Two Fifteenth-century Cookery-books: Harleian Ms. 279 (ab. 1430), & Harl. Ms. 4016 (ab. 1450), with Extracts from Ashmole Ms. 1429, Laud Ms. 553, & Douce Ms. 55, Issues 91-92Thomas Austin |
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Two Fifteenth-century Cookery-books. Harleian Ms. 279 (ab. 1430), & Harl. Ms ... Thomas Austin No preview available - 2020 |
Common terms and phrases
a-boue Almaunde mylke Almaundys Almondes bake ban take ber-on boile boille borw a straynoure Brawn bray brede breke brobe broth Canelle Capoun caste ber-to caste there-to clene Clowes Clowys cofyns Creme dissh Douce draw dysshe F. J. Furnivall fayre water fissh floure freysshe frye Galyngale gode grece grynd hony hote in-to kele kutte kytte leche lete boyle licour lituł lytil Maces maner morter mynce NAPIER oyle oynons panne peces Pepir Percely pike Porke potage potte pouder Gyngere pouder of Gyngere putte quantite roste saffron Safroun salt sauce serue f[orth serue hit sethe sette skalde smal stepe Sugre y-now sugur Take faire take pouder temper thorgh a streynour to-gederys togidre vb.t Vele Venyson vynegre W. W. Skeat WARNER wassh whan hit whyle whyte wolt wyne wynges wyth y-now ynogħ ynowe zolkys of Eyroun žan žanne žat žen žin