This is the glossary to the diplomatic edition of the late-fifteenth-century Middle Dutch cookery book ms. GentKANTL 15, volume 2. It is also an index to the cookery book, the numbers following the entries refer to the recipes in the edition in which the lemma is used. If anyone has suggestions or corrections, or misses something in this glossary, please let me know.

The glossary is Middle Dutch - English. I hope that Dutch people who are interested in medieval cookbooks will have no problems with this. They can always look at the translation in modern Dutch that runs parallel with the edition.

The order of the entries is a little different from the usual alphabetical order.

  • The letters 'c' and 'k' at the beginning of a word are treated as one and can be found under 'c'
  • The letters 'i' and 'j' at the beginning of a word are treated as one and can be found under 'i'.
  • The letters 'y' and 'ij' are treated as one. In Dutch, the combination 'ij' is a diphthong, alphabetically ordered under 'i'. Although 'ij' is not identical to 'y',  in medieval manuscripts 'y' and 'ij' seem to be interchangeable, and sometimes it is very hard to discern between the two in writing (although in this manuscript the difference was clear).
  • Words starting with 'y' and 'ij' can be found under 'i/j/y'. (see supra)
  • The letters 'u' and 'v' at the beginning of a word are treated as one and can be found under 'u'.
  • The letters 's' and 'z' at the beginning of a word are treated as one and can be found under 's'.

A  B  C  D  E  F  G  H  I/J/Y  K  L  M  N  O  P  Q  R  S/Z  T  U/V  W

-A-

achtendeel - n, measure: 'the eighthpart of a pound' Or 2 ounces (57 grams). 2.15

adere (pl) - n: 'ears' Of grain  2.110 

ael, aelen (pl) - n, fish: 'eel' 2.105

aemsdonk, amedonck - n: 'starch', 'amylum' 2.3, 2.57, 2.116a

aen bernen, bernen - vb: 'to burn' Of food. 2.21

afdoen - vb: 'to finish' 2.39

af binden, af gebonden - vb: 'to thicken' to finish a dish 2.121

agnyen (pl) - n: 'onions' ? 2.29 V. ayiuyn

amandel booter - n, dish: * 'almond butter' 2.119

amandelen (pl), mandelen - n: 'almonds' 2.8, 2.17, 2.37, 2.38, 2.45, 2.57, 2.64, 2.66, 2.104, 2.106, 2.107, 2.108, 2.117, 2.118, 2.119, 2.122, 2.142, 2.144; ongescelde amandelen - 'unpeeled almonds' 2.3; geschelde amandelen, gescelde amandelen - 'peeled almonds' 2.14, 2.51, 2.53

amandeleyen - n, dish: *'almond sauce' for grilled fish 2.106

amandelmelck, mandel melck, mandelen melck, amandelen melck - n: 'almond milk' 2.3, 2.14, 2.47, 2.51, 2.54, 2.56a, 2.85, 2.95, 2.116a, 2.145 ; melcke van amandelen - 'almond milk' 2.104

amper - adj: 'sour' 2.93

appel (pl), appelen (pl) - 1. n, fruit: 'apples' 2.6, 2.42a, 2.46, 2.47, 2.552.762.77, 2.93, 2.100, 2.116, 2.141 ; gestooten appel - 'ground apple' 2.48, 2.48a ; spijsappel - 'cooking apple' 2.74; 2. n, fruit: 'quince' 2.72, 2.129

appel taert - n, dish: 'apple pie' 2.5

ayiuyn, ay Iuyn - n, vegetable: 'onion' 2.48, 2.65, 2.88, 2.131 

azyn, azyne, asijne - n: 'vinegar' 2.1, 2.94 , 2.102, 2.112, 2.13

-B-

backen, gebacken - vb: 'to bake' 2.77, 2.83, 2.84, 2.100, 2.117 ; In the oven. 2.11, 2.54, 2.55, 2.63, 2.642.762.123, 2.139, 2.140 ; In a waffle iron 2.22In a frying pan 2.37, 2.90

baers, barse - n, fresh water fish: * 'perch' 2.8, 2.95, 2.96, 2.118

balgen (pl) - n, part oa plant: 'skin', peel' 2.71

banck - n: 'work bench' 2.113

bancket - n 1. meal 'banquet'; 2. dish: 'assorted (sweet) pastry' 2.124

bant, bans, banden - n: *'thickener' But what thickener? 2.16, 2.17, 2.21, 2.143

banden (pl) - n: Meaning not clear. Maybe 'strips of cloth'? 2.144

bant ketel - n, kitchenware: Either a *kettle for a thickening agent or a *kettle strengthened with metal strips around the body

bastaert - n, drink: 'sweet wine' (K vinum passum, wine from dried grapes, JSMW Sweet Spanish wine)2.124, 2.125

battun - * Meaning unknown 2.144

becken - n: 'basin' 2.28

beete - n, plat: 'beet' 2.25, 2.33

beiaen, (beane) - n, drink: 'wine from Beaune'

berbel - n, freswater fish: 'common barbel' (Barbus barbus) 2.128

bereiden - vb: 'to prepare' 2.1

bernen - vb: 'to burn' Of food. 2.21

berren, gebert - vb: 1. 'to burn' Of food. 2. 'to fry' 2.92

besie, besy, besingen (pl) - zn, fruit: 'berries', 'grapes'  2.19. eertbesyen - 'strawberries' The small European variety.  2.78 euerbesien - 'lingonberry' Vaccinium vitis-idaea.2.78  sint Jans besy, Zint Ians beren - 'redcurrants' Ribes rubrum (WNT)  2.242.78  

beslaen - vb: 'to knead' 2.83

betrouen - vb: 'to trust' 2.145

binden, bynden (bynt) - vb: 'to thicken' A sauce or gruel.  2.24, 2.72, 2.103, 2.1062.110, 2.134 

blaeder (pl) - n, part oa plant: 'leaves' 2.5

blammelgier, blammengier - n, dish: 'blancmanger' A white dish made with almonds and/or rice. 2.42 contains just the title of the recipe. 2.66

bloem - 1. n, part oa plant: 'flower', 'blossom' In "bloemen van vlier". 2.13; 2. n 'bloom' In "hueren besten bloem. 2.13; 3. n: 'flour' 2.22, 2.33; bloem van terwen, terwen bloemen - 'wheat flour' 2.732.78, 2.82; bloemen van amandelen - 'ground almonds' 2.116a; bloemen van caneel - 'powdered cinnamon' 2.117

bloemen, bloem van muscaten, bloemen van bescaten - see muscatenbloemen

bloet - n: 'blood' 2.12, 2.130

bolck - n, fish: 'bib', 'whiting pont' (Gadus luscus) 2.35

borne, borre - n: 'spring water', 'drink water' 2.1, 2.26, 2.37, 2.91, 2.97, 2.98, 2.102, 2.106

boter, booter - n: 'butter' 2.1, 2.42a, 2.652.752.77, 2.80, 2.82, 2.86, 2.88, 2.89a, 2.90, 2.93, 2.99, 2.116, 2.127, 2.136 ; suete boter - 'fresh, unsalted butter' 2.11, 2.22, 2.33

bouwen - vb: 'to knead' 2.33

braden, braeden (gebraden, gebraeden) - vb: 'to roast', 'to fry', 'to grill' 2.1, 2.4, 2.34, 2.37, 2.38, 2.41, 2.45, 2.102, 2.103, 2.106, 2.108, 2.133, 2.134, 2.135, 2.136

branden, gebrant - vb: * 'to toast' Bread. 2.36, 2.40, 2.56

breken (breect, gebroken) - vb: 1. 'to fall apart' 2.91, 2.92, 2.93, 2.101, 2.102, 2.116; 2. 'To break into pieces' 2.144; ontwe breken    

brijsse, brijcseren - Braekman suggests a form of the verb 'briselen' (MNW), but it could as well be an error in writing for brijcse [ontwee]. Both mean something like 'to crush' 2.76

broest - n: 'bread crumbs' (MNW 'brosem') 2.106

broot, broode - n: 'bread' (passim); roggen broot- 'rye bread' 2.40; schoonen broode, schoon broot - *'white bread' 2.14, 2.47; witten broode, wit broot, wijt broot, wijtbroot, wittebroot- 'white bread' 2.34, 2.50, 2.51, 2.532.75, 2.79, 2.82, 2.88, 2.89, 2.102, 2.114, 2.121; dun brood- 'thin bread' 2.80plat dun breet broot- 'flat thin wide bread' 2.77; grof broot- 'coarse bread' 2.79; broot corsten - 'bread crusts' 2.117

broot zuijcker - suijker

bruede, bruwet, bruuet - n: 1. 'stock' 2.33 2. 'gravy', 'sauce' 2.65, 2.122

bruijn - adj, colour: 'brown' 2.138, 2.140

brulocht - n: 'wedding' 2.125

buelingen (pl) - n, dish: 'sausages'; verckens buelingen - 'pork sausages'  2.113; schaeps buelingen - 'mutton sausages' 2.114

bygerichte - n: 'side dish' 2.42a

bypeeper - n, dish: 'pepper sauce' Spiced sauce for roast game or fish. 2.40, 2.109, 2.133

-C-

calf, calue - n, animal: 'calf'; calf vleesch, calf vlees - 'veal' 2.115, 2.121

kan - n, kitchenware: 'jug' 2.37

candeel - n, drink: 'caudle' 2.125

kaneel, caneel - zn, spice: 'cinnamon' Passim ; pijp caneel - 'cinnamon stick' 2.128a ; caneel poeder, caneel poeyer: 'powdered cinnamon' 2.134, 2.135, 2.136

cappuyn, cappunen (pl), cappoenen (pl) -  n, poultry: 'chapon' Fatted, castrated cock. 2.18, 2.32, 2.41, 2.66

cardemen - n, spice: 'cardemom' 2.4

karenten (pl), crenten (pl), corenten (pl) - n, dried fruit: 'currants' 2.18, 2.19, 2.79

karstaengien (pl) - n, fruit: 'chestnuts' 2.15 

keerscruyt - cruyt

keersen (pl), kersen (pl) - n, fruit: 'cherries' 2.11, 2.27, 2.28, 2.632.78, 2.89  zwarten keersen (pl) - 'black cherries' 2.78 

kerper - n, fish: ; carp' (Cyprinus carpio) 2.141

kers soppe- n, dish: ' cherry sop' 2.89

kerstel - n: A kind of bread. In this form not in MNW or WNT, but it is either a variation on ' kerspet', or an error in writing 2.127

ketel n, kitchenware: 'kettle' 2.35 ; bant ketelen 2.126 Kettle, reinforced with an iron ring around the wide opening

kese, keese - n, diary: 'cheese' 2.33; From almonds: 2.142; platten keese - 'soft, fresh cheese' 2.75  see haruijs kese en keeszweetsen

claer - adj: 1. 'clear'  2.144 ; 2.  'pure', 'mere' In: "claeren doeyer van eyeren". Ie the yolks are seperated from the whites. 2.4 ; 3. adv: 'shiny' 2.119, 2.139

clareyt zack - n: *'linen bag to filter the wine through' or Hippocratic sleeve, and NOT as in MNW a 'wineskin to keep 'clareyt' in". 2.20, 2.21 See also sack.

cleet, cleede - n: 'cloth', 2.12, 2.16, 2.120, 2.142

cleyn - 1. adj: 'small' 2.8, 2.144; 2. adv: 'finely' 2.7, 2.20, 2.29, 2.33, 2.34, 2.86, 2.114, 2.121, 2.122, 2.131b; 3. adj: 'tight', 'scarce' 2.87; 4. Error in writing for clieue?  2.110 

clysterie - n: 'enema' 2.29, 2.31

koek, koeken (pl), coecken (pl) - n, pastry: '(ginger)bread' 2.46, 2.83peeper coeck Brussels cocken, Brueselse coecken  2.134, 2.136 *'(ginger)bread (?) from Brussels

coelen -  vb: 'to cool' 2.21

colen - n, fuel: 'charcoal' or 'peat' claer colen- 'small coal fire' 2.76, 2.80

colicsoir - zn: *'thickener' From Latin "colligo"? Or *'liquorice' As in MNW "colissiehout"? Or something else? 2.16

comme - n, kitchenware, tableware: 'bowl' 2.135

kommeney, commeneye, comeneije - n, dish: * 'cumin sauce' Sauce, mostly with cumin, 2.8, 2.9, 2.34, 2.59, 2.94, 2.95, 2.96, 2.97, 2.101, 2.112 ; But sometimes no cumin is mentioned (or maybe it was implied in the name of the dish?) 2.7, 2.10, (2.94) (2.116)

komyn, comyn - n: 'cumin' 2.8, 2.9, 2.34, 2.48, 2.59, 2.92, 2.94, 2.95, 2.96, 2.97, 2.101, 2.112

conyn - n, animal: 'rabbit', 'coney' 2.79

concerf, conserve - n, preparation: 'preserves' Preparation to keep food longer. 2.23

confortatyf - n: 'cordial' 2.30 

cooperoot - n: 'copper sulphate' 2.26

couden - b: 'to cool' 2.36, 2.37, 2.95, 2.96, 2.106

cout - adj: 'cold' 2.38, 2.95, 2.96, 2.137 

creeften (pl) - n, shellfish: 'lobsters', 'crayfish' 2.117

crenten, corenten - karenten

crume(n) - n: 'bread crumbs' Without the crust. 2.14

cruyden, cruijt - vb: 'to season', 2.362.76

cruyt, cruijt, cruyde, tcruyt, cruyen - n: 'herb', 'spice': 1. 2.10, 2.16, 2.20, 2.32, 2.35, 2.83, 2.85, 2.122, 2.130, 2.138, 2.144, 2.145 ; groen cruyt, gruen cruijt - 2.44, 2.90; zuet cruijt, zoet cruijt - 2.44, 2.63; droech cruyt - 2.79  2. 'purée', 'jam' 2.24; cruijt van vys - 'patties of pureed fish' 2.90; druijfcruyt - 'grape jelly' 2.71; keerscruyt - 'chrerry jam' 2.27; queekruijt - 'quince jelly' 2.72

kuijte - n, oa fish: 'roe' snoecx kuijte

-D-

decsel - n: 'lid' Of bread? 2.77

decken, gedeckt - vb: 'to cover' 2.139, 2.142

deech - n: 'dough' 2.82, 2.83, 2.89a  gebonden deech- 'firm dough' As opposed to a batter. 2.64

dick, dicke, dijcke, dijck - adj/adv: 'thick', 'thickened' 2.27, 2.37, 2.38, 2.71, 2.93, 2.95, 2.96, 2.97, 2.103, 2.104, 2.106, 2.107, 2.109, 2.116, 2.136, 2.145    

dicke - adv: 'often' 2.13

disteleren - vb: 'to distil', 'tp purify or concentrate a substance by the process of evaporation and condensation'. Nowadays we associate this with spirits (distilling alcohol is an Italian invention from 1100 AD), but here a capon is being "distilled". 2.32 

doeck - n: 'cloth' 2.12, 2.21, 2.39, 2.85  doecxken- 'small cloth' 2.35

doef - adj: Litt. 'deaf' *In this recipe it means that the ingredients have relinquished all their taste to the surrounding steam during the distillation process. 2.32

doer geslaegen - duerslaen

doeyer, doeijer, doeder, doeyers (pl), doeyeren (pl) - n: 'yolk' 2.30, 2.42a, 2.100, 2.102; doeyer van een eye, doeyer van eyeren, doeijer van eyeren,  doeyeren van eyeren, eys doeyer - 'egg yolk', 'egg yolks'  2.4, 2.13, 2.22, 2.30, 2.31, 2.34, 2.39, 2.43, 2.602.732.76, 2.94, 2.96, 2.97, 2.101, 2.1052.110, 2.116, 2.125, 2.139 ;  doeyer van roen eyeren, doeyer van royen eyeren - 'yolks of raw eggs' 2.103, 2.115   

doopen, dopen - n: 'deep bowl' (?) Used to pour a liquid mass (vlaede) in to bake in the oven. 2.732.742.75  

dosijn - n: 'dozen' 2.82

dragmae (pl) -  n, measure: 'drachm' Medicinal weight measure, 3.9 grams or 0.1375 ounces. See ons.

drogen, droegen, gedroocht - vb: 'to dry' 2.65, 2.89, 2.135, 2.145

droog - adj.: Litt. 'dry' Here 'without sauce'  2.110

druijf, druven (pl) - n, fruit: 'grape' 2.71

duer slaen, duer geslaegen - vb: 'to push through [a sieve or cloth]', 'to strain' (passim) 

duer wassen - vb: 'fully grown', 'mature' 2.113

duer wriuen, duergevreuen - vb: 'to rub through [a sieve or cloth]  2.141

dun - adj: 'thin' Of a sauce 2.112 ; Slices of bread 2.135

duue (duve), duuen (pl) - n, poultry: 'pigeon' 2.9, 2.34, 2.59, 2.94

dwaeter - See water

dweele - n: 'towel' 2.107

dwit -  'the white'

-E-

edick, edijck -  n: 'vinegar', 'posca' 2.29, 2.49, 2.53, 2.58, 2.59, 2.61, 2.131b, 2.142; wijn edick 'wine vinegar' 2.122

eerden - adj: 'earthenware'

eet lepel - n: 'table spoon' (not in MNW) 2.30

entvogel - n, bird: 'duck' 2.65, 2.88 

ert nat - n: Liquid peas were boiled in. 2.48

ereijwten (pl) - n, legumes: 'peas' 2.92

eyeren, eyer (pl) - n: 'eggs'  2.3, 2.7, 2.33, 2.42a, 2.43, 2.62, 2.80, 2.82, 2.84, 2.93, 2.97, 2.98, 2.99, 2.100, 2.113, 2.114, 2.121, 2.127 ; gesoden eyeren 2.7, 2.10; morwe gesoden ey 2.81, (2.94); harde eyeren, eyer hart gesoden 2.44, 2.102; eys doyer, eysdoijer, doeyeren van eyeren - doeyer; wit van eyeren- 2.78

eyer vlade - n, dish: 'egg custard' 2.84 

eyerwafele - n, dish: 'wafers made with eggs' 2.82 

-F-

fyn - adj: 'fine', 'subtle' 2.129

fiolen bloemen (pl) - n, plant: 'violets' 2.23

foelye, foelie, foelye blomen - n, spice: 'mace' The skin of the nutmeg does remind one of a flower. 2.2, 2.15, 2.19, 2.68, 2.122, 2.144 

fransyn - n: 'parchment', 'vellum' 2.23

fryten, frijten, fruyten, gefryt - vb: 'to fry in fat/butter/oil' 2.11, 2.42a, 2.93, 2.100, 2.102, 2.116 

-G-
g = gh

galentyn - n, dish: According to MNW "fish or meat in jelly". This recipe is for a cold sauce thickened with bread and spiced with ginger, galingale and such.  2.36

galigaen - n, spice: 'galingale' Resembles gingerroot. 2.12, 2.16, 2.21, 2.35, 2.362.742.76, 2.120, 2.122, 2.144 

galnote, galnoten (pl) - n: 'gallnut' Plant excretion produced when irritants are released by the larvae of gall wasps, often on oak trees. 2.26 

gans, gansen (pl) - n, bird: 'goose' 2.81, 2.138 ; wilde gans- 'wild goose' 2.65

gansselgye, ganselgien - n, dish: * Originally a sauce for goose, later also for other meat. 2.37, 2.108

gaeuereyen - n, dish: * A sauce of whole grain, thickened with cream or milk and egg yolks (See also GV and VdN2.110 

garnette - n. dish: * A dish with shrimp or crayfish 2.117

garneyt - adj: Meaning not clear. Maybe 'sown'? 2.144

gebacken - backen

gebraed, gebraden - n, dish: 'roast (meat)' 2.39

gebraden, gebraeden - braden

gebrant - branden

gebroken - ontwe breken

gedeckt - decken

gedroocht - drogen

geel - adj: 'yellow' 2.119

gefryt - fryten

gelas - n: 'glass' 2.23, 2.82, 2.123

gelaye , geley, geleye, gheleye - n, dish: * 'jelly' 2.2 (In this recipe only the spices are mentioned), 2.12, 2.16, 2.21, 2.35, 2.143, 2.144

gelt, gelten (pl) - n, liquid measure: Between 2.34 (VH) and 3 (MNW, K) litres. 2.124, 2.125, 2.128a, 2.145

ghember, gembaer, gember, gengeber -  n, spice: 'ginger' (passim)  wytten gember - 'white ginger' Ginger root of prime quality. 2.14 witten gescelden gember, gescelden wijtten gember - 'white peeled ginger' 2.12, 2.120 ; gember poeyer - 'powdered ginger' 2.136

gemeyn - adj: ' ordinary', ' common' 2.123

gemeten - meten

gescelden- scellen

gesmelter, gesmolten - smelten

gesneden - snyden

gesoden - zieden

gesouten - 1. souten 2. adj: 'pickled' Meat preserved in salt  2.110 

gesukert - sukeren

gewriuen - wriuen

gieten, ghieten -  vb: 'to pour' 2.20, 2.21, 2.65, 2.66, 2.72, 2.73, 2.143, 2.144

gomme - n: 'gum' 2.26

graet, graten (pl) - n, part oa animal: '(fish)bone' 2.12, 2.132, 2.141

greyn - n, spice: 'grains of paradise' Or pepper melegueta, a mixture of black pepper and coriander seeds can be substituted. 2.2, 2.7, 2.12, 2.16, 2.35, 2.36, 2.50, 2.682.742.76, 2.120, 2.144 

groffels naegel - n, spice: 'clove' 2.122, 2.133

gruen, groen - adj: 1. 'green' 2.5, 2.44, 2.582.75, 2.128, 2.140  2. 'fresh' Which means 'unsalted' 2.39

-H-

hacken, gehact, gehackt - vb: 'to chop' 2.7, 2.25, 2.33, 2.44, 2.46, 2.64, 2.102, 2.113

haes - n, animal: 'hare' 2.130

hamelscouwre - n, meat: 'sheep shoulder' 2.79

hanteeren - vb: 'to use' or 'to treat'  2.142

hantien (pl) - n: *'shoulder and shank of front leg' This is a guess, from 'voorhand' (WNT, voorhand I.3). Braekman chooses for 'haantjes' (cockerels)  2.135

hard - adj: Here 'hard-boiled' (eggs) 2.44

hart -  n, part oa fruit: 'core' 2.74

harten vlees - n, meat: 'deer meat', 'venison'  2.110 

harvujs kese -  n: A kind of cheese, but what kind? 2.33

heet - adj: ' hot' 2.65, 2.88 

helfse - 'Halve them' 2.136

her, herre, heir - n, kitchenware: * 'sieve' 2.10, 2.11, 2.13, 2.21, 2.119

hersen - n, part oa animal: 'brain' 2.131b

hersten - vb: 'to toast' (of bread) herstet - 'toast it' , 2.102

hoen, hoender, hoenre, hoender, hoenderen (pl) -  n, poultry: 'chicken' 2.4, 2.9, 2.10, 2.19, 2.59, 2.60, 2.66 , 2.101, 2.103, 2.118, 2.121, 2.122, 2.123, 2.131, 2.139, 2.140 ; jonge hoenderen - 'young chickens' 2.34; ouden hoenre - 'old chickens' 2.102

hoender vlees -  n, meat: 'chicken meat' 2.4

hoene nat - nat

hoepsen - n: handful' 2.33

hoey - n: 'hay' 2.132

honich -  n: 'honey' 2.10

hooft, thooft - n, part oa animal: '(the) head' 2.132

houden - vb: 'to chop' 2.130

huenre nate - nat

huije vlackees - * Meaning unknown  2.144

hyhogen - n, dish: * A sauce with liver for veal 2.115

-I/J-
y=ij

jaerscoeck -  n, pastry: According to MNW "new year's cake" or "nameday cake"  2.67

iegelyck - prn: 'each (one)'  2.144

jespey - n, dish: A sauce with chickenlivers, to be served with roasted chicken in the evening. 2.103

int - n: 'ink' 2.26

ionck - adj: 'young' 2.112

ipocras - n, drink: 'hypocras' Wine with spices and sugar. 2.20, 2.69

yser -  n, kitchenware: '(waffle) iron' 2.22 

ysoop - n, herb: 'hyssop' 2.75

itsen - n: 'heat' 2.91

(K see C)

-L-

laeden (pl) - n: 'bowl' or 'chest' 2.71, 2.72

lampraes, , lamperaesen (pl) - n, animal: 'young rabbit'  2.144

lamprei, lampreyen (pl) - 1. n, fish: 'lamprey' There are salt and freshwater lampreys. See also prick 2.131 2. n, animal: 'young rabbit' See note at recipe 2.131

larderen - vb: 'to lard' 2.79, 2.133

laingier, lamengier - n, dish: 'blancmange' A light coloured sauce or thick porridge, thickened with almonds or almond milk. 2.3, 2.118

leuer, leeuer - n, offal: 'liver' 2.45, 2.58, 2.130; leuer van hoenre - 'chicken liver' , 2.103; leeueren van den calue - 'veal liver' 2.115

lijnssaet, lynsaet - n: 'linseed' 2.35

Lombaertsch - adj: 'from Lombardy' 2.25, 2.33, 2.43

loock - n 1. herb: 'garlic' 2.37, 2.81, 2.105, 2.108, 2.109 2. dish: 'garlic sauce' 2.81

loot - n, measure: Lit. 'lead' (The metal). 1/32 pound of 1/2 ounce (VH): appr. 15 gram (1 tablespoon). 2.15, 2.16, 2.17, 2.18, 2.19, 2.20, 2.21, 2.32, 2.35, 2.67, 2.68, 2.69, 2.70, 2.87  vierdelloot, vierdeloot- 'quarter lead' Or slightly less than a teaspoon. 2.21, 2.67

lucht - n: litt. 'air', here 'scent' 2.130

luen - adj: 'warm'   2.143

-M-

maeger, maegeren - adj: 1. 'lean' 2.41 2. 'degreased' 2.39, 2.101

mandelen - amandelen

mandelleyen - zn, dish: 'almond sauce' 2.38

mandelmelck, mandelenmelck - amandelmelck

mangereet -  n, dish: A dish with almond milk, apples, raisins and figs. 2.47

meel - n, ingredient: 1. '(whole)meal' 2.67, 2.68, 2.83, 2.89a; 2. 'powder' A ground spice (meaning not sure) 2.120      

meelsuijcker - see zuycker

meerswijn, merswijn -  n, sea mammal: 'porpoise' 2.64, 2.133

melck - zn: 1. dairy 'milk' 2.116; zuete melck, soeten melcke - 'fresh milk' 2.13 , 2.31, 2.63, 2.81, 2.84, 2.1142. 'almond milk' 2.107, 2.119, 2.142

meten, gemeten - vb: 'to measure' 2.139  (but can be error in writing)

moerbesy, moerbesijen (pl) - n, fruit: 'mulberry' or 'bramble', 'blackberry' 2.28; gedroochde moerbesijen 'dried mulberries' 2.52

moes - n, preparation, here: 'purée', 'porridge' 2.13

monneck - n, name oa dish: Litt. 'Monk', Two omelettes from egg whites only, with a stuffing from apples, yolks and spices in between. 2.100  

mortier, mortyr - n, kitchenware: 'mortar' 2.2, 2.3, 2.12, 2.24, 2.54, 2.55, 2.62, 2.116a, 2.130; moertier steen 2.90

morw - adj: 'tender', 'soft' 2.64, 2.82, 2.83, 2.131b 

mosselen (pl) - n, seafood: 'mussels' 2.126

mostaert - n, condiment: 'mustard' 2.131

mou - n, kitchenware: 'trough' (not in MNW) 2.83

muscaet - see nooten muscaten

muscatenbloemen, bloem van muscaten, bloemen van bescaten - n,spice: 'mace' 2.35, 2.64, 2.67, 2.692.77, 2.87

my - indef.pron: 'one', 'they' I have doubted whether it reads men, but imo it really reads my. 2.7, 2.22, 2.27 , 2.28, 2.83, 2.89a 

-N-

naegel, nagel, naegelen (pl) - n, spice: 'clove' (passim)

nae sieden - vb: *'to reduce', 'to boil down' 'to simmer for a while' 2.92

nat, naet - n: '(boiling) liquid', 'juice' 2.24, 2.35, 2.122, 2.124 huenre nate, hoene nat, hoendernat - 'liquid in which a chicken is boiled' 'chicken stock' 2.38, 2.39, 2.66 vlees naet - 'meat stock', liquid in which meat is boiled 2.33 gruen vleesch nat - 'stock made from fresh, unsalted meat' 2.39 nat van den mast - liquid in which damsons were boiled 2.124

nat - adj: Litt. 'wet'. Here 'with sauce' 2.111

nyestringen - adj: *Meaning unclear. 'fresh'? 2.129

nooten, nooten muscaten, noot muscate, muscaten - n, spice: 'nutmeg' 2.2, 2.35, 2.67, 2.70, 2.138, 2.144

-O-

olije, olye - n: 'oil' To fry2.37, 2.42a, 2.90, 2.92, 2.108, 2.116a, 2.120 

ommelyen - n.: 'omelette' (not in MNW) 2.22 

om roeren - vb: 'to stir' 2.39

ongescelde - adj: 'unpeeled' 2.3

onioene - n, vegetable: 'onion' 2.91, 2.92 

ons, onse - n, measure: 'ounce' This was 1/16 part of a pont, almost 27 gram (VH), a bit less than the modern ounce (which is 28,35 gram). 2.127 ; As abbreviation 2.15, 2.80, 2.127, 2.142    

ontwee, ontwe - adv: 1. Actually 'in two pieces' 2.42a 2. 'into powder', 'into a mash', 'finely' (passim)

ontwe breken - vb: 1. *'to mash, to crush and mix' 2.1, 2.13, 2.95, 2.97, 2.100, 2.101, 2.102, 2.103, 2.105, 2.106, 2.107, 2.108, 2.109, 2.112, 2.114;  2. 'to beat' Eggs. 2.93, 2.96 

oort -  n, coin: 'a quarter of a penny' (WNT) 2.67

op gieten, op ghieten - vb: 'to pour over' 2.39, 2.89, 2.101, 2.105, 2.115

op sieden (op gesoden), op zyen - vb: 'to bring to the boil' 2.2, 2.3, 2.16, 2.17, 2.21, 2.47, 2.48, 2.52, 2.53, 2.121, 2.142

os, ossen (pl) - n, animal: 'ox' 2.144

ossen voeten (pl) - n, part oa animal: 'beef trotters' 2.144

ouen, oouen (oven) - n: 'oven' 2.11, 2.28, 2.54, 2.55, 2.63, 2.642.76, 2.80, 2.123, 2.139, 2.140

ouergieten (ouergegoten) - vb: 'to pour over something' 2.88

-P-

paelinck - n, fish: 'eel'  2.143

pan - n, kitchenware: 'pan', 'casserole' 2.21, 2.42a, 2.90, 2.116a, 2.135; platte pan - 'flat pan' (either with a level bottom or with low sides) 2.144

pap - n, dish: 'porridge' 2.48a

papier - n: 'paper' 2.23

Paeschen - n: 'Easter' 2.41

pastey - n, dish: 'pasty', 'pie' 2.18, 2.19, 2.61, 2.64 pastey van runtvlees - 'beef pasty' 2.87  conyn pasty - 'coney pasty', 'rabbit pasty' 2.79 scouwer pasty - 'shoulder pasty' 2.85  vlees pastey - 'meat pasty' 2.15

pauw - n, fowl: 'peacock' or 'peahen', but mostly male birds were prepared because of their feathers. 2.45

peeper -  n, 1. spice: 'black pepper' Whole or ground. 2.1, 2.15, 2.37, 2.39, 2.40, 2.41, 2.42a, 2.49, 2.55, 2.60, 2.61, 2.67, 2.70, 2.85, 2.87, 2.100, 2.102, 2.103, 2.106, 2.111, 2.113, 2.122 ; langen peeper - piper longum, a pepper that grows with small seeds in dense catkin like spike 2.69, 2.145 ; 2. dish: 'pepper sauce' A mostly dark coloured, heavily spiced sauce for the winterseason. 2.60, 2.102 ; sueten peeper - 'sweet pepper sauce' (?) 2.4 ; witte peper - 'white pepper sauce' 2.53 ; droogen peeper - 'dry pepper sauce' (?) 2.111 ; bruiijn peeper - 'brown pepper sauce' 2.138 ; See also bypeeper

peeper coeck - n, dish: + 'gingerbread' A sweetened cake spiced with pepper2.742.76stercken peeper coeck Strongly flavoured or compactly baked gingerbread?2.44

peerden swant - n: 'horse tail' I don't know what this means in the context of the recipe 2.22 

pellen - vb: 'to peel', 2.742.76  Here 'to peel off the hide' 2.37

pere, peeren (pl) - n, fruit: 'pear' 2.124, 2.136

peterselien, petercelie, petercely, peterselye, petercelye, petercelijen - n, herb: 'parsley' 2.5, 2.25, 2.33, 2.42a2.75, 2.89, 2.94, 2.113, 2.123, 2.126, 2.140 ; petercelye blaeder (pl), peterselie blaeder - 'parsley leaves' 2.44, 2.58 ; petercelie wortelen (pl) - 'parsely roots' 2.44

pijp kaneel - see kaneel/caneel

pindet (pijnen) - vb: 'work it' See MNW pijnen C II 1. , 2.103

pint -  n, liquid measure: 'pint' This is 5,86 decilitres, slightly more than the UK or US modern pints (VH). 2.31, 2.67, 2.79, 2.85  

poeder, poluer, puluer, poyer - n: 1. 'powder' Ground spices 2.23, 2.36, 2.942.113, 2.116, 2.116a2. A mixture of spices 2.45, 2.93, 2.99 ; goet poeder 2.33 ; geel poeder: 'yellow powder' 2.126

poemeyen -  n, dish: 'apple sauce' 2.93

poeree, puereye, pureyen - n 1: dish: 'purée' 2.48, 2.91(?), 2.92   2. vegetable: 'leek' 2.91(?)

pont, ponden (pl) - n, measure: 'pound' This is 430 gram (Pound of Gent, VH) or a bit less than the English pound (lb), which is 454 gram). 2.15, 2.17, 2.18, 2.19, 2.20, 2.26, 2.27, 2.69, 2.72, 2.79, 2.80, 2.83, 2.85, 2.86, 2.87, 2.125, 2.128, 2.145 

pot - n, kitchenware: 'pot', 'saucepan' 2.2, 2.3, 2.11, 2.21, 2.32, 2.61, 2.63, 2.93,2.116, 2.119, 2.122, 2.130, 2.139, 2.144eerden pot - 'earthenware pot' 2.65, 2.88, 2.145 ; nieuwen eerden pot - 'new earthenware pot' 2.21 ; schoonen pot - 'clean pot' 2.23, 2.129 ; potken - 'small pot' 2.35

potaige - 'pottage' Thick soup, porridge, gruel or mush. 2.129

prick, pricken (pl) - n, fish: 'lamprey' There are salt and freshwater lampreys. See also lamprei 2.131

pruymen, prumen, pruijmen - zn, fruit: 'plum' 2.18, 2.19, 2.63 ; pruymen (pl) van Dammast, prumen van den mast - 'damsons' Pruna Damascena, blue-black oblong plums (CI 236) 2.15, 2.28, 2.124

puren - vb: 'to clarify' 2.99

-Q-

quaerten, quaert, quarten - n, measure: According to MNW two pints, i.e. 1,17 litre or a bit more than 4 1/2 cup (1,125 litre). 2.16, 2.17, 2.20, 2.21, 2.26, 2.31, 2.35, 2.69, 2.73, 2.80, 2.83, 2.84, 2.142   

queappelen, quee - n, fruit: 'quince' 2.72, 2.129

quetsen - vb: 'to crush' 2.16, 2.21

-R-

raolie, raep smout -  n: 'rape oil', 'cole seed oil' 2.292.752.78 

raspen-; vb: 'to grate' Bread 2.82, 2.134

rebbe - zn? adj?: The only meaning that could make any sense in the MNW is 'vein of a leaf', but the recipe is for berries, not for leaves. Maybe rebbe is an error in writing for red? Then it would read rode rybes: 'redcurrant'. Or rebbe means 'ribbed', and indicates a ribbed currant, maybe a kind of gooseberry (also ribes)? 2.24 

reyger - n, bird: 'heron' 2.41

reyn, reynen - adj: 'clear' 2.136 (but see also reynen wijn)

richten - vb: 'to serve' 2.93, 2.99  drooge richten - 'to serve without sauce'  2.110   

rybes - n, fruit: 'currant', 'ribes' There are redcurrants, blackcurrants and whitecurrants. Redcurrants and blackcurrants are indigenous to Europe. Redcurrants are first mentioned early in the fifteenth century, in Germany, blackcurrants are cultivated a century later. (AD) 2.24 

rijnden - n: Meaning unclear. An error in writing?

rijs, rys - n, grain: 'rice' 2.85, 2.107, 2.145

ryuier visch - n: 'freshwater fish' 2.95, 2.96 

roeren - vb: 'to stir something'

roffioelen (pl), roffiolen (pl) - n, dish: 'small pasties' However, in 2.25 and 2.33 it really seems to mean 'ravioli'.

rogge - n, grain: 'rye'  2.110

roggen broot - broot

rompen - n, spice: 'nutmeg' 2.15, 2.16, 2.18, 2.19, 2.21

ronnen - vb: *'to set' Of an egg. 2.97, 2.98, 2.99

ront - adv: 'around' 2.144   

room - n, dairy: 'cream' 2.17; 2. 'cream from almond milk' 2.119; zueten room, zoete roomen- 'fresh cream' 2.11, 2.93, 2.962.110  

roomen - vb: 'to cream' 2.119

roos - n, plant: 'rose' 2.23 

roosmaryn - n, herb: 'rosemary' roosmaryn blaeder- 'rosemary leaves' 2.46

roost, roosten (pl)  n, dish: 'roast' 2.52

roosten, geroost - vb: 'to roast' 2.10

rooster -  n, kitchenware: 'gridiron' 2.36, 2.37, 2.38, 2.65, 2.88, 2.89, 2.106, 2.132, 2.135 

root, royen - adj: 1. Lit. 'red' 2.120; 2. Here 'brown' From toasting. 22.10; 3. 'raw' Of egg yolks 2.105, 2.115

rosynen, rosijnen (pl) - n: 'raisins' 2.6 , 2.15, 2.45, 2.47, 2.55, 2.64, 2.87, 2.104, 2.139, 2.141 

rouw - adj: 'raw' 'uncooked' 2.39

rueren, roeren - vb: 'to stir' 2.21, 2.106

ruet - n, grease: 'suet', 'lard' 2.15, 2.79, 2.87   

runtsvlees, runtvlees - n: 'beef' 2.61, 2.872.110, 2.130; verschen runtvlees - 'unsalted beef' (freshly slaughtered) 2.109

-S/Z-
sc = sch

sack, zack - n, kitchenware: litt. 'bag', here a long bag of cloth used as a filter (Hippocratic sleeve or Manus Hippocratus) 2.144

sanen, zaen, zanen -  n, dairy: 'cream' 2.732.742.75, 2.81  dicke zanen 2.80  

sangwijn - adj: 'blood-red' 2.52

zap - n: 'juice' 2.33

sauie -  n, dish: 1.* 'sauce based on sage' 2.98 2. see selue

saus, zause - n, dish: 'sauce' 2.14, 2.49, 2.50, 2.51, 2.52, 2.56, 2.65, 2.131, 2.134, 2.138 ; gruen saus - n, dish: 'green sauce' 2.128 Sauce with chopped fresh herbs (parsley, sage), which are not mentioned in the recipe.

saut - n: 'salt' 2.1

schaep - n, animal: 'sheep'; schaeps buelingen - buelingen

scale, scalen (pl) - n, tableware: 'platter' silueren scalen - 'silver platters' 2.124

scellen, gesceld(en) - vb: 'to peel' 2.12, 2.72, 2.129, 2.144

scellen (pl), scalen (pl) - n: 'scales' Of a fish. 2.12, 2.120

schoen - adj: 'clean', 'cleaned' 2.24, 2.131b

schotel, scotel schotelen (pl), scotelen (pl) - n, tableware: 'serving dish' 2.21, 2.24, 2.33, 2.362.77, 2.89, 2.131b, 2.136, 2.144eerden schotel- 'earthenware dish' 2.85  

sclissen of scliffen - vb: 'to split asunder' (?)(Not in MNW of WNT) 2.98

schoon - adj: 'beautiful', 'clear'; Here 'clean' 2.120, 2.145

scouwer - n, meat: 'shoulder' 2.85

schuymen, scumen - vb: 'to skim off' 2.1, 2.145

scillen (pl) -  n: 'egg shells' 2.42a

sculpen (pl) - n: 'shells' of mussels 2.126

zeem -  n, ingrediënt: 'honey' Especially the first, thick honey that comes out of the comb without pressing  2.67, 2.68, 2.72

segelyck - adv: litt. 'as a winner', but there may be an error in writing in the manuscript. See iegelyck. 2.144

selue, zeluen, sauye, sauije - n, herb: 'sage' 2.42a, 2.44, 2.81, 2.123, 2.140 See also sauie; seluen blaeder- 'sage leaves' 2.46

seroop, seroopen - zn: 'syrup' , 2.83 ; Used to colour a wine jelly. Supposedly syrup made with caramelized sugar: 2.21 ; Ready bought: 2.67

zetten - vb: 'to put' 2.144, 2.145

sieden, zieden, zyen, gesoden - 1. vb: 'to boil' Passim; 2. n: met eenen zieden - Bring to the boil and immediately remove from the fire? 2.91

silueren - adj: 'silver' 2.124

sincken - vb: * 'to settle' (?) 2.16, 2.136

slaen - vb: 1. 'to beat, to strike' 2. 'to break' An egg. 2.97  duer slaen 

slecht, slechte - adj: 'simple' 2.83

sleese - slaen

sluyten - vb: 'cover' With an slice of bread. 2.76

smeer, smere - n, fat: 'fat' 2.114

smelten, gesmolten - vb: 'to melt' 2.82, 2.89a, 2.136 

smijten - vb: 'to throw' With force 2.83

smout, zmout - n: 'fat' 2.41, 2.121, 2.129, 2.135, 2.139

snoek, snoeck - n, fish: 'pike' 2.8, 2.12, 2.118, 2.120, 2.143

snoecx kuijte - n, oa fish: 'pike's roe' 2.54

snyden, zniden, gesneden - vb: 'to cut' 2.47, 2.76, 2.77, 2.85, 2.91, 2.114, 2.121, 2.132, 2.144

sode - n: 'boil'  2.142

sofferaen, soffraen - n, spice: 'saffron' Passim

sofferanen - vb: * 'to spice/colour with saffron' 2.1 , 2.109

zomer - n: 'summer' 2.44

zop, zope, zoppe, soppe - n: 'liquid (that has been boiled)', 2.33, 2.91, 2.111, 2.135, 2.136 ; zope van hoenre och van vleesche - + 'stock of meat or chicken' 2.105; maegeren zope - + 'degreased stock' 2.109, 2.115

sout, zout - 1. n: 'salt' 2.17, 2.29, 2.31, 2.81, 2.130, 2.138 ; 2. adv: 'salty' 2.145

souten, zouten, gesouten - 1. vb: 'to salt' 2.102.16  2. vb: 'to salt' To rub something with salt and then rinse it with water to cleanse it. 2.12  3. See also gesouten (adj.)

speck - n, meat: 'bacon' or 'pork' 2.79

speen vercken - n, cattle: 'sucking pig' 2.44

spierinck, spirinck - n, part oa bird: 'breast fillet' of a bird 2.139

spruwen - vb: *Braekman suggests: 'to simmer' 2.93, 2.107

spijs - n: 'food', 'mixture' 2.76, 2.100

spijsappel-  see appelen

spyscruyt - n, spice: 'spice mixture' 2.70

steen - n, part of a fruit: 'stone' 2.11, 2.632.78

sterck - stercken peeper coeck

stermyn, stemmyn, stommyn, starmyn, stamyn - n, kitchenware: 'strainer', 'straining cloth' 2.2, 2.24, 2.34, 2.35, 2.63, 2.66, 2.72, 2.92, 2.94, 2.95, 2.97, 2.101, 2.102, 2.105, 2.106, 2.108, 2.112, 2.115  

stert - n, part oa animal: 'tail' 2.132

steur - n, fish: 'sturgeon' 2.137

stijf - adj: ''firm' 2.83

stock - n: 'stick' 2.131b

stockvisch - n, fish: 'stockfish' Dried, unsalted cod. 2.35

stof - n: *'stuffing' 2.62

stoppen - vb: 'to stuff' 2.132

stoten, stooten, gestooten - vb: 'to crush', 'to grind' In a mortar. (passim)

stouen, stoouen - vb: 'to simmer', 'to braise' 2.111, 2.131

strauwen, strouwen, strouen - vb: 'to sprinkle' 2.662.77, 2.79, 2.89, 2.126, 2.129  

stuck, stucken - n: 'piece' 2.127, 2.130

struue, struuen (pl) - zn, dish: 'omelette' With only egg white: 2.100

suete, zuet, soeten - adj: 1. 'sweet' 2.119 2. 'fresh' or 'unsalted' 2.4, 2.11, 2.13, 2.31, 2.114 3. 'mild' or 'agreeable' zoet cruijt Comp. French 'poudre douce', a mixture of ginger and cinnamon, with perhaps other spices and sugar. 2.63

zuetmelc - melck

suijker, suycker, zuijcker, zuycker, zuicker - n, spice: 'sugar' Passim;  wijtten zuycker, wit zuycker - 'white sugar' Meaning purified sugar. 2.37, 2.139 ; root zuycker, roeden zuycker - Meaning unclear. 'brown (unpurified) sugar' or 'burned sugar'? 2.37, 2.64, 2.95, 2.96, 2.106meelsuijcker - 'powdered sugar' 2.72; broot zuijcker - 'sugar loaf' 2.117, 2.118, 2.136

sukeren (gesukert) - vb: 'sprinkled with sugar' 2.89

suyckerey - n, dish: * An opaque jelly or savoury bavarois, thickened with almonds and cream). 2.17

zunderlinge - adv: 'seperately' 2.120

suuerlyck - adv: 1. 'cleanly'; 2.  'completely'  2.142

zwaleuen (pl) - n, fowl: 'swallows' 2.94

swam, zwam, zwaem -  n, part oa fish: 'sound' This is used for isinglass. 2.35

zwaen - n, bird: 'swan' 2.138

swanen halsen - n, part oa animal: 'swan's neck' 2.46

zweetse - n, dish: a kind of pastry (MNW) keeszweetsen- 'cheese pastry' 2.75 

swerte - adj: 'black' 2.26

zwijnen vlees - n: 'pork' 2.62

sye, zye, sij - n, kitchenware: 'straining cloth' (not in MNW or WNT) 2.71, 2.722.742.75 

zyen - op sieden

-T-

tafel - n: 'table' 2.83

taerte, tarte -  n: 'tart', 'pie', 'cake' 2.6, 2.55, 2.89aappeltaerten - 'apple pie' 2.76 ; besy tarten - 'berry pie' 2.78 ; keers tarten - 'cherry pie' 2.78 ; saen taert - 'cream pie' 2.80 ; venceltaert - 'fennel pie' 2.77 

tanessey - n, herb: *'tansy' (Tanacetum vulgare) MNW refers erroneously to tassei, 'cup'. 2.141

tansie - n: * Meaning unknown  2.144

tarwe - n, grain: 'wheat'  2.110

tay -  n: 'firm'

tems, teems - n, kitchenware: 'hair sieve' to strain milk (MNW2.73, 2.79 

terwe - n, grain: 'wheat' 2.73

teyl - n, kitchenware: 'earthenware dish' 2.76 , 2.85  ; eerden teyl 2.80, 2.137, 2.144 

tonge - 1. n, part oa animal: 'tongue' 2.131b ; 2. n, human: litt. 'tongue' (taste) 2.145

tornysol - n, colouring agent: 'turnsole' A linen cloth was steeped several times in the juice of berries. When you rinsed this cloth in a liquid, the liquid would be coloured. 2.21

tvier - vier

tym - n, herb: 'tyme' 2.75

tymperen, temperen - vb: 'to temper', 'to mix' Mostly by adding a liquid 2.122, 2.140

-V-

vasteldagen - n: 'fast days' outside of lent, so dairy products were permitted. Therefore also: 'fish days' 2.96  

vasten - n: 'Lent' In the forty days from Ash Wednessday till Easter, but also the Wednessdays, Fridays and Saturdays during Ember Days, all meat, meat products and diary products were forbidden. During "normal" weeks the eating of meat was forbidden on -mostly- Wednessdays, Fridays and Saturdays, but diary products were permitted (JSvW). 2.6, 2.37, 2.54, 2.55, 2.57, 2.64, 2.85, 2.95, 2.96, 2.106, 2.108

vel - n: 'skin' Of a fish 2.12, 2.120

venckel - n, herb: 'fennel' 2.137 ; venckel zaet - n, herb: 'fennel seed' 2.77

verckens been - n: Litt. 'pig's leg' But because "trotters" are mentioned separately , maybe 'gammon' was meant. 2.34

verckens zult - n, meat preparation: 'pork brawn' Meat, conserved in salt or an acid liquid. 2.94 

verckens buelingen - buelingen

vercken, vercken vlees, vercken vleesch - n: 'pork meat' 2.112, 2.134; verschen vercken vlees - 'unsalted pork meat' (freshly slaughtered) 2.91

verjuys - n, condiment: 'verjuice' 2.135, 2.142

vermede - n: 'warmth', 'temperature' 2.95, 2.96 

versch, vorsch - adj.: 'fresh', 'unsalted'

versieden - vb: 'to boil down, , 'to overcook' 2.130, 2.144

verwen, geverwet - 1. vb: 'to paint', 'to colour' 2.21, 2.28, 2.47, 2.56a, 2.120, 2.123, 2.140, 2.141 ; 2. n: 'colour' 2.140

vet, vetten - adj: 'fat' 2.85 ;  *Crammed? 2.10

vet - n: 'fat' 2.32, 2.41, 2.111

vetkens (pl) - n: 'bacon', 'pork', cracklings' ? 2.85

vier, vijer, tvier - n: 'fire' The fire on top and in front of which the food was prepared. 2.4, 2.11, 2.37, 2.38, 2.52, 2.95, 2.97, 2.108, 2.123, 2.130, 2.140, 2.142, 2.144, 2.145 ; met cleynen viere- 'on low fire' 2.30

vierdeel, vier deel, vierendeel - n: 'a fourth' or 'a quarter' 2.12, 2.18, 2.19, 2.21, 2.26 2.67, 2.68, 2.120, 2.125, 2.128a

vierdelloot, vierdeloot - loot

vincken (pl) - n, fowl: 'finches'  2.94

visch, vys, wijs - n, animal: 'fish' 2.1, 2.35, 2.37, 2.38, 2.60, 2.90, 2.98, 2.106, 2.108, 2.117, 2.118, 2.129, 2.134, 2.143, 2.144

visch dag - n: 'fish day'. Several days every week in which meat was prohibited, but fish and dairy were allowed.  2.145

vlaey, vlade - n, dish: 'flan', 'custard' A pie stuffing without the dough, baked in the oven. 2.11, 2.54, 2.57, 2.63 But sometimes with dough: 2.89a ; appelvlaeden - 'apple custard' 2.74 ; zaenvlaeden - 'cream custard'  2.73 ; sonder vlaeden - Without cream added? 2.75

vlees, vleesche, vleyssen - n: 'meat' 2.15, 2.98, 2.109, 2.115, 2.135, 2.144 ; nyestringen vleyssen - *'freshly butchered meat'? 2.129

vleesdach - n: A day on which the eating of meat was allowed, as opposed to fish days and fast days 2.129, 2.145

vlees naet, vleesch nat - n: 'meat broth' 2.33

vleessop - n: 'meat broth' 2.145

vlier - n, plant: 'elderberry' bloemen van vlier - 'elderberry flowers' 2.13

vlierden moes - n, dish: 'purée of elderberry flowers' 2.13

voeten (pl) - n: Here 'pork trotters' 2.34; ossen voeten - 'beef trotters' 2.144

vol - adv: 'many'

voerhoot - n, part oa animal: 'head' 2.131b

vorbelket - n, meat: 'small shank' (According to MNW in Brabant, in Gent 'voorbil' means 'voorste bil' or 'front buttock', maybe the shank of the foreleg; 'ket' is a diminutive) 2.135

vryfse ontwee, vryf dat ontwee - 'grind them apart' 2.39, 2.92

vuer (lees: [u]uer) - n, time: 'hour' 2.80 

vullen, gevult - vb: 'to stuff' 2.44, 2.45, 2.46, 2.113, 2.114

vuyt, vuyte - adv: 'out (of)'

vuyt ghieten - vb: 'to pour out', 2.38

vygen (pl), vijghen - n, fruit: 'figs' 2.5, 2.6, 2.47, 2.55

vysel - n, kitchenware: 'mortar' 2.21

-W-

waelpot - n, liquid measure: Specifically for wine and beer, according to MNW and WNT equal to one pint, i.e. 1, 17 liter , 2.682.142   

waermoes, wermoes -  n: 1. '(leafy) vegetables' 2. 'stew' 2.91

waesdom - *'vapour' Possibly an error in writing for "waes", because "waesdom" actually means 'growth, profit'. 2.32 

water, watre, waeter - n: 'water' 2.3, 2.4, 2.32, 2.37, 2.83, 2.89a, 2.122, 2.123, 2.128, 2.129, 2.140 ; See also borne

waueraet, wauraet - n, liquid: 'brine', salted water for cooking fish 2.137

weeck - adj.: 'soft'  2.110 (but probably corrupt here, see note with text)

wellen - vb: 1. 'to coat' 2.33 2. 'to boil' 2.37, 2.38, 2.95, 2.97, 2.106, 2.108 

werm - adj: 'warm' 2.56, 2.71, 2.83, 2.91 

wermen - vb: 'to heat' 2.121

weycken, weijcken, geweyct - vb: 'to steep' 2.21, 2.36, 2.81, 2.107, 2.110, 2.124, 2.145

wilt braet, wijltbraet - n, dish: 1. 'roast game', 'venison' 2.402.110, 2.111gesouten wiltbraet - 'pickled venison' 2.111 2. 'large roast' (?) 2.79

wissen, wijssen - vb: 'to wipe' 2.12, 2.120

witten broode, wit broot - broot

wringen - vb: 'to squeeze'

wriuen, wriven - vb: 'to rub'

wyn - n, drink: 'wine' (passim) ; ryn wyn - 'Rhine wine'  2.20 ; reynen wijn - 'clear wine' or Rhine wine'? 2.136 ; witten wijn, wijtten wyn - 'white wine' 2.14, 2.51, 2.66 ; wijn edyck - 'wine posca' 2.120 ; rooden wyn - 'red wine' 2.128a, 2.135; luen wyn - 'tepid wine' (?) 2.143

wijnter - n: 'winter' 2.50, 2.52

wijt - adj: 'white', 2.37, 2.662.77

wijtmoes - n, dish: 'white dish' 2.127

wytte (pl), wit, wijt, dwit - n: 'egg whites' 2.42a, 2.84 2.94 , 2.100, 2.102

-Z-
See under S