A Boke of Gode Cookery Presents

B
  • Bake flour - flour processed to dissolve easily.
  • Bakinde - baking; this probably means a batter of egg yolk and flour is used to "gild" roasting meat while it bakes.
  • Bakyn - baked; baking.
  • Bastard - a sweet wine of the time.
  • Bataillyng - furnished with battlements.
  • Bater; Batur; Bature - batter.
  • Be - by.
  • Beforne - beforehand.
  • Ben - is, are, be.
  • Bene koddys - bean pods.
  • Benes - beans.
  • Benyme - detract.
  • Beofe - beef.
  • Beor - bear.
  • Beon - be.
  • Beoþ - be.
  • Bere - bear.
  • Berm; berme - yeast as contained in the froth of fermenting malt liquor, used for leavening.
  • Berst; bersten - burst.
  • Beste - (noun) animal, beast; (adjective) best.
  • Bet - beat.
  • Bete - beet, i.e. beet greens: the root was not yet in common use as late as Gerard's time.
  • Bitore; Bitour - bittern.
  • Bladys - leaves.
  • Blake - black.
  • Blake sugre - black sugar (Spanich licorice juice).
  • Blanche pouder; Blank powder; Blawnche pouder - a mixture of powdered cinnamon, ginger, and nutmeg, with variations.
  • Blaunched - blanched; for almonds, this means removing the skin.
  • Blausedes - blossoms.
  • Bliue - quickly.
  • Blod - blood; bleed.
  • Blode - (noun) blood; (verb) bleed.
  • Blomes - blossoms.
  • Boillam - boil.
  • Bokenade - potage or stew.
  • Bolas - bullace plums.
  • Boll; Bolle - bowl.
  • Bolt - emerge.
  • Boor - boar.
  • Borage - a European herb, formally much in use as a potherb. The blue flowers are probably what is called for in salad recipes.
  • Bord - table.
  • Borde - board; sometimes a cutting board.
  • Bosewes - a type of tart.
  • Boter(e) - butter.
  • Bothum - bottom.
  • Bothyn - bottom.
  • Botmon - bottom.
  • Botores - bittern, a marsh-fowl related to the heron.
  • Bottes; Buttes - butts (buttocks).
  • Bowes - boughs.
  • Bouwes - bows.
  • Boyste - box.
  • Braan - bran.
  • Brasyll - brazil wood, an East Indian tree used for colouring.
  • Brauens - brains.
  • Braun - flesh meat; see Brawn, below.
  • Brawn - flesh; originally just the lean, dark muscle meat, but in Medieval recipes the word is not always used in this specific sense.
  • Bray - pound; rub; grind; pound in a mortar.
  • Bre - broth.
  • Bred(e) - bread; sometimes means "breadth" (thickness).
  • Brem - bream, a fish.
  • Bren - burn.
  • Brende - burned, burnt.
  • Brennyd - burnt.
  • Brennyng - burning.
  • Breste - burst.
  • Breth - broth.
  • Breþ - air or steam
  • Brewet - broth, or meat or other food cooked in broth.
  • Brewis - bread soaked in roast drippings, broth, gravy, etc.
  • Brey - pound; rub; grind; pound in a mortar.
  • Briddes - birds.
  • Brineus - blackberries.
  • Bringen - in.
  • Brinkes - edges.
  • Brocche; Broche - broach; a roasting spit, or if small, a skewer.
  • Bronde - brand, burning firewood.
  • Broyde - braid, weave.
  • Broyden - past tense of Broyde.
  • Broyt - broth.
  • Bruet - broth, or meat or other food cooked in broth.
  • Bruette - a sauce or stew; see Bruet, above.
  • Bruse - grind, crush.
  • Bryddys - birds.
  • Brymlent - a type of tart.
  • Bryth - bright.
  • Buf(f) - beef.
  • Bultyng cloþ - a cloth used for sieving.
  • Burage - borage.
  • Buth - be.
  • Buttys - butts (buttocks).
  • Byn - is, or are.
  • By-neþe - beneath.
  • Bytour - bittern, a marsh-fowl related to the heron.
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