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Medieval Cookery - A Dictionary of Middle-English Cooking Terms


The index below covers a range of Middle-English terms used in medieval English cooking texts. Included are some of the more unusual spelling variants for modern words, English words still in use but considered archaic or old fashioned, and words common to England that may be unknown elsewhere (e.g. the names of English river fish).

Currently listed are terms used in Forme of Cury and Two Fifteenth-Century Cookery Books .

Index
A - B - C - D - E - F - G - H - I - J - K - L - M
N - O - P - Q - R - S - T - U - V - W - Y - Z

H

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

haddoke
Haddock - Melanogrammus aeglefinus


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

hake
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 (also: hylde) : To skin or flay.

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

holke : To hollow out.

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

hyssop
Hyssop - Hyssopus officinalis


Index
A - B - C - D - E - F - G - H - I - J - K - L - M
N - O - P - Q - R - S - T - U - V - W - Y - Z