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
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, 2.55, 2.76, 2.77, 2.93, 2.100, 2.116, 2.141, 2.150, 2.156 ; gestooten appel - 'ground apple' 2.48, 2.48a ; spijsappel - 'cooking apple' 2.74; appel 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
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, 2.64, 2.76, 2.123, 2.139, 2.140 ; In a waffle iron 2.22; In 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) 2.24, 2.78
beslaen - vb: 'to knead' 2.83
betrouen - vb: 'to trust' 2.145
bier - n, beverage: 'beer', 2.180, 2.190
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, 2.106, 2.110, 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' 2.73, 2.78, 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, 2.65, 2.75, 2.77, 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, 2.53, 2.75, 2.79, 2.82, 2.88, 2.89, 2.102, 2.114, 2.121, 2.173; dun brood- 'thin bread' 2.80; plat 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
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, 2.63, 2.78, 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', 2.36, 2.76,
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' 22.79 ; 2. '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
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, 2.60, 2.73, 2.76, 2.94, 2.96, 2.97, 2.101, 2.105, 2.110, 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. 2.73, 2.74, 2.75
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
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
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
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, 2.36, 2.74, 2.76, 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, 2.108, 2.145c
gaeuereyen - n, dish: * A sauce of whole grain, thickened with cream or milk and egg yolks (See also GV and VdN) 2.110
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, 2.68, 2.74, 2.76, 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, 2.58, 2.75, 2.128, 2.140, 2.145e 2. 'fresh' Which means 'unsalted' 2.39
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
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, 2.188, 2.190
itsen - n: 'heat' 2.91
(K see C)
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
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, 2.114; 2. 'almond milk' 2.107, 2.119, 2.142
mengen (gemenget) - vb: 'to temper' 2.147, 2.148, 2.150
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, 2.69, 2.77, 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
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
okernoten (pl) - n, nut: 'walnut' 2.173
olije, olye - n: 'oil' To fry. 2.37, 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, 2.170 ; The 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, 2.64, 2.76, 2.80, 2.123, 2.139, 2.140
ouergieten (ouergegoten) - vb: 'to pour over something' 2.88
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' 2.85 ; vlees pastey - 'meat pasty' 2.15
pauw - n, fowl: 'peacock' or 'peahen', but mostly male birds were prepared because of their feathers. 2.45, 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 pepper. 2.74, 2.76, 2.145a, 2.173 ; stercken 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', 2.74, 2.76 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, 2.42a, 2.75, 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, 2.94, 2.113, 2.116, 2.116a ; 2. 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' Passim ; eerden 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, 2.129, 2.145h ; 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
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
raolie, raep smout - n: 'rape oil', 'cole seed oil' 2.29, 2.75, 2.78
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, 2.96, 2.110
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, 2.87, 2.110, 2.130; verschen runtvlees - 'unsalted beef' (freshly slaughtered) 2.109
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' 2.73, 2.74, 2.75, 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, 2.36, 2.77, 2.89, 2.131b, 2.136, 2.144, 2.145d, 2.145h, 2.149, 2.156, 2.161 ; eerden 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
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' 2.10, 2.16, 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, 2.63, 2.78
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' 2.66, 2.77, 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, 2.106; meelsuijcker - '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, 2.72, 2.74, 2.75
zyen - op sieden
tafel - n: 'table' 2.83
taerte, tarte - n: 'tart', 'pie', 'cake' 2.6, 2.55, 2.89a, 2.156 ; appeltaerten - '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
tems, teems - n, kitchenware: 'hair sieve' to strain milk (MNW) 2.73, 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
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
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 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
waelpot - n, liquid measure: Specifically for wine and beer, according to MNW and WNT equal to one pint, i.e. 1, 17 liter , 2.68, 2.142
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 2.40, 2.110, 2.111, 2.147, 2.175 ; gesouten 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
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, 2.66, 2.77, 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