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BREADS, DESSERTS, PASTRIES
QYCK glossay

BRAED/Bred/Brede/Bread, OE for bread, or ‘breadth’ meaning thicknes
     PANIS Latin for bread
     PANTLER/Butler prepares bread for trenchers and soft bread for sopping up food      
     SOP    pieces of bread toasted as croutons
     TRENCHER    flat white bread used as plate to lay food on, or round brown bread hollowed out to put stews inside.
     One trencher per guest, or one brown bread bowl for every two guests to share.
     TRENCHER PLATES/Bowls    baked bread used as a platter to place food on or a loaf hollowed out to put stews in
     UPPERCRUST   round loaf top cut off and presented to most honored guest at banquet
BLACK BENCORN   rye and wheat grown together in one field
BLENCORN BREAD   loaves made of this mixed grain
MAISLIN   bread of mixed wheat and rye grains
MANCHET   lightly risen white loaves
PABDEMAYN   bread used with trenchers
PAIN DEMAIN/Wastel and Cocket finest white or wheat bread
     WASTEL second best white or wheat bread PANARIUS Latin for bread seller
PERNOLLYS   loaves
PRETZEL   bread baked in shape of arms crossed in prayer
RASTON
SAFFRON
SIMNELL   white bread
WASTLEBREAD   sweet, flaky made with butter and flour

DESSERTS
CIRCLETTE   almond and cardamon finger cake topped with jam.
CONFECTION   a sugar paste whole spices are dipped in, used as garnishes and eaten at the end of feasts, to aid digestion
CONFECTIONER   candy maker
CRUSTADE   custard
DOUCETTES   little sweets
SOUPES DORYE   bread and butter pudding

KAKE/Cake

PLUMB CAKE

CONFECTIONS and COOKIES
FYGEYE    figgy pudding
GYNGERBRED
WAFERS

PAASTE  pastry
CEUERE/Kenere/kynere   to cover, put crust on top of
COFFYN   pastry around a pie
DOW   dough
FLAMPAYNE   pastry points
LED/Lydde   lid or top crust of pie or tart
PYE   pie

TARTS
ALMOND FRITTERS
APPLE and RICE
BOSEWES
CAWDELLE FERRY   spiced wine custard
CLOTTED CREAM and SUGAR
CUSTARDE
GAYLEDE   fuit Pudding
MARCHPANE
QUINCE PYE
PUREED QUINCES
RYS   rice mould
SPICED PEARS





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