† moilen.

Forms: Middle English moille, Middle English morle (perhaps transmission error), Middle English moyle, 1500s–1600s moile.

Origin: Probably a borrowing from French. Etymon: French mollé.

Etymology: Probably < Middle French mollé, moulé, past participle of moller , mouler to mould (13th cent. in Old French in sense ‘to make in a mould’: see mould v.¹). Examples at sense 1 perhaps represent reinterpretation of collocations of noun and past participle in French (compare agreement of number in quot. 1381¹ at sense 1).Sense 2 has arisen from a misunderstanding by Speght of franch moile franchemyle n. in Lydgate (see quot. a1450 at sense 2). Speght published the Siege of Thebes bound together with the Canterbury Tales, and Blount (quot. 1656 at sense 2) appears to have mistaken it for a work by Chaucer.

Obsolete.

1. A pudding, probably moulded, made of ground rice, almond milk, and other ingredients.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > other puddings

alker1381

moile1381

tansyc1450

tansy-cakea1475

hasty pudding1598

hodge-puddinga1616

bread pudding1623

marrowbone pudding1623

marrow-pudding1631

turmeric puddinga1704

Indian pudding1722

Westminster fool1723

pease pudding1725

pone1725

bread and butter pudding1727

custard pudding1727

purry1751

tartan-purry1751

tansy-pudding1769

vermicelli pudding1769

skimmer-cake1795

dogsbody1818

kugel1823

stickjaw1827

kheer1832

pea pudding1844

dough1848

mousseline1876

mousse1885

goose-pudding1892

payasam1892

tartan1893

malva puddinga1981

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 74 For to make Pommys morles [perh. read moiles]. Nym Rys & bray hem wel, & temper hem vp wyþ almaunde mylk & boyle yt.

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 75 For to make rys moyle. Nym rys & bray hem ryȝt wel in a mortere, & cast þereto god almaunde mylk & sugur & salt; & boyle it & serue yt forth.

a1500 in T. Austin Two 15th-cent. Cookery-bks. (1888) 113 (MED) Pomesmoille..Rys moilles.

2. Misreading of franchemyle n. (see note in the etymology), interpreted as: a dish made from marrow and bread.

ΚΠ

a1450 (?c1421) J. Lydgate Siege Thebes (Arun.) (1911) 101 Ȝe shal han..A gret puddyng or a rounde hagys, A Franchmole [v.rr. Frangchemole, fraunchemul, Fronchemul, freunchemule, fransmule, franchemele, franche myle, fraunche Mayle].]

1598 T. Speght Wks. G. Chaucer sig. Aaaav/1 Moile, a dish made of marrow and grated bread.

1656 T. Blount Glossographia Moile is also used by Chaucer, for a dish made of Marrow and grated bread.]

This entry has been updated (OED Third Edition, September 2002; most recently modified version published online December 2021).

单词	moile
释义	† moilen. Forms: Middle English moille, Middle English morle (perhaps transmission error), Middle English moyle, 1500s–1600s moile. Origin: Probably a borrowing from French. Etymon: French mollé. Etymology: Probably < Middle French mollé, moulé, past participle of moller , mouler to mould (13th cent. in Old French in sense ‘to make in a mould’: see mould v.¹). Examples at sense 1 perhaps represent reinterpretation of collocations of noun and past participle in French (compare agreement of number in quot. 1381¹ at sense 1).Sense 2 has arisen from a misunderstanding by Speght of franch moile franchemyle n. in Lydgate (see quot. a1450 at sense 2). Speght published the Siege of Thebes bound together with the Canterbury Tales, and Blount (quot. 1656 at sense 2) appears to have mistaken it for a work by Chaucer. Obsolete. 1. A pudding, probably moulded, made of ground rice, almond milk, and other ingredients. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > other puddings alker1381 moile1381 tansyc1450 tansy-cakea1475 hasty pudding1598 hodge-puddinga1616 bread pudding1623 marrowbone pudding1623 marrow-pudding1631 turmeric puddinga1704 Indian pudding1722 Westminster fool1723 pease pudding1725 pone1725 bread and butter pudding1727 custard pudding1727 purry1751 tartan-purry1751 tansy-pudding1769 vermicelli pudding1769 skimmer-cake1795 dogsbody1818 kugel1823 stickjaw1827 kheer1832 pea pudding1844 dough1848 mousseline1876 mousse1885 goose-pudding1892 payasam1892 tartan1893 malva puddinga1981 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 74 For to make Pommys morles [perh. read moiles]. Nym Rys & bray hem wel, & temper hem vp wyþ almaunde mylk & boyle yt. 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 75 For to make rys moyle. Nym rys & bray hem ryȝt wel in a mortere, & cast þereto god almaunde mylk & sugur & salt; & boyle it & serue yt forth. a1500 in T. Austin Two 15th-cent. Cookery-bks. (1888) 113 (MED) Pomesmoille..Rys moilles. 2. Misreading of franchemyle n. (see note in the etymology), interpreted as: a dish made from marrow and bread. ΚΠ a1450 (?c1421) J. Lydgate Siege Thebes (Arun.) (1911) 101 Ȝe shal han..A gret puddyng or a rounde hagys, A Franchmole [v.rr. Frangchemole, fraunchemul, Fronchemul, freunchemule, fransmule, franchemele, franche myle, fraunche Mayle].] 1598 T. Speght Wks. G. Chaucer sig. Aaaav/1 Moile, a dish made of marrow and grated bread. 1656 T. Blount Glossographia Moile is also used by Chaucer, for a dish made of Marrow and grated bread.] This entry has been updated (OED Third Edition, September 2002; most recently modified version published online December 2021). < n.1381
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