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P
  • Paast(e) - pastry.
  • Pare - parings.
  • Pare - Paris.
  • Parise - see Granys of Parise.
  • Party(e) - part; portion.
  • Parys - the herb Paris, also called "true-love."
  • Paynemayn; Paynmain - corruption of Old French pain demaine: bread of the manor, lordly bread, the finest white bread.
  • Peiouns - pigeons.
  • Pele - a baker's peel, the long pole with a shovel-like end used for putting bread loaves into and out of ovens. For an illustration of a pele at work, see: Bakers at work
  • Peletre - pellitory (thyme).
  • Pelettys - pellets.
  • Pelys - of the peel: see Pele.
  • Peny - penny; a "peny brede" (a penny's breadth), the thickness of a penny, was a form of measurement.
  • Pepyn - the sprouting part of a pea.
  • Peraise - Paris.
  • Perbuille - parboil.
  • Perchys - perch (fish).
  • Pere - pear; Pere Wardonys - Warden pears.
  • Pernollys - loaves.
  • Perpir - pepper.
  • Pery - pears.
  • Perys - pears.
  • Pesyn - peas (dried).
  • Peuerade - pepper sauce.
  • Pike - (verb) pick; (noun) pike (fish).
  • Piper - pepper.
  • Plante - stick; pit.
  • Plays - plaice (fish).
  • Plom - plump.
  • Plouer; Plouere - pulver.
  • Poche - poach.
  • Polettys - pullets.
  • Pome-garnad - pomegranate.
  • Pommys; Pompys - meatballs.
  • Potage; Pottage - a soup or a thick blended dish.
  • Pott; Potte - pot.
  • Pottel - pottle (two quarts).
  • Pouder; Poudere; Poudre; Powper - powder; often used as a term for spice.
  • Poumes; Pumpes - meatballs.
  • Pounde - pound; pounded.
  • Pour - for.
  • Powajes - porridge.
  • Poynant; Poynaunt - piquant with vinegar or other sour flavoring.
  • Poynte - (verb) sharpen (the taste); (noun) point: "in all poyntes" means "in every respect."
  • Prik; Prycke - skewer.
  • Prune - prunes.
  • Pryk(ke) - prick.
  • Pul; Pull; Pulle - pluck.
  • Pumpes - meatballs.
  • Pur - for.
  • Purpays; Purpaysse - porpoise.
  • Pye - pies.
  • Pyke - pick.
  • Pylle - peel.
  • Pyn - peg.
  • Pyne; Pynes; Pynys - pinenuts; sometimes pepper pines (whole peppercorns).
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