Glossary of Medieval Cooking Terms

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Here is a collection of commonly-used Middle English words & phrases found in surviving medieval cooking manuscripts, with brief modern English translations. The sources used in creating this glossary include:

A Fifteenth Century Cookery Boke. John L. Anderson, 1962.

An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. Constance B. Hieatt, 1988.

Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). Constance B. Hieatt and Sharon Butler, 1985.

Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. Thomas Austin, 1888.

Please note that the Middle English letter (called "egh" and pronounced as "y," "gh," "g," or "s") has been alphabetically placed after G and before H, and that the Middle English letter Þ (called "thorn" and usually pronounced as "th") is found listed after T and before U.

Glossary of Medieval Cooking Terms
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BIBLIOGRAPHY

Anderson, John L. and Adrienne Adams. A Fifteenth Century Cookry Boke. New York: Charles Scribner's Sons, 1962.

Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

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