Culinary term meaning to gild with a saffron and egg wash.
Culinary term meaning to dilute and/or mix.
Plant whose roots provide a red dye used in food coloring.
Traditional Good Friday gift, intended to be used in place of regular butter, which could not be eaten on that day.
See also mylk of almond.
Wheat starch used for thickening of sauces, etc.
Culinary term meaning to dress or decorate, as in aray a pastie.
Herb leaf used in making salad; imparts a clove–like flavor.
Yeast form; used to make bread and batter.
Bland white pottages based on almond milk.
Sugar–ginger mixture sprinkled on fruits and sweets.
Ground capon or chicken with rice and almond milk.
A variety of white apple. No longer available.
To boil and parboil; common medieval cooking method for vegetables, some meats, and fish. Term also used for poaching.
A spiced ale sweetened with honey.
Spit for roasting meat.
To parboil and brown in oil over medium heat.
To spit for roasting. also, the spit itself.
A type of broth – Bruet de Almayne: German broth, meat in a spicy sauce; Bruet Salmene, A mixture of fish in a spicy sauce ; Bruet de Lombardye, which was a stew of chicken thickened with bread and egg blended with parsley juice and colored red.
A blue–black plum; very similar to the modern Damsen.
To add to, as spices or seasonings.
Iron cooking pot.
Hot spiced drink made with gruel.
To thicken with beaten eggs.
A whole wheat bread with the husks removed.
To thicken a sauce, etc.
Spiced wine, usually sweetened with honey.
A cheaper white bread made from coarser flour than the multi–sifted, fine–textured paindemain.
A dish made made by sewing the top of a cock to the hind quarters of a pig, stuffed with forcemeat, boiled, roasted and gilded.
A relish or chutney made of root vegetables, fruits, and vinegar.
Generic term for any cereal grain. It did not denote a specific grain until the AmericanColonists so applied to Indian maize.
Culinary term meaning to lay or arrange.
Open tarts resembling a modern quiche, usually containing a thick filling of a type which is liquid when uncooked but solidifies and crusts over later, hence the name.
East Indian spice berry used in medieval cooking. Whole allspice is a close, readily available facsimile for the modern cook.
Capon braised in a sweetened milk sauce with herbs and pine nuts.
Custard or pastry.
To add liquid.
Caxton's standardization of the many regional variations of the medieval word for eggs. See eyren.
Sweet and sour stew of lamb or veal; some recipes call for cabbage to be added.
Custard or pastry.
To stuff, as a fowl.
Decorative leaf made of rolled pastry.
Cooked white pottage.
A dish of boiled, hulled wheat, resembling modern porridge.
Small bags stuffed with orris, anise, and other herbs thought to be effective in repelling moths.
Perennial, rare sedge indigenous to southern England, having aromatic, tuberous roots which were used in seasoning food in the Middle Ages; mentioned in Chaucer as the native spice, as compared to poudremarchant, but it was imported from Indonesia; bitter spice.
Spread aspic whose main ingredient is galingale.
Jelly or aspic.
Gridiron; used for oven and flame broiling.
Any heavy, sweet wine.
Culinary term meaning to pour.
A cup or goblet for wine. Decorative types were also called knight jugs.
A drink of hot milk, curdled by wine and mixed with herbs, used as a sleep aid or a "cure–all" .
To cut or chop.
An iron fire ring.
Lowest quality bread; including grains from weeds as well as crushed peas, beans, and so forth.
Spiced wine, usually served hot at the end of a meal; good way to disguise a poorer red wine with honey, ginger and cinnamon.
Banquet foods molded into the shapes of animals and decorated by artifical coloring.
Drinking mug, usually made of heavy leather.
Variety of eel, a much–flavored delicacy in the Middle Ages.
Slice – a culinary term.
A sweet wine.
Hand–sized loaf of wheat bread.
Course, low–quality brown bread made of bran and mixed grains.
A dish of meat, frequently minced poultry, in a spiced sauce of wine and/or almond milk. It was sometimes colored yellow, blue, or black.
Portion of food, generally for two to four people.
Meat stews, in the terminology of Chaucer in the Prologue to The Canterbury Tales.
Mylk of Almond
Sweetening and thickening agent made by steeping crushed almonds in hot water and honey. Also called almond milk.
Heart, liver or kidney, etc.
Meat balls glazed with yolk of egg, i.e., resembling golden apples.
Shallow vessel with handle, used for wine and other liquids, also for soups.
A thick stew.
A spiced and sweetened wine with herbs.
Usually a food made up to look like something else, e.g., a model of a ship in sugar and spice.
Sops, which were usually made from toasted pieces of bread. Soppis in dorre were sops in wine with almond milk of fried onions.
Sculptured desserts made of paste, jelly, and sugar, formed in the likeness of heroes and saints.
A hot herbal beverage, praised for its medicinal purposes.
Dinner plate. Earlier made of coarse bread or wood. Now usually of pewter or silver.
High quality white bread.
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