SC - my collected glossary
Seton1355 at aol.com
Seton1355 at aol.com
Thu Sep 14 13:02:41 PDT 2000
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
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