ponhausn.

Brit.

/ˈpɒnhɔːs/, U.S.

/ˈpɑnˌ(h)ɔs/,

/ˈpɑnˌ(h)ɑs/

Forms:

α. 1800s pawnhaus, 1800s– ponhoss, 1900s– pondhorse, 1900s– ponhaus, 1900s– ponhaws, 1900s– ponhorse, 1900s– ponhos, 1900s– ponhosh, 1900s– ponyhorse, 1900s– poonhuss.

β. 1900s– panas, 1900s– panhas, 1900s– panhaws, 1900s– panhoss, 1900s– panihoss, 1900s– pannas, 1900s– pannhorse.

Origin: Of multiple origins. Partly a borrowing from Pennsylvania German. Partly a borrowing from German. Etymons: German panhas; German Panhas.

Etymology: < Pennsylvania German panhas, ponhaws and its etymon German regional (West, Central) Panhas, Pannhas, Pannhass, Panass, Pannas, Pannasch < German regional (Low German, originally and chiefly Westphalia) Panhas , alteration (by folk-etymological association of the second element with Has hare n.) of Pannharst , literally ‘pan roast’ (Middle Low German panharst < pan pan n.¹ + harst roast meat, transferred use of harst grill: see hastery n.).A number of the forms apparently show alteration of the second element after horse n.

U.S. regional (chiefly north midlands).

= scrapple n.²

ΘΚΠ

the world > food and drink > food > dishes and prepared food > rissoles, balls, or croquettes > [noun]

rishew1340

pomedorry1381

rafiolea1425

raynoll?c1425

pomea1450

andouillet1611

raviol1611

tamale1625

patty1660

poupiets1702

croquette1706

rissole1706

potato cake1747

Basque1769

potato ball1817

Cecils1819

polpetta1822

quenelle1827

kibbeh1829

meatball1835

kromeski1846

quenelle de volaille1846

quesadilla1848

kungu cake1865

ponhaus1869

frikkadel1870

albondigas1872

fricandel1872

Vienna steak1874

pirozhok1887

kofta1888

paupiette1889

cheeseball1895

keftedes1912

baozi1927

crab cake1929

falafel1936

klops1936

coddie1941

wonton1948

fish finger1962

1869 Atlantic Monthly Oct. 483/1 Some make pawn-haus from the liquor in which the pudding was boiled; adding thereto corn-meal.

1882 P. H. Gibbons Pennsylvania Dutch (ed. 3) 423 Mr. W. liked the fried pawn-haus although he found it rather rich.

1943 Chicago Daily News 8 Sept. 25 Originally, Ponhaws or scrapple was made from the head of the freshly killed porker, but good, fresh, lean pork of any cut may be used.

2001 Columbus (Ohio) Dispatch (Nexis) 14 Mar. 2 f Jim Downey asked for a recipe for ponhaus. I got this one from a PBS cooking show.

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

单词	ponhaus
释义	ponhausn. Brit. /ˈpɒnhɔːs/, U.S. /ˈpɑnˌ(h)ɔs/, /ˈpɑnˌ(h)ɑs/ Forms: α. 1800s pawnhaus, 1800s– ponhoss, 1900s– pondhorse, 1900s– ponhaus, 1900s– ponhaws, 1900s– ponhorse, 1900s– ponhos, 1900s– ponhosh, 1900s– ponyhorse, 1900s– poonhuss. β. 1900s– panas, 1900s– panhas, 1900s– panhaws, 1900s– panhoss, 1900s– panihoss, 1900s– pannas, 1900s– pannhorse. Origin: Of multiple origins. Partly a borrowing from Pennsylvania German. Partly a borrowing from German. Etymons: German panhas; German Panhas. Etymology: < Pennsylvania German panhas, ponhaws and its etymon German regional (West, Central) Panhas, Pannhas, Pannhass, Panass, Pannas, Pannasch < German regional (Low German, originally and chiefly Westphalia) Panhas , alteration (by folk-etymological association of the second element with Has hare n.) of Pannharst , literally ‘pan roast’ (Middle Low German panharst < pan pan n.¹ + harst roast meat, transferred use of harst grill: see hastery n.).A number of the forms apparently show alteration of the second element after horse n. U.S. regional (chiefly north midlands). = scrapple n.² ΘΚΠ the world > food and drink > food > dishes and prepared food > rissoles, balls, or croquettes > [noun] rishew1340 pomedorry1381 rafiolea1425 raynoll?c1425 pomea1450 andouillet1611 raviol1611 tamale1625 patty1660 poupiets1702 croquette1706 rissole1706 potato cake1747 Basque1769 potato ball1817 Cecils1819 polpetta1822 quenelle1827 kibbeh1829 meatball1835 kromeski1846 quenelle de volaille1846 quesadilla1848 kungu cake1865 ponhaus1869 frikkadel1870 albondigas1872 fricandel1872 Vienna steak1874 pirozhok1887 kofta1888 paupiette1889 cheeseball1895 keftedes1912 baozi1927 crab cake1929 falafel1936 klops1936 coddie1941 wonton1948 fish finger1962 1869 Atlantic Monthly Oct. 483/1 Some make pawn-haus from the liquor in which the pudding was boiled; adding thereto corn-meal. 1882 P. H. Gibbons Pennsylvania Dutch (ed. 3) 423 Mr. W. liked the fried pawn-haus although he found it rather rich. 1943 Chicago Daily News 8 Sept. 25 Originally, Ponhaws or scrapple was made from the head of the freshly killed porker, but good, fresh, lean pork of any cut may be used. 2001 Columbus (Ohio) Dispatch (Nexis) 14 Mar. 2 f Jim Downey asked for a recipe for ponhaus. I got this one from a PBS cooking show. This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.1869
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