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Nowmbyls of Muskyls
Numbles of Mussels

For Qualing of Mylk
For Quailing Milk

Blawnched Mortrovs
White Mortrew

Morterous for Lentyn
Lenten Mortrew

Ryse Lumbard Rynnyng
Running Lumbard Rice

Rise Lombard Standyng
Thick Lumbard Rice

Berleggs
Berleggs

Charlet Enforesyd
Farced Charlet

Creme Bolyd
Boiled Cream

Chewets
Chewets

Chewetys
Chewets

Flawnes for Lentyn
Flans for Lent

Chese Nesh at is Ouer Hard
Too Daring Soft Cheese

Potage of Prvnes
Stewed Prunes

Mylk Rostede
Roasted Milk

Cawdale žat is Part of Blawmaunger
Blancmange Caudle

Resalsike
Resalsike

Fruays
Fruays

Faireseour in a Poket of a Pike
Stuffing in a Pocket of a Pike

Soopys
Sops

Balowbroth
Balowbroth

Doth
Doth

Amydon
Amidon

Gely of Fysh
Jelly of Fish

Cawdeyle of Muskyls
Caudle of Mussels

Gaude Grene
Gaudy Green

Ryce Mole
Rice Mold

Viandre Cypyre de Salmon
Cyprus Viand of Salmon

Laumpray in Galantyne
Lamprey in Galentine

Cawdell in Capon Broth
Caudle in Capon Broth

Muskyls Broth
Mussels Broth

Gruell Forsyd
Stuffed Gruel

Frose
Frose

Fyshday [Frose]
Fishday Frose

Gynger Sawce
Ginger Sauce

Potage of Ostyrs
Pottage of Oysters

Fruturs of Fygis
Fritters of Figs

Charlet
Charlet

Jussell
Jussell

Cherysse
Cherries

Sopis de Roy
King’s Sops

Cawdell of Almonds
Caudle of Almonds

Cald Brewyt
Cold Brewet

Peris in Comfytt
Pears in Comfit

Tarts on Fysh Dayes
Tarts on Fish Days

Rysshellis of Frute
Rissoles of Fruit

Defoyles
Defoyles

[Baked] Gournard
Baked Gurnard

Creme of Almonds
Cream of Almonds

Payne Puredew
French Bread

Lech Lumbard
Lumbard Slice

Conys in Hogepoche
Rabbits in Hodgepodge

Jonreye
Jonreye

Sauce Madame
Sauce Madame

To mend Mete žat is Brynt in že Pott
To Mend Meat that is Burnt in the Pot

Mete of Lyfe
Meat of Life

Cenellis
Cenellis

Mawmeny
Chicken Stew

[Sethed] Tench
Seethed Tench

Syrop of Wardons
Syrup of Wardens

Jowtis
Jowtis

Movn Amy
My Friend

Elus Bakyn in Dyshes
Eels Baked in Dishes

Papyns
Food

Creme
Cream

Caudell Farce
Caudle Stuffing

Soppus Dorre
Golden Sops

Potage of Rice
Pottage of Rice

Gelis of Mylk
Jellies of Milk

Mortrows of Wylkys
Mortreues of Whelks

Ryce Moyes
Rice Moyes

Oysters in Brewete
Oysters in Brewet

Elis in Brewette
Eels in Brewet

Blawnk de Surre
White of Surrey

Tarts of Appyls
Tarts of Apples

Appylmoes
Applesauce

Ostyrs in Gravy
Oysters in Gravy

Mortrows on Fysh Dayes
Mortreues on Fish Days

Rasyns o[n/f] Fysh Dayes
Raisins on Fish Days

Saborsawce
Sober Sauce

Froyse
Froise

Flawnes
Flans

Quynces in Composte
Quinces in Compot

[Baked] Lawmpray
Baked Lamprey

Soppis Dorre
Golden Sops

Buknade
Buknade

Muskyls in Gravy
Mussels in Gravy

Storgeon in Broth
Sturgeon in Broth

Rost Mylk
Roast Milk

Frutowr for Lentyn
Fritter for Lent

Letards
Letards

Melesade
Melesade

To Clarify Hony
To Clarify Honey

Lete Lorre
Fat Milk

To Claryfy Butter
To Clarify Butter

Char de Crabb
Meat of Crab

Bibliography

Notes