Medieval Cookery - A Dictionary of Middle-English Cooking Terms

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

egarduse - A sweet and sour dish. (from French)

egurdouce - A sweet and sour dish. (from French)

eier - Air.

eiren - Eggs. (from German)

eisel - Wine vinegar. (from French)

elena campana - Elecampane (Inula helenium), also known as Horse-heal.

Elecampane - Inula helenium

elren - Elder tree (Sambucus nigra).

Elder tree - Sambucus nigra

endore - Make golden. (from French)

endorre - Make golden. (from French)

enforced - Stuffed. (from French)

enforse - Stuffed. (from French)

eowtes - Chopped herbs in broth. Most likely a transcription error for "iowtes".

erbeblade - A baked dish of herbs with eggs.

erbolates - A baked dish of herbs with eggs.

eron - Eggs. (from German)

etemele - Oatmeal.

euarund - Garnished. May be a transcription error for "armed".

eyren - Eggs. (from German)

eyrenn - Eggs. (from German)

eyrin - Eggs. (from German)

eyryn - Eggs. (from German)

eyrynn - Eggs. (from German)

eysel - Wine vinegar. (from French)

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