwdin Bara Marmalêd (Marmalade Bread and Butter Pudding)
- Pwdin Bara Menyn (Bread and Butter Pudding)
- Pwdin Bara Menyn 2 (Welsh Bread and Butter Pudding)
- Pwdin Berw Sinsir a Rhiwbob (Steamed Rhubarb and Ginger Pudding)
- Pwdin Eryri (Snowdonia Pudding)
- Pwdin Eva (Eve's Pudding)
- Pwdin Gwanwyn Cymreig (Welsh Spring Pudding)
- Pwdin Mam (Mother's Pudding)
- Pwdin Marmaléd Cymreig (Welsh Amber Pudding)
- Pwdin Moron (Carrot Pudding)
- Pwdin Mynwy (Monmouth Pudding)
- Pwdin Nadolig (Christmas Pudding)
- Pwdin Nadolig Bwthyn (Cottage Christmas Pudding)
- Pwdin Reis Mam (Mum's Rice Pudding)
- Pwdin Siocled (Chocolate Pudding)
- Pwdin Taffi Gludiog (Welsh Sticky Toffee Pudding)
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- Y Gacen Amhosibl (The Impossible Cake)
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- Poten Bwmpen (Marrow Pie)
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- Slapan
- Spiced Tamarillo and Nut Cake
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- Teisen Cnau a Ffrwythau (Fruit and Nut Cake)
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- Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)
- Teisen Lap: Ffordd Gyntaf (Teisen Lap: Method 1)
- Teisen Lard Ffermdy (Farmhouse Lard Cake)
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- Teisen Llaeth Enwyn (Soda Cake)
- Teisen Môn (Anglesey Cake)
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- Teisen Tincar (Tinker's Cake)
- Teisennau Aberffraw (Aberffraw Cakes)
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- Treiffl Cyfoethog (Rich Trifle)
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