puptonn.

Brit.

/ˈpʌpt(ə)n/, U.S.

/ˈpəpt(ə)n/

Forms: 1700s 1900s– poupeton, 1700s– pupton.

Origin: A borrowing from French. Etymons: French poupeton, poulpeton.

Etymology: < French poupeton, variant of poulpeton kind of ragout or pâté made with minced meat (1718; 1655 as †pourpeton (probably a misprint)), further origin uncertain: either < Italian polpettone large meatball or rissole (1549; < polpetta polpetta n. + -one : see -oon suffix), or < French poulpe fleshy tissue, lean meat from the muscles of an animal (see pulp n.) + -et -et suffix¹ + -on , diminutive suffix (see -oon suffix). Compare earlier pulpatoon n.

Cookery. Now chiefly historical.

A baked dish made with meat or fruit.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat

stewpot1542

estew1566

fricassee1568

ragout1652

pepperpot1698

grenade1706

haricot1706

pupton1706

lobscouse1707

stew1756

puchero1802

granada1806

bredie1815

muddle1833

scouse1840

slum1847

hashmagandy1851

ropa vieja1855

chilli con carne1857

sorpotel1863

goulash1866

daube1877

paprikash1877

chilli1886

pot-pie1890

slumgullion1902

cholent1903

cracker-hash1904

cracker-stew1909

gippo1914

waterzooi1915

Fanny Adams1921

adobo1938

cassoulet1940

feijoada1941

coddle1942

stifado1950

rancho1957

tinga1964

1706 Phillips's New World of Words (new ed.) Poupeton... In Cookery, a Mess made in a Stew-pan, as it were a Pie, with thin slices of Bacon laid underneath; Pigeons, Quails, or other sorts of Fowl dress'd in a Ragoo in the middle; and a peculiar Farce or Dish of stuff'd Meat called Godivoe on the top; the whole to be bak'd between two gentle Fires.

1723 J. Nott Cook's & Confectioner's Dict. sig. C2 To make a Pupton of Apples. Make the Apples into a Marmalade, with Sugar and Cinnamon; then add..Eggs,..grated Bread and some Butter; then form it as you please... Let it be bak'd in a slow Oven, and then turn it upside down, on a Plate, for a second Course.

1747 H. Glasse Art of Cookery ii. 45 A French Pupton of Pigeons.

1863 J. S. Le Fanu House by Churchyard (1994) 106 They are celebrating the reconciliation over a jelly and a pupton.

1944 G. Heyer Friday's Child viii. 84 The dinner..consisted of a broiled fowl..followed by a pupton of pears.

1975 TV Times 31 May–6 June 54/2 Pupton of rabbit... Joint the rabbit... Simmer... Make the stuffing... Add the egg yolks, mushrooms and..asparagus... Cover with..bacon rashers... Bake.

2002 S. Varey in A. Davidson & H. Saberi Wilder Shores of Gastronomy 373 This chef's bill of fare includes two soups, carp au court bouillon, pupton of partridge, beef à la tremblade, and cutlets à la maine.

This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022).

单词	pupton
释义	puptonn. Brit. /ˈpʌpt(ə)n/, U.S. /ˈpəpt(ə)n/ Forms: 1700s 1900s– poupeton, 1700s– pupton. Origin: A borrowing from French. Etymons: French poupeton, poulpeton. Etymology: < French poupeton, variant of poulpeton kind of ragout or pâté made with minced meat (1718; 1655 as †pourpeton (probably a misprint)), further origin uncertain: either < Italian polpettone large meatball or rissole (1549; < polpetta polpetta n. + -one : see -oon suffix), or < French poulpe fleshy tissue, lean meat from the muscles of an animal (see pulp n.) + -et -et suffix¹ + -on , diminutive suffix (see -oon suffix). Compare earlier pulpatoon n. Cookery. Now chiefly historical. A baked dish made with meat or fruit. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat stewpot1542 estew1566 fricassee1568 ragout1652 pepperpot1698 grenade1706 haricot1706 pupton1706 lobscouse1707 stew1756 puchero1802 granada1806 bredie1815 muddle1833 scouse1840 slum1847 hashmagandy1851 ropa vieja1855 chilli con carne1857 sorpotel1863 goulash1866 daube1877 paprikash1877 chilli1886 pot-pie1890 slumgullion1902 cholent1903 cracker-hash1904 cracker-stew1909 gippo1914 waterzooi1915 Fanny Adams1921 adobo1938 cassoulet1940 feijoada1941 coddle1942 stifado1950 rancho1957 tinga1964 1706 Phillips's New World of Words (new ed.) Poupeton... In Cookery, a Mess made in a Stew-pan, as it were a Pie, with thin slices of Bacon laid underneath; Pigeons, Quails, or other sorts of Fowl dress'd in a Ragoo in the middle; and a peculiar Farce or Dish of stuff'd Meat called Godivoe on the top; the whole to be bak'd between two gentle Fires. 1723 J. Nott Cook's & Confectioner's Dict. sig. C2 To make a Pupton of Apples. Make the Apples into a Marmalade, with Sugar and Cinnamon; then add..Eggs,..grated Bread and some Butter; then form it as you please... Let it be bak'd in a slow Oven, and then turn it upside down, on a Plate, for a second Course. 1747 H. Glasse Art of Cookery ii. 45 A French Pupton of Pigeons. 1863 J. S. Le Fanu House by Churchyard (1994) 106 They are celebrating the reconciliation over a jelly and a pupton. 1944 G. Heyer Friday's Child viii. 84 The dinner..consisted of a broiled fowl..followed by a pupton of pears. 1975 TV Times 31 May–6 June 54/2 Pupton of rabbit... Joint the rabbit... Simmer... Make the stuffing... Add the egg yolks, mushrooms and..asparagus... Cover with..bacon rashers... Bake. 2002 S. Varey in A. Davidson & H. Saberi Wilder Shores of Gastronomy 373 This chef's bill of fare includes two soups, carp au court bouillon, pupton of partridge, beef à la tremblade, and cutlets à la maine. This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022). < n.1706
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