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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 .


neme (also: nym, nyme) : Take. (from German)

neres (also: nerys) : A part of an animal. Austin gives this as "ears", though it may be a transcription or copy error for the French term "nerfs"

nessher : Softer.

neyshe : Soft.

noiez (also: noiez mugadez) : Nutmeg.

nombles (also: noumbles, numbles) : Internal organs (e.g. kidneys).

nost : Kiln.

noyre : Black. (from French)