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A Dictionary of
Middle-English
Cooking Terms



The index below covers a range of Middle-English terms used in medieval English cooking texts. Included are some of the more unusual spelling variants for modern words, English words still in use but considered archaic or old fashioned, and words common to England that may be unknown elsewhere (e.g. the names of English river fish).

Currently listed are terms used in Forme of Cury and Two Fifteenth-Century Cookery Books.



Y

ybake : Baked.

yboiled : Boiled.

ybrayed : Ground.

ybroke : Broken.

ybrulyd : Broiled.

ycolouryt (also: ycolowrd) : Colored.

ycuver : Covered.

ydo : Done (added).

ydraw : Drawn, pulled apart.

ydyced : Diced.

yfarced : Stuffed. (from French)

yfoundred (also: yfoundyt) : Melted. (from French)

ygrounden : Ground.

yleesshed : Sliced.

ymber day : Ember day. One of the fasting days of the Christian calendar.

ymyed : Minced.

ynogh : Enough.

ypocras : Hyppocras. A sweet, spiced wine, or the spice mixture used to make it.

ypylled : Peeled.

yrchons : Hedgehogs.

yren : Eggs. (from German). Also sometimes iron - as in "Take a shouell of yren ...".

ysode (also: ysodyn) : Boiled.

ysop : Hyssop (Hyssopus officinalis). A member of the mint family.


yswengyd (also: yswonge) : Whisked.




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