Recipe List — Spice Blends
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Recipe List — Spice Blends
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Dessert |
| Drinks | Main Course | Sauces and Jams |
| Snacks | Spice Blend | Starters |
| vegetarian |
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Alphabetical list of recipes for Spice Blends follows:
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Navigation
- Ancient Recipes
- 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)
- 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)
- 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)
- Mussels with Lentils
- Myma (Baked Plaice)
- Patina de pisciculis (Soufflée of Small Fish)
- Patina solearum (Patina of Sole in a Herb Sauce)
- Patina zomoteganon (Fish Fillets with Leek and Coriander)
- 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 cucumeres (Cucumber with Fennel Seed)
- Aliter pisam sive fabam (Broad Beans or Split Peas)
- Aliter Salacattabia (Bread Salad)
- Betas (Beetroot with Leeks in Wine)
- 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)
- Cum faba (Green Beans in a Coriander Sauce)
- Cymas et cauliculos (Cabbage Shoots)
- Lenticula (Roman Spicy Lentils)
- Mykai (Mushrooms in Honey)
- Olusatra (Celery with Raisin Sauce)
- Ova spongia ex lacte (Honey Omelette)
- Patellam ex holisatro (Artichokes Cooked in Herbs)
- Pisam Vitellianam sive fabam (Butter Beans in a Herb Sauce)
- 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 Souflée)
- 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)
- Dodra (Nine-part Sauce)
- Gustato pro Caro (Sauce for Meat)
- Gustato pro Ovis (Sauce for Eggs)
- Ius in pelamyde assa (Sauce for Tuna)
- Ius in pisce rubellione (Sauce for Sea Bream)
- 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 Doormouse)
- 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 Tapenade)
- 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)
- Bukkenade
- 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 Bokenade (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 (Eels baked in dishes)
- 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 (Venison Pie)
- 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)
- Blanche Powder
- Cameline Sauce
- Galintine (Galantype)
- Galyntine
- Gode Powder
- Lumbard Mustard
- Poivre jaunet (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
- Cawl (Soup)
- Cawl Bara Lawr (Laver Soup)
- Cawl Cennin (Leek Soup)
- Cawl Cig Oen (Lamb Broth)
- Cawl Mamgu (Grandma's Soup)
- Cawl Tatws a Chennin Syfi (Potato and Chive Soup)
- Cawl y Carolwyr (Carollers' Broth)
- Cawl y Gaeaf (Winter Broth)
- Corgimwch dell Patagonia (Prawn Patagonia)
- Goat's Cheese with Beetroot and Wild Herbs (Caws Gafr gyda Betys a Llysiau Gwyllt)
- Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)
- Potes Cennin (Leek Soup)
- Potes Cennin a Thatws (Leek and Potato Soup)
- Primavera
- 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)
- Brithyll mewn Cig Moch (Trout in Bacon)
- Cawl Cynhaeaf (Harvest Broth)
- Cawl Tregaron (Tregaron Broth)
- Cig Oen â Saws Llus (Lamb with Bilberry Sauce)
- Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb)
- Cig Oen Rhost (Roast Lamb)
- Cwnhingen â Chorbys (Rabbit with Lentils)
- Cyw Iâr Bricyll (Apricot Chicken)
- Cyw Iâr Halen (Salted Chicken)
- Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken)
- Eog Cothi Pob (Baked Cothi Salmon)
- Ffagod (Faggots)
- Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)
- Golwython Oen Cymreig (Welsh Lamb Chops)
- Haenau Cig Oen gyda Pannas a Chennin (Layers of Lamb with Parsnips and Leeks)
- Hwyaden Hallt Cymreig (Welsh Salt Duck)
- Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)
- Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)
- Pastai Cocos (Cockle Pie)
- Pastai Nos Priodas (Wedding Night Pasty)
- Pastai Oen Cymreig (Welsh Lamb Pie)
- Pastai Penfro (Pembrokeshire Pasties)
- Pastai Ystumllwynarth (Oystermouth Pie)
- Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)
- Penwaig Nefyn (Nefyn Herring)
- Penwaig Wedi Stwffio (Stuffed Herring)
- Potes Cig Eidion (Beef Soup)
- Pwdin Caws Penbryn (Penbryn Cheese Pudding)
- Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese)
- Selsig Morgannwg (Glamorgan Sausages)
- Siwin (Sewin)
- Stiw Cig Oen Cymreig (Welsh Lamb Stew)
- Stiw Eidion Cymreig (Welsh Beef Stew)
- Stiw Pysgotwr (Fisherman's Stew)
- Tatws â Chig yn y Popty (Meat and Potatoes in the Oven)
- Accompaniments
- Accompaniments
- Bara Lawr (Laver Bread)
- 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 Trwy Crwyn (Potatoes in Their Skins)
- Teisennau Tatws (Welsh Potato Cakes)
- Desserts
- Desserts
- Maidd ac Ŵy (Egg Whey)
- Pwdin Afalau (Apple Pudding)
- Pwdin Bara Menyn (Bread and Butter Pudding)
- Pwdin Eryri (Snowdonia Pudding)
- Pwdin Gwanwyn Cymreig (Welsh Spring 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 Watcyn Wynne (Watcyn Wynne's Pudding)
- Pwdin y Gororau (Welsh Broders Pudding)
- Roli Poli Mwyar Duon (Blackberry Suet Pudding)
- Breads and Cakes
- Breads and Cakes
- Alfajores
- Bara Brith
- Bara Brith Pentref (Village Bara Brith)
- Bara Claddu (Funeral Bread)
- Bara Llechwan (Bakestone Bread)
- Bisgedi Brynog (Brynog Biscuits)
- Bisgedi Euraidd (Golden Biscuits)
- Cacen Blât Cwrens Duon (Blackcurrant Pie)
- Cacen Blât Gwsberis (Gooseberry Pie)
- Cacen Blât Llus (Bilberry Pie)
- Cacen Blât Mwyar Duon (Blackberry Pie)
- Cacen Blât Riwbob (Rhubarb Pie)
- Cacen Ffrwythau Ysgafn (Mottled Bread)
- Cacen Foron Gydag Eisin Oren (Carrot Cake with Orange Icing)
- Cacen Gneifio (Shearing Cake)
- Cacen Nadolig Mam (Mam's Christmas Cake)
- Cacenau Aberhonddu (Brecon Light Cakes)
- Cawl Penwaig (Welsh Herring Soup)
- Crempog Geirch (Welsh Oaten Pancakes)
- Crempogau Ynys Môn (Anglesey Crépes)
- Picau ar y Maen (Welsh Cakes)
- Picau ar y Maen II (Welsh Cakes II)
- Pwdin Briwfwyd (Mincemeat Pudding)
- Sgon Mam (Mum's Batch Scone)
- Sgoniau Caerffili (Caerphilly Scones)
- Sgoniau Triog (Treacle Scones)
- Slapan
- Spwng Treiffl (Trifle Sponge)
- Tafell Fricyll a Cheirch (Mottled Bread)
- Tarten Llus (Bilberry Tart)
- Tarten Sipsi (Gypsy Tart)
- Tarten y Gororau (Welsh Borders Tart)
- Teisen Ddu (Black Cake)
- Teisen Gri (Griddle Cake)
- Teisen Hufen (Cream Pie)
- Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)
- Teisen Lap: Ffordd Gyntaf (Teisen Lap: Method 1)
- Teisen Llaeth Enwyn (Buttermilk Cake)
- Teisen Llaeth Enwyn (Soda Cake)
- Teisen Môn (Anglesey Cake)
- Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)
- Teisennau Aberffraw (Aberffraw Cakes)
- Teisennau Ffair Llanddarog (Llangadog Fair Cakes)
- Teisennau Mêl (Welsh Honey Cakes)
- Teisennau Reis o'r Radell (Rice Griddle Cakes)
- Tocyn y Cardi (Cardiganshire Savouries)
- Torth Amser Te (Mottled Bread)
- Torth Cennin a Saets (Leek and Sage Bread)
- Torth Fraith (Mottled Bread)
- Torth Frith Llandudno (Llandudno Fruit Cake)
- Torth Sinsir Hen Gymreig (Old Welsh Gingerbread)
- Treiffl Cyfoethog (Rich Trifle)
- Sauces and Jams
- Sauces and Jams
- Cawl Mamgu (Granny's Broth)
- Ceuled Lemwn (Lemon Curd)
- Jam Grawnwin Gwyn (White Grape Jam)
- Jam Llaeth (Milk Jam)
- Jam Tomato Coch (Red Tomato Jam)
- Jam Tomato Gwyrdd (Green Tomato Jam)
- Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)
- Marmaled Grawnffrwyth (Grapefruit Marmalade)
- Menyn Melys (Sweet Butter Sauce)
- Saws Bara Lawr (Laverbread Soup)
- Saws Madeira (Madeira Sauce)
- Surun Cyffaith Poeth (Hot Sour Confection)
- Snacks
- Snacks
- Ŷyau Mewn Caws (Eggs in Cheese)
- Bara Lawr Brecwast (Laver Bread Breakfast)
- Caws Pob (Welsh Rarebit)
- Caws Pob Dilysg (Dulse Welsh Rarebit)
- Cybolfa Bryn Teg (Bryn Teg Hash)
- Loshin Du (Black Confection)
- Madarch a Chaws Pob (Mushroom Rarebit)
- Pastei Bersli (Parsley Pie)
- Taffi Triog (Treacle Toffee)
- Teisennau Cocos (Cockle Cakes)
- Drinks
- Starters
- Miscellaneous Recipes
- Starters
- A
- Starters - A
- Aegean Salad
- African Curried Peanut Soup
- Ajlouke de Carottes (Carrot Starter)
- Algerian Fish Soup
- Algerian Shorba (Algerian Chicken Soup)
- Amb Halad Ka Shorba (Zedoary Soup)
- Angelica Soup
- Angels on Horseback
- Angels on Horseback with Prunes
- Appetizer Pate Cheesecake
- Apple Summer Fruit Soup
- Apple, Avocado and Cobnut Salad
- Asparagus and Wild Chervil Soup
- Asparagus in Aspic
- Asparagus Soup
- Asparagus Soup II
- Aubergine Salad
- Austrian Tomato Soup
- Avocado and Prawns in a Wasabi Dressing
- B
- Starters - B
- Baba Ghanoush
- Bacon and Cabbage Soup
- Baked Potato Soup
- Baked Tomatoes with Provençale Stuffing
- Banana and Pineapple Salad
- Barley with Grilled Chanterelles and Wilding Apples
- Bean Soup with Sea Beans and Sorrel
- Beef and Egg-flower Soup
- Beef and Potato Soup
- Beef and Vegetable Soup
- Beef and Wild Herb Soup
- Beer and Cheese Soup
- Beetroot Salata (Beetroot Salad)
- Biersuppe (Beer Soup)
- Biltong Pâté
- Birnensuppe (German Pear Soup)
- Black Bean Soup
- Blackcurrant Soup with Cottage Cheese Dumplings
- Blinis
- Booshala
- Borage and Cucumbers in Sour Cream Dressing
- Borage Soup
- Bouillabaisse
- Brennsuppe (Flour Soup)
- Broad Bean and Bacon Soup
- Broccoli and Mushroom Chowder
- Broccoli and Stilton Soup
- Broccoli Soup
- Broom Flower Salad
- Broudou bil Hout (Tunisian Fish Soup)
- Brown Stock
- Brown Windsor Soup
- Browned Onion Soup
- Bulgar Wheat, Red Pepper, Cucumber and Cheese Salad
- Bunny Salad
- Butternut Squash and Chilli Soup
- C
- Starters - C
- Cabbage With Provençale Stuffing
- Cajun Onion Soup
- Cajun Paté
- Cajun Prawn Salad
- Cajun Seafood Chowder
- Cajun Shrimp Balls
- Calico Bean Soup
- Cape Cod Fish Chowder
- Carpaccio of Beef with Jerusalem Artichokes and Cobnuts
- Carpaccio of St George's Mushroom
- Carragheen and Mackerel Mousse
- Carragheen Soup
- Carrot and Apple Soup
- Carrot and Coriander Soup
- Carrot and Orange Soup
- Carrot and Water Mint Soup
- Carrot Puree Timbales
- Carrot Soup
- Cauliflower Soup
- Celery Cream Soup
- Chanterelle and Cobnut Soup
- Cheddar Cheese Pudding
- Cheddar Cheese Soup
- Cheddar Chowder
- Cheese Soup
- Cheese Soup
- Cheshire Potted Cheese
- Chicken and Jew's Ear Fungus Soup
- Chicken and Mushroom Soup
- Chicken and Noodle Soup
- Chicken and Noodle Soup
- Chicken and Rice Soup
- Chickpea and Pasta Soup
- Chickpea and Saffron Broth
- Chickpea, Chard and Lima Bean Soup
- Chickweed Rice with Salad
- Chilaquile
- Chilled Asparagus Soup
- Chilled Blackcurrant Soup
- Chilled Carrot Soup
- Chilled Watercress and Pear Soup
- Chilli and Sweet Pepper Soup
- Chinese Seaweed Soup
- Chorba
- Chorbah (Lamb and Vegetable Soup with Vermicelli)
- Christmas Leek and Brie Pie
- Cicoria al Forno (Baked Chicory)
- Clam Chowder
- Classic Beef and Barley Soup
- Clear Celery Soup
- Clear Soup with Pancakes
- Clear Tomato Soup
- Cock-a-Leekie Soup
- Coconut Bean Soup
- Coconut Soup
- Cold Curry Soup
- Comfrey Soup
- Company Onion Soup
- Consommé
- Consommé Jardinière
- Consommé Julienne
- Consommé with Egg White
- Copenhagen Consommé
- Corn and Bourbon Soup
- Corn Chowder
- Coronation Chicken
- Country Terrine
- Courgette and Coriander Soup
- Courgette, Tomato and Basil Charlotte
- Crab and Samphire Soup
- Crab Soup with Chilli and Parsley
- A
- Starters
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