codiniacn.

Brit.

/kəʊˈdɪnɪak/,

/kəʊˈdɪnjak/, U.S.

/koʊˈdɪniˌæk/,

/koʊˈdɪnˌjæk/

Forms:

α. 1500s codyniacke, 1500s codyniake, 1500s–1600s 1900s– codiniac, 1600s codigniach, 1600s codigniack, 1600s codiniack, 1600s codinniack, 1600s cotignac, 1600s goodiniak, 1600s goodinyak.

β. 1500s codignac, 1500s codinac, 1500s codynoick, 1500s codynoke, 1600s codenac; Scottish pre-1700 codȝenok.

γ. 1600s codigny.

Origin: A borrowing from French. Etymon: French codignac.

Etymology: < Middle French codignac (also coudignac , coudougnac , codinac , cotignac ; French cotignac , †codignac ) quince marmalade (late 14th cent.), an alteration (after -ac -ac suffix: compare below) of Old Occitan quodonat , codonat , codonhat quince marmalade (1334) < codon , codonh quince ( < classical Latin cotōneus : see coyn n.) + -at -ate suffix¹. Compare earlier cotiniate n., and also quiddany n., quindiniac n.Compare post-classical Latin codonhatum (1334), cotoneatum (1558 in a British source), Catalan codonyat (1264), Italian cotognata , codognata , †cotognato , †cotognito (1306), and the French forms cited at cotiniate n. The suffix -ac -ac suffix, common in southern France, was substituted in central and northern French for the original -at of the Occitan word, as the product was associated with southern France. With the γ. forms compare quiddany n.

Now historical.

Marmalade or conserve, esp. made from quinces; = quiddany n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > preserve > [noun] > preserve of quinces

quinadea1450

cotiniatea1500

chare de quince1508

codiniac1539

quiddany1602

quindiniaca1655

membrillo1920

1539 A. Basset in M. A. E. Wood Lett. Royal & Illustrious Ladies (1846) III. 149 The king..commanded me to write unto you for more of the codiniac.

1577 W. Harrison Descr. Eng. (1877) ii. vi. i. 148 Conserues, suckets, codinacs, marmilats.

1578 H. Lyte tr. R. Dodoens Niewe Herball vi. xxxix. 708 The Codignac or Marmelade made with honie..is very good and profitable for the stomacke.

1694 W. Salmon tr. Y. van Diemerbroeck Anat. Human Bodies (new ed.) ii. 173/2 Make use of Codiniac, or Rob of red Currants, to every Ounce of which, add grains twenty four.

1973 C. A. Wilson Food & Drink in Brit. (1991) ix. 355 The many other conserves, preserves and codiniacs were made on similar lines to marmalade.

This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022).

单词	codiniac
释义	codiniacn. Brit. /kəʊˈdɪnɪak/, /kəʊˈdɪnjak/, U.S. /koʊˈdɪniˌæk/, /koʊˈdɪnˌjæk/ Forms: α. 1500s codyniacke, 1500s codyniake, 1500s–1600s 1900s– codiniac, 1600s codigniach, 1600s codigniack, 1600s codiniack, 1600s codinniack, 1600s cotignac, 1600s goodiniak, 1600s goodinyak. β. 1500s codignac, 1500s codinac, 1500s codynoick, 1500s codynoke, 1600s codenac; Scottish pre-1700 codȝenok. γ. 1600s codigny. Origin: A borrowing from French. Etymon: French codignac. Etymology: < Middle French codignac (also coudignac , coudougnac , codinac , cotignac ; French cotignac , †codignac ) quince marmalade (late 14th cent.), an alteration (after -ac -ac suffix: compare below) of Old Occitan quodonat , codonat , codonhat quince marmalade (1334) < codon , codonh quince ( < classical Latin cotōneus : see coyn n.) + -at -ate suffix¹. Compare earlier cotiniate n., and also quiddany n., quindiniac n.Compare post-classical Latin codonhatum (1334), cotoneatum (1558 in a British source), Catalan codonyat (1264), Italian cotognata , codognata , †cotognato , †cotognito (1306), and the French forms cited at cotiniate n. The suffix -ac -ac suffix, common in southern France, was substituted in central and northern French for the original -at of the Occitan word, as the product was associated with southern France. With the γ. forms compare quiddany n. Now historical. Marmalade or conserve, esp. made from quinces; = quiddany n. ΘΚΠ the world > food and drink > food > dishes and prepared food > preserve > [noun] > preserve of quinces quinadea1450 cotiniatea1500 chare de quince1508 codiniac1539 quiddany1602 quindiniaca1655 membrillo1920 1539 A. Basset in M. A. E. Wood Lett. Royal & Illustrious Ladies (1846) III. 149 The king..commanded me to write unto you for more of the codiniac. 1577 W. Harrison Descr. Eng. (1877) ii. vi. i. 148 Conserues, suckets, codinacs, marmilats. 1578 H. Lyte tr. R. Dodoens Niewe Herball vi. xxxix. 708 The Codignac or Marmelade made with honie..is very good and profitable for the stomacke. 1694 W. Salmon tr. Y. van Diemerbroeck Anat. Human Bodies (new ed.) ii. 173/2 Make use of Codiniac, or Rob of red Currants, to every Ounce of which, add grains twenty four. 1973 C. A. Wilson Food & Drink in Brit. (1991) ix. 355 The many other conserves, preserves and codiniacs were made on similar lines to marmalade. This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022). < n.1539
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