Medieval Food Glossary: Key Words in Cooking

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Medieval Food Glossary: Key Words In Cooking Here is a list of some of the most interesting words used in England in medieval cooking and to refer to medieval food: blawmanger – a recipe of rice and minced chicken bragot – ale made with honey and spices caudle – a hot milk drink cheat – a wholewheat bread with the bran removed civet – a piquant medieval stew clapbread – a barley bread cocket – white bread (cheaper than pandemain) dais - a raised platform on which the high table stood at a banquet down-hearth – stone on which a fire was built, usually in the centre of a peasant’s hut horse bread -a type of bread made with beans, peas and other general grain jelly-bag – muslin bag used for straining jelly manchet – a wheat bread often served for lords of the manor morat – mulberry juice mixed with honey (sounds delicious!) muscadine – a sweet wine, popular in medieval times pandemain – a high quality bread made from wheat with the flour sifted 2 or 3 times pottage – a type of soup or stew sack – a type of fortified wine sanap – overcloth used to cover the white cloth on a banquet table seethe – to boil sewer – a servant who would serve at a medieval table spartle – wooden stick for stirring pottage whilst cooking tourte – a bread containing husk as well as flour trencher – a circular bread used like a plate to eat other food from wastel – a good quality medieval bread If this medieval food and cooking glossary has been of interest to you then you might want to click here for more detailed reading on medieval cuisine and its terminology. .

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