Medieval Cookery - A Dictionary of Middle-English Cooking Terms

Index
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fars - Stuff. (from French)

farse - Stuff. (from French)

farsure - Stuffing. (from French)

feneboiles - Boiled beans. Most likely a transcription or copy error for "feve boiles".

fenkel - Fennel.

firmanty - Frumenty, a kind of porridge made from wheat.

flaumpens - Pork pies.

flaumpeyns - Pork pies.

flaunne - Baste. Most likely a transcription error for "flamme".

flownys - Flans or custards.

foile - A thin sheet or leaf. (from French)

fondew - Melted. (from French)

force - Stuff. (from French)

forced - Stuffed. (from French)

formenty - Frumenty, a kind of porridge made from wheat.

formete - Frumenty, a kind of porridge made from wheat.

fors - Stuff. (from French)

forsy - Stuffing. (from French)

fort - Strong. (from French)

found - Melt. (from French)

founde - Melted. (from French)

foyle - A thin sheet or leaf. (from French)

frutours - Fritter. A fried cake.

frytour - Fritter. A fried cake.

frytours - Fritter. A fried cake.

funde - Melt. (from French)

funges - Mushrooms.

furmente - Frumenty, a kind of porridge made from wheat.

furmenty - Frumenty, a kind of porridge made from wheat.

fygey - A pudding of figs and raisins.

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