A Boke of Gode Cookery Presents

A
  • Abaten - diminish.
  • Abeon - be.
  • A-boue - on top.
  • A-bought - about.
  • Aboutze - about; in some recipes it means "all around the edge," where the lid meets the pot.
  • A-bouwe - on top.
  • Abouwyn - on top.
  • Abouyn - on top.
  • Abowe - on top.
  • Abrode - broadly, i.e. flat.
  • A-brode - abroad; "Al a-brode" means "all over the surface."
  • Acorde - blend.
  • Ad faciendum - to make.
  • Adoun - down (off the fire).
  • A-doun - down (off the fire).
  • A-downe - down (off the fire).
  • Adres - arrange for serving.
  • Adresse(d) - arrange for serving.
  • A-force - reinforce, strengthen. It is the same word as "farce," meaning to stuff, and somehow the word came to also mean the adding of additional bulk to a recipe.
  • A-forsyd - reinforced; padded out.
  • Aftere - after.
  • Aftere þat - in proportion to what.
  • Aftermelk - milk made with ground nuts which have been strained from a "first milk."
  • Aeyn - again.
  • Aein - in.
  • Ah - but.
  • Al - all.
  • Al þat - until.
  • Alay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-lay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-ly - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-lye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Alegur - malt vinegar.
  • Alepeurre - oil pepper.
  • Aley - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Alich - alike.
  • Alkenade - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Alkenet - red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Alkyn - all kinds, various.
  • Allemaundys - almonds.
  • Almandys - almonds.
  • Almaun - almond.
  • Almaund mylke - ground almonds mixed with broth, water, or other liquid.
  • Almaunde(s) - almond(s).
  • Almaundis - almonds.
  • Almaundys - almonds.
  • Almayne - Germany; often gets confused with "almonds."
  • Almaynne - Germany; often gets confused with "almonds."
  • Almondes - almonds.
  • Almoundis- almonds.
  • Aloes - stuffed meat rolls, resembling "veal birds."
  • Aloh - although.
  • Alows - corruption of French aloyaux, which were short ribs.
  • Als - as.
  • Alye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Amnidoun - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • Amodyn(e) - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • Amole - apple.
  • Amydon - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • An - almost always means "and."
  • And - sometimes can mean "if."
  • Aneys; Anys; Anyse - anise; aniseed.
  • Angeylles; angoyles - eels.
  • Anneys- anise; aniseed.
  • Anoon - at once, in due course.
  • Anys - anise; aniseed.
  • Anys in comfyte or confite - anise preserved in sugar.
  • Anyse - anise; aniseed.
  • Aplyn - apples.
  • Appeltre - apple tree.
  • Appleen - apples.
  • Applys - apples.
  • Appyl - apple.
  • Aqua ardaunt - spirits, brandy, or aqua vite; distilled spirits.
  • Aqua ardente - spirits, brandy, or aqua vite; distilled spirits.
  • Aquapatys - garlic boiled in water and oil.
  • Aray - dress, cook.
  • Archayne - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Armed - lard, larded.
  • Arn - be.
  • A-ryse - rise, raise (as bread).
  • A-rysith - rises.
  • Asay - test.
  • Askes - ashes.
  • Assone - as soon.
  • Aster - Easter.
  • Atte - at, at the.
  • Atyre - dress, prepare.
  • Auance - avens, an herb.
  • Auter - other.
  • Autre - other.
  • Axit - requires.
  • Ayen - again.
  • Aymers - embers.
  • Ayren - egg.
  • Aysell - vinegar, usually cider vinegar.
  • A-zen - again.
  • Azenward - once more.
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