Index
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F -
G -
H -
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J -
K -
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M
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Z
C
caboches - Cabbage.
calwar - A type or grade of salmon. May be related to "calver" salmon which is freshly caught and cleaned, or "salar" salmon which is young.
cameline - A very common sauce containing cinnamon. May have originally been "canneline".
camelyne - A very common sauce containing cinnamon. May have originally been "canneline".
canel - Cassia (Cinnamomum cassia). Sold as "cinnamon" in the United States.
canett - Misspelling or transcription error for "canell"
carnel - Transcription error for "caruel" - brains.
carnoun - Transcription error for "carvoun" (carved).
caudel - A smooth, thick soup or beverage, usually made with eggs.
cawdel - A smooth, thick soup or beverage, usually made with eggs.
charchant - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
charchaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
charchaut - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
chard - Flesh. May refer to either the flesh of an animal or the flesh of a fruit.
chare - Flesh. May refer to either the flesh of an animal or the flesh of a fruit.
chargeant - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
chargeaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
chargeour - A large plate.
chargeours - A large plate.
charghaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
chariaud - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
chariaunt - Very thick. Chargeant seems to be somewhere between "thick" and stonding in consistency.
charlet - A dish made of minced meat boiled in milk.
chastletes - Filled paistry castles.
chawdon - A dish made of organ meats.
chawdoun - A dish made of organ meats.
chescun - Each one. (from French)
chewetes - Small baked or fried pies.
chibolles - Scallions or spring onions.
chiches - Chick peas.
chyballes - Scallions or spring onions.
chyches - Chick peas.
cipris - Cypress. Much of the sugar was imported from Cypress, leading highly sweetened dishes to be labeled as such (e.g. "vyaunde cypre").
clarry - Clary Sage (Salvia sclarea).
Clary Sage - Salvia sclarea
clees - Claws.
cloue - Cloves.
clowte - Cloth.
code - Cod (Gadus morhua).
codlyng - Cod (Gadus morhua).
Cod - Gadus morhua
coffyn - A pastry crust, often freestanding and rectangular.
cofyn - A pastry crust, often freestanding and rectangular.
coliaundre - Coriander seed (Coriandrum sativum).
colyandre - Coriander seed (Coriandrum sativum).
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colys - A broth with finely ground meat.
comade - Paistry filling.
comfery - Comfrey (Symphytum officinale).
Comfrey - Symphytum officinale
comfyte - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).
compost - A dish of pickled fruits and vegetables.
comyn - Cumin (Cuminum cyminum).
Cumin - Cuminum cyminum
confit - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).
confyt - Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).
conger - Eels.
congur - Eels.
connes - Quince. (from French)
coneys - Rabbits.
connynges - Rabbits.
conynges - Rabbits.
conynggis - Rabbits.
conynggys - Rabbits.
cool - Cole or Kale. Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).
corance - Raisins made from corinth grapes (a.k.a currants).
coraunce - Raisins made from corinth grapes (a.k.a currants).
corauns - Raisins made from corinth grapes (a.k.a currants).
coraunte - Raisins made from corinth grapes (a.k.a currants).
cormarye - Pork marinated in spiced wine and roasted.
coronse - Raisins made from corinth grapes (a.k.a currants).
costmarye - Costmary (Tanacetum balsamita), also called alecost. A more aromatic relative of Tansy.
Costmary - Tanacetum balsamita
cotagres - A roast dish made by sewing the top of a chicken to the back of a pig to look like a mytical animal (cockatrice).
countoer - A top crust.
coynes - Quince.
craytoun - A dish with a sauce made with milk.
cruddes - Curds or new cheese.
crustardes - A savory tart of eggs and meat, similar to quiche.
cryppys - Funnel cake.
cryspels - Thin fried crackers.
cryspes - Funnel cake.
cubebs - (Piper cubeba). A type of pepper with a citrus-like scent. Also called Tailed Pepper.
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culdore - Colander.
curlewe - A large wading bird (Numenius arquata), about 20 inches (50 cm) in length.
Curlew - Numenius arquata
cyee - Civey. Gravy made with onions.
cynee - Civey. Gravy made with onions. Most likely a transcription error for "cyvee".
cyney - Civey. Gravy made with onions. Most likely a transcription error for "cyvee".
cypre - Cypress. Much of the sugar was imported from Cypress, leading highly sweetened dishes to be labeled as such (e.g. "vyaunde cypre").
Index
A -
B -
C -
D -
E -
F -
G -
H -
I -
J -
K -
L -
M
N -
O -
P -
Q -
R -
S -
T -
U -
V -
W -
Y -
Z