potagen.

Brit.

/pɒˈtɑːʒ/,

/ˈpɒtɑːʒ/, U.S.

/poʊˈtɑʒ/

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

Etymology: < Middle French, French potage (see pottage n.).Some of the early examples here could perhaps be alternatively interpreted as showing later occurrence of α forms of pottage n.

Cookery.

Soup, esp. a thick soup typically made from vegetables, meat, etc. Cf. pottage n.In modern use generally denoting a soup of French origin or character.

ΘΚΠ

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

brotha1000

pottage?c1225

pulmenta1325

hotchpot1381

sewc1386

wortsc1390

long wortsc1440

poddish1528

porridge?1533

hotchpotch1567

sowpa1568

potage1653

soup1653

bouillon1656

soupe1767

pot-au-feu1841

shackles1888

zuppa1961

1653 I. D. G. tr. F. P. de la Varenne French Cook 274 Potage of Brocolis, they are the young sprouts of Coleworts.

1668 T. Shadwell Sullen Lovers v. 91 Eate nothing but Potages, Fricasces, and Ragusts,..your Andoilles, your Langue de porceau, your Bisks and your Olio's.

1688 R. Holme Acad. Armory iii. 84/1 Potage is strong Broth of Meat, with Herbs and Spices boiled.

1706 Phillips's New World of Words (new ed.) at Casserole A Loaf stuff'd with a Hash of roasted Pullets, Chickens, etc., and dress'd in a Stew-Pan of the same Bigness with the Loaf; also a kind of Soop or Potage of Rice, etc. with a Ragoo.

1725 R. Bradley Chomel's Dictionaire Œconomique at Fish Potages To prepare a Sole Potage for Fish Days.

1823 W. Scott Quentin Durward I. Introd. p. xlvi The potage, with another small dish or two, was equally well arranged.

1880 ‘G. Eliot’ Let. 21 May (1956) VII. 282 Those greasy courses of potage and fish.

1904 K. J. de Kok Empires of Veld 122 A French potage in which your spoon could have been planted without toppling over.

1938 Life 6 June 10/3 (caption) Place a thick crusty slice of toast in each petite marmite. Pour the rich, savory-smelling potage over the toast and sprinkle with plenty of grated cheese.

1998 N. Lawson How to Eat (1999) 235 The grainy potage produced by the split peas is wonderfully satisfying.

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

单词	potage
释义	potagen. Brit. /pɒˈtɑːʒ/, /ˈpɒtɑːʒ/, U.S. /poʊˈtɑʒ/ Origin: A borrowing from French. Etymon: French potage. Etymology: < Middle French, French potage (see pottage n.).Some of the early examples here could perhaps be alternatively interpreted as showing later occurrence of α forms of pottage n. Cookery. Soup, esp. a thick soup typically made from vegetables, meat, etc. Cf. pottage n.In modern use generally denoting a soup of French origin or character. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] brotha1000 pottage?c1225 pulmenta1325 hotchpot1381 sewc1386 wortsc1390 long wortsc1440 poddish1528 porridge?1533 hotchpotch1567 sowpa1568 potage1653 soup1653 bouillon1656 soupe1767 pot-au-feu1841 shackles1888 zuppa1961 1653 I. D. G. tr. F. P. de la Varenne French Cook 274 Potage of Brocolis, they are the young sprouts of Coleworts. 1668 T. Shadwell Sullen Lovers v. 91 Eate nothing but Potages, Fricasces, and Ragusts,..your Andoilles, your Langue de porceau, your Bisks and your Olio's. 1688 R. Holme Acad. Armory iii. 84/1 Potage is strong Broth of Meat, with Herbs and Spices boiled. 1706 Phillips's New World of Words (new ed.) at Casserole A Loaf stuff'd with a Hash of roasted Pullets, Chickens, etc., and dress'd in a Stew-Pan of the same Bigness with the Loaf; also a kind of Soop or Potage of Rice, etc. with a Ragoo. 1725 R. Bradley Chomel's Dictionaire Œconomique at Fish Potages To prepare a Sole Potage for Fish Days. 1823 W. Scott Quentin Durward I. Introd. p. xlvi The potage, with another small dish or two, was equally well arranged. 1880 ‘G. Eliot’ Let. 21 May (1956) VII. 282 Those greasy courses of potage and fish. 1904 K. J. de Kok Empires of Veld 122 A French potage in which your spoon could have been planted without toppling over. 1938 Life 6 June 10/3 (caption) Place a thick crusty slice of toast in each petite marmite. Pour the rich, savory-smelling potage over the toast and sprinkle with plenty of grated cheese. 1998 N. Lawson How to Eat (1999) 235 The grainy potage produced by the split peas is wonderfully satisfying. This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.1653
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