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

iblaunched - Blanched.

iboiled - Boiled.

icorne - Cored. Most likely a transcription or copying error for "icorue".

icorue - Cored.

ifonded - Melted. (from French)

igrated - Grated.

ihewe - Hewn, Chopped.

ihewed - Hewn, Chopped.

ioiss - Juice.

iquarterid - Quartered.

isode - Boiled.

isop - Hyssop (Hyssopus officinalis). A member of the mint family.

Hyssop
Hyssop - Hyssopus officinalis

iuce - Juice.

iuschelle (jussel) - Soup. (from Latin)

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

A Dictionary ofMiddle-EnglishCooking Terms