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, 2.164

aelbesijen (pl) - n, fruit: 'redcurrant' Ribes rubrum 2.167, 2.168

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

alinc - adv?: meaning unclear. MNW alinc 'whole, entire' 2.145e

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, 2.145d,2.145h, 2.146, 2.160, 2.162, 2.179  ; 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, 2.150, 2.156 ; gestooten appel - 'ground apple' 2.48, 2.48a ; spijsappel - 'cooking apple' 2.74appel vander andyen - unknown apple variety? 2.158; zuete appelen - 'sweet apples' 2.171 2. n, fruit: 'quince' 2.72, 2.129

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

ayiuyn, ay Iuyn, iuijn - n, vegetable: 'onion' 2.48, 2.65, 2.88, 2.131, 2.180 

azyn, azyne, asijne, asyne - n: 'vinegar' 2.1, 2.94 , 2.102, 2.112, 2.13, 2.145a

-B-

backen, gebacken (bac se) - 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, 2.150

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

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

bant, bans, banden - n: *'thickener' But what thickener?Not in WNT. Mentioned but also not identified in JSvW and CI 2.16, 2.17, 2.21, 2.143, 2.161, 2.162, 2.166

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

bergen - adj: 'of a pig' ; bergen roesels - 'pork lard' 2.187

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

beck - n.: 'bill', 'beak' 2.145g

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, gereiden (bereyt) - vb: 'to prepare' 2.1, 2.172, 2.173, 2.176 

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

bier - n, beverage: 'beer', 2.1802.190

bijvoet - n, herb: 'mugwort' Artemisia vulgaris 2.181

binden, bynden, bijnden (bynt, bijnt, gebonden) - vb: 'to thicken' A sauce or gruel.  2.24, 2.72, 2.103, 2.1062.110, 2.134, 2.145d, 2.149, 2.174, 2.177, 2.181  

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

blaesen - vb: 'to blow' 2.147

blammelgier, blammengier, blamengier - n, dish: 'blancmange' A white dish made with almonds and/or rice. 2.42, 2.145d ; 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, 2.180

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

borne, borre, bors - n: 'spring water', 'drink water' 2.1, 2.26, 2.37, 2.91, 2.97, 2.98, 2.102, 2.106, 2.146

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, 2.156, 2.163, 2.164, 2.168, 2.170, 2.180, 2.184 ; ongesouten booter - 'unsalted butter' 2.1822 ; zoute boter - 'salted butter' 2.186 ; 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' Passim

braesem - n, fish: 'bream' Abramis brama 2.152

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

breken (breect, gebroken) - vb: 1. 'to fall apart' (intr.) 2.91, 2.92, 2.93, 2.101, 2.102, 2.116; 2. 'To break into pieces' (trans.) 2.144, 2.150 ; 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' 22.40, 2.186 ; schoonen broode, schoon broot - *'white bread' 2.14, 2.47, 2.145a, 2.145b, 2.145c, 2.145d, 2.153 ; 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, 2.173; 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, 2.180

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: 1. 'calf' 2. 'veal' 2.170; calf vleesch, calf vlees - 'veal' 2.115, 2.121,2.145h

camer - n, medical: 'stool' 2.188

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, 2.146

cappen - v.: 'to chop' 2.145f

cappers - n, herb: Capparis spinosa ; olye van cappers - 'oil of capers' (?) 2.182

cappuyn, capoen, cappunen (pl), cappoenen (pl) -  n, poultry: 'chapon' Fatted, castrated cock. 2.18, 2.32, 2.41, 2.66, 2.145d, 2.145h, 2.158

cardemen - n, spice: 'cardemom' 2.4

karenten (pl), crenten (pl), corenten (pl) - n, dried fruit: 'currants' 2.18, 2.19, 2.79, 2.155, 2.163, 2.170, 2.176

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, kerpers (pl) - n, fish: ; carp' (Cyprinus carpio) 2.141, 2.149, 2.174, 2.180

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

kerssel - n, part of a fruit: 'core' 2.157

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

kiecken - n, fowl: 'chicken' 2.145e, 2.145h

claer - adj: 1. 'clear'  2.144, 2.171 ; 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.

claren, geclaert - vb: 'to make clear', 'clarify' , 2.161

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

cleyn, cleijn - 1. adj: 'small' 2.8, 2.144, 2.174 ; 2. adv: 'finely' 2.7, 2.20, 2.29, 2.33, 2.34, 2.86, 2.114, 2.121, 2.122, 2.131b, 2.145d, 2.145f, 2.176 ; 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), coecx (gen) - n, pastry: '(ginger)bread' 2.46, 2.83, 2.149, 2.174  ; peeper coeck Brussels cocken, Brueselse coecken  2.134, 2.136, 2.145a, 2.145b *'(ginger)bread (?) from Brussels

coelen -  vb: 'cooling down' 2.21, 2.146, 2.159

colen - n, fuel: 'charcoal' or 'peat' 2.145b ; 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

commeney, kommeneye, comeneije, commeney - 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, 2.145a, 2.178 ; 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) (2.145b)

komyn, comyn, coemen - 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, 2.145a, 2.178

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

corael - n: bead 2.181 ; coralen vijftich - 'rosary' 2.181

corsten - n: 'crust' from bread 2.153

cort - adj: Litt. 'short', culinary use: 'concentrated' of a liquid 2.157

couden - b: 'to cool' 2.36, 2.37, 2.95, 2.96, 2.106, 2.160, 2.179

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

craen - n, wild fowl: 'crane' 2.145e

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

crenten, corenten - karenten

croes - n, measure, drinkware: 'mug'. When used as a liquid measure, content varies. 2.156, 2.165

crume(n), cruijm, cruijmen - n: 'bread crumbs' or 'bread without crust' 2.14, 2.145d, 22.173, 2.186

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

cruyt, cruijt, cruyde, tcruyt, cruyen, cruyden (pl) - n: 1. 'herb', 'spice': 2.10, 2.16, 2.20, 2.32, 2.35, 2.83, 2.85, 2.122, 2.130, 2.138, 2.144, 2.145, 2.145d, 2.145e, 2.147, 2.159, 2.161, 2.172, 2.181 ; goet cruijt - 2.1522, 2.184 ; groen cruyt, gruen cruijt, gruenen cruijde - 'green herbs' 2.44, 2.90, 2.165; zuet cruijt, zoet cruijt - 'sweet spices' 2.44, 2.63; droech cruyt - 'dry herbs' 22.792. 'purée', 'jam' 2.24; aelbeseijen cruijt - 'redcurrant jam' 22.167 ; cruijt van vys - 'patties of pureed fish' 22.90 ; druijfcruyt - 'grape jelly' 2.71, 2.171; keerscruyt - 'cherry jam' 2.27; queekruijt - 'quince jelly' 22.72 ; 3. 'preparation with herbs' 2.173

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

cyrminyn - n., dish: Version of  'comeneye'? 2.145b

-D-

daeyelen (pl) - n, fruit: 'dates' 2.163

decsel - n: 'lid' Of bread? 2.77

decken, gedeckt - vb: 'to cover' 2.139, 2.142, 2.150

deech - n: 'dough' 2.82, 2.83, 2.89a, 2.150  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, 2.146, 2.158, 2.160, 2.167, 2.171, 2.179, 2.186 ; dicker - 'thicker' 2.147   

dicke - adv: 'often' 2.13

dyen - n: 'thighs' 2.145g

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' 2.181 For straining 2.12, 2.21, 2.39, 2.85, 2.162, 2.171  ; doecxken - 'small cloth' 2.35; lynen doeck - 'linen cloth'  2.161

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, 2.151; 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, 2.145a, 22.168, 2.185 ;  doeyer van roen eyeren, doeyer van royen eyeren, doyeren van eyeren rou - 'yolks of raw eggs' 2.103, 2.115, 2.145c   

dooden - v: 'to kill' 2.145e, 2.145g

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' or 'dram'. Medicinal weight measure, 3.9 grams or 0.1375 ounces. Braekman has resolved a symbol into dram, but close reading of the recipes make it more probable that 'ounce' was meant here.

drinc(k)en - vb: 'to drink' 2.151

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

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

drop - n: 'drop', 'droplet' 2.185 (meaning not clear)

druijf, druven (pl), druijuen (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, 2.145d ; 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, 2.148, 2.149, 2.165, 2.172, 2.173, 2.174, 22.180, 2.184 ; wijn edick 'wine vinegar' 2.122 ; Rynsch wijneedick - 'vinegar of Rhine wine' 2.183

eerden - adj: 'earthenware' See pot.

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, 2.145f, 2.151, 2.164, 2.178 ; 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, 2.151

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

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

ey groot - measure: 'the size of an egg' To indicate how much butter must be used 2.180

-F-

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

fiolen bloemen (pl) - n, plant: 'violets' 2.23 ; olije van fiolen - 'oil of violets' 2.182

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, 2.159, 2.163, 2.164, 2.169, 2.170, 2.177, 2.178 

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, 2.177

galigaen - n, spice: 'galingale' Resembles gingerroot. 2.12, 2.16, 2.21, 2.35, 2.362.742.76, 2.120, 2.122, 2.144, 2.159, 2.161, 2.166, 2.178 

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, lanselgyn (?) - n, dish: * Originally a sauce for goose, later also for other meat. 2.37, 2.1082.145c

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, 2.153

gebraden, gebraeden - braden

gebrant - branden

gebroken - ontwe breken

gedeckt - decken

gedroocht - drogen

geel - adj: 'yellow' 2.119, 2.172

gefryt - fryten

gehact - hacken

gelas - n: 'glass' 2.23, 2.82, 2.123 ; gelasesken - 'small glass' 2.183

gelaesen - adj: 'glass' 2.145g

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, 2.161, 2.166

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, witt gember - 'white ginger' Ginger root of prime quality. 2.14, 2.162 witten gescelden gember, gescelden wijtten gember - 'white peeled ginger' 2.12, 2.120, 2.162 ; gember poeyer - 'powdered ginger' 2.136 ; gember poeder wijt - 'white powdered ginger' 2.145h

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

gemeten - meten

genoch - adv: Litt 'enough'; 'ready', 'done' 2.150

gereiden - see bereiden

gescelden- scellen

geschuijmt - schuijmen

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, 2.161

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, 2.145b, 2.148, 2.150, 2.155, 2.159, 2.161, 2.165, 2.175, 2.176, 2.177, 2.180 

groffels naegel - n, spice: 'clove' 2.122, 2.133, 2.145e, 2.148

gruen, groen - adj: 1. 'green' 2.5, 2.44, 2.582.75, 2.128, 2.140, 2.145e  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, 2.176

haes - n, animal: 'hare' 2.130

hamel - n., animal: 'whether' 2.145f 

hamelscouwre - n, meat: 'whether 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

harsten - hersten

hart -  n, part oa fruit: 'core' 2.74

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

harvujs kese -  n: 'cheese from Herve'. A kind of soft cheese, produced in the Province of Limburg since the thirteenth century, with a strong smell.  2.33

heer, her - n, kitchenware: Fine horsehair strainer. 2.162, 2.167, 2.171, 2.172, 2.173

heeren - adj: 'made of hair' ; heeren cleet - Cloth woven from horsehair 22.145h

heet - adj: ' hot' 2.65, 2.88, 2.145b, 2.146 

heffe, heffen, hevel - n: 'yeast' 2.185, 2.187

helfse - 'Halve them' 2.136

her, herre, heir - n, kitchenware: * 'sieve' 2.10, 2.11, 2.13, 2.21, 2.119, 2.146

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

hersten, harsten (gehorst) - vb: 'to toast' (of bread) 2.145a, 2.145b, 2.147, 2.153, 2.175, 2.177 ; 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, 2.145e, 2.145h, 2.154, 2.163, 2.165 ; jonge hoenderen - 'young chickens' 2.34, 2.183 ; ouden hoenre - 'old chickens' 2.102

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

hoene nat - nat

hoepsen - n: handful' 2.33

hoey - n: 1. 'hay' 2.132; 2. 'head' Of an onion 2.180

honich -  n: 'honey' 2.10, 22.171, 2.185

hooft, thooft - n, part oa animal: '(the) head' 2.132, 2.145e

houden - vb: 'to chop' 2.130

houten - adj: 'wooden' 2.167

huenre nate - nat

huije vlackees - * Meaning unknown  2.144

hutselen - vb: 'to mix' 2.151

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

iuijn - see ayuyn

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

ysoop, isoop - n, herb: 'hyssop' 2.75, 2.1882.190

itsen - n: 'heat' 2.91

(K see C)

-L-

lackdock, lackdoeck - n, herb: 'butterbur' Petasites hybridus 2.184

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

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

lamoen - n, fruit: 'lemon' or 'lime' 2.145e

lampraes, , lamperaesen (pl) - n, animal: 'young rabbit'  2.144, 2.163

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

lanselgyn - n., dish: gansselgye

larderen - vb: 'to lard' 2.79, 2.133, 2.148

lauw - adj.: 'tepid' 2.145a

lauw water - litt. 'tepid water', but maybe error in writing for 'living water' 2.145g

lengen - vb: 'to dilute' (add liquid) 2.147

lepel - n, kitchenware: 'spoon' 2.149, 2.174 ; houten lepel - 'wooden spoon' 2.167

lest - adv: 'last', 'at the end' 2.150

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; leuer van eenen zocvercken - 'sow liver' 2.153

lijnen - adj., cloth: 'linen' 2.161

lijnssaet, lynsaet - n: 'linseed' 2.35

lime - n, fruit: 'lemon' or 'lime' 2.159

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: 'lot', 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, 2.161, 2.162, 2.163, 2.166, 2.170, 2.178, 2.183 ; vierdelloot, vierdeloot- 'quarter lead' Or slightly less than a teaspoon. 2.21, 2.67, 2.161, 2.163, 2.164, 2.170, 2.178

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

luen - adj: 'warm'   2.143

-M-

maeger, maegeren - adj: 1. 'lean' 2.41, 2.155, 2.176 2. 'degreased' 2.39, 2.101

maeltyt - n: 'meal' 2.150

maet - n.: ; 'measure' ; by maeten: 'according to taste', 'as you like it' 2.145b

mandelen - amandelen

mandelet - n, preparation: Cold almond sauce 2.160

mandelleyen, mandel - zn, dish: 'almond sauce' For fish 2.38, 2.146, 2.179

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, 22.89a; weijtenmeel - 'wheat flour' 2.185; 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

mengen (gemenget) - vb: 'to temper' 2.147, 2.1482.150

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

moeder - n: 1. 'mother'; 2. 'abscess' 2.181, 2.182 ; 3. 'womb' 2.181, 2.182. I am in doubt which of the two translations is correct, Suggestions (based on reliable sources) are welcome.

moeijer van strollis - 2.186 Some fungus? I have no idea.

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, 2.145a, 2.153, 2.167  ; moertier steen 2.90

morw, morwe - adj: 'tender', 'soft', 'done' 2.64, 2.82, 2.83, 2.131b, 2.147, 2.149, 2.174

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, 2.180

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: 1. '(boiling) liquid', 'juice' 2.24, 2.35, 2.122, 2.124, 2.165, 22.171, 2.184 ; 2. Unthickened sauce 2.169; 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, 2.154, 2.159

nooten - n: 'nuts' Either walnuts or hazelnuts 2.150, 2.172

-O-

okernoten (pl) - n, nut: 'walnut' 2.173

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, ongeschelt - adj: 'unpeeled' 2.3, 2.158

ongesoden - adj: 'uncooked' 2.173

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 (although not quite sure about this) 2.15, 2.80, 2.127, 2.142, 2.154, 2.164, 2.170The abbreviation changes appearance from recipe 2.127 onward.   

onstucken - adv: 1. Litt 'in pieces' or 'broken' 2.158, 2.171 2. 'into powder', 'into a mash', 'finely' (meaning 2 not in MNW 2.145h

ontwee, ontwe - adv: 1. Litt '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

opgestroijt met - 'sprinkled with' 2.176

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

oprichten - vb: 'to serve' 2.176

op sieden (op gesoden), op zyen - vb: 'to bring to the boil', 'parboil' 2.2, 2.3, 2.16, 2.17, 2.21, 2.47, 2.48, 2.52, 2.53, 2.121, 2.142, 2.145h, 2.155, 2.156, 2.158, 2.161, 2.167, 2.168

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, palingen (pl) - n, fish: 'eel'  2.143, 2.159, 2.177

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, pasteij - n, dish: 'pasty', 'pie' 2.18, 2.19, 2.61, 2.64, 2.154, 2.157, 2.163, 2.164  pastey van runtvlees - 'beef pasty' 2.87 ; calf pastey - 'veal pasty' 2.170; conyn pasty - 'coney pasty', 'rabbit pasty' ; 2.79 ; pot pastey - the stuffing of a pie without crust, prepared in a pot 2.155, 2.176 ; scouwer pasty - 'shoulder pasty' 2.85vlees pastey - 'meat pasty' 2.15

pauw - n, fowl: 'peacock' or 'peahen', but mostly male birds were prepared because of their feathers. 2.45, 2.145g

pauwinne - n. fowl: 'peahen' 2.145e

peeper -  n, 1. spice: 'black pepper' Whole or ground. Passim ; langen peeper - piper longum, a pepper that grows with small seeds in dense catkin like spike 2.69, 2.145, 2.145a, 2.145b, 2.145c, 2.145e ; 2. dish: 'pepper sauce' A mostly dark coloured, heavily spiced sauce for the winterseason. 2.60, 2.102, 2.175 ; 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 pepper2.742.76, 2.145a, 2.173stercken 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

penne - n: 'pin' 2.145e

penneken - n, kitchenware: 'small pan' 2.149, 2.174

pere, peeren (pl) - n, fruit: 'pear' 2.124, 2.136, 2.163

pers - adj.: 'purple' 2.145d

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, 2.152, 2.165 ; 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. , 22.103

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, 2.168, 2.183

plaester - n, medicinal: 'paste' Thicker than ointment 2.185

plax - n: 'slice' of bread 2.153

plucken - v.: 'to pluck' (a bird) ; droech plucken 2.145e

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, 2.154, 2.162, 2.163, 2.170, 2.178  

pot - n, kitchenware: 'pot', 'saucepan' Passimeerden pot - 'earthenware pot' 2.65, 2.88, 2.145, 2.161 ; nieuwen pot - ' new pot' , 2.167, 2.183 ; nieuwen eerden pot - 'new earthenware pot' 2.21 ; schoonen eerden pot - 'clean earthenware pot' 2.145d ; schoonen pot - 'clean pot' or 'new pot'(?) 2.23, 2.1292.145h ; potken - 'small pot' 2.35 pot pastey see pastey

potaige - 'pottage' Thick (meat) soup, porridge, gruel or mush. 2.129, 2.145f

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, 2.154, 2.163, 2.164 ; 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

puter - n, wild fowl: 'bittern' 2.145e

-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). This is almost equivalent to the imperial quart (1.13 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, 2.151, 2.161, 2.166, 2.171, 2.178

queappelen, quee - n, fruit: 'quince' 2.72, 2.129, 2.157

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, 2.145e

reyn, reynen - adj: 'clear' 2.136 (but see also reynen wijn) ; 'neat'  2.148  

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) roffioelkens - n, dish: 'small pasties'  2.150  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, 2.163, 2.164, 2.166, 2.170, 2.171, 2.180

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

ront - adv: 'around' 2.144   

room, roomen, roemen - n, dairy: 'cream' 2.17, 22.162, 2.185, 2.187 ; 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' 2.165 ; zoeren roosemarijn - 'sour rosemary' Unknown variety 2.190 ; roosmaryn blaeder- 'rosemary leaves' 2.46

roost, roosten (pl)  n, dish: 'roast' 2.52, 2.145e

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, 2.167; 2. Here 'brown' From toasting. 2.10, 2.175, 2.177 ; 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, 2.154, 2.155, 2.164, 2.170, 2.176

rouw - adj: 'raw' 'uncooked' 2.39

rueren, roeren - vb: 'to stir' 2.21, 2.106, 2.146, 2.167

ruet - n, grease: 'suet', 'lard' 2.15, 2.79, 2.87, 2.154; schaep ruets - 'mutton fat' 22.170 ; vercken ruets - 'pork lard' 2.185  

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, 2.161

salf, zaluynge - n: 'ointment' 2.182, 2.186

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, zaus, zause - n, dish: 'sauce' 2.14, 2.49, 2.50, 2.51, 2.52, 2.56, 2.65, 2.131, 2.134, 2.138, 2.145e, 2.149, 2.152, 2.153, 2.168 ; gruen saus - n, dish: 'green sauce' 2.128 Sauce with chopped fresh herbs (parsley, sage), which are not mentioned in the recipe.

sausieren (pl) - n, tableware: 'sauce boats' 2.175

saut - n: 'salt' 2.1

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

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

scaerley - n, herb: 'clary' Salvia sclarea  2.190

scellen, gesceld(en) - vb: 'to peel' 2.12, 2.72, 2.129, 2.144, 2.145d, 2.162, 2.171, 2.172

scellen (pl), scalen (pl) - n: 1. 'scales' Of a fish. 2.12, 2.120 2. 'peel' or 'skin' Of fruit 2.159, 2.162

scherbier, scerbier - n, beverage: 'small beer' 2.185, 2.187

scijue, schijffen - n: 'disk', 'slice' 2.150, 2.158

schoen maeken - v: 'to clean' to prepare bird after plucking 2.145e

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, 2.144, 2.145d, 2.145h, 2.149, 2.156, 2.161eerden schotel- 'earthenware dish' 2.85  

schotelen - vb: 'to lay something on a dish' 2.177

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

schoon, schoen - adj: 'clean', 'cleaned' 2.24, 2.120, 2.131b, 2.145 ; schoon brood - schoon broot

scouwen - v: 'to scald' (poultry) 2.145e

scouwer - n, meat: 'shoulder' 2.85

schuymen, scumen, schumen, geschuijmt - vb: 'to skim off' 2.1, 2.145, 2.149, 2.159; schoon geschuijmd - 'skimmed clean' 2.155, 2.176

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' Salvia officinalis 2.42a, 2.44, 2.81, 2.123, 2.140 See also sauie ; seluen blaeder- 'sage leaves' 2.46 ; smael zauie - 'garden sage' 2.190

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

zeuen blaeder - n, plant: 'ground elder', 'gout wort' Aegopodium podagraria 2.188

zieck - adj: 'ill' 2.151

sieden, zieden, zyen, gesoden - 1. vb: 'to boil' Passim; in zyn vet gesoden - 'to fry in its fat' 2.176 ; 3. 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

zmaeck - n.: 'taste'. Here maybe 'fat' (?, this meaning not in MNW or WNT) 2.145f

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, 2.150

snoek, snoeck - n, fish: 'pike' 2.8, 2.12, 2.118, 2.120, 2.143, 2.159, 2.177

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, 2.145g, 2.148, 2.171

zocvercken - n, animal: 'sow', female pig 2.1533

sode - n: 'boil'  2.142

zoer - zuer

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

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

zomer - n: 'summer' 2.44, 2.145e

zop, zope, zoppe, soppe - n: 'liquid (in which something has been boiled)', 2.33, 2.91, 2.111, 2.135, 2.136, 2.145f, 2.145h, 2.172, 2.174  ; 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, 2.145d, 2.153 ; 2. adv: 'salty' 2.145

souten, zouten, gesouten - 1. vb: 'to salt' 2.102.16, 2.145b, 2.145h, 2.172  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, 2.148

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

spit - n, kitchenware: 'spit' 2.145g

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

steert - n, part of an animal: 'tail' 2.180

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, 2.159, 2.160, 2.177, 2.179  

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

steur - n, fish: 'sturgeon' 2.137, 2.169

stijf - adj: ''firm' 2.83

stijuen - vb: 'to set' From jelly. 2.161, 2.162

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', 'to mash' In a mortar. (passim)

stouen, stoouen - vb: 'to simmer', 'to braise' 2.111, 2.131, 2.147, 2.157

strauwen, strouwen, strouen, stroijen - vb: 'to sprinkle' 2.662.77, 2.79, 2.89, 2.126, 2.129, 2.145d, 2.146, 2.156, 2.157, 2.172  

stroo - n: 'straw' 2.159

stuck, stucken - n: 'piece' 2.127, 2.130, 2.148

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

zuer, zoer - adj: 'sour' 2.165, 2.186, 2.190

suete, zuet, soeten - adj: 1. 'sweet' 2.119, 2.167, 2.171 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 refined sugar. 2.37, 2.139, 2.146, 2.179 ; root zuycker, roeden zuycker - Meaning unclear. 'brown (unpurified) sugar' or 'burned sugar'? 2.37, 2.64, 2.95, 2.96, 2.106meelsuijcker - 'sugar molasses' 2.72; broot zuijcker - 'loaf sugar' 2.117, 2.118, 2.136, 2.146, 2.183 ; pot suijcker - 'powdered sugar' 2.150 ; zuijcker candy - 'candied sugar' 2.183

sukeren, zuijckeren (gesukert) - vb: 'to sprinkle with sugar' 2.89, 2.175

suyckerey - n, dish: * An opaque jelly or savoury bavarois, thickened with almonds and cream). 2.17, 2.162

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 

swellen - v: 'to boil' (MNW Swellen III.2) 2.145e

zwernis, zweernis, sweerens - n, ailment: 'abscess' 2.185, 2.187

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, 2.89a, 2.156appeltaerten - '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 

talyioer - n, tableware: 'teller', 'plate' 2.150

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 

tergy - n: 'comfits' sugared spices 2.145d

terwe - n, grain: 'wheat' 2.73

teyl - n, kitchenware: 'earthenware dish' (or tub, pot or bassin) 2.76 , 2.85  ; eerden teyl 2.80, 2.137, 2.144, 2.145a 

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

tornysol, ternoysen - n, colouring agent: 'turnsole' A linen cloth was steeped several times in the juice of berries or of Chrozophora tinctoria. When you rinsed this cloth in a liquid, the liquid would be coloured. 2.21, 2.145d

tvier - vier

tym - n, herb: 'tyme' 2.75

tymperen, temperen, timperen - vb: 'to temper', 'to mix' Mostly by adding a liquid 2.122, 2.140, 2.145h

-V-

vael - adj: 'faded' 2.165

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, 2.146, 2.149, 2.150, 2.160, 2.179

vel - n: 'skin' Of a fish 2.12, 2.120 ; Of a bird 2.145g

venckel - n, herb: 'fennel' 2.137, 2.156 Also used for fennel seed ; venckel zaet - n, herb: 'fennel seed' 2.77

venissoen, venoyson - n, meat: 'game' (not only roasted)  2.148

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

verckens roesels - n: 'pork lard' 2.186

verjuys, verjuijs - n, condiment: 'verjuice' 2.135, 2.142, 2.145f, 2.145h, 2.148, 2.152

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

versch, vorsch - adj.: 'fresh', 'unsalted' (butter, meat)

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

verslaen - vb: 'to let cool'. Not in this meaning in WNT. 2.161

verwe - n. ingredient: Undetermined colouring agent. 2.161, 2.166

verwen, geverwet - 1. vb: 'to paint', 'to colour' 2.21, 2.28, 2.47, 2.56a, 2.120, 2.123, 2.140, 2.141, 2.145d ; 2. n: 'colour' 2.140

verworgen - v: 'to strangle' 2.145g

vet, vetten - adj: 'fat' 2.85, 2.147, 2.149 ;  *Crammed? 2.10 ; vet zop - The upper layer of the liquid in which meat or fish has been cooked  2.147, 2.149

vet - n: 'fat' 2.32, 2.41, 2.111, 2.155, 2.165, 2.176 ; vetsel - 'fat' 2.165

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, 2.145a, 2.145d, 2.146, 2.151, 2.171 ; 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, 2.162

vierdelloot, vierdeloot - loot

vijgen (pl) - n, fruit: 'figs' 2.188

vijzel - n, kitchenware: 'mortar' 2.188

villen - v: 'to skin' 2.145g

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, 2.146, 2.159, 2.160, 2.172, 2.179

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, 2.169, 2.176 ; 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, 2.147

vlees vet - n: Litt 'fat of meat' the fat that floats on broth after cooking meat  2.148

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

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

vlooten - n, seafish: 'ray' 2.172, 2.173

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 (read: [u]uer), vijr - n, time: 'hour' 2.80, 2.169 

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 

waschen - vb: 'to wash' 2.180

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, 2.145e, 2.146, 2.160, 2.179, 22.180, 2.184 ; 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)

wegge - n: 'wedge-shaped loaf of bread', mostly from wheat 22.153, 2.185, 2.187

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

werm, wermen - adj: 'warm' 2.56, 2.71, 2.83, 2.91, 2.145d, 2.151, 2.172 

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, 2.145a, 2.145b, 2.145d, 2.172

wilt braet, wijltbraet, wildebrade, wildenbraet - n, dish: 1. 'game', 'venison' Not only roasted, also boiled 2.402.110, 2.111, 2.147, 2.175gesouten wiltbraet - 'pickled venison' 2.111 2. 'large roast' (?) 2.79

wilt zwijn, wilden zwijns (gen) - n, animal: 'wild boar' 2.148

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, rynschen wyn - 'Rhine wine'  2.20, 2.145d ; reynen wijn - 'clear wine' or Rhine wine'? 2.136 ; witten wijn, wijtten wyn - 'white wine' 2.14, 2.51, 2.66, 2.145a, 2.145c, 2.145h  ; wijn edyck, wijn edick - 'wine posca' 2.120, 2.153 ; rooden wyn - 'red wine' 2.128a, 2.135, 2.148 ; luen wyn - 'tepid wine' (?) 2.143

wijnter - n: 'winter' 2.50, 2.52

wijt - adj: 'white', 2.37, 2.662.77, 2.145h

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