| 释义 |
† ˈplum-ˈpottage Obs.
? = prec.
1573Baret Alv. P 555 Plumme potage, or potage made thicke with meate or crummes of bread, puls, pultis. 1658J. Harrington Prerog. Pop. Govt. Wks. (1700) 297 We, who have bin us'd to our Plumpottage, are like enough to make faces (as did the King of Pontus) at the Lacedemonian black broth. 1682Wheler Journ. Greece i. 43 Christmas pies, Plum-potage, Cake and Puddings. 1864Chambers' Bk. Days II. 755/2 In old times plum-pottage was always served with the first course of a Christmas dinner. It was made by boiling beef or mutton with broth, thickened with brown bread; when half-boiled, raisins, currants, prunes, cloves, mace and ginger were added. |