A Boke of Gode Cookery Presents

Y
  • Y-bake; Y-baken - baked.
  • Y-blaunchyd - blaunched.
  • Y-bontyd - bunted, sifted.
  • Y-bounde - stiff.
  • Y-boylid; Y-boylyd - boiled.
  • Y-braid; Y-brayd - brayed, pounded.
  • Y-broylid - broiled.
  • Ybrulyd - broiled.
  • Y-choppid - chopped.
  • Y-couched; Y-chowchyd - laid; laid out.
  • Y-clepid - called.
  • Y-closyd - closed (of a pie).
  • Y-corven - cut.
  • Y-coryd - cored.
  • Y-cutte - cut.
  • Y-dicyd - diced, cut into small cubes.
  • Y-draw - drawn, drawn through a strainer.
  • Y-dressid - dressed for table.
  • Yeest - yeast.
  • Yerth - earth or earthenware.
  • Yevyn - evenly.
  • Y-farsyd - stuffed.
  • Y-fastenyd - fastened.
  • Yfere; Y-fere  - together.
  • Y-gratyd - grated.
  • Y-grounde - ground.
  • Y-hackyd - chopped.
  • Y-harded; Y-hardid - hardened.
  • Yheled; Y-helid; Y-helyd - covered; in the case of pies, it refers to a top crust.
  • Y-hole - whole; all in one piece. This may also mean uncut, with the bones or stones in; also skinned or hulled.
  • Y-kremyd - crimmed, crumbled.
  • Y-kyt - cut.
  • Y-liche moche - a like much, or quantity.
  • Ymbre Day - ember day, one of the fasting days which mark the four seasons of the Christian year. Dairy goods were permitted on fast days days out of Lent at this time.
  • Ynogh; Ynouh; Y-now; Ynowe - enough; done; suitable.
  • Yoyse - juice.
  • Y-parede - pared.
  • Y-peyntid - painted.
  • Yrchons; Yrchouns - urchins; hedgehogs; porcupines. So called from being made bristly with almonds.
  • Yren - iron.
  • Yrth - earth or earthenware.
  • Ys - is.
  • Y-schredyd; Y-scredde - shredded.
  • Y-sode; Ysoden; Y-sope; Y-sothe - boiled; soaked; sodden.
  • Ysop(e) - hyssop.
  • Y-stampyd - ground; mashed.
  • Y-stekyd; Y-stykyd - stuck.
  • Y-straynid - rubbed through a strainer.
  • Y-stwyde; Y-stywyd - stewed.
  • Y-swonge - beaten.
  • Yt - it.
  • Y-tallyd - cut up.
  • Y-tryid - separated.
  • Y-wasshe - washed.
  • Y-wateryd - soaked (the salt out).
  • Y-wette - wetted.
  • Y-wreten - written.
  • Y-wronge - wrung.


A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | Q | R | S | T | Þ | U | V | W | Y | Z

RETURN TO: Glossary of Medieval Cooking Terms

A Boke of Gode CookeryGlossary of Medieval Cooking Terms
© James L. Matterer

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence