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BEVERAGES | BREADS CAKES & PASTRIES | CHEESE DAIRY & EGGS | DESSERTS & SWEETS | FISH & SEAFOOD | FRUITS & VEGETABLES | GRAINS & PASTAS | MEATS | NUTS | POULTRY | SOUPS & SAUCES

ALL GODE COOKERY RECIPES | GLOSSARY OF MEDIEVAL COOKING TERMS

• Caudell - a frothy wine or ale-based drink.

• Blaunche escrepes - white crepes or pancakes.
• Crispels - round pastries basted in honey.
• Frytour blaunched - an almond-filled pastry baked in honey & wine.
• Pokerounce - honey & pinenuts on toasted white bread.
• Soupes dorroy - toasted bread in almond milk, onions, & wine.
• Soupes dorye - toasted bread in a wine sauce.
• Tourteletes in fryture - small fig pies basted with honey.

• Daryols - a simple quiche.
• Doucettes a-forcyd - an almond milk pie.
• For to make Comyne - a dish of almond milk & cumin, thickened with eggs.
• Gehalbirte ayer - stuffed eggs.
• Tart de Bry - a cheese tart.

• Crispels - round pastries basted in honey.
• For to make chireseye - a cherry pudding decorated with flowers.
• Frytour blaunched - an almond-filled pastry baked in honey & wine.
• Pokerounce - honey & pinenuts on toasted white bread.
• Rys - almond milk rice.
• Rysshews of fruyt - spiced rissoles of fruit.
• Tourteletes in fryture - small fig pies basted with honey.

• A dauce egre - fish in a sweet and sour onion sauce.
• Crabbe or Lopster boiled - crab or lobster served with vinegar.
• Puddyng of purpaysse - stuffed porpoise stomach.
• Shrympes - shrimp served with vinegar.
• Tart de brymlent - a fish & fruit pie.
• To make Nowmbyls of Muskyls - shellfish in a thick almond milk sauce.

• Benes yfryed - fried beans with garlic & onions.
• Cabochis - a simple cabbage dish.
• Fruays - an apple bread pudding.
• For to make chireseye - a cherry pudding decorated with flowers.
• French iowtes - peas porridge with onions.
• Frytour of pasternakes, of skirwittes, & of apples - batter-fried carrots, parsnips & apples, dressed in almond milk.
• Rysshews of fruyt - spiced rissoles of fruit.
• Soupes dorroy - toasted bread in almond milk, onions, & wine.
• Spynoches yfryed - fried spinach.

• Potage of Rice - a thick rice dish, colored gold.
• Rys - almond milk rice.
• To make frumente - wheat cooked in milk & broth.

• A bake Mete Ryalle - pork & chicken pies.
• Beef y-Stywyd - stewed beef ribs.
• Brawn en Peuerade - pork or chicken in a thick wine sauce.
• Chauden for potage - a meat pottage.
• Connynges in Cyrip - rabbit in a wine-currant sauce.
• Connynges in grauey - rabbit in broth.
• Crustade gentyle - a pork and almond milk pie.
• Doucettes - a pork & egg pie, seasoned with honey & pepper.
• For to make Buknade - a dish of veal and eggs.
• For to make charmerchande - lamb stewed with sage and parsley.
• For to make Conys in Hogepoche - rabbit in a wine/ale sauce.
• Hattes - small meat-filled pastries shaped like Medieval hats.
• Mortreus de Chare - a recipe for pork mortrews, a dish of ground meat thickened with eggs and bread crumbs.
• Potage for somer season - a pottage of pork, veal, & almond milk, coloured with violets.
• Poume d'oranges - pork meatballs made to resemble oranges.
• Pygge y-farsyd - stuffed roasted pig.
• Raphioles - a sausage-meatball pie!
• Tartee - pork and fruit pie, topped with whole chicken pieces.
• Tartelettes - pork dumplings in meat sauce.
• Tartes of flessh - pork, chicken, & rabbit pie.
• Tartletes - veal & fruit pie.
• Venyson in Broth - venison ribs in wine.

• Botere of almand melk - butter made from almond milk.
• Pokerounce - honey & pine nuts on toasted white bread.

• A bake Mete Ryalle - pork & chicken pies.
• Brawn en Peuerade - pork or chicken in a thick wine sauce.
• Capon Inzucarati - sugared capons.
• Chike endored - chicken glazed with a golden batter.
• Crustade - an egg & chicken pie, topped with whole chicken pieces.
• For to dihyte a swan - roasted swan with Chaudon.
• For to make Chekyns in sauce - chicken in a wine sauce.
• Heyroun - roasted heron.
• Tartee - pork and fruit pie, topped with whole chicken pieces.

• Chaudon - sauce for roasted swan.
• For Qualing of Mylk - how to thicken milk.
• For to make Jusselle syngle - meat broth flavoured with sage & ale.
• Galyntyne- a recipe for Galyntine Sauce.
• Oyle soppes - an onion-ale soup served over bread.
• Sawse blaunche for capouns ysode - an almond sauce for chicken.
• To make frumente - wheat cooked in milk & broth.