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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 .


farse (also: fars, force, fors) : To stuff. (from French)

farsure (also: forsy) : Stuffing. (from French)

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

fenkel : Fennel.

firmanty (also: furmente, furmenty) : Frumenty, a kind of porridge made from wheat.

flaumpens (also: flaumpeyns) : Pork pies.

flaunne (also: flownys) : Baste. Most likely a transcription error for "flamme".

foile (also: foyle) : A thin sheet or leaf. (from French)

fondew (also: founde) : Melted. (from French)

forced : Stuffed. (from French)

formenty (also: formete) : Frumenty, a kind of porridge made from wheat.

fort : Strong. (from French)

found (also: funde) : Melt. (from French)

frutours (also: frytour, frytours) : Fritter. A fried cake.

funges : Mushrooms.

fygey : A pudding of figs and raisins.