Medieval Cookery - A Dictionary of Middle-English Cooking Terms

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 (also: camelyne) : A very common sauce containing cinnamon. May have originally been "canneline".

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

canett : Misspelling or transcription error for "canell"

carnel : Transcription error for "caruel" - brains.

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

caudel (also: cawdel) : A smooth, thick soup or beverage, usually made with eggs.

char (also: chare, chard) : Flesh. May refer to either the flesh of an animal or the flesh of a fruit.

chargeant (also: charchant, charchaunt, charchaut, chargeaunt, charghaunt, chariaud, chariaunt) : Very thick. Chargeant seems to be somewhere between "thick" and "stonding" in consistency.

chargeour : A large plate.

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

chastletes : Filled paistry castles.

chawdon (also: chawdoun) : A dish made of organ meats.

chescun : Each one. (from French)

chewetes : Small baked or fried pies.

chibolles (also: chyballes) : Scallions or spring onions.

chiches (also: chyches) : Chick peas.

civey (also: cyee, cynee, cyney) : Gravy made with onions.

clary (also: clarry, clarey) : Clary Sage (Salvia sclarea).

Clary Sage - Salvia sclarea

clees : Claws.

cloue : Cloves.

clowte : Cloth.

cod (also: code, codlyng) : Cod (Gadus morhua).

Cod - Gadus morhua

coffyn (also: cofyn) : A pastry crust, often freestanding and rectangular.

cole (also: cool, kale) : Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).

coliaundre (also: colyandre) : Coriander seed (Coriandrum sativum).

colys : A broth with finely ground meat.

comade : Pastry filling.

comfery : Comfrey (Symphytum officinale).

Comfrey - Symphytum officinale

comfyte (also: confit, confyt) : 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

coneys (also: connynges, conynges, conynggis, conynggys) : Rabbits.

conger (also: congur) : A type of marine eel.

connes (also: coynes) : Quince. (from French)

corance (also: coraunce, corauns, coraunte, coronse) : Raisins made from corinth grapes (a.k.a currants).

cormarye : Pork marinated in spiced wine and roasted.

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.

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 (also: cryspes) : Funnel cake.

cryspels : Thin fried crackers.

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

culdore : Colander.

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

Curlew - Numenius arquata

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