SC - glossary = D&E
Seton1355@aol.com
Seton1355 at aol.com
Tue Oct 10 10:30:09 PDT 2000
I have just completed copying out some parts from the glossary of _Curye on
Inglysch_. I am gladly sharing this info with other would-be translators or
medieval recipes.
Phillipa
= A ==
ABATEN diminish
ABRODE broadly
ACORDE blend
ADOUN down (off the fire)
AFTERE after "þat in proportion to what"
AFTERMELK Milk made with ground nuts which have been strained from a first
milk.
A EIN in
A EYN again
AH but
AYMERS embers
AYREN eggs
AYSELL (eysel) vinegar - usually cider vinegar
AL all (þat until)
ALEGUR malt vinegar
ALICH alike
ALKENET Red dye made from the root of a plant so named; a member of the
bugloss family.
ALKYN all kinds..... various
ALMAYNE Germany
ALMA(U)ND almond
ALOES stuffed meat rolls, resembling "veal birds"
ALOH although ?
ALS as
AMYDON wheat starch (used to thicken sauces)
ANGEYLLES / ANGOYLES eels
AN(NE)YS anise aniseed
ANOON at once; in due course
APPYL / APLYN / APPLYS (APPLEEN pl) apple
AQUA ARDAUNT / ARDENTE spirits. brandy, aqua vite
AQUAPATYS garlic boiled in oil and water
ARAY dress, cook
ASAY test
ASKES ashes
ASTER Easter
ATYRE dress; prepare
ATTE at
AUANCE avens, an herb
AVEIR de POIS avoirdupois in early sense of merchandise (groceries)
AXIT requires (as is necessary)
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