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Miscellaneous and Processed Foods

index

A

alehoof      hófe, tunhófe, merschófe

Available:

  • June

Culinary:

Medical:

  • present in several Leechdoms

Husbandry, Horticulture, Agriculture:

Etymology

the Old English name is 'red hoof' read hof, still sometimes called hove in local dialects. The name is connected with Old English ge-hebban 'heave up, raise up, ferment', referring to the brewing process. The plant was used for flavouring and clarifying beer, before the popularisation of hops (hence the 'ale-' of its name).

Notes:

  • = ale-heave

Literary:

  • also known as eorðifig - ground ivy.

Species and Find sites:

  • Glechoma hederacea (ground-ivy, gill-over-the-ground, creeping charlie, alehoof, tunhoof, catsfoot, field balm, and run-away-robin)

    • St. Aldgates, Oxford (late Saxon)

alehoof

B

bacon
bacon (side of)     flycha, flicce

Season:

  • all year

Culinary:

  • Oak and beech wood used to smoke bacon. Dried seaweed used in sea-coast counties.

  • 'green' bacon referred to as having been dry salted and then dried.

  • after soaking for 12-48 hours the meat could be wrapped in a floured cloth and hung from the handle of a cauldron, and beans and/or barley were also cooked in floured bags in the same cauldron.

  • cured: the meat lasted for about 4 months

  • smoked after curing: the meat lasted for about 6 months

Medical:

  •  

Husbandry, Horticulture, Agriculture:

  • pigs breed quickly and so bacon was probably available all year round

Etymology

early 14c., "meat from the back and sides of a hog" (originally either fresh or cured, but especially cured), from Old French bacon, from Proto-Germanic *bakkon "back meat" (source also of Old High German bahho, Old Dutch baken "bacon")

Notes:

  • There is a custom said to date back to Anglo-Saxon times whereby a married couple must swear oaths and produce witnesses to attest that they have had no quarrel for a year and day in order to win a flitch of bacon. This custom is well known at Wychnor Hall and Dunmow.

Literary:

  • produced in quantity. Thorney Abbey listed 43 flitches of bacon; Peterborough had 'a hundred flitches' (hundteongig fliccena)

  • detailed in a funeral feast; '7 pence for ale and 2 ores, 1 ore for bread and another ore for a flitch of bacon and for a buck' (seuen peniges at hale 7 taw ore 7 an ære at bræad 7 hoþær hæræ at an flychca 7 at an buch)

  • Athelstan's ordinance was to give one destitute Englishman on each of the royal estates one amber of meal and a shank of bacon or a wether worth fourpence every month.

  • stores of the monastery of Bury St. Edmunds contained flitches of bacon for the inmates and guests that were not bound to observe the Rule.

Species and Find sites:

bread
bread   hlaf

Season:

Culinary:

  • Se hláf þurh fýres h%tan abacen 'the bread through the fires heat baked'

  • and-beorma - unleavened bread

  • bréd-hláf - roast bread [toast?] (the Latin paximatium just means 'daily bread'

  • many words are used in combination with bread:

    • gehafen (raised up/fermented)

    • ceorlisc (common; glossed from Latin cibarius - ordinary/coarse)

    • geseórid (leavened; glossed from Latin acrissimus = sharp)

    • hw%ten (wheaten, of wheat)

    • heorþbacen (hearth-baked; glossed from Latin subcinericius = prepared/baked under the ashes)

    • ofenbacen (oven-baked)

    • gehyrst (roasted, fried)

    • smæl (small/fine; glossed from Latin artolaganus = kind of bread or cake (made of meal, wine, milk, oil, lard, and pepper))

    • litel (little; glossed from Latin pastillus = small, round object baked from flour, which some describe as a "roll")

    • greát (great/large/coarse)

    • gesufelne (sowl; possibly flavoured?)

    • þeorfe (unleavened)

    • clénra (clean/pure - possibly without bran?)

    • berenan (barley/of barley)

    • ge-%tred (poisoned)

    • ofl%t-hláf - a loaf of bread used for the Eucharist

  • Beren breád cl%ne níwe buteran & níwe beren mela oððe grytta tógædre gebríwed swá cócas cunnon 'barley bread, clean new butter and new barley meal or groats together [made into pottage] as cooks know how' 

Medical:

  • Gebærnedne hláf cl%nne seóþ on ealdum wíne 'clean toasted bread simmered in old wine'

  • ním getemsud melu & bac hym anne cicel of & ním cumín & merces sæd & cnede to þan hlafe 'take sifted meal and bake him a cake from it and take cumin and march seed and knead into the bread'

  • Lege on ðone magan hláfes cruman 'lay crumbs of bread on the stomach'

  • cyse & drygne hláf 'cheese and dry bread'

  • Him is nyt ðæt hé hláf þicge & lactucas ðæt is leahtric 'it is beneficial for him to eat bread, and lactucas, that is, lettuce'

  • Gedó ðonne on glæsfæt & ðonne mid hláfe oððe mid swá hwilcum mete swá ðú wille lapa 'then put it into a glass vessel, and then, with bread or with whatever food you will, lap it up'

  • Nym hláf & sealt & swamm & cnuca hit eal tógadere - 'take bread and salt and mushroom and pound it all together'

Husbandry, Horticulture, Agriculture:

Etymology

"kind of food made from flour or the meal of some grain, kneaded into a dough, fermented, and baked," Old English bread "bit, crumb, morsel; bread," cognate with Old Norse brauð, Danish brød, Old Frisian brad, Middle Dutch brot, Dutch brood, German Brot. According to one theory [Watkins, etc.] from Proto-Germanic *brautham, from PIE root *bhreu- "to boil, bubble, effervesce, burn," in reference to the leavening.

But OED argues at some length for the basic sense being not "cooked food" but "piece of food," and the Old English word deriving from a Proto-Germanic *braudsmon- "fragments, bits" (cognate with Old High German brosma "crumb," Old English breotan "to break in pieces") and being related to the root of break (v.). It cites Slovenian kruh "bread," literally "a piece."

Either way, by c. 1200 it had replaced the usual Old English word for "bread," which was hlaf).

Extended sense of "food, sustenance in general" (late 12c.) is perhaps via the Lord's Prayer.

Notes:

  • bread made from meal or flour

  • see also loaf

  • breád - bit, morsel

  • Dunstan allowed finer bread and cakes to be eaten with the caritas on certain days in the monastery

  • see article Bread at West Stow

  • the Rule of St. Benedict allowed a pound of bread per day - which equates to a medium/large loaf today

  • the daily (except Sunday) fasting diet for a Welsh monastic priest or deacon found guilty of a sexual offence was a ration of dry bread and a dish enriched with a little fat, garden vegetables, a few eggs, a British cheese, a Roman half pint of milk in consideration of the body in his age, also a Roman pint of whey or buttermilk for his thirst, and some water if he is a worker

  • on Sunday it was bread without limitation and a titbit fattened slightly with butter

  • The Rule of Chrodegang declares: 'let bread with vegetables and fruit make a pleasant evening meal'

  • The Rule of St. Benedict allows for two cooked meals to be eaten with bread

  • barley bread is mentioned as being eaten by the penitent and whilst fasting

  • white bread was preferred for the Eucharist

Literary:

  • Gif hit [cild] hine hláfes bitt 'if he ask him for bread'

  • Ceorlisc hláf - common bread

  • Gé etaþ hláf be gewihte 'ye shall eat bread by weight'

  • & beren hláf wæs his gereorde 'and barley bread was his food' (talking of the frugality of a saint's life)

  • man sceolde dón d%dbote on hláfe & on wætere 'one should do penance in bread and water'

  • Tú hund greátes hláfes & þridde smales 'two hundred of coarse bread, and a third of fine'

  • hé ðá wearp ðam hremme ðone ge%ttrodan hláf 'he threw the poisoned bread to the raven'

  • húsul - the housel (consecrated bread)

  • Fæsten tó berenan hláfe 'a fast when nothing better than barley bread should be eaten'

  • þeorf-dæg - day on which unleavened bread was to be eaten

  • ælmes-hláf - bread given as alms

  • d%ge - a maker of bread, baker (lady = hlafdige = loaf-digger/kneader)

  • Him wæs hláf án tó gereordum & wæter tó drynce 'of solid foods he ate only bread and had only water to drink'

  • bæcere - baker of bread (bacestre became the surname baxter and refers to a female baker)

  • hláfbrecan to break bread for distribution to others

  • ofl%t-hláf - a loaf of the bread used for the Eucharist

  • the baker of Ælfric's Colloquy (late 10th Century) says of bread 'I strengthen men, and for this the little ones will not shun me' (Ic mægen wera 7 furþon litlincgas nellap forbegean me)

  • (þá hlafas wæron berene), 'the loaves were barley'

  • hláf - bread made from meal or flour

Species and Find sites:

broth     broð, broþ

Season:

Culinary:

Medical:

  • Sele him etan gesodenne cawel on gódum broþe 'give him to eat cooked cabbage in good broth'

  • Gingifran broþ 'broth of ginger'

  • %lc broþ is tó forgánne for þon þe hit biþ þindeude 'all pottage must be forgone because it is inflating'

  • sýþ gárleác on henne broþe & selð drincan 'seethe garlic in hen broth and give to drink'

  • selle drincan ...  mintan broð oþþe moran 'give to drink ... mint broth or carrot'

  • pysena broþ 'broth of peas'

  • geseáw broþu 'juicy broth'

  • drince eft wucan æfter þon beón broð & mænige oþre wætan 'drink also a week after that bean broth and many other liquids'

  • do hym bryð of meolce gemaced 'get him a broth from milk made'

  • blacne bríuþ 'black broth'

Notes:

  • The Rule of St. Benedict allows two dishes of soup/broth per day in monasteries

Literary:

  • Fætt broþ ge [ne] mágon 'fat/rich broth ye may not have' without the cook of the Colloquy

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"liquid in which flesh is boiled," Old English broþ, from Proto-Germanic *bruthan (source also of Old High German *brod, Old Norse broð), from verb root *bhreue- "to heat, boil, bubble;" also "liquid in which something has been boiled" (from PIE root *bhreu- "to boil, bubble, effervesce, burn").

 

Picked up from Germanic by the Romanic and Celtic languages (Italian brodo, Spanish brodio, Old French breu, Irish broth, Gaelic brot).

broth

C

cake
cake     cicel

Season:

Culinary:

Medical:

  • ním getemsud melu & bac hym anne cicel of & ním cumín & merces sæd & cnede to þan hlafe 'take sifted meal and bake him a cake from it and take cumin and march seed and knead into the bread'

Notes:

  • Dunstan allowed finer bread and cakes to be eaten with the caritas on certain days in the monastery

Literary:

  • foca - a cake baked on the hearth

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

early 13c., "flat or comparatively thin mass of baked dough," from Old Norse kaka "cake," from West Germanic *kokon- (source also of Middle Dutch koke, Dutch koek "a cake, gingerbread, dumpling," Old High German kuohho, German Kuchen "a cake, a tart").

 

Not believed to be related to Latin coquere "to cook," as formerly supposed.

 

Replaced its Old English cognate, coecel.

D

dough
dough     dóh, dáge

Season:

Culinary:

Medical:

  • Cned hyt ðæt hit sí swá þicce swá dóh 'knead it that it may be as thick as dough'

  • Wyrc clam of dáge 'make a paste of dough'

  • 'work it as though it were dough' (gemang þ hit sie swilc swa dah)

Notes:

Literary:

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"mass of flour or meal moistened and mixed for baking," Middle English dogh, from Old English dag "dough," from Proto-Germanic *daigaz "something kneaded" (source also of Old Norse deig, Swedish deg, Middle Dutch deech, Dutch deeg, Old High German teic, German Teig, Gothic daigs "dough"), from PIE root *dheigh- "to form, build."

'Dough' is the answer to this riddle from the Exeter Book:

Ic on wincle gefrægn weaxan nathwæt
þindan ond þunian þecene hebban
on þæt banlease bryd grapode
hygewlonc hondum hrægle þeahte
þrindende þing þeodnes dohtor

'I heard of something unknown growing in a corner,

swelling and standing up, roof raising.

at that boneless thing a bride groped,

proud hands, a garment covered over

the swollen thing, chief's daughter.

dumpling      æppel

Season:

Culinary:

Medical:

  • the term æppel (apple) was used to signify a dumpling, as in 'knead it together so that you make it into an apple/a dumpling' (cnuce tosomne þan gelice þe þu æppel wyrce)

Notes:

Literary:

  • hunig æppel - honey dumpling

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"mass of boiled paste," also "a wrapping in which something is boiled," c. 1600, Norfolk dialect, of uncertain origin, perhaps from some Low German word or from noun dump "lump" (late 18c.).

dumpling

E

egg
egg/eggs      æig, æg, ægru

Season:

Culinary:

Medical:

  • Gením hænne æges geolocan 'take the yolk of a hen's egg'

  • Gením ðonne ægerfelman 'then take film of egg'

  • used as a measure

    • Ánes æges gewyrðe greátes sealtes 'of rock salt the content of one egg'

  • dó on hluttor æg 'add the white of an egg'

  • Nim hrér henne æg 'take a lightly boiled hen egg'

  • on án hrérenbr%den æg 'over a lightly cooked egg'

  • swa micel swa án æg 'as much as an egg'

  • gebrædde ægru 'roasted eggs'

  • syle hym etan hnesce ægere 'give him to eat soft eggs'

  • swiðe fæste gesoden ægra oþþe gebrædde 'very hard boiled eggs or roasted'

  • genim nigon ægra & seoð hig fæste 'take nine eggs and boil them hard'

  • see Poultry and Eggs page for Sage Omelette

Notes:

Literary:

  • referred to a lot in biblical sources to convey the idea of separate parts being contained in one whole

    •  Sceáwa nú on ánum æge hú ðæt hwíte ne biþ gemenged to ðam geolcan & biþ hwæðere án æg 'look now on an egg, how the white is not mingled with the yolk, and yet it is one egg'​

  • æg-lím 'egg-lime'  basically egg-glue - the sticky part or white of the egg which was used in paint to help stick it to the page

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

F

fat     rysel, rysele, smeoru, smolt

Season:

Culinary:

  • flot-smere 'floating-fat, scum on the top of a pot'

Medical:

  • Genim hænne rysele ... góse rysele 'take hen fat ... goose fat'

  • swines rysl 'fat from pigs'

  • Ryslas ealra eáfisca 'fats of all river-fish'

  • Wið útsihte hunig & unsylt smeoru and wex 'Against diarhoea, honey and unsalted fat and wax'

  • heortes,  sceápes, foxes, gáte,  góse, beran - smeru fat of all the following animals is asked for in leechdoms - harts, sheep, foxes, goat, goose and bear

  • Cnucige wið eald smeoru 'pound with old fat'

Husbandry, Horticulture, Agriculture:

  • the fat on swine is measured in finger thickness - Æt twyfingrum 'at two fingers';  æt þrýfingrum 'at three-fingers'; Æt þýmelum 'thumb-thick'

Notes:

  • smeoru - literally a smearing; flotsmeru - possibly suet?

Literary:

  • Ðú nymst ðone rysle of ðam ramme 'Thou takest the fat of the ram'

  • Beó mín sáwul gefylled swá swá mid rysle & mid ungele 'be my soul filled as with fat and grease'

  • On a large estate the reeve was responsible for the stores - their security and condition, cautioned to neglect 'neither grain nor sheaf, meat nor fat, cheese nor rennet.' (ne corn ne sceaf, ne floesc ne flotsmeru, ne cyse ne cyslyb)

  • considered a luxury in the Regularis Concordia

  • abstinence from fats called for on the eves of 25 holidays particular to the monastery

  • penance might consist of foregoing most fats for several years

Species and Find sites:

Etymology

"fat part of anything," mid-14c., from fat (v.). Cognate with Dutch vet, German Fett, Swedish fett, Danish fedt. As a component of animal bodies, 1530s.

Old English fættian "to become fat, fatten," from the source of fat (adj.).

Old English fætt "fat, fatted, plump, obese," originally a contracted past participle of fættian "to cram, stuff," from Proto-Germanic *faitida "fatted," from verb *faitjan "to fatten," from *faita- "plump, fat" (source also of Old Frisian fatt, Old Norse feitr, Dutch vet, German feist "fat"), from PIE *poid- "to abound in water, milk, fat, etc." (source also of Greek piduein "to gush forth"), from root *peie- "to be fat, swell" (source also of Sanskrit payate "swells, exuberates," pituh "juice, sap, resin;" Lithuanian pienas "milk;" Greek pion "fat; wealthy;" Latin pinguis "fat").

fat
flitch     flicce

Season:

Culinary:

Medical:

Husbandry, Horticulture, Agriculture:

Etymology

side of bacon," Middle English flicche (c. 1200), "side of a slaughtered animal," especially the salted and cured side of a hog, from Old English flicce "flitch of bacon, ham," from Proto-Germanic *flekkja (source also of Old Norse flikki, Middle Low German vlicke "piece of flesh"). Not immediately from flesh (n.), but perhaps from the same PIE root, *pleik- "to tear".

 

The Flitch of Dunmow was presented every year at Little Dunmow, in Essex, to any married couple who could prove they had lived together without quarrelling for a year and a day, a custom mentioned in early references as dating to mid-13c., revived 19c.

Notes:

Literary:

  • 43 flitches of bacon are listed in an inventory of Thorney Abbey

  • 'a hundred flitches and all the delicacies that go with them' (hundteongig fliccena 7 ealpa smean de perto gebyriad) were to go to Peterborough

  • 'another ore for a flitch of bacon' (hoþær hæræ at an flychca)

  • for the relief of hunger a king orders his reeve to supply one poor man each estate with an amber of meal, a flitch of bacon or a wether worth one penny every month.

  • Mon selle . 1111. scép & tuá flicca 'One shall give 4 sheep and two/an old flitch(es)'

  • Feówer swín & feór fliccu 'four swine and a further flitch'

Species and Find sites:

flitch
flour     smedeman, dust, asift

Season:

Culinary:

Medical:

  • Hunig and hw%te-smedman 'honey and wheat fine flour'

  • Genim smedman six yntsena gewihte 'Take of fine flour six ounces weight'

Husbandry, Horticulture, Agriculture:

Etymology

"finer portion of ground grain," mid-13c., from flower (n.), and maintaining its older spelling, on the notion of flour as the "finest part" of meal, perhaps as the flower is the finest part of the plant or the fairest plant of the field (compare French fleur de farine), as distinguished from the coarser parts (meal). Old French flor also meant both "a flower, blossom" and "meal, fine flour." The English word also was spelled flower until flour became the accepted form c. 1830 to end confusion.

Notes:

  • was produced from grain using a pestle and mortar, saddle querns, handmills using quernstones and by the end of the 7th C water mills

  • 7 mills in Battersea that yeilded 42 pounds, 9 shillings and 8 pence or corn to that value, must have produced flour for a substantial number of London bakeries

  • milled flour could be bought

  • beans and peas, acorns and ground bark were used for flour during famine

  • mouldy flour would be eaten if food was short

  • barley, wheat, oats, rye and beans were all used for flour

Literary:

  • Ðú offrast teóðan d%l smedeman 'thou shalt offer a tenth deal of flour'

  • hláf - bread made from meal or flour

  • 'acorn flour/powder' (acmeluwes dust) and 'sieved hazel or alder flour' (hæsles oþþe alnes asift) were used in famine times

  • the laws of Æthelbert of Kent which date from the first decade of the seventh century punish the rape of a king's maiden by a fine of fifty shillings. 'If she be a grinding slave, 25 shillings compensation' (Gif hio grindende þeowa sio, xxv scillinga gebete).

Species and Find sites:

  • "Evidence for flour comes from York (Jorvic) where quantities of bran were recovered together with parasite ova, indicating that elements of that population probably ate 100% flour; that is flour from which nothing had been removed by sieving."

flour

G

grease    fæt, lynde, smeoru

Season:

Culinary:

  • flot-smere 'floating-fat, grease, scum on the top of a pot'

Medical:

  • Wel on aþýdum sceapes smeruwe 'boil in pressed sheep's grease'

  • G%ten smeoro 'goat's grease'; Nim hæferes smera 'take he-goat's (buck's) grease'

  • Nim león gelynde 'take lion's fat/grease'

  • Healfes pundes gewihte beran smeruwes & heortenes 'half a pound by weight of bear's grease and of hart's

  • G%ten smeoro geþýd tó poslum swelge 'let him swallow goat's grease squeezed to pills'

  • Wið útsihte hunig & unsylt smeoru and wex 'Against diarhoea, honey and unsalted fat/grease and wax'

  • heortes,  sceápes, foxes, gáte,  góse, beran - smeru fat/grease of all the following animals is asked for in leechdoms - harts, sheep, foxes, goat, goose and bear

  • Cnucige wið eald smeoru 'pound with old grease'

  • Wið %lcum sáre gemylted león gelynde 'For every sore, melted lion grease'

  • Hundes gelynde ... mid ealdum ele gemylt 'hounds grease... with old oil melted'

  • Nim fearres gelyndo & beran smeru & weax 'take bulls grease and bear fat and wax'

  • Genim henne gelyndo 'take hen grease'

Notes:

  • lynd might be suet?

Literary:

  • Mid fætre lynde 'with fat grease'

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"oily fat of land animals," c. 1300, from Anglo-French grece, Old French gressecraisse "grease, fat" (Modern French graisse), from Vulgar Latin *crassia "(melted) animal fat, grease," from Latin crassus "thick, solid, fat" (source also of Spanish grasa, Italian grassa), which is of unknown origin.

grease
groats      grytta, grut

Season:

Culinary:

  • Beren breád cl%ne níwe buteran & níwe beren mela oððe grytta tógædre gebríwed swá cócas cunnon 'barley bread, clean new butter and new barley meal or groats together [made into pottage] as cooks know how' 

Medical:

  • Beren mela oððe grytta 'barley meal or grits'

Notes:

Literary:

  • grytta - grits, groats, coarse meal

  • of berenum gryttum 'of barley grits'

  • hw%te gryttan - 'wheat grits'

  • hw%te-gryttan; pl. coarse wheaten meal

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"hulled grain coarsely ground or crushed; oatmeal," early 14c., from grot "piece, fragment," from Old English grot "particle," from same root as grit (n.).

H

haggis     mearh-gehæcc

Season:

Culinary:

Medical:

Husbandry, Horticulture, Agriculture:

Etymology

dish of chopped entrails, c. 1400, now chiefly Scottish, but it was common throughout England to c. 1700, of uncertain origin. Perhaps from Old French hacheiz "minced meat," from agace "magpie," on analogy of the odds and ends the bird collects.

 

The other theory [Klein, Watkins, The Middle English Compendium] traces it to Old English haggen "to chop," or directly from Old Norse höggva "to hew, cut, strike, smite").

Notes:

  • a kind of pudding, a sausage

Literary:

  • [Halliwell gives 'hack the lights, liver, and heart of a boar or swine: hackin a pudding made in the maw of a sheep or hog: hack-pudding a mess made of sheep's heart, chopped with suet and sweet fruits: hatcher a dish of minced meat.]

Species and Find sites:

haggis
hops
hops     hymele, hege-hymele

Season:

Culinary:

Medical:

  • in some medicines

Husbandry, Horticulture, Agriculture:

Etymology

usually hops, type of twining vine whose cones are used in brewing, etc., mid-15c., from Middle Dutch hoppe "the hop plant," from Proto-Germanic *hupnan- (source also of Old Saxon -hoppo, German Hopfen), of uncertain origin, perhaps from PIE root *(s)keup- "cluster, tuft, hair of the head," for its "tuftlike inflorescence."

 

Medieval Latin hupa, Old French hoppe, French houblon are from Dutch.

Notes:

  • hops were not used in the production of alcohol by the Anglo-Saxons

  • introduced from the Low Countries (a1440) Middle English Compendium

Literary:

Species and Find sites:

  • Humulus lupulus (hop)

    • Graveney Boat, Kent (900-1000)

    • Magistrates Court, Whitefriars St., Norwich (1000-1150)

    • Hungate, York (Anglo-Scandinavian)

    • Whitefriars St., Norwich, Norfolk (830-1200)

    • Lloyds Bank, 6-8 Pavement, York (Anglo-Scandinavian)

    • Coppergate, York (Anglo-Scandinavian)

honey     hunig

Season:

Culinary:

Medical:

  • Genim ánne cuculere fulne ameredes huniges 'take a spoon-full of purified honey'

  • Genim awylled hunig 'take boiled honey'

  • Mintan wel getrifulade meng wið hunig wyrc to lytlum cliwene 'mint, well triturated, mixed with honey, work into a little ball' [triturate = grind to a fine powder]

  • Celeþenian seáw gemeng wið dorena hunig 'celandine's juice mixed with dumbledores' honey'

  • Genim ðæt séleste hunig 'take that exceptional honey'

  • Gewyrc ðé l%cedóm ðus of ecede 7 of hunige 'make thee a healing-law thus from vinegar and from honey' (see oxymel)

  • Englisces huniges 'of English honey'

  • Geswét swíðe leóhtlíce mid hunige 'sweeten very lightly with honey'

  • Mid ðý hunige smire . . . ne biþ sóna nán teóna 'with the honey smear . . . there be soon no hurt (from the disease)'

  • Genim ðú huniges ánre yndsan gew%ge 'take thou of honey an ounce weight'

Husbandry, Horticulture, Agriculture:

Etymology

Middle English hony, from Old English hunig "honey," from Proto-Germanic *hunang- (source also of Old Norse hunang, Swedish honung, Old Saxon honeg, Old Frisian hunig, Middle Dutch honich, Dutch honig, Old High German honang, German Honig "honey"), of uncertain origin. Perhaps from a PIE *k(e)neko- denoting yellow, golden, or brownish colors (compare Sanskrit kancan- "golden," Welsh canecon "gold," Greek knēkos "yellowish"), or perhaps from a substratum word. Finnish hunaja is a Germanic loan-word.

The more common Indo-European word is represented in Germanic by the Gothic word for "honey," miliþ (from PIE root *melit- "honey").

Notes:

  • "The keeping of bees was an object of much care in the economy of the Anglo-Saxons. The great variety of expressions, taken from the flavour of honey, sufficiently account for the value they placed upon it. While the bee-masters [beó-ceorlas, v. beó-ceorl] enjoyed their own privileges, they had to pay an especial tax for the keeping of bees" Bosworth Toller dictionary

  • "Bee bread is a mixture of pollen and nectar or honey. This substance is the main source of food for honey bee workers and larvae. The exact composition of the bee bread varies depending on the plants that the bees forage from. This not only changes at different locations but also with the seasons and even at different times of the day." Amateur Entomologists' Society

Literary:

  • Ða beón beraþ árlícne anleofan hafaþ hunig on múþe wynsume wist 'the bees produce delicious food, - have honey in the mouth, a pleasant food'

  • Be ðám ðe beón bewitaþ. Beóceorle gebyreþ, gif he gafolheorde healt, ðæt he sylle ðonne lande gerd beó. Mid us is gerd ðæt he sylle v sustras huniges to gafole 'concerning those who keep bees. It behoves a keeper of bees, if he hold a taxable hive [stock of bees], that he then shall pay to the country what shall be agreed. With us it is agreed that he shall pay five sustras of honey for a tax'

  • beór - a beverage made of honey and water (mead, metheglin or hydromel)

  • camb - a comb, an assemblage of cells in which bees store their honey

  • Ic heó gefreóge écelíce ðæs gafoles ðe hió nú get to cyninges handa ageofan sceolan of ðam d%le ðe ð%r ungefreód to láfe wæs ðære cyningfeorme ge on hlutrum alaþ ge on beóre ge on hunige ge hryðrum ge on swýnum ge on sceápum 'I free them for ever from the impost which they have still to pay into the king's hand, from that portion, which was there left unfreed of the royal purveyance, whether in pure ale, or in beer, or in honey, or in oxen, or in swine, or in sheep'

  • Mon sceal sellan to fóstre x fata hunies 'one shall give, as provisions, ten vats of honey'

  • ge-miildscad - mixed with honey

  • Ic eom on góman swétra ðonne ðú beóbreád blende mid hunige 'I am on the palate sweeter than if thou bee-bread blended with honey'

  • Swá þicce swá huniges tear 'as thick as honey's tear/virgin honey'

  • hunig-flówende - flowing with honey

  • hunig-gafol - 'honey tax', rent paid in honey

  • hunig-smæc - 'honey-smack', taste or flavour of honey

  • hunig-sw%s - 'honey-as', like honey

  • Hé hlód ðá mid þurstigum breóste ða flówendan láre ðe hé eft æfter fyrste mid hunigswéttre þrotan bealcette ''

  • hunig-teár - virgin honey

  • medu - mead, a drink made from honey

  • Se gegilda ðe ne geséce his morgensp%ce gilde his syster huniges 'the [member of a guild], who does not attend [the assembly of the guild], fine of a sester of honey'

  • wudu-hunig - 'wood honey', aka wild honey

  • gafol-heord - a swarm of bees rented from the lord, the rent (gafol) being paid in honey

  • hunig-æppel - 'honey-apple', glossed from Latin pastellus, a lozenge or pastille containing honey

  • hunig-b%re - 'honey-bearing', used of flowers

  • hunig-binn - 'honey-bin', a container for honey

Species and Find sites:

honey

L

lard
lard     rysele, spic, smolt

Season:

Culinary:

  • the (spic-hus) was the larder, literally the 'lard-house'

Medical:

  • Belenan meng wið rysele 'mix henbane with lard'

  • Man nime áne cuppan huniges & healfe cuppan cl%nes gemyltes spices & mængc on gemang ðæt hunig & ðæt spic tógædere 'People take one cup of honey and a half cup of clean melted lard and ? in mix that honey and that lard together'

  • Ðó rysle tó swá swá sýn twá pund 'add lard so as there may be two pounds'

  • clæne spic (clean lard)

  • healfe cuppan clænes gemyltes spices (half a cup of clean melted lard)

  • ete æfter ealdes spices iii snæda (eat afterwards old lard 3 pieces)

  • seoþe eald spic on wæter (seethe old lard in water)

  • mid ealdan spice (with old lard)

Notes:

  • animal fat - especially lard from pigs

  • spik, risel and larde - all continue into Middle English, but larde is the only one that continues into Modern English

Literary:

  • Spices sn%d 'bit of lard'

  • the æhteswane ('owned'-swineherd) of the Rectitudines Singularum Personarum was entitled to a pig 'when he has prepared the lard' (ðonne he spic behworfen hæfð)

  • offrung-spic - lard offered to idols

  • ?could 'aspic' (meat jelly) come from OE spic

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

late 14c. (possibly early 13c.), "rendered fat of a swine," from Old French larde "joint, meat," especially "bacon fat" (12c.), and directly from Latin lardum "lard, bacon, cured swine's flesh" (source also of Spanish, Italian lardo), probably cognate with Greek larinos "fat," laros "pleasing to the taste."

loaf      hláf

Season:

Culinary:

Medical:

  • Sing ðis on ánum berenan hláfe & syle ðan horse etan 'sing this over a barley loaf and give it the horse to eat'

  • Mid heorþbacenum hláfe 'with a loaf baked on the hearth'

  • Nim þonne ælces cynnes melo & abacæ man Innewerdre handa brádnæ hláf & gecned hine mid meolce & mid halig wætere 'Take then meal of every kind and let one bake a loaf as big as the inner part of the hand and knead it with milk and with holy water'

Husbandry, Horticulture, Agriculture:

Etymology

late 13c., from Old English hlaf "a portion of bread baked in a mass of definite form," from Proto-Germanic *khlaibuz, the common Germanic word for "bread" (source also of Old Norse hleifr, Swedish lev, Old Frisian hlef, Old High German hleib, German Laib, Gothic hlaifs "bread, loaf").

The Germanic root is of uncertain origin; it is perhaps connected to Old English hlifian "to raise higher, tower," on the notion of the bread rising as it bakes, but (according to OED) it is unclear whether "loaf" or "bread" is the original sense.

 

Loaf also is disguised in lord and lady.

 

Finnish leipä, Estonian leip, Old Church Slavonic chlebu, Lithuanian klepas probably are Germanic loan words.

Notes:

  • small loaves baked under a clay pot would have risen slightly

  • see also everything under bread

Literary:

  • %lc gegilda gesylle %nne gesufelne hláf 'let each gild-brother give a flavoured loaf'

  • On xii mónþum ðú scealt sillan ðínum þeówan men vii hund hláfa & xx hláfa 'in twelve months thou shalt give thy slave-man seven hundred and twenty loaves' (roughly 2 loaves a day)

  • hláfmæsse-dæg - Lammas-day, the first of August (literally loaf-mass-day)

  • Hé hláfas br%dde & leác sette 'he baked loaves and set leek'

  • d%ge - a maker of bread, baker (lady = hlafdige = loaf-digger/kneader);  hlaford = loaf-ward, keeper

  • Edward the Elders will (901-8) refers to 'two hundred large loaves and one hundred small' (tu hund greates hlafes 7 pridde smalles)

  • Osuulf's will leaves '120 wheaten loaves and 20 without the bran, 120 well-seasoned loaves for almsgiving' (cxx hwætenra hlafa 7 xx clenra, cxx gesuflra hlafa to ælmsmessan) a year

  • gesufel loaves were bequeathed as an offering on Sundays by Ealhburg and Eadwulf (possibly spiced or flavoured loaves)

  • Abbotsbury guild loaves were to be well gesyfled

  • tóbrec ðínne hláf & syle done óðerne d%l hungrium men 'break thy loaf in two and give one part to a hungry man'

  • brád hláf - broad, ?flat loaf

  • hwíte-hláf - white loaf

  • ofl%t-hláf - a loaf of bread used for the Eucharist

Species and Find sites:

loaf
loaf (barley)     berenum hláfum, bere-hláf

Season:

Culinary:

Medical:

  • Sing ðis on ánum berenan hláfe & syle ðan horse etan 'sing this over a barley loaf and give it the horse to eat'

Husbandry, Horticulture, Agriculture:

Etymology

Notes:

  • the evidence suggests that barley loaves were considered inferior to wheat

Literary:

  • (Sind ða twá gesetnyssa, ðæt is sealmsang and wítegung, swylce hí syflinge wæron tó ðám fíf berenum hláfum, ðæt is tó ðám fíf ælícum bócum) 'Are the two decrees, that is psalm-singing and prophecy, such they (syflinge - food to be eaten with bread) were on the five barley loaves, that is on the five lawful books' - my translation, very literal and bad

  • (Fæsten tó berenan hláfe) 'fast on barley loaves'

  • (He self lifde on gneáðum woroldlífe án tunece wæs his gegerela and ðæt wæs h%ren and beren hláf wæs his gereorde) 'he himself lived a frugal life in the world, one tunic was his raiment and that was hairy, and a barley loaf was his food'

  • (Of fíf hláfum beres) 'from five loaves of barley'

Species and Find sites:

barley
loaf (wheat)     hwætenra hlafa

Season:

Culinary:

Medical:

Husbandry, Horticulture, Agriculture:

Etymology

Notes:

Literary:

  • Osuulf's will leaves '120 wheaten loaves and 20 without the bran, 120 well-seasoned loaves for almsgiving' (cxx hwætenra hlafa 7 xx clenra, cxx gesuflra hlafa to ælmsmessan) a year

Species and Find sites:

wheat

M

marrow     mearh  

Season:

Culinary:

Medical:

  • heortes smeoruw oððe ðæt mearh 'hart's grease or the marrow'

  • earnes mearh - 'an eagle's marrow'

  • wudu þistles þone grenan mearh þe biþ on þam heafde 'from wood thistle the green marrow which be in the head'

  • nim foxes smero & ráhdeóres mearh 'take foxes grease and roe-bucks marrow'

  • wulfes mearh - wolf's marrow'

  • nim heortes mearg mylt  'take hart's marrow, melt it'

Notes:

Literary:

  •  mearh-gehæcc 'hacked-marrow' possibly sausage

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

mearh
meal      melu, melo, mela, meolu, mealu, grytta

Season:

Culinary:

Medical:

  • hw%te-melu 'wheat-meal'

  • Of rigenum melwe 'from rye meal'

  • Genim beren mela gód 'Take barley meal good'

  • Genim heorotes sceafoþan of þám horne oþþe þæs hornes melo 'Take of harts shavings from the horn or of the horns meal'

  • genim mela tena 'take meal of oats'

  • gemenged wið meolowe & to cicle abacen 'mingled with meal and baked into a cake'

  • hw%tenan meluwe - wheaten meal

  • Nim getemsud melu 'take sifted meal'

  • Beren mela oððe grytta 'barley meal or grits'

  • Of rigenum melwe - from rye meal

  • hw%tenes melwes twid%l swilce æs pipores 'twice as much wheaten meal as pepper, two parts of meal to one of pepper'

  • Beren breád cl%ne níwe buteran & níwe beren mela oððe grytta tógædre gebríwed swá cócas cunnon 'barley bread, clean new butter and new barley meal or groats together [made into pottage] as cooks know how' 

  • genim bean mela oþþe ætena - oþþe beres 'take bean meal or of oats or of barley'

Notes:

  • meal, ground grain

  • a powdery substance resembling flour

Literary:

  • Ðrittig mittan cl%nes melowes & sixtig mittan óðres melowes 'thirty measures of clean meal and sixty measures of other meals'

  • hláf - bread made from meal or flour

  • Agyfe mon hine élce mónaþ áne ámbra meles 'let there be given him every month one amber of meal'

  • briw - a thick pottage made of meal, pulse, etc

  • gesyft [or gesyfl?] melu - fine (sifted) meal or ?flavoured meal

  • hw%te-gryttan; pl. coarse wheaten meal

  • Swá swá mon melo sift ðæt melo þurhcrýpþ %lc þyrel - just as one meal sift that meal through-creep each hole

  • Hwílum weaxgescot hwílum mealtgescot hwílum melagescot - 'sometimes wax tax, sometimes malt tax, sometimes meal tax' (a tax, payment or contribution made in meal)

  • melu-hús - meal-house (house for storing meal)

  • the laws of Æthelbert of Kent which date from the first decade of the seventh century punish the rape of a king's maiden by a fine of fifty shillings. 'If she be a grinding slave, 25 shillings compensation' (Gif hio grindende þeowa sio, xxv scillinga gebete).

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"the edible part of ground grain;" Middle English mēle, from Old English melu, from Proto-Germanic *melwan "grind" (source also of Old Frisian mele "meal," Old Saxon melo, Middle Dutch mele, Dutch meel, Old High German melo, German Mehl, Old Norse mjöl "meal;" literally "what is ground;" Old Saxon, Old High German, Gothic malan, German mahlen "to grind"), from PIE root *mele- "to crush, grind."

 

The verb form is not found in Old English.

 

Forms with an -a- begin in late Middle English.

 

"Now commonly understood to exclude the product of wheat (this being called FLOUR)" [OED].

meal
mushroom     swamm

Season:

Culinary:

  • contain more protein by weight than vegetables and a significant amount of vitamin D, and would have been valuable in dietary terms

Medical:

  • Nym hláf & sealt & swamm & cnuca hit eal tógadere - 'take bread and salt and mushroom and pound it all together'

  • Syle etan gebrædne swam - 'give to eat a roasted mushroom'

  • For mete heo sceal sume hwíle swamma brúcan 'For food he shall some-while mushrooms make use of'

Notes:

Literary:

  • Sinwealte swammas - 'round mushrooms' mentioned in a glossary

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

a word applied at first to almost any of the larger fungi but later to the agaricoid fungi and especially the edible varieties, mid-15c., muscheronmusseroun (attested 1327 as a surname, John Mussheron), from Anglo-French musherun, Old French meisseron (11c., Modern French mousseron), perhaps from Late Latin mussirionem (nominative mussirio), though this might as well be borrowed from French.

Barnhart says "of uncertain origin." Klein calls it "a word of pre-Latin origin, used in the North of France;" OED says it usually is held to be a derivative of French mousse "moss" (from Germanic), and Weekley agrees, saying it is properly "applied to variety which grows in moss," but Klein says they have "nothing in common."

 

Modern spelling is from 1560s.

mushroom

O

oatmeal
oatmeal     hwætenra hlafa

Season:

Culinary:

  • A 'stoorum' is a traditional type of Scottish drink - Oatmeal, salt, water, milk. "Put a heaped teaspoonful of oatmeal into a tumbler; pour a little cold water over it and stir well. Fill up half-way with boiling water, then to the top with boiling milk. Season with salt and serve." This is said to be splendid for nursing mothers.

    • In Shetland the name stoor-a-drink is given to a mixture of oatmeal and water or swats.

    • In Aberdeen Stouram is a kind of gruel.

    • In the Hebrides, a similar drink is made with barley-meal; if made with water, a morsel of butter is added.

  • There is no appreciable gluten in oatmeal.

  • Oatmeal (groats) is still used as a thickening agent in stews

Notes:

Literary:

  • At Boile on the Canterbury lands, the provision of food in return for weeding service was three quarters of wheat, a ram, a pat of butter, a piece of cheese of second quality from the lord's dairy, salt, oatmeal for cooking a stew, and all the morning milk from all the cows in the dairy. [I presume this would be given to the group and not just to one man, or to every man!]

Medical:

Husbandry, Horticulture, Agriculture:

Etymology

Species and Find sites:

oil     æl, ele, 

Season:

Culinary:

Medical:

  • Nim ele and hunig and beorman 'take oil and honey and barm'

  • Bríw his mete wið ele 'dress his meat/food with oil'

  • genim ðyssa wyrta wyrtruman gecnucude mid ele 'take roots of these herbs, pounded with oil'

  • Selle him mon dile gesodenne on ele 'let a man give him dill cooked in oil'

  • Mid ele wel gewylde 'well tempered with oil'

  • Nim áne cl%ne panne & hyrste hý mid ele 'take a clean pan and fry them with oil'  (see Sage Omelette)

Husbandry, Horticulture, Agriculture:

Etymology

late 12c., "olive oil," from Anglo-French and Old North French olie, from Old French oileuile "oil" (12c., Modern French huile), from Latin oleum "oil, olive oil" (source of Spanish, Italian olio), from Greek elaion "olive tree," from elaia.

Nearly all the European languages' words for "oil" (Croatian ulje, Polish olej, Hungarian olaj, Albanian uli, Lithuanian alejus, etc.) are from the Greek word; the Germanic (except Gothic) and Celtic one coming from Greek via Latin: Old English æle, Dutch olie, German Öl, Welsh olew, Gaelic uill, etc.

In English it meant "olive oil" exclusively till c. 1300, when the word began to be extended to any fatty, greasy liquid substance (usually flammable and insoluble in water). Often especially "oil as burned in a lamp to afford light" (as in midnight oil, symbolizing late work).

Notes:

  • oil was used a lot in monasteries for blessings etc, so a lot of the references aren't relevant

Literary:

  • an-drece-fæt - a pressing vat, a wine or oil vat (glossary only)

  • cyf - a cask for wine or oil

  • Manna híg gadredon & grundon on cwyrne oððe britton & sudon on croccan & worhton hláfas ð%rof ða w%ron híg swilce híg w%ron elebacene 'Manna they gathered and ground in a quern or break-small and cooked in a crock and make loaves thereof - in such a manner they were oil-baked'

  • ele-seocche - a vessel for straining oil, an oil-strainer (probably only used in a monastery)

  • ele-greófa an oil-pot (v. greófa); or fibrous material saturated with oil (?)

  • ele-horn - a horn for oil

  • tredde - a press for wine or oil

Species and Find sites:

oil

P

pottage     bríw

Season:

Culinary:

  • Beren breád cl%ne níwe buteran & níwe beren mela oððe grytta tógædre gebríwed swá cócas cunnon 'barley bread, clean new butter and new barley meal or groats together [made into pottage] as cooks know how' 

Medical:

  • Swá þicce swá bríw 'as thick as pottage'

  • Gebríw wel swíþne bríw mid hw%temelwe '[make into pottage] a well strong pottage with wheat-meal'

  • Óþ hit sié þicce swá þynne bríw 'until it be thick as thin pottage'

  • Gif se bríw and se drenc inne gewuniað 'if the pottage and the drink inside remain'

  • 'make a pottage from rye meal' (rigenum melwe wyrcead briwas)

Notes:

  • briwan - to cook or dress food

Literary:

  • calwer-bríw, cealer-bríw - a thick pottage made of curds

  • bríw-þicce - thick as pottage

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

"soup, meat-broth," c. 1200, potage, "thick stew or soup," literally "food prepared in a pot, that which is put in a pot," from Old French potage "vegetable soup, food cooked in a pot," from pot "pot"). The spelling with double -t- is from early 15c.; the later spelling with one -t- is a later borrowing.

pottage

S

sausage
sausage     mearh-gehæcc. mearhæccel, ge-hæcca

Season:

Culinary:

Medical:

Husbandry, Horticulture, Agriculture:

Etymology

article of food consisting of chopped or minced meat, seasoned and stuffed into the cleaned gut of an ox, sheep, or pig, and tied at regular intervals, mid-15c., sawsygesausige, from Old North French saussiche (Old French saussice, Modern French saucisse), from Vulgar Latin *salsica "sausage," from salsicus "seasoned with salt," from Latin salsus "salted," from past participle of Old Latin sallere "to salt," from sal (genitive salis) "salt" (from PIE root *sal- "salt").

Notes:

  • literally 'hacked marrow' - glossed from the Latin insicia which means 'minced meat; stuffing'

  • [Halliwell gives 'hack the lights, liver, and heart of a boar or swine: hackin a pudding made in the maw of a sheep or hog: hack-pudding a mess made of sheep's heart, chopped with suet and sweet fruits: hatcher a dish of minced meat.]

  • ?could be an early fore-runner of haggis

  • Gehæcca oððe mearhæccel from the Latin for 'sausagefarcimen

Literary:

Species and Find sites:

smeoru     fat, grease, suet, tallow

Season:

Culinary:

Medical:

Notes:

  • see above

Literary:

Species and Find sites:

Husbandry, Horticulture, Agriculture:

Etymology

smeoru

V

vinegar     æc(c)ed, eced

Season:

Culinary:

Medical:

  • Dó ðæt cymen on eced 'Put the cumin into vinegar'

  • Wið ecedes derstan 'with vinegar's dregs'

  • used in many remedies either pounded up with a herb; or cooked with it or herbs are laid in it

  • súðerne eceddrenc ecedes & huniges & wæteres gemang 'a southern vinegar-draught: vinegar and honey and water mixed'  (oximel)

Husbandry, Horticulture, Agriculture:

Etymology

early 14c., from Old French vinaigre "vinegar," from vin "wine" (from Latin vinum) + aigre "sour". In Latin, it was vinum acetum "wine turned sour," acetum for short, also used figuratively for "wit, shrewdness;" and compare Greek oxos "wine vinegar," which is related to oxys "sharp" (from PIE root *ak- "be sharp, rise (out) to a point, pierce").

Notes:

  • "Legend describes vinegar’s discovery when a forgotten wine was left in storage for several months, causing it to ferment and turn sour. Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol. The alcohol is then exposed to oxygen and the acetic acid bacteria Acetobacter to ferment again over weeks or months, forming vinegar." Harvard School of Public Health

Literary:

  • many biblical references

Species and Find sites:

vinegar

Resources:

Enhanced DBS     Level 2 Hygiene Certificate in Food Handling     Allergen Awareness     Safeguarding

Public and Products Liability Insurance £12mil     Equality and Diversity     Health, Safety and Environment Awareness

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