SC - my collected glossary

[Seton1355 at aol.com]

Greetings List!
I have spent all of my free time these last 3 weeks printing out the 
collected recpies that I have gotten from the list these past few years.

Here is the Glossary of Terms I have put together from people's posts.
Hope it is helpful
Phillipa

__GLOSSARY__

BERME
Yeast.

BROCH 
a skewer or spit.

CANEL OR CANELLE
Cinnamon

CURLEW
A shorebird.

CLOWYS 
Cloves

DOUCETTE 
a custard tart in the 14th-15thC English recipe corpus, sweetened with honey 
or sugar, usually colored with saffron,

EFFLUVIA 
ef*flu*vi*um also ef*flu*via (noun), plural -via or -vi*ums
[Latin effluvium active of flowing out, from effluere]
First appeared 1651
1 : an invisible emanation; especially: an offensive exhalation or smell
 2 : a by-product esp. in the form of waste

FAYRE  
decent sized pieces 

FRANGIPANE 
an almond pastry cream, made today with a thickish pastry cream containing 
flour, eggs, milk, sugar, butter and flavorings, to which is added crushed 
almonds or crushed almond macaroons. Usually used as a crepe, pate a choux, 
or tart filling.

FRYES 
is related to the modern French word for cold, froid.

GALYNGALE
Galingale, a root. ("Galingas").

GRAINS OF PARADISE
Sensoric quality    Spicy, hot and warm, a little bitter. 

GYNGERE
Ginger


I -
i- more oftentimes y- signifies the past tense, 

IDON ÞRYN   IDON (TH)RYN
done like this

IGROUNDEN
is something that is ground, like meal or almonds

LECHES 
slices

LIQUAMEN in Platina is pork fat; it seems to have no connection with the 
liquamen used extensively in Roman cooking. 

LOPPORD  
This merely refers to the coagulated cream that has formed on the top.

LYE
Mix or combine.

LYR 
flesh, i.e. boneless meat,

MACYS
Mace

MARW
Marrow

MARY BONYS
Marrow bones

MURRI 
which is fairly similar to Soy sauce

MYLKE OF ALMOUNDYS
The simplest form is made by dissolving finely ground almonds in water and 
straining off the residue. The result looks like milk and is used in many 
medieval recipes. 

NICE DRIPPINGS
Meats that have been grilled, fried, etc., produce drippings that can  range 
from very dark ones filled with particles and flavor to sweet white  fats 
that have a very soft flavor. 
"Nice drippings" refers to the bacon grease at the top of the jar without all 
the brown bits.

NYM
Take

PEPYR 
Pepper

POWDRE DOUCE 
sweet powder

PUGIL
a fistful [of pepper]. Pugilism is boxing

RACE
a rhizome or root.  (A piece of ginger)

RYS
Rice

SALERATUS    
was a precursor to baking soda,
is sodium or potassium bicarbonate.  In other words, baking soda.

sal*e*ra*tus (noun)
[New Latin sal aeratus aerated salt]
First appeared 1837
 : a leavening agent consisting of potassium or sodium bicarbonate

From"The Boston Cooking School CB, by Mrs. D.A. Lincoln, 1884:
"...Pearlash is purified potash.  

Saleratus is prepared from pearlash by exposing it to carbonic acid gas.
Pure, strong alkalies are powerful corrosive poisons, eating the coats of the 
stomach perhaps quicker than any other poisonous agent.  This caustic or 
burning property is somewhat weakened by the carbonic acid united with them, 
and is therefore less in bicarbonate of soda than in the potash compounds...
    
Soda has a great affinity for water; and when wet, a combination takes place 
which allows some of the carbonic acid gas to escape.  This may easily be 
seen by the effervescence which occurs when soda is dissolved in hot water.  
Soda alone, when mixed with wet dough, will give off gas enough to raise the 
dough; but it leaves a strong alkaline taste and a greenish yellow color, 
and, being poisonous must be neutralized by an acid, or else its use is not 
admissible..."

So saleratus is/was stronger than baking soda, but was soaked in liquid 
before use to expel some of the gas which causes the 'effluvia' & deep yellow 
color mentioned in your recipe.  

Saleratus was also used mixed with a weak acid such as cream of tartar.


SAWNDERYS
Saunders, a condiment used for its red coloring.

SEARCE 
a sieve

SETHE
Boil

STEPE 
Soak

SWERDE 
Rind

TAIL
is fat from sheep tails, commonly used as a cooking oil in medieval Islamic 
recipes. 

TEMPER
Mix with

THE THIRD SPICE
nowadays almost always means MSG,monosodium glutamate, but in older recipes, 
it may mean allspice.

THRIDDENDELE 
the third part, so: for every two parts of honey, add one part of pine nuts, 
and add powdered ginger thereafter.

VERJUICE 
The juice of unripe grapes, crabapples, or other sour fruits. I frequently 
substitute dilute vinegar.

WORTES 
vegetable greens and members of the onion family, such as cabbage leaves, 
spinach, beet greens, leeks, etc., as well as the plants used for seasonings 
and spices: borage, parsley, sage, and so forth.  

Y-FERE
Together

Y-NOW
Enough

YRAYD 
arrayed