Introduction to the edition of manuscript Gent UB 1035
Glossary
This is the glossary to the diplomatic edition of the fifteenth-century Middle Dutch cookery book Wel ende edelike spijse, ms. UB Gent 1035. It is also an index to the cookery book, the numbers following the entries refer to the recipes in the edition in which the lemma is used. If anyone has suggestions or corrections, or misses something in this glossary, please let me know.
The glossary is Middle Dutch - English. I hope that Dutch people who are interested in medieval cookbooks will have no problems with this. They can always look at the translation in modern Dutch that runs parallel with the edition.
The order of the entries is a little different from the usual alphabetical order.
- The letters 'c' and 'k' at the beginning of a word are treated as one and can be found under 'c'
- The letters 'i' and 'j' at the beginning of a word are treated as one and can be found under 'i'.
- The letters 'y' and 'ij' are treated as one. In Dutch, the combination 'ij' is a diphthong, alphabetically ordered under 'i'. Although 'ij' is not identical to 'y', in medieval manuscripts 'y' and 'ij' seem to be interchangeable, and sometimes it is very hard to discern between the two in writing (although in this manuscript the difference was clear).
- Words starting with 'y' and 'ij' can be found under 'i/j/y'. (see supra)
- The letters 'u' and 'v' at the beginning of a word are treated as one and can be found under 'u'.
- The letters 's' and 'z' at the beginning of a word are treated as one and can be found under 's'.
A B C/K D E F G H I/J/Y L M N O P Q R S/Z T U/V W
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
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
cabelyauwe, cabbelyauwe - n, fish: 'cod' Seafish. 1.16, 1.27
Cabuse coolen - n, vegetable: 'white cabbage' 1.15
kaes, kase - case
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
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
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
kiekene (pl) - n, poultry: 'chick' 2.13, 2.content
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
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' or 'comfits'. 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
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
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
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
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
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
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
ydelen - vb: 'to empty' 1.5
yserin - adj: 'iron' 1.6
joute kelongie - * Name of a vegetable dish. 1.content
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
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, probably derived from 'mortarium' or 'mortier' (mortar) CI p.58 . 1.17, 1.content
mostaerde - n: 'mustard' 1.15
muerwen - adj: 'tender', 'soft' 2.17
murzele - n, kitchenware: * 'mortar' 1.9
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
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
out - adj: 'old' 1.33
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
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
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: 'roe' Fish eggs. 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
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
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 a 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
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
uasten, 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, 2.23
vet - adj: 'fat' 2.13
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
uut, vut, huut, hute - adv/prep: 'out'
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
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