[Sca-cooks] Nosewis

[Johnna Holloway]

The MED says

nǒteie (n.)

[From nǒte n.(1).]

A dish composed of ground pork or capon, spices, and other ingredients, garnished with blanched, fried nuts.

a1450  Hrl.Cook.Bk.(1) (Hrl 279) <https://quod.lib.umich.edu/cgi/m/mec/hyp-idx?type=id&id=hyp.1470.19991101T123123>   31:  Noteye. Take a gret porcyoun of Haselle leuys, & grynd in a morter..Mylke of Almaundys..Fleysshe of Porke or of Capoun..smal notys, & breke hem; take þe kyrnellys & make hem whyte..plante þer-with þin mete.  


nǒte (n.(1)) Also nōte, not(te, noute, nouthe, nothte, (S & K) nhote, (error) notee, an ote & nute, nut(te, nuth, (S & SM) nhut(te, (early) hnutu; pl. notes, etc. & noten, (early pl. gen.) hnutena, (pl. dat.) hnutum.

[ OE <https://quod.lib.umich.edu/cgi/m/mec/med-idx?type=byte&byte=125800627&egdisplay=compact&egs=125820548#> hnutu]

1.

(a) A nut; also, the kernel of a nut; cluster of notes; housinge of a ~, a nutshell; 


Johnnae
> On May 24, 2018, at 6:22 AM, Johnna Holloway <johnnae at mac.com> wrote:
> 
> There’s a recipe for Noteye in Harl. 279 Cxlj (p 31 in Austin). It’s a nut dish. 
> 
> Johnnae
> 
> Sent from my iPad
> 
>> On May 23, 2018, at 11:49 PM, Robin Carroll-Mann <rcarrollmann at gmail.com> wrote:
>> 
>> A quick web search indicates that no one is completely sure. On one
>> historical forum, I found this definition:
>> Nosewis in compost [a dish composed of nuts in a spiced/sugared preserve of
>> fruits or vegetables
>> 
>> This makes sense to me. 'nois' is Old French for nuts/walnuts. And we have
>> period recipes for compost.
>> 
>> Brighid ni Chiarain
>> 
>> On Wed, May 23, 2018 at 10:48 PM, Alexander Clark <alexbclark8 at gmail.com>
>> wrote:
>>> 
>>> Does anyone here know what the "Nosewis" in the coronation menu for
>> Richard
>>> III might be?  From the context I would guess that it was supposed to mean
>>> a kind of fruit, such as dates, quinces, or pears.
>>> 
>>> --
>>> Alex Clark/Henry of Maldon
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