|
-A-
agrette- n: * 'verjuice' From old french 'aigret'. 2.14
amandelen (pl), ammandelen (pl)- n: 'almonds' 1.23,
1.26, 2.4,
2.7, 2.11,
2.28
amandelmeel- n: 'powdered almonds' 2.4
amandelen melke, amandelen melc,
amandel melc, amandel melke- n: 'almonds milk' 1.14,
1.16, 1.17,
1.23, 1.26,
2.4, 2.7,
2.11, 2.24
amandeleyt- n, dish: Thick porridge(?) made with ground almonds.
1.14, 1.content
amidom, amidoms- n: 'amylum' 1.28
amig van Alexandre- n, spice: 'ajowan', 'Ethiopian cumin' Seed of
Trachyspermum ammi. 1.33
amiroen, amyroen- n, dish: * According to MNW variant of amidom,
'amylum'. amiroen inden pot gemaect- 'meal pap' Made with almond milk
instead of milk. 2.24, 2.content
anguwissen- n, fruit: 'anguisse pear' A pear variety. 1.15
anijs- n, herb: 'aniseed' 1.15
appel, appelen- n, fruit: 'apple' 1.3,
1.6, 1.16,
1.content
appelmoes- n, preparation: 'applesauce' 1.16,
1.content
asijns, asyne- n: 'vinegar' 1.32,
2.16 wijnasijne, wijn asijn, wijn asyne- 'wine
vinegar' 1.15,
1.26, 1.31,
2.12, 2.20,
2.28
-B-
backen- vb: 'to bake' In fat. 1.18
baers, baerse, baersse, baersen, baerssen- n 1.
seafish: 'seabass' 1.19 2.
freshwater fish: 'perch' 3. 'perch' or 'bass'
Unable to determine which of
the two is meant. 2.10, 2.11,
2.content
bake- n, meat: 'side of bacon' 2.18
barghin, barghijn- adj: 'from a pig'
1.1 barghin vleesch: 'pork' 1.3,
2.3 barghijn
smout, barghijn smoute-
'pork fat' 2.4, 2.5
been- n, part oa animal: 'foot', 'leg' 1.9
benden- vb: 'to bend' 1.20
bereeden- vb: 'to prepare' 2.17
bernen- vb: 'to burn', 'to scorch' 2.11
bestroyen (bestrooyt)- vb: 'to sprinkle' 1.30,
2.4
binden (gebonden)- vb: 'to thicken' A sauce or gruel. 2.20,
2.24
bindet ... vast- vastbinden
blancmengier, blamengiere- n, dish: 'blancmanger' A light coloured sauce or thick
porridge, thickened with almonds or almond milk. 2.4
With fish. 2.11, 2.content
blasen, blaesen- vb: 'to blow' Between skin and meat. 2.13
blat, bladeren (pl)- n: 1.
'slice' 1.6
2. 'sheet' Of dough. 1.19,
1.22, 2.2
bloemmen, bloemme- n: 'fine wheat flour' 1.20,
1.21, 1.29
bongnette- n, dish: 'fritter' Small deep fried pastry. 1.3,
2.1, 2.2
borne- n: 'spring water' As opposed to rain water. 2.18
botere, botre, bueter- n: 1.
'butter' 2.18 2. 'almond butter' 1.26
braden, braeden (gebraden)- vb: 'to roast', 'to fry', 'to grill' 1.11,
1.12, 1.19,
1.24, 1.28,
2.3, 2.9,
2.13, 2.18,
2.20, 2.23,
2.29
breden- vb: 'to spread out' 1.25
broeyen- vb: 'to scald' To pour hot water over a slaughtered
animal to facilitate the removal of bristles or feathers. 2.13
brood, broot, broode- n: 'bread' 1.11,
1.24 As thickener. 1.2, 1.8,
2.7, 2.10,
2.12, 2.15,
2.16, 2.19,
2.20, 2.29
wittebrood, witte broode, witte broods- 'white bread' 1.14,
1.17, 2.14,
2.17, 2.22
broum- n: 'scum' 1.25
bruwet, bruwette- n: 'boiling liquid' 1.7,
1.9, 2.19,
2.22, 2.27
bueter- boter
buke- n, part oa animal: 'belly' 1.28
-C-
cabelyauwe, cabbelyauwe- n, fish: 'cod' Seafish. 1.16,
1.27
cabuse coolen- n, vegetable: 'white cabbage' 1.15
caesvat- n, kitchenware: 'cheese mould' 1.26
cameline- adj: sausse cameline Name of a sauce, often
with cinnamon, but here without cinnamon, for hare. 2.16
caneele, caneels- n, spice: 'cinnamon' 1.7,
1.9
, 1.15, 1.20,
1.23, 1.32,
1.33, 2.5,
2.8, 2.9,
2.12, 2.13,
2.23
capoen, capoene- n, poultry: 'capon', 'castrated cock fowl' Cocks were
castrated to fatten them up for eating. 1.2,
1.10, 1.content,
2.4, 2.5,
2.27, 2.28,
2.29, 2.content
cappen- vb: 'to chop in small pieces' 1.2,
1.3
, 1.17, 1.19, 1.20,
2.2, 2.9,
2.13, 2.29
case, kaes- n: 1.
'cheese'
2. 'almond "cheese"' 1.26
case van gauy, kase de gein- 'Gouda cheese' 1.21,
1.content, 2.2
murwen case- 'fresh cheese' 2.26
chiueye- n, dish: Name of a sauce for bass or perch with cumin
and verjuice. In the list of recipes at the end of chapter 2, this sauce is
called "seueye". 2.10
clareyt- n: 'spiced wine' Of red or white wine. 1.33,
1.content
cleden- vb: 'to cover', 'to coat' 2.5
cleen, clene- adj/adv: 'small', 'finely' (passim)
cleenlike- adv: 'sparingly' 1.26
cleet- n, kitchenware: 'cloth' 1.11
coelen- vercoelen
commijne, commineyen- n, dish: * A sauce made with cumin, 2.7,
2.20, 2.content but sometimes without cumin. 1.8
compost- n, dish: 'stew', 'fare' An eatable mass cooked to a
pulp or mashed (says WNT). 1.15,
1.content
comijn, commijn, commyne, comine- n, spice: 'cumin' 2.7,
2.10, 2.20,
2.content
cool- n, vegetable: 'cabbage' Cabuse
coolen 1.15
cop- n: litt. 'bowl', 'shape of pastry' 1.10
corduijn- n: * ínnards'? , 2.12
corsten- n: 'crust' Of bread. 1.17
couck- n: 'cake', biscuit' coucken in de
panne- 'pancakes' 1.3
coukelkins- 'cookies' 1.21
cranen- n, poultry: 'crane' 1.12,
1.content
crauwelkin- n, kitchenware: 'small fork' With two or three prongs. 1.6
crevetse, creuetsen- n, crustacean: 'lobster' or 'crayfish' 1.3,
1.4, 1.content
crickelsteenen (pl)- n, fruit: 'cherries' Maybe a variety (MNW 'cherry
stones', but kernellen van crickelsteenen would then mean 'stones of
cherry stones'). 1.15
cruden (ghecruut)- vb: 'to season', 'to add spices' 1.12
cruud, cruut, crude, cruden- n: 'ground spices' 1.3
, 1.16, 1.19,
1.27, 1.33,
2.27
cruyme, crume, cruymen- n: 'crumbs' Of a certain amount of bread. 2.14,
2.15, 2.17,
2.19,
2.20, 2.22
cueruelkin- n, kitchenware: 'small basket' 1.26
-D-
dachterste- dachterste
dien
dadel- n, fruit: 'date' 1.15
decken- vb: 'to cover' 1.11
deech, deege, deegh, deeghe- n: 'dough' 1.5,
1.10, 1.19,
1.20, 1.21,
1.24, 1.28,
1.content, 2.1,
2.2, 2.5,
2.21, 2.26 pipesen deege- 'dough made
with cheese' 2.2
deesemen- vb: 'to knead' 1.20,
1.25
deyeren- eyeren
dicke- adj: 'thick', 'viscous' 1.17
dickent- adv: 'often' 1.16
dien (pl)- n, part oa animal: litt. 'thigh' 2.13 dachterste dien-
'the hindquarters', 'ham' 1.25
doder, dodere (pl), doderen (pl)- n: 'yolk' Of an egg. 1.1,
1.2, 1.20,
1.25, 1.29,
2.9, 2.23,
2.25, 2.26,
2.29
doreren- vb: 1. 'to guild', 'to colour golden yellow' For
example by basting with raw eggyolks with or without saffron before roasting.
1.20,
1.24 2.
'to roast to a golden brown colour' 2.3
dragye, dragie- n, spice: 'sugared spices' Like aniseed comfits
(JSvW) (in
The Netherlands traditionally served at the birth of a baby). These were also
served after a meal with spiced wine (JSMW). 1.3,
1.10, 1.19,
1.28, 2.2,
2.25
droogen- adj: 'dried' 1.13
droopen- vb: 'to baste' 1.4
, 1.19
druven van rosinen- expr, fruit: 'bunches of grapes' (MNW compare french
grappe de raisins)? 1.1.: 'grapes'
In a summer sauce.
duuen (pl)- n, poultry: 'pidgeons' 2.21,
2.inhoud
dwaen- vb: 'to wash' 1.7,
1.25, 2.12,
2.23
dwale- n, kitchenware: 'cloth' 1.11,
1.26
dweers- adv: 'crosswise' 1.24
dwitte- n: 'the white'
dynne- adj: 1. 'thin' 1.6,
1.22, 2.27
2. 'liquid', 'fluid' 1.5, 2.1,
2.2
-E-
edelen- adj: 'excellent' 1.content
eerdinen- adj: 'earthenware' 1.7
eeuere- n, animal: 'wild boar' 1.24
el niet- frase: 'nothing else' 1.11
enjuin, enjuun, enjune, enjunen (pl)- n, vegetable: 'onion' 1.13,
2.7, 2.16,
2.inhoud
eten, heten, heeten- vb: 'to eat' 1.12, 1.22,
2.9, 2.16,
2.19, 2.22
eye, eyers (pl), eyeren (pl), eyere (pl)- n: 'eggs' 1.5,
1.8, 1.20,
1.21, 1.23,
1.24, 1.25, 1.inhoud,
2.1, 2.2,
2.5, 2.6, 2.13, 2.27,
2.29, 2.inhoud
dodere van eyeren (with spelling variations)- 'egg yolks' 1.1,
1.2, 1.20,
1.25,1.29,
2.9, 2.23, 2.25,
2.26, 2.29
dwitte van eyeren (with spelling variations)- 'egg whitest' 2.6,
2.29
-F-
faersel, faersele, farsueren- vaersel
faysant, faysanten (pl)- n, poultry: 'pheasant' 1.12,
1.content
flasteye, flaestrie- adj, dish: * Name of a sauce for partridges. 1.23,
1.content
fruture, frutuere- n: * Food packed in dough, which has been fried in
boiling fat (WNT). Of the recipes directly following the subtitle only recipe 1.27 fits this
description. Subtitle, 1.content,
2.26
frijten, fruuten (gefrijt, gefruut)- vb: 'to fry in fat' 1.2
, 1.13, 1.15,
2.4, 2.11,
2.16, 2.29
-G-
g=gh
galentine- n, dish: According to MNW "fish or meat in
jelly". In the recipe for this galentine for fish no thickening agent is
mentioned. Maybe the use of a thickener was common knowledge, and needed no
mentioning. 1.31, 1.content
galligaen, galligaens- n, spice:
'galingale' Resembles gingerroot. 1.32
ghans, gansse, *gantes (pl), gansen (pl)- n, poultry: 'goose' Is eaten from April 25 until
December 25. 1.12, 1.29,
1.content, 2.14,
2.21, 2.inhoud
gansellieden (pl)- n, poultry: * 'geeselings'(?) 1.29
ganselzie, ganselgie, gansselgiede- n, dish: * Originally a sauce for goose, later also
for other meat. 1.29, 2.inhoud
ganselgie dat men heet edel looc 2.28
gauy- case van gauy
gebonden- binden
ghecapt, gecapt- cappen
ghecruud- cruden
gheel- gheheel 1.2
ghefrijt, gefruut- frijten
gefroyseert, gefroygiert- 'broken', 'crushed' Because this meaning does not fit in
the recipe for stuffed capon, this mau be an error in writing for gevaerst-
'stuffed'. 2.27, 2.inhoud
gheheel, gheel- adj/adv: 'whole', 'entire', 'entirely' 1.2,
1.11, 2.4
gheheeten- eten
ghekelongiert, gekelangiert- vb/adj: 'whisked', 'mashed' MNW clonen
flemish dialect means 'to beat' 1.13,
1.content
geleye, gyleye- n, dish: * 'jelly' Made of fish- or meat stock that
will jellify when cooled because of the fishbones and scales 1.7,
1.content or meat bones. 1.9,
1.content
ghenouch- adv/nm: 'enough', 'sufficiently'
gepelt- pellen
ghepuerert- vb/adj: 'strained' Litt. 'purified' 1.13
gesaudeert- sauderen
ghescerft- scerven
ghescuymt- scuymen
gheslegen- slaen
ghesneden- snijden
ghesoden, ghezoden, gezoden, gesoden- zieden
ghetempert- temperen
getiert- tieren
gevaerst, ghevaerst- vaersen
geueyen- * In recipe 1.2 the sauce is called "groender
soueyen". A sauce with bread, hardboiled egg yolks
and whites. 1.content witter geueye
2.29, 2.inhoud
ghewreuen- wriven
ghewronghen- vut wringen
ghewijnt- vb/adj: * 'with wine' wel ghewijnt, 'with a lot of
wine' 1.12
ginghebare, ghingebare, ghinghebare,
ghingebaers, gingebaers- n, spice: ginger 1.7, 1.9
, 1.15, 1.20,
1.23, 1.32,
1.33, 2.5,
2.8, 2.9,
2.10, 2.12,
2.13, 2.16,
2.23, 2.29
graen- n: 'grain', 'kernel' 1.17
groender, groenen- adj: 'green' 1.2, 2.9,
2.14
groene, tgheroone, tgroene- n, vegetable: 'greens' 2.15,
2.inhoud
ghyse- n: * 'likeness' 1.28
gyleye- geleye
-H-
haest- * Error in writing for hooft or harst.
tecipe 1.24 has "thooft vanden eeuere". 1.content
halse, hals- n, part oa animal: ''neck' 1.11,
1.20
harinc- n, fish: 'herring' 1.13
harst- n, part oa animal: 'roast' v. haest
hase- n, animal: 'hare' 2.16,
2.inhoud
hauwen- vb: 'to chop' 1.25
hecten- vb: 'to fix', 'to attach' 1.6
heect- n, fish: * 'pike' Freshwater fish. 1.content
heet- adj: 'hot' 1.12
2. vb: eten 1.22,
1.29, 2.9,
2.12, 2.13
herten (pl)- n, animal: 'deer' 2.8
herten- vb: 'to stick' (a pig) 2.12
hertin- adj: 'of a deer' Or plural of "hert", herten.
2.inhoud
heten- vb: 1. eten 1.22,
1.29, 2.9,
2.12, 2.13
2. 'to be called' 2.28
heygers- Error in writing for reygers.
hoen, hoene, hoendre (pl)- n, poultry: 'hen', 'chicken' 1.3,
2.27
hoerendreete- n, dish: 'whore's wind' Comical name for a kind of choux
pastry. 2.1, 2.content
hooc- adv: 'too', 'also' 1.7
hooft, hoofde- n, part oa animal: 'head' 1.11,
1.20, 1.24
houckine- n, animal: 'ram or he-goat' 2.9,
2.content
hout- out
houten- adj: 'wooden' 1.6,
1.9
, 1.19
hu- prn: 'your'
huenich, huonich- n: 'honey' 1.22
huut- n, part oa animal: 'skin' Of meat,
1.4 or fish.
1.7, 2.18
huut, hute- uut 1.25,
1.28, 2.12
huutsen- vb: 'to hussle', 'to stir' 1.16
hynden (pl)- n, animal: 'hinds' Female deer. 2.8
-I/J-
joute kelongie- * Name for a vegetable dish. 1.content
-K-
kaes, kase- case
kelongie- joute
kelongie
kensenruwelen (pl)- n, fruit: * A pear variety (? v. anguwissen). 1.15
kernel, kernellen (pl)- n, part oa fruit: 'pip' 1.15
keruen- vb: 'to cut into', 'to carve' 1.24
ketele- n, kitchenware: 'kettle', 'cauldron' Of metal. 2.25
kiekene (pl)- n, poultry: 'chick' 2.13,
2.content
-L-
laerderen, lartderen, larderen (gelaerdeert)- vb: 'to lard', To introduce thin strips of pork fat into
meat or to cover with strips of lard. 1.11, 1.12,
2.3, 2.8,
2.16, 2.20
laerdeyt- n, dish: * Name of a dish with boiled, ground, boiled
again and finally larded and roast pork. 2.3,
2.inhoud
laert, laerds- n, meat: 'bacon' 2.8,
2.9, 2.21
lammere (pl), lammeren (pl)- n, animal: 'lambs' 2.9,
2.content
lanx- adv: 'lengthwise' 1.24,
2.6
lecker, leckers- n: 'gourmet', 'foodie' 2.23,
2.content
lemmoegen (pl)- n, poultry: 'pheasant' 1.12
leple, lepel, lepele- n: 'spoon' Quantity. 1.26, 2.23,
2.25, 2.28
lettel- adv: 'little', 'bit' (passim)
leuere- n, offal: 'liver' In this text always of a fish. 1.16,
1.19, 2.17
lichame- n: 'body' 1.11, 2.27
liden- vb: 'to pass through' A sieve. 1.7, 1.8,
1.9, 1.23,
2.16, 2.20
liese- n, part oa animal: 'caul' Peritoneum. 1.25
loesengen (pl), loezengen (p)- n: * 'lozenges', pastilles' Diamond shaped sweets. 1.22,
1.content
lombardien- n, proper name: 'Lombardy' Region in the North of Italy,
extended to the whole of Italy. taerten
van lombaerdien
looc, looke- n 1. herb:
'garlic' 2.14, 2.17
2. dish: 'garlic sauce' 2.17
groenen looke- Green sauce with sorrel and garlic. 2.14
edel looc- Sauce with almonds and saffron. Garlic is not mentioned,
but maybe implicated in the name of the sauce. 2.28
lijnwaet- n: 'linen cloth' 2.25
-M-
magher- adj: 'lean' 2.3
malen (gemalen)- vb: 'to grind' 2.10
mastic- n, spice: 'fragant resin of the mastic tree' 1.33
matten- n: 'food' The MNW remarks at this meaning of
the keyword "mat" that it is not certain that a noun with this meaning
ever existed in Middle Dutch. This text seems to me proof that is did exist.
1.26
meel, mele- n: 'flour' wit
meel, wit mele- 'white wheat flour'
1.18, 1.21,
2.2
melk, melke, melc- n: 1. 'milk' 1.8,
1.22, 1.29,
2.6, 2.23 2.
'almond milk' amandelen melke 1.26 melc van rijse-
rijs melke See also: scapin melc
mingen, mingelen- vb: 'to mix' 1.15,
1.26
moelgen, moelgon- n, dish: 'tasty titbit' In MNW only the variant
"moelie", but mention of "molge" and "mulge" as
Middle Low German variants. 2.25,
2.content
mortier- n, kitchenware: 'mortar' 1.3, 1.7,
1.27, 1.28,
1.33, 2.11
mortroel- n, name oa dish: Porridge of almonds and bread. 1.17,
1.content
mostaerde- n: 'mustard' 1.15
muerwen- adj: 'tender', 'soft' 2.17
murzele- n, kitchenware: * 'mortar' 1.9
-N-
nagel, nagle, naglen (pl)- n 1. spice:
'clove' 1.15, 1.32,
1.33, 2.12 2.
part oe animal: 'nail', 'claw' 1.4
nagelkin, nagelkins (pl), nagelkine- n, spice: 'clove' Diminutive of nagel. 1.7, 1.9
, 1.20, 2.13
nap- n, kitchen- or tableware: 'drinking bowl', 'drinking cup'
2.15
-O-
olyen- n, cooking fat: 'oil' 1.22
onghequetst- adj: 'unblemished' 1.6
onsse, onssen, onse- n, measure: 'ounce' this was 1/16 part of a pont,
almost 27 gram (VH), a bit less than the modern ounce (which is 28,35
gram). 1.31, 1.32,
1.33
ontkeeren- vb: 'to spoil'
out- adj: 'old' 1.33
-P-
paeldinc- n, fish: 'eel' 2.19,
2.content
paeu, paeuw, pauwen - n, poultry: 'peacock' 1.11,
1.content
panne- n, kitchenware: 'pan', casserole' 1.22,
1.26, 2.15,
2.28
pareidenloke- n, vegetable: 'leek' 1.13
partrijse, pertrijse, partrisen(pl), pertricen (pl),
pertrijsen (pl), pertriten (pl)- n, poultry: 'partridge' 1.23,
1.28, 1.content,
2.20, 2.content
pastey, pasteyen- n, dish: 'pasty', 'pie', A cup made of dough, filled
and baked in the oven. 1.10, 2.2,
2.content
pedercelle- petercellen
pelle- n, part oe fruit: 'skin', 'rind', 'peel' 1.6
pellen (gepelt)- vb: 'to peel' Fruit, nuts and eggs. 1.16,
2.6, 2.28
pentenine- n, name oa sauce: Serrure amended this in petuinne.
This could mean sauce 'Poitevin'. 1.15
peper, pepre, pepers, pepere- n, spice: 1. 'black
pepper' Whole or ground. 1.2,
1.3, 1.13,
1.20, 1.25,
1.31, 2.5,
2.12, 2.13,
2.15, 2.16,
2.19, 2.20,
2.23, 2.27
2.
peper, pepere- dish: 'pepper sauce' A mostly dark coloured, heavily spiced sauce. 1.12,
1.32, 1.content,
2.12, 2.18,
2.content
bruijn pepere- 'brown pepper sauce' 2.21
pertrijse, pertricen, pertriten- partrijse
petercellen, pedercelle- n, herb: 'parsley' 1.2,
1.15, 2.9,
2.15, 2.19
peteuinne- pentenine
pipefarsen- n, dish: * 'stuffed pipes' 1.content
pipes, pipesen- pypes
platteel, platteele- n, tableware: 'plate', 'flat dish' Earthenware dish
JSvW. 1.9
, 1.16, 1.26,
2.5, 2.10
pluymen-
vb: 'pluck', 'deplume' 1.11
pluymen- n, part oa animal: 'feathers' 1.11
pochieren, pocheren (gepochiert)- vb: 'to [poach' 1.8,
1.25, 1.content
poelge, poelgen- n, poultry: 'young chicken' 1.1,
1.3, 1.content
polioene, polioens, polyoene- n, herb: 'pennyroyal' A variety of mint. 2.22,
2.content
pont- n, measure: 'pound' This is 430 gram (Pound of Gent, VH)
or a bit less than the English pound (lb), which is 454 gram).
1.23, 1.31
pot, potte- n, kitchenware: 'pot', 'saucepan' 1.1,
1.14, 1.16,
2.4, 2.11,
2.22, 2.24,
2.25, 2.content
- eerdinen pot- 'earthenware pot'
1.7
poudere- n: 'powder' 1.33,
2.23
pouderen, poudoren- vb: 1.
'sprinkle with ground spices'
Litt. 'grind to
powder'. 1.16, 1.24
2. 'to sprinkle' 1.27,
2.12, 2.23
pricken- n, fish: 'lamprey' There are salt and freshwater
lampreys. 1.31, 1.content
prieme, priem- n, kitchenware: 'piercer', 'awl' 1.11,
1.28
houten priem- 'wooden piercer' 1.24,
2.3
priemken- 'small piercer' 1.25 houten
priemkens, priemken van houte- 'small wooden piercer(s)' 1.19,
1.28
pynneke- n, kitchenware: 'small pin', 'small stick' 1.6
pype- n: 'leafstalk'?, 'peppermint (the candy)' ? meaning not clear.
1.33
pypes, pipes, pipesen, pypesen- n, dish: 1. 'pipes'
Long, hollow biscuits. 1.21,
1.content, 2.2
2. * Name of a dish of capon in pieces with
chopped meat and hardboiled eggs packed in dough and fried. 2.5,
2.content
-Q-
quaerten- n, measure: According to MNW two pints, i.e.
1,17 litre or a bit more than 4 1/2 cup (1,125 litre). 1.32
-R-
rasspeyte, raspeyte- n, dish: * Name for a sauce with grapes for young
chicken in the summer. Maybe from Oldfrench 'raspure' (pitted grape)?. 1.1, 1.content
rau, rauwe- rou
rechten- vb: 'to dress' A dish. 2.29
reene- adj: 'clean', 'cleansed' 1.15
reyger- n, poultry: 'heron' 1.12
roede- n, part oa animal: 'penis' 2.23,
2.content
roffioele, roffioelen (pl)- n, dish: 'small filled pasty' Like the Spanish
empanadilla(?) 1.3, 1.27,
1.content Meatballs in
sheep's caul. 1.25
ronden- vb: 'to make round' 1.19
roomen- vb: 'to curdle' The MNW cites this recipe for
the meaning 'to seperate the cream'. When a sour medium like wine vinegar is
added to milk (and apparently also almond milk), the milk will curdle. 1.26
roosten- vb: 'to roast' (on a grid) 1.4
roostere- n, kitchenware: 'gridiron' 1.19
root- adj: 'brown' From baking. 1.25
rosijnen- n, fruit: 'grape', 'raisin' rosijnen van ouerzee-
'raisins' 1.17
rou, rau, rauwe- adj: 'raw' 1.25,
1.28, 2.8,
2.13
roudet- Error in writing for rondet- ronden
rugghen- n, part oa fish: 'fillet' From the back. 1.18
rusoles (pl)- n, dish: * 'rissoles' Small dish of stuffed pastry or
crêpes, synonym to roffioelen. 1.content
ruymen- vb: 'to scoop'out' 1.6
rijs melke, melc van rijse- n: '* 'rice milk' Not certain what is meant. The WNT
has 'rijstepap' (ricepudding). Maybe the liquid in which rice was steeped or
boiled was meant? 2.4, 2.11
rijvissce- n, fish: 'bass' Seafish. 1.27
-S-
sc=sch
sackelkyn- n, kitchenware: 'small sack' A cornet of cloth. The
spices were put in the point, the wine was poured over the spices. 1.33
saelye- n, herb: 'sage' 2.15
salm, salmen- n, fish: 'salmon' 1.13,
1.19, 1.28
zalmen- 'zal men' = ' shall one' And not 'salmon'! 2.17
sap- sop
sauderen (gesaudeert)- vb: 'to fix' 1.19
sausse, saussen, sause- n, a dish: 'sauce' 1.15,
1.23, 1.content,
2.9, 2.16
saysoen- n: 'season' 1.content
scape- n, animal: 'sheep' 1.25
scapin- adj: 'of a sheep' scapin roede- 'sheep's penis' 2.23,
2.content
scapin melc- 'sheep milk' 2.25
schelle- n, part oe animal: '(fish) scale' 1.7
schelvissche- n, fish: 'haddock' Seafish. 1.16
scerven (gescerft)- vb: 'to chop up' 1.13
scouden- vb: 'to scald' To pour hot water over a slaughtered
animal to facilitate the removal of bristles or feathers, 2.12
or the skin of a fish. 2.18
scouder, scouderen- n, part oa animal: 'shoulder' 1.11,
1.20
scuetele, scuetelen, schotelen, scotelen- n, tableware: 'dish' 1.2,
1.30, 2.2,
2.25, 2.content
scuymen (gescuymt)- vb: 'to skim off' 1.15
zeem- n: 'honey' Especially honey which has run
spontaneously out of the honeycomb without being pressed, virgin honey. 1.15
zeevisch- n: 'seafish' 1.19,
2.17, 2.content
sefers- eeuere
zenuwe- n, part oa animal: 'sinew', tendon' 1.9
settet ... off- 'pull it off the fire', 2.24,
2.27
seueye- n, dish: Name of a sauce for bass or perch. In MNW
this is an onion sauce, but no onions are used in this recipe. In the recipe
itself the sauce is called "chiueye". 2.inhoud
sextier- n, measure: * 'around 46,8 litre', 'around 10,3 gallon
(UK)' According to VH
equals one "sextier" 40 "mengel", one "mengel"
equals a half "stoop", one "stoop" equals 1/16
"anker". one "anker" equals a quarter "aam", and
at last, the keyword "aam" gives the equivalent in metric measurement:
one "aam" is circa 150 liter. 1.33
sieden, zieden (gezoden, gesoden)- vb: 'to boil' In a liquid, also in liquid fat (passim) zieden in eenen wal- 'to
bring to the boil once', 'to blanch' 2.23
slaen (gheslegen)- vb: 1. 'to beat'
Eggs. 2.1,
2.2, 2.6
2. 'to chop' 2.9
smout, smoute, smouts- n, cooking fat: 'animal or vegetable cooking fat or oil' 1.4,
1.6,
1.12,
1.22, 2.2,
2.16, 2.18,
2.26, 2.29
wallende smout- 'boiling fat' 1.10,
1.18,
2.1, 2.6
smout vanden scape- 'sheep fat' 1.25
barghijn smout, barghin smout- 'pork fat' 1.1,
2.4 witten barghijn
smoute- 'white
pork fat' 2.5 wit smout- 'white
fat' 2.28
snouk, snouken- n, fish: 'pike' Freshwater fish. 1.7,
1.10, 1.18,
1.27
snijden (gesneden)- vb: 'to cut' 1.4,1.6,
1.7, 1.10,
1.16,
1.17, 1.18,
1.20, 1.22,
2.8
snijdende- adj: 'sharp' 1.6
zoetelike- adv: 'moderately' 1.7
zoeten- zoeten watre
soffraen, sofraen, soffrane- n, spice: 'saffron' 1.3, 1.7,
1.8, 1.9
, 1.13, 1.14,
1.15, 1.16,
1.17, 1.18,
1.20, 1.23,
1.27, 1.29,
1.31, 2.7,
2.8, 2.9,
2.10, 2.19,
2.20, 2.23,
2.25, 2.27,
2.28, 2.29
sop, sope, sap, zope- n, liquid: 'liquid', 'juice' 1.13,
2.14, 2.19
sout, zout, zoute- n, spice: 'salt' 1.3
, 1.13, 2.13
souten, zouten- vb: 'to salt' 1.7,
1.8, 1.27,
2.7
soveyen- n, dish: According to MNW the name for a green sauce with parsley for capon
(with this recipe as the sole location). But in the list of recipes at the end
of the first chapter this recipe is called geueyen, as is the very similar
recipe 2.29 . ""soveyen"
could be an error in writing. 1.2
speten- vb: 'to put on a spit' 1.11
spit- n, kitchenware: 'roasting-spit' 1.24,
1.28
spouwen- vb: 'to fillet', 'to cut open' 1.7
Because this recipe is for jelly the fish probably was not filletted but
just cut open and gutted.
spijc- n, herb: 'lavender', 'spikenard' 1.33
spijse
- n: 'food' title
staert, steert- n: 1. part
oa
animal: 'tail' 1.11. 2.
part oa fruit: * 'stalk' 1.6
stampen (ghestampt)- vb: 'to crush', 'to grind' In a mortar. 1.16,
1.21, 1.23,
2.2, 2.3,
2.26
steen, steenen (pl)- n, part oa fruit: 'pip', 'stone' 1.15
, 1.17
stermijse, stemize, stemyse- n, kitchenware: 'strainer', 'straining cloth' 1.7, 1.8,
1.23, 2.16,
2.20
sticke, sticken (pl)- n: 'piece', 'part' 1.7,
1.16, 1.25,
2.9 - met sticken: 'cut in pieces' 1.1
stoten (gestoten)- vb: 'to crush', 'to grind' In a mortar. 2.4,
2.28
stroo- n: 'straw' 1.26
stroyen- vb: 'to sprinkle' 1.16,
2.5
struve, struwen- n, dish: 'thin pancake' 1.18,
1.content
stuer- n, fish: 'sturgeon' Mainly freshwater fish. 1.30,
1.content
suker, sukere, sukers- n, spice: 'sugar' 1.14, 1.15,
1.22, 1.26,
1.28, 2.4,
2.5, 2.11,
2.24, 2.25,
2.26
suker ghesmolten, ghesmolten sukere: ''sugar syrup' 1.5,
2.1, 2.6,
2.11
sukers wit- 'white sugar' 1.33
sukeren (ghesukert)- vb: 'to sugar' 1.6,
1.24
surkele- n, herb: 'sorrel' 2.14
swane- n, poultry: 'swan' 1.20
swanen hals- 'swan's neck' 1.content
zweerden- n, part oa animal: 'skin covered with hair, bristle or
feathers' 1.24
swert- adj: 'black' 2.4
swijne beene, swijnen beenen, zwijne beene,
zwijnen beenen - n, part oa animal: 'pig's trotters' 1.3,
1.4, 1.content
zwijnen rebben- n, meat: litt. 'pork ribs', 'spare ribs' 1.10
swijnen smoute- n, cooking fat: 'pork fat' 2.2
swijnen vleesche, zwijnen vleesche- n, meat: 'pork' 1.20, 2.13
-T-
taerte, taerten- n, pastry: 'cake' 1.22
taerten van lombaerdien- 'savoury cake from Lombardy' 1.10,
1.content
tafle, taflen- n: 'table' 1.11, 1.24
talven- ten halve frase: 'half-done' 1.1
te puente, te poynte- frase: 'in such a way that' 1.11
temperen (ghetempert)- vb: 'to temper', 'to mix' Mostly by adding liquid.
(passim)
tfaersel, tfaerzer- vaersel
tfel- vel
tfier- vier
tgheroone, tgroene- groene
thooft- hooft
tieren (getiert)- vb: * 'to crush' Related to Latin tero, trivi, tritum, "to
grind". 1.32
tinke, tincken- n, fish: 'tench' Freshwaterfish. 1.7,
2.18, 2.19,
2.content
tsap- sop
tsaysoen- saysoen
-U-
uasten- vasten
uut, vut, huut, hute- adv/prep: 'out'
-V-
vaersel, vaerzele, faersel, faersele, tfaerzer- n: 'stuffing' Mixture with chopped, cooked meat,
possibly with spices and/or eggs. 1.3,
1.4, 1.5,
1.6
, 1.19, 1.20,
1.25, 1.28,
1.content, 2.1,
2.2, 2.3,
2.5, 2.6,
2.13, 2.27
vaersen (ghevaerst)- vb: 'to stuff'1.3,
1.5, 1.6,
1.content, 2.6,
2.13, 2.23,
2.content
vastbinden- vb: 'to tie up' 2.25
vastene, vastenen- n: 'Lent' In the forty days from Ash Wednessday till
Easter, but also the Wednessdays, Fridays and Saturdays during Ember Days, all
meat, meat products and diary products were forbidden. During "normal"
weeks the eating of meat was forbidden on -mostly- Wednessdays, Fridays and
Saturdays, but diary products were permitted (JSvW). 1.16,
1.17, 1.22,
Subtitle, 1.content
vasten struven- n, dish: 'pancake during lent' This means: no eggs.
1.18
vat- caesvat
venkele- n, herb: ''fennel' Probably fennel seed. 1.30,
1.content
venysoen- n, meat: 'roast game' 2.8,
2.content
vercoelen, coelen (vercoelt)- vb: 'cool (off)' 1.5, 1.7,
1.9, 1.10,
1.13, 1.15,
1.22, 1.26,
2.3, 2.7,
2.20, 2.25
verdecken (verdeecht)- vb: 'to cover' 1.6
vel- n, part oa animal: 'skin', 'hide' 1.20,
2.13
velthoen- n, poultry: 'partridge', but also 'pheasant' 1.12
vergaderen- vb: 1. 'bring together' 1.19
2. * 'to thicken', 'to become solid' In the meaning of "being done"
(?) 1.28
verjuse- n: 'verjuice' Juice of sour, unripe grapes. 2.10,
2.17
verkin- n, animal: 'pig' 2.12,
2.content
vermuheeren- vb: * 'to ruffle' ?? Meaning unclear. In WNT vermuieren
'mix with ingrediënts of lesser quality'. 1.11
verstropen- vb: 'to strip off' 1.4
verwallen (verwallen)- vb: 'to boil', 'to heat' 1.11,
1.13, 1.19,
1.25, 2.16,
2.content
vet, vetten- n: 'fat' 1.18
vet- n: 'fat' 2.13, 2.23
vier, fier, tvier, viere, tfier- n: 'fire', The fire on top and in front of which the
food was prepared. 1.4
, 1.11, 1.13,
1.23, 1.25,
1.28, 2.4,
2.28, 2.29 cleen
vier- 'slow fire' 1.20
vier- nm: 'four' 1.19
vierendeel- n: 'quarter' vierendeel pont- 'quarter pound' or 107,5
gram (v. pont) 1.31,
1.32, 1.33
vierdonc- n, measure: 'quarter of a marc' A "marc" is
according to MNW half a pound (8 medieval "ounces"), a
"vierdonc" should weigh about 54 gram or 1,9 modern ounces (UK) . But according to VH a
Flemish marc weighed 6 "ounces", a "vierdonc" would then
weigh about 40 gram or 1,4 modern ounces (UK). 1.33
vinckelsaet- n, herb: 'fennel seed' 1.15
vinger, vingeren (pl)- n, measure: 'length of a finger' About 2 inches. 1.19
visch, vissche, visschen (pl)- n: 'fish', Neutral. 1.7,
1.19, 1.27,
1.content, 2.17
viuees, viues- n: * Name of a dish of meatballs in sheep's caul. 1.25,
1.content
vladen (pl)- n, dish: '* 'stuffed pastry' 2.content ghesoden vladen-
Deep-fried
dough with a stuffing of fresh cheese and egg yolks. 2.26
vleesch, vleessche- n: 'meat', Neutral. 2.2,
2.13, 2.27 - barghin
vleesch- 'pork' 1.3,
2.3 swijnen
vleesche, zwijnen
vleessche- 'pork' 1.20, 2.13
wederin vleesch- 'wether meat' 2.22
voet- n, part oa animal: 1.9
vullen (ghevult)- vb: 'to stuff' 1.4,
1.5, 1.6,
1.20, 2.2,
2.6, 2.26
vut wringhen (vut ghewronghen)- vb: 'to wring out' 2.14
vyge, vigen(pl), vygen (pl)- n, fruit: 'fig' 1.15
, 1.17, 1.18,
1.27
-W-
waermoes, warmoes- n: 'greens', 'leafy vegetables' 1.13,
1.content
wallen (gewallen)- vb: 'to boil' water, but also fat 1.4,
1.8, 1.10,
1.18, 1.29,
2.1, 2.3,
2.6
water, watere- n, liquid: 'water'(passim) zoeten watre- 'freshwater' 2.17
weder- 1. adv: 'again' 2.
n, animal: 'wether' Castrated ram. 2.content
wederin- adj: 'of a wether' 2.22
wel- adv: 'well' 'thoroughly'
wintelen, wyntelen- vb: 'to cover', 'to pull through' 1.5,
2.1,
2.6, 2.26
witte, witten- adj: 'white' witte worsten, witten
barghijn smoute, wit smout
witte-n: 1. 'the
white part' (here of leeks) 1.13 2.
'the white meat' Of poultry 2.4, or
fish 2.11 3. 'egg white' 2.6,
2.29
wittebrood, witte broode, witte broods-
broot
worst, worsten- n, meat: 'sausage' 1.content - witte worsten: 'white
sausages' From rec. 1.18 it seems that the stuffing for these
"sausages" is rolled into a thin sheet of doiugh and then boiled (like
canneloni). Stuffing with meat: 1.3
Or with
fish liver: 1.19
worttelen (pl)- n, part oa plant: 'roots' worttelen van pedercelle-
'parsley roots' 1.15
wriven, wrijven, wryuen (ghewreuen)- vb: 1. 'to crush', 'to mash' (passim)
2. 'to roll out' Dough. 1.22
wijn, wijns, wijne, wine- n, liquid: 'wine' (passim)
wijnasijne, wijn asijn, wijn asyne- asijn
-X-
-Y/IJ-
ydelen- vb: 'to empty' 1.5
yserin- adj: 'iron' 1.6
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