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Medieval Cookery - A Dictionary of Middle-English Cooking Terms

The index below covers a range of Middle-English terms used in medieval English cooking texts. Included are some of the more unusual spelling variants for modern words, English words still in use but considered archaic or old fashioned, and words common to England that may be unknown elsewhere (e.g. the names of English river fish).

Currently listed are terms used in Forme of Cury and Two Fifteenth-Century Cookery Books .


egarduse (also: egurdouce) : A sweet and sour dish. (from French)

eier : Air.

eiren (also: eron, eyren, eyrenn, eyrin, eyryn, eyrynn) : Eggs. (from German)

eisel (also: eysel) : Wine vinegar. (from French)

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

elren : Elder tree (Sambucus nigra).

endore (also: endorre) : Make golden. (from French)

enforse (also: enforce) : Stuff. (from French)

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

erbeblade (also: erbolates) : A baked dish of herbs with eggs.

etemele : Oatmeal.

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