A Dictionary of Middle-English Cooking Terms

[Dept of PMM Artists & things]

A

abyndoun - Probably a transcription error for "amidon". Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.

aforce - To mix with. Similar to temper.

alay - To stuff. (from French)

alegar - Malt vinegar.

alegur - Malt vinegar.

alisaunder - Black Loveage (Smyrnium olusatrum).

alkenet - Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.

alkanet - Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.

Dyer's Bugloss - Alkanna tinctoria

Alkanet powder

allowe - A meat roll, usually veal. Possibly from the French word for "dove", which such rolls may be meant to resemble.

almayne - German. In the German style.

aly - To mix with. Similar to temper.

alye - To mix with. Similar to temper.

alysaundre - Black Loveage (Smyrnium olusatrum).

alyth - To mix with. Similar to temper.

amidon - Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.

amydoun - Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.

appulmos - A sweet sort of apple pudding, usually containing almond milk.

appulmoy - A sweet sort of apple pudding, usually containing almond milk.

apulmos - A sweet sort of apple pudding, usually containing almond milk.

arbolettys - A baked dish of herbs with eggs.

ardaunt (ew ardaunt) - Distilled spirits, such as brandy.

auance - Avens (Geum urbanum). A member of the rose family common to England and much of Europe. Has medicinal as well as culinary uses. Also known as Herb Bennet.

Avens - Geum urbanum

ayren - Eggs. (from German)

ayrenn - Eggs. (from German)

aysell - Apple cider vinegar.

[Dept of PMM Artists & things]

B

balloc (balloc broth) - A fish stew. May be a transcription or copying error for "ballow".

balourgly - A fish stew. See balloc.

barbel - A carp-like freshwater fish (genus Barbus).

Barbel

bataiwyng - Crenellations. Having battlements.

baude - To cut in thin slices.

bawde - To cut in thin slices.

berm - Yeast, usually as foam from brewing beer or ale.

betes - Beet greens.

betany - Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.

betayn - Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.

Betony - Stachys officinalis

betor - Bittern (Botaurus stellaris). A large wading bird of the heron family.

Bittern - Botaurus stellaris

betus - Beet greens.

bitore - Bittern (Botaurus stellaris). A large wading bird of the heron family.

blamang - A dish usually made of rice and chicken.

blanche - White. (from French)

blank - White. (from French)

blanke - White. (from French)

blaunche - White. (from French)

blanc manger - A dish usually made of rice and chicken.

blomanger (blanc manger) - A dish usually made of rice and chicken.

bolas (bullace) - Plums.

bonte - A linen sieve.

borage - Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.

Borage - Borago officinalis

bourreys - A dish made in the form of little, filled pastry pouches. (from French bourse)

bowres - A dish made in the form of little, filled pastry pouches. (from French bourse)

brasele - Braise.

braan - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

brann - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

branne - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

brasey - Braised.

brawn - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

bray - To grind.

breme - A general term for a number of species of freshwater and saltwater fish.

brewet - A soup or stew, usually containing meat. (probably from French)

brey - To grind.

broche - A stick or skewer (branch).

bruet - A soup or stew, usually containing meat. (probably from French)

brymeus - Unknown, but may be a misspelling, transcription or copying error of a word meaning "blackberries".

bukkenade - A meat stew (most often veal), usually including egg yolks.

buknade - A meat stew (most often veal), usually including egg yolks.

burage - Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.

[Dept of PMM Artists & things]

C

caboches - Cabbage.

calwar - A type or grade of salmon. May be related to "calver" salmon which is freshly caught and cleaned, or "salar" salmon which is young.

cameline - A very common sauce containing cinnamon. May have originally been "canneline".

camelyne - A very common sauce containing cinnamon. May have originally been "canneline".

canel - Cassia (Cinnamomum cassia). Sold as "cinnamon" in the United States.

canett - Misspelling or transcription error for "canell"

carnel - Transcription error for "caruel" - brains.

carnoun - Transcription error for "carvoun" (carved).

caudel - A smooth, thick soup or beverage, usually made with eggs.

cawdel - A smooth, thick soup or beverage, usually made with eggs.

charchant - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

charchaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

charchaut - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

chard - Flesh. May refer to either the flesh of an animal or the flesh of a fruit.

chare - Flesh. May refer to either the flesh of an animal or the flesh of a fruit.

chargeant - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

chargeaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

chargeour - A large plate.

chargeours - A large plate.

charghaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

chariaud - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

chariaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.

charlet - A dish made of minced meat boiled in milk.

chastletes - Filled paistry castles.

chawdon - A dish made of organ meats.

chawdoun - A dish made of organ meats.

chescun - Each one. (from French)

chewetes - Small baked or fried pies.

chibolles - Scallions or spring onions.

chiches - Chick peas.

chyballes - Scallions or spring onions.

chyches - Chick peas.

cipris - Cypress. Much of the sugar was imported from Cypress, leading highly sweetened dishes to be labeled as such (e.g. "vyaunde cypre").

clarry - Clary Sage (Salvia sclarea).

Clary Sage - Salvia sclarea

clees - Claws.

cloue - Cloves.

clowte - Cloth.

code - Cod (Gadus morhua).

codlyng - Cod (Gadus morhua).

Cod - Gadus morhua

coffyn - A pastry crust, often freestanding and rectangular.

cofyn - A pastry crust, often freestanding and rectangular.

coliaundre - Coriander seed (Coriandrum sativum).

colyandre - Coriander seed (Coriandrum sativum).

Coriander - Coriandrum sativum

Coriander seed

colys - A broth with finely ground meat.

comade - Paistry filling.

comfery - Comfrey (Symphytum officinale).

Comfrey - Symphytum officinale

comfyte - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).

compost - A dish of pickled fruits and vegetables.

comyn - Cumin (Cuminum cyminum).

Cumin - Cuminum cyminum

confit - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).

confyt - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).

conger - Eels.

congur - Eels.

connes - Quince. (from French)

coneys - Rabbits.

connynges - Rabbits.

conynges - Rabbits.

conynggis - Rabbits.

conynggys - Rabbits.

cool - Cole or Kale. Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).

corance - Raisins made from corinth grapes (a.k.a currants).

coraunce - Raisins made from corinth grapes (a.k.a currants).

corauns - Raisins made from corinth grapes (a.k.a currants).

coraunte - Raisins made from corinth grapes (a.k.a currants).

cormarye - Pork marinated in spiced wine and roasted.

coronse - Raisins made from corinth grapes (a.k.a currants).

costmarye - Costmary (Tanacetum balsamita), also called alecost. A more aromatic relative of Tansy.

Costmary - Tanacetum balsamita

cotagres - A roast dish made by sewing the top of a chicken to the back of a pig to look like a mytical animal (cockatrice).

countoer - A top crust.

coynes - Quince.

craytoun - A dish with a sauce made with milk.

cruddes - Curds or new cheese.

crustardes - A savory tart of eggs and meat, similar to quiche.

cryppys - Funnel cake.

cryspels - Thin fried crackers.

cryspes - Funnel cake.

cubebs - (Piper cubeba). A type of pepper with a citrus-like scent. Also called Tailed Pepper.

Cubebs - Piper cubeba

Cubebs

culdore - Colander.

curlewe - A large wading bird (Numenius arquata), about 20 inches (50 cm) in length.

Curlew - Numenius arquata

cyee - Civey. Gravy made with onions.

cynee - Civey. Gravy made with onions. Most likely a transcription error for "cyvee".

cyney - Civey. Gravy made with onions. Most likely a transcription error for "cyvee".

cypre - Cypress. Much of the sugar was imported from Cypress, leading highly sweetened dishes to be labeled as such (e.g. "vyaunde cypre").

[Dept of PMM Artists & things]

D

dace - A freshwater fish of the carp family (Leuciscus leuciscus).

Dace - Leuciscus leuciscus

damysyns - Plums.

darioles - Sweet custard tarts.

daryols - Sweet custard tarts.

desire (blanc desire) - A thick soup made with poultry, rice, and milk.

desne (blanc desne) - A thick soup made with poultry, rice, and milk.

dessorre (blanc dessorre) - A thick soup made with poultry, rice, and milk.

dight - To carve. The term is used exclusively for game birds.

ditayn - Dittany (Origanum dictamnus). Not to be confused with Cunila origanoides, which is a new-world plant.

Dittany - Origanum dictamnus

diting - Carving. The term is used exclusively for game birds.

dokkes - Dough. A transcription error for "dowes".

dorry - Endored. Made golden. (from French)

dorryes - Endored. Made golden. (from French)

dorryle - Endored. Made golden. (from French)

douce - Sweet. (from French)

douse - Sweet. (from French)

dowce - Sweet. (from French)

[Dept of PMM Artists & things]

E

egarduse - A sweet and sour dish. (from French)

egurdouce - A sweet and sour dish. (from French)

eier - Air.

eiren - Eggs. (from German)

eisel - Wine vinegar. (from French)

elena campana - Elecampane (Inula helenium), also known as Horse-heal.

Elecampane - Inula helenium

elren - Elder tree (Sambucus nigra).

Elder tree - Sambucus nigra

endore - Make golden. (from French)

endorre - Make golden. (from French)

enforced - Stuffed. (from French)

enforse - Stuffed. (from French)

eowtes - Chopped herbs in broth. Most likely a transcription error for "iowtes".

erbeblade - A baked dish of herbs with eggs.

erbolates - A baked dish of herbs with eggs.

eron - Eggs. (from German)

etemele - Oatmeal.

euarund - Garnished. May be a transcription error for "armed".

eyren - Eggs. (from German)

eyrenn - Eggs. (from German)

eyrin - Eggs. (from German)

eyryn - Eggs. (from German)

eyrynn - Eggs. (from German)

eysel - Wine vinegar. (from French)

[Dept of PMM Artists & things]

F

fars - Stuff. (from French)

farse - Stuff. (from French)

farsure - Stuffing. (from French)

feneboiles - Boiled beans. Most likely a transcription or copy error for "feve boiles".

fenkel - Fennel.

firmanty - Frumenty, a kind of porridge made from wheat.

flaumpens - Pork pies.

flaumpeyns - Pork pies.

flaunne - Baste. Most likely a transcription error for "flamme".

flownys - Flans or custards.

foile - A thin sheet or leaf. (from French)

fondew - Melted. (from French)

force - Stuff. (from French)

forced - Stuffed. (from French)

formenty - Frumenty, a kind of porridge made from wheat.

formete - Frumenty, a kind of porridge made from wheat.

fors - Stuff. (from French)

forsy - Stuffing. (from French)

fort - Strong. (from French)

found - Melt. (from French)

founde - Melted. (from French)

foyle - A thin sheet or leaf. (from French)

frutours - Fritter. A fried cake.

frytour - Fritter. A fried cake.

frytours - Fritter. A fried cake.

funde - Melt. (from French)

funges - Mushrooms.

furmente - Frumenty, a kind of porridge made from wheat.

furmenty - Frumenty, a kind of porridge made from wheat.

fygey - A pudding of figs and raisins.

[Dept of PMM Artists & things]

G

galentyn - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

galentyn - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

galentyne - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

galingale - Lesser Galingale (Alpinia officinarum), a member of the ginger family.

galingale - Lesser Galingale (Alpinia officinarum), a member of the ginger family.

Lesser Galingale - Alpinia officinarum

galyntyn - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

galyntyne - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

galytyne - A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.

garyngale - Lesser Galingale (Alpinia officinarum), a member of the ginger family.

gelofre - Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.

gelosre - Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.

gelye - Jelly

gilofr - Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.

gilofre - Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.

gleyres of ayrenn - Egg whites.

golet - Gullet.

gornard - Gurnard. Any of a number of species of fish that crawl over the ocean floor using highly developed pectoral fins.

greke wyne - A sweet wine imported from Italy.

grewel - A porridge of oatmeal or barley, usually cooked in broth.

greynes de parys - Grains of Paradise (Aframomum melegueta), also known as Guinea pepper or Melegueta pepper. A small, hard seed with a flavor between ginger and pepper.

Grains of Paradise - Aframomum melegueta

gurnardes - Gurnard. Any of a number of species of fish that crawl over the ocean floor using highly developed pectoral fins.

Gurnard

gylofre - Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.

gysers - Gizzards.

gysowrys - Gizzards.

[Dept of PMM Artists & things]

H

haddoke - Haddock (Melanogrammus aeglefinus). A member of the cod family.

Haddock - Melanogrammus aeglefinus

hake - A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.

Hake

hebolace - A stew of onion and herbs, possibly thickened with egg yolkes. May be a transcription or copying error for "chebolace".

heppes - Rose hips.

herbelade - A pie filled with meat, herbs, and eggs.

heyryn - Eggs. (from German)

hilde - To skin or flay.

hoggepot - A stew made with pieces of meat (usually goose), onions, and herbs.

holke - To hollow out.

hylde - To skin or flay.

hyssop - A member of the mint family (Hyssopus officinalis).

Hyssop - Hyssopus officinalis

[Dept of PMM Artists & things]

 

iblaunched - Blanched.

iboiled - Boiled.

icorne - Cored. Most likely a transcription or copying error for "icorue".

icorue - Cored.

ifonded - Melted. (from French)

igrated - Grated.

ihewe - Hewn, Chopped.

ihewed - Hewn, Chopped.

ioiss - Juice.

iquarterid - Quartered.

isode - Boiled.

isop - Hyssop (Hyssopus officinalis). A member of the mint family.

Hyssop - Hyssopus officinalis

iuce - Juice.

iuschelle (jussel) - Soup. (from Latin)

[Dept of PMM Artists & things]

J

jowtes - Herbs cooked in broth or almond milk.

jussel - A soup of eggs and broth.

jusshell - A soup of eggs and broth.

[Dept of PMM Artists & things]

K

kanel - Cassia (Cinnamomum cassia). Sold as "cinnamon" in the United States.

keyntlich - Carefully.

kyne - Cows.

[Dept of PMM Artists & things]

L

lamprouns - Lampreys.

River Lamprey - Lampetra fluviatilis

langdebef - Lang de Boeuf or Ox-tongue (Picris echiodes). May also have been bugloss or a type of borage.

lardid - Larded. Lean meats like venison are larded by inserting matchstick-shaped slivers of fat into the surface.

lardons - Matchstick-shaped slivers of fat.

lardyd - Larded. Lean meats like venison are larded by inserting matchstick-shaped slivers of fat into the surface.

laue (lave) - Wash. (from French)

laumprey - Lampreys.

laumpreys - Lampreys.

laumprouns - Lampreys.

leche - Slice.

leches - Slices.

lesh - Slice.

leshe - Slice.

lesshes - Slices.

lete - Milk. (from French)

letelorye - A milk custard with added fat. (from French)

letlardys - A milk custard with added fat. (from French)

lewe - Lukewarm.

lews - Lukewarm.

lire - Flesh.

loche - Loach. A type of freshwater fish.

Spined Loach - Cobitis taenia

lomprey - Lampreys.

longebeff - Lang de Boeuf or Ox-tongue (Picris echiodes). May also have been bugloss or a type of borage.

looches - Loach. A type of freshwater fish.

loseyns - Lozenges. Pasta cut into diamond shapes.

losyns - Lozenges. Pasta cut into diamond shapes.

lozeyns - Lozenges. Pasta cut into diamond shapes.

lucys - Luce, Pike. A type of freshwater fish.

Pike - Esox lucius

lye (alay) - To mix with. Similar to temper.

lyed (alayed) - To mix with. Similar to temper.

lyes (alay) - To mix with. Similar to temper.

lyng - Cod (Gadus morhua).

lyuer - Flesh.

lyuoers - Flesh.

lyuour - Flesh.

[Dept of PMM Artists & things]

M

macis - Mace.

macrows - Macaroni or some similar form of pasta.

macys - Mace.

malves - Mallow (Althaea officinalis).

Mallow - Althaea officinalis

malwys - Mallow (Althaea officinalis).

mammenye - Minced chicken with a suace made of wine or almond milk.

manmene (maumenee) - Minced chicken with a suace made of wine or almond milk.

marchannt (powder marchant) - A pre-prepared mixture of spices. Possibly strong as it is used by one recipe in place of pepper.

marchant (powder marchant) - A pre-prepared mixture of spices. Possibly strong as it is used by one recipe in place of pepper.

maribones - Marrow bones.

marwe - Marrow.

maunger (blanc manger) - A dish usually made of rice and chicken.

mawmenee - Minced chicken with a suace made of wine or almond milk.

mawmenny - Minced chicken with a suace made of wine or almond milk.

mawmenye - Minced chicken with a suace made of wine or almond milk.

maziozame - Marjoram.

mede - Mead (honey wine).

medel - Mix.

medle - Mix.

medylde - Mixed.

mell - Mix.

menge - Mix.

messe - Serve.

mice - Minced.

millewell - A kind of fish, probably cod (Gadus morhua).

moilles - Moistened. (from French)

mortrewes - Morsels. A dish of pounded meat.

mountance - Amount.

murreye - A dish made using mulberries, or colored a dark red like mulberries.

mugadez (noiez mugadez) - Nutmeg.

mung - Mix.

mycd - Minced.

myce - Mince.

mycyd - Minced.

myid - Minced.

myltes (milts) - Spleens.

mylwell - A kind of fish, probably cod (Gadus morhua).

myng - Mix.

myse - Mince.