Medieval Cookery - A Dictionary of Middle-English Cooking Terms

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

dace - A freshwater fish of the carp family (Leuciscus leuciscus).

Dace
Dace - Leuciscus leuciscus

damysyns - Plums.

darioles - Sweet custard tarts.

daryols - Sweet custard tarts.

desire (blanc desire) - A thick soup made with poultry, rice, and milk.

desne (blanc desne) - A thick soup made with poultry, rice, and milk.

dessorre (blanc dessorre) - A thick soup made with poultry, rice, and milk.

dight - To carve. The term is used exclusively for game birds.

ditayn - Dittany (Origanum dictamnus). Not to be confused with Cunila origanoides, which is a new-world plant.

Dittany
Dittany - Origanum dictamnus

diting - Carving. The term is used exclusively for game birds.

dokkes - Dough. A transcription error for "dowes".

dorry - Endored. Made golden. (from French)

dorryes - Endored. Made golden. (from French)

dorryle - Endored. Made golden. (from French)

douce - Sweet. (from French)

douse - Sweet. (from French)

dowce - Sweet. (from French)

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