porrayn.

Brit.

/ˈpɒreɪ/,

/ˈpɒri/, U.S.

/ˈpɔri/,

/ˈpɔreɪ/

Forms:

α. Middle English porra, Middle English porre, Middle English porreie, Middle English porrey, Middle English porreyne (perhaps transmission error), Middle English porry, Middle English poyra, Middle English 1900s– porray.

β. Middle English pereye, Middle English perre, Middle English perrey, Middle English perreye, Middle English perry, Middle English perrye, 1500s perrie.

γ. late Middle English purre; N.E.D. (1907) also records a form late Middle English pure.

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

Etymology: < Anglo-Norman poré, Anglo-Norman and Old French, Middle French porree, Old French, Middle French poree (c1196; Middle French, French regional (Normandy) porée ) < post-classical Latin porrata , porata (12th cent.) < classical Latin porrum leek (see porre n.) + -āta -ade suffix. Compare post-classical Latin porreta, poreta (13th cent.).It is unclear whether Old French poree , Midde French, French poirée Swiss chard ultimately shows the same word, or whether it shows a variant (with suffix substitution) of Old French porrel , Middle French porreau , French poireau leek. The origin of the β. forms is uncertain; they may perhaps represent a different word. In γ. forms perhaps by association with the etymologically unrelated word Middle French purée thick vegetable soup (see purée n.); with use specifically of pea soup (as e.g. in quot. a1475) compare Middle French puriee de poix, purée de poiz (late 14th cent.; French purée de pois).

Now historical.

A soup or broth, usually made of leeks or peas and flavoured with a range of ingredients, such as almond milk and mussels. Also: a strained or pureed soup of peas or occasionally of other vegetables.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > sieved soup

porraya1325

purée1710

a1325 St. Wulfstan (Corpus Cambr.) 22 in C. D'Evelyn & A. J. Mill S. Eng. Legendary (1956) 9 (MED) Þe oþer dawes wel lite he spak & wel lite et also, Bote a lite gruwel oþer porreie holde he wolde þerto.

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 79 For to make a porrey chapeleyn, tak an hundred onyons oþer an half, & tak oyle de olyf & boyle togedere in a pot.

a1425 (a1399) Forme of Cury (BL Add.) 75 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 115 Take and seeþ white pesoun and take oute þe perrey.

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 14 Blawnche Perrye. Take þe Whyte of the lekys..nym gode Almaunde Mylke.

a1475 Liber Cocorum (Sloane) (1862) 44 (MED) Porry of white pese.

a1500 in W. C. Hazlitt Remains Early Pop. Poetry Eng. (1866) III. 94 (MED) Ther was pestels in poyra [Wright porra] And laduls in rorra For potage.

1578 H. Lyte tr. R. Dodoens Niewe Herball iii. xliii. 377 The broth of a chicken, or..Perrie made of Pease, or some other lyke liquor.

1973 C. A. Wilson Food & Drink in Brit. vi. 204 Leeks were raised for Lent... The gentry ate them in white porray... The name porray..came to be applied to thick pottages of greenstuff in general.

1998 Independent (Nexis) 14 Nov. Medieval cooks liked its aromatic leaves in salads, sauces and green porrays (a pappy cereal dish, halfway between a soup and a stew).

This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022).

单词	porray
释义	porrayn. Brit. /ˈpɒreɪ/, /ˈpɒri/, U.S. /ˈpɔri/, /ˈpɔreɪ/ Forms: α. Middle English porra, Middle English porre, Middle English porreie, Middle English porrey, Middle English porreyne (perhaps transmission error), Middle English porry, Middle English poyra, Middle English 1900s– porray. β. Middle English pereye, Middle English perre, Middle English perrey, Middle English perreye, Middle English perry, Middle English perrye, 1500s perrie. γ. late Middle English purre; N.E.D. (1907) also records a form late Middle English pure. Origin: A borrowing from French. Etymon: French poré. Etymology: < Anglo-Norman poré, Anglo-Norman and Old French, Middle French porree, Old French, Middle French poree (c1196; Middle French, French regional (Normandy) porée ) < post-classical Latin porrata , porata (12th cent.) < classical Latin porrum leek (see porre n.) + -āta -ade suffix. Compare post-classical Latin porreta, poreta (13th cent.).It is unclear whether Old French poree , Midde French, French poirée Swiss chard ultimately shows the same word, or whether it shows a variant (with suffix substitution) of Old French porrel , Middle French porreau , French poireau leek. The origin of the β. forms is uncertain; they may perhaps represent a different word. In γ. forms perhaps by association with the etymologically unrelated word Middle French purée thick vegetable soup (see purée n.); with use specifically of pea soup (as e.g. in quot. a1475) compare Middle French puriee de poix, purée de poiz (late 14th cent.; French purée de pois). Now historical. A soup or broth, usually made of leeks or peas and flavoured with a range of ingredients, such as almond milk and mussels. Also: a strained or pureed soup of peas or occasionally of other vegetables. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > sieved soup porraya1325 purée1710 a1325 St. Wulfstan (Corpus Cambr.) 22 in C. D'Evelyn & A. J. Mill S. Eng. Legendary (1956) 9 (MED) Þe oþer dawes wel lite he spak & wel lite et also, Bote a lite gruwel oþer porreie holde he wolde þerto. 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 79 For to make a porrey chapeleyn, tak an hundred onyons oþer an half, & tak oyle de olyf & boyle togedere in a pot. a1425 (a1399) Forme of Cury (BL Add.) 75 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 115 Take and seeþ white pesoun and take oute þe perrey. a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 14 Blawnche Perrye. Take þe Whyte of the lekys..nym gode Almaunde Mylke. a1475 Liber Cocorum (Sloane) (1862) 44 (MED) Porry of white pese. a1500 in W. C. Hazlitt Remains Early Pop. Poetry Eng. (1866) III. 94 (MED) Ther was pestels in poyra [Wright porra] And laduls in rorra For potage. 1578 H. Lyte tr. R. Dodoens Niewe Herball iii. xliii. 377 The broth of a chicken, or..Perrie made of Pease, or some other lyke liquor. 1973 C. A. Wilson Food & Drink in Brit. vi. 204 Leeks were raised for Lent... The gentry ate them in white porray... The name porray..came to be applied to thick pottages of greenstuff in general. 1998 Independent (Nexis) 14 Nov. Medieval cooks liked its aromatic leaves in salads, sauces and green porrays (a pappy cereal dish, halfway between a soup and a stew). This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.a1325
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