GLOSSARY OF FOOD TERMS
bolle of tre = treen (wooden) bowl
canelle = cinnamon
coney = rabbit
eyren = eggs
fars = stuffing
fride = cold
hippocras bag = conical bag of cotton or wood used as a filter
manged brede = manchet bread
mary = rosemary
payn man = bread loaf
pomewater = a type of apple
sack = a dry amber wine from Spain
saunders = sandalwood spice
seeth/sethe = boil
try = pull
vergis = verjuice (unripened crab apple liquid)
y-sothe = boiled
y-lechyd = cut in slices