This is the glossary to the diplomatic edition of the late-fifteenth-century Middle Dutch book with medical recipes ms. GentKANTL 15, volume 4. It is also an index to the 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 medical books 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).
aywyn, aijwijn - n, veg.: 'onion' 3.2, 3.3
amandelen (pl) - n: 'almonds' 3.5
asijn - n: 'vinegar' 3.7, 3.10
assche loghe - n: 'lye' made from ash 3.1
back - n, kitchenware: 'trough' 3.6
backen, gebacken - vb: 'to bake'
blau sieden - litt. 'to cook blue', meaning cooking a very fresh freshwater fish in an acid liquid that causes the slime coating to turn blue. Mostly used for trout (truite au bleu), but pike and carp can also be prepared this way. 3.7
bloet - n: 'blood' 3.4
bloemen (pl) - n: 'flowers' 3.5
borsten, geborsten - vb: 'to burst' 3.4
boter, boteren - n, dairy: 'butter' 3.1, 3.9
branden, bernen, gebrant - vb: 'to burn' 3.2
brayen, gebraden - vb: 'to roast' 3.4
broet, broot - n: 'bread' 3.6 ; witbroet - 'white bread' 3.2
caneel - n, spice: 'cinnamon' 3.4, 3.6
cant - n: 'edge' or 'border' of a dish 3.7
cappen, ghecapt - vb: 'to chop' 3.1, 3.2
cleijn, kleijn - adj., adv.: 'small' 'finely' 3.1, 3.2, 3.5
cloeft, cloven - vb: 'to split' 3.1
kees - adj: 'cheese'' 1. from milk ; 2. from almonds 3.5
kest - n: Meaning unclear, maybe some sugared spice, comfits? 3.5
ketel - n, cookware: 'kettle' 3.7
Koels - 'from Cologne', a city in Germany 3.1
cout - adj: 'cold' 3.6, 3.7, 3.10
crijmen - vb: 'to clamp' (WNT lemma krammen) 3.9
croes - n, drinking vessel: 'mug' 3.9
derm - n: íntestine' of a fish 3.7
dienen - vb: 'to serve' passim
dijck - adj., adv: 'thick', 'thickly' 3.5, 3.6
droeghen - adj: 'dried' fish 3.1, 3.2
drop, dropen - vb: 'to baste' 3.4
dun - adj, adv: 'thin', 'thinly' 3.6
eijck, eyck - n: 'vinegar', 'posca' 3.6, 3.7, 3.9, 3.10 ; wijn eick - 'wine vinegar' 3.4, 3.5
erten - n, veg.: 'peas' 3.2
galentijn - 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. 3.6
galijgaen - n, spice: 'galingale' Resembles ginger root 3.6
gebrant - see branden
geverwet - see verwen
ghijnbaer, geijnbaer, geijmbaer - n, spice: 'ginger' 3.4, 3.7 ; genberpoeijer, genberpoijer - 'ginger powder' 3.3, 3.8b
ghenoch, genoch - adv: 1. 'cooked', 'done' 3.2 ; 2. 'enough' 3.4
gieten, ghieten - vb: 'to pour' 3.1, 3.2, 3.4, 3.9
graet, graten (pl) - n: 'fish bone' 3.1, 3.2
greijn - n, spice: 'grains of paradise' Or pepper melegueta. A mixture of black pepper and coriander seeds can be substituted. 3.4
hacken, gehact, gehackt - vb: 'to chop'
heet - adj: ' hot' 3.1, 3.4, 3.7, 3.8a
hoeghe - adv: 'highly' 3.6
houten - adj: 'wooden'' 3.4
hutselen - vb: 'to toss' 3.2
(K see C)
lampreij, lampereijen (pl) - n, fish: 'lamprey' There are salt and freshwater lampreys. 3.4, 3.6
lanck - adj., adv.: 1. 'litt. 'long' ; 2. 'thin' of a liquid 3.8b
lauer blaijer, lauer blaejer - n, herb: 'bay leaves' 3.4, 3.9
leuer - n: 'liver' of a fish 3.7
malvezij - n: 'malmsey', strong sweet wine, originally from Greece, 3.4
merselen, ghemerselt - vb: 'to tear up' bread 3.2
moeru - adj: 'soft', 'done' 3.3
mont - n: 'mouth' 3.9
nau, nauwelijck - adv: 'meticulously' 3.1, 3.2
nagelen (pl) - n, spice: 'cloves' 3.4
noten musschaten - n, spice: 'nutmeg' 3.4
olije, olij - n: 'oil' 3.9 ; raepolie - 'rapeseed oil', 'cole seed oil' 3.2
ongeschelt - adj: 'unpeeled' 3.1
op sieden - vb: 'to bring to the boil', 'parboil' 3.9
ouer lancks - 'lenghtwise' 3.1
ouerstroijen - vb: 'to sprinkle' with something 3.5, 3.6
palijnck - n, fish: 'eel' 3.6
pan, pannen - n, kitchenware: 1. 'pan' ; eerden panne - earthenware pan 3.8a ; ijseren pan - 'iron pan' 3.8a ; 2. 'drip pan' 3.4 ; (eerden) panneken - 'small (earthenware) pan' 3.9
peper - n: spice' 3.6 ; langhen peper - piper longum, a pepper that grows with small seeds in dense catkin like spike. 3.4
petercelije - n, herb: 'parsley' 3.1
porijen - n: 'purée' 3.2
pot - n, cookware: 'pot' ; eerden pot, erden pot - 'earthenware pot' 3.1, 3.2 , 3.3
prijcken (pl) - n, fish: 'lamprey' 3.6
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).
raepolije - see olije
reijden - vb: 'to prepare' 3.1, 3.2, 3.3
rijnnen, geronnen - vb: 'to curdle' 3.5
roeck - n: 'smoke' 3.6
roeren - vb: 'to stir' 3.6
roester - n, cookware: 'gridiron' 3.6
roosten - vb: 'to roast' ; roestelet - 'roast it' 3.6
rooswater - n: 'rose water' 3.5
root - adj: litt. 'red', but also 'brown' (when roasting) 3.6
rosemarijn - n, herb: 'rosemary' 3.9
rotteieren (pl) - n: Meaning not sure. 'raw eggs'? 3.1
saussieren (pl) - n, tableware: 'sauce boats' 3.7
scellen - vb: 'to peel' 3.5
schellen, scellen (pl) - n: 'scales' of fish 3.1, 3.7
schene - n: Here 'cheese mould' 3.5
schoen, schonen - adj: 'clean' or 'new' 3.1, 3.2, 3.5, 3.6
schotel, scotel - n, tableware: '(serving) dish' passim ; schotel met gaten, schotel met gaeten - 'dish with holes' to drain fish 3.1, 3.2
schouden - vb: 'to scald' (to remove skin), 3.4
siet, sieden - vb: 'to boil' passim
siet, sien - vb: 'to see' 3.2
slaen - vb: 'to pour' In this meaning MNW slaen I.B.17 3.6
slet - n: 'rag', 'small cloth' 3.5
smelten - vb: 'to melt' trans. 3.8a
smoren - vb: 'to braise' 3.2, 3.3
snoeck - n, fish: 'pike' 3.6, 3.7, 3.8a, 3.8b, 3.10 ; snoeckens (pl) - 'small pike' 3.9
soet - contraction of so het: 'as it' 3.8a, 3.9
sofferaen - n, spice: 'saffron' 3.3, 3.6
sop, sope, soepe, soppen (pl) - n: '(cooking) liquid' 3.1, 3.2, 3.4, 3.6, 3.8b
sout - n: 'salt' 3.1, 3.3, 3.7, 3.8b, 3.9
souten - vb: 'to salt' 3.10
specij - n: 'spice' 3.6
speck - n, meat: 'lard' or 'bacon' 3.8a, 3.8b
spet - n,kitchenware: 'spit' 3.4
staert - n, part o.a. animal: 'tail' 3.9
stockuis, stocvis, stockwijs - n: 'stockfish' 3.2, 3.3
stoer - n, fish: 'sturgeon' 3.10
stoeten - vb: 'to pound' in a mortar 3.5
stouen - vb: 'to stew' 3.3
stramijn - n, kitchenware: 'strainer' 3.5, 3.6
stroeijen, stroijen - vb: 'to sprinkle' 3.6, 3.10
stuck - n: 'piece' 3.6
suijckeren, ghesuijckert - vb: 'to sprinkle with sugar' or 'to add sugar' 3.5
suuerlijc, suijuerlijck - adv: 'neatly'(?) 3.1, 3.2
tafel, tafelen - n: '(dining) table' passim
teerlinck wijse - adv: 'diced' 3.8a
teijl - n, kitchenware: 'tub' 3.4
tonghe - n: 'tongue' 3.4
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). 3.2, 3.9
verdrincken, verdroncken - vb: 'to drown' 3.4
verleken - vb: 'to drain'' 3.5
versch, vorsch - adj: 'fresh' 3.4, 3.10
verwen, geverwet - vb: 'to colour' 3.6
vier, tvier - n: 'fire' The fire on top and in front of which the food was prepared. 3.1, 3.2, 3.5, 3.7
vinckel - n, herb: 'fennel', either leaf or seed 3.10
visch, vijsch, wijsch - n, animal: 'fish' 3.1, 3.2, 3.3, 3.6
vuijt leijken, wt leijken, wt weijken - vb: 'to drain' 3.1, 3.2
-W-
wassen - vb: 'to wash', 'to rinse' 3.2 ; af wasschen, wascht ... af - vb: 'to rinse off' 3.1
water - n: 'water' 3.2, 3.4, 3.7, 3.9, 3.10 ; regenwater, reghenwater - 'rain water' 3.1, 3.2
wagheraet - n: 'brine' salted water for cooking fish 3.10
weijcken, gheweijct - vb: 'to steep' 3.2, 3.6
werm, werme - adj: 'warm' 3.1
wyn,
wijn - n: 'wine' 3.6, 3.8b, 3.9
wijnt, wijnden - vb: 'to wind' 3.4
-Z-
See under S