puréen.

Brit.

/ˈpjʊəreɪ/,

/ˈpjɔːreɪ/, U.S.

/pjʊˈreɪ/,

/pjəˈreɪ/

Forms: 1700s purry, 1700s–1800s pury, 1700s– puree, 1700s– purée.

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

Etymology: < French purée (1227 in Old French), apparently use as noun of past participle of purer to squeeze out moisture (from fruit or vegetables) (although this sense is first attested later: 1314), to pour off water (in which pulses have been soaked) (late 14th cent. in Normandy; compare French regional (Normandy) purer to squeeze out moisture, to make vegetable puree), specific use of purer to make clean, purify (see pure v.). Compare earlier porray n., purie n.The Old French word is sometimes difficult to distinguish from porée (see porray n. and compare γ. forms at that entry); compare also post-classical Latin purea, pureya, as well as porea (1231 in Du Cange), all in sense ‘pea-soup’, apparently < Old French. N.E.D. (1909) gives the non-naturalized pronunciation (pürē) /pyre/.

Originally: a kind of broth or soup made of vegetables, fruit, meat, or fish, boiled to a pulp and passed through a sieve. Later: any smooth cream of liquidized food, esp. of fruit or vegetables. Also figurative.In early use frequently applied to a soup or porridge of peas.

ΘΚΠ

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

porraya1325

purée1710

1710 P. Lamb Royal Cookery 10 You may stew a little Sorrel in this Purée.

1723 J. Nott Cook's & Confectioner's Dict. sig. D Artichokes in Puree..take them out of the Water, and make them into Puree; then strain them through a Sieve as you do Peas.

1733 V. La Chapelle Mod. Cook II. vii. 221 To make your Green Purry, take a Stew-pan, [etc.].

?1760 M. Bradley Brit. Housewife 427 (heading) Pea soup called puree.

1821 Ld. Byron Let. in Wks. (1832) VI. 416 (note) This stanza contains the purée of the whole philosophy of Epicurus.

1887 G. R. Sims Mary Jane's Mem. 84 Mutton cutlets fried in cod liver oil with pury.

1896 T. C. Allbutt et al. Syst. Med. I. 392 Pounded fish may be cautiously given, pounded mutton or beef in purée.

1897 T. C. Allbutt et al. Syst. Med. II. 521 A purée of potato.

1907 G. A. Escoffier Guide Mod. Cookery ii. xx. 778 Pêches Melba. Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a raspberry purée.

1929 A. Blackwood Dudley & Gilderoy xvi. 183 Of flight and nuts, of hot sunshine, foliage, flowers, of numerous companions, of sex, age, nests and eggs—of all these his golden dreams formed a lovely purée.

1964 L. G. Green Old Men Say 121 A so-called Bisque Blaauwberg which is a puree of mussels.

1978 Chicago June 218/2 [The] Poulet Provençal..comes with pearl onions, fresh mushrooms, olives, tomato purée.

2004 H. Blumenthal Family Food 100 Stir in some tapenade or olive purée (you can make this yourself by blanching and refreshing stoned black olives 3 times, then puréeing them).

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

puréev.

Brit.

/ˈpjʊəreɪ/,

/ˈpjɔːreɪ/, U.S.

/pjʊˈreɪ/,

/pjəˈreɪ/

Forms: 1800s– puree, 1900s– purée.

Origin: Formed within English, by conversion. Etymon: purée n.

Etymology: < purée n.

transitive. To make a purée of (fruit, vegetables, or other food). Also figurative.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > general preparation processes > perform general preparation processes [verb (transitive)] > liquidize or purée

soupify1831

purée1899

pap1927

liquidize1972

1899 Portsmouth (New England) Herald 2 Nov. 5/5 They are served not only boiled, but roasted, steamed, pureed, and as dressings for poultry and meats.

1948 Good Housek. Cookery Bk. i. 55 To purée, to rub (vegetables and fruit) through a sieve [etc.].

1951 Good Housek. Home Encycl. 251/1 Sieves are used..for puréeing foods.

1959 J. Thurber Years with Ross xiv. 223 He puréed his own peas.

1973 Daily Tel. 9 Nov. (Colour Suppl.) 79/1 Purée the sugar, butter, powdered almonds and most of the cointreau in a blender to obtain a light and frothy cream.

1993 Guardian (Nexis) 24 July 26 One writer, obviously emotionally pureed by the Painters, wrote that ‘their songs must nest in your sub-conscious and slowly, insidiously, rip you to pieces.’

2006 P. Williams Rise & Fall Yummy Mummy xxiv. 175 I am no domestic goddess—my main culinary trick involves pureeing carrot.

Derivatives

ˈpuréeing n.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > general preparation processes > [noun] > pureeing

puréeing1928

1928 Charleston (W. Virginia) Daily Mail 5 Feb. (City News, Theatres, Mag. section) 8/7 Many authorities on child feeding no longer advocate the pureeing of vegetables, a process unequivocally recommended in this book.

2002 Baker's Catal. Jan. 25/1 Its 250-watt motor makes short work of all kinds of grinding, chopping and puréeing jobs.

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

单词	purée
释义	puréen. Brit. /ˈpjʊəreɪ/, /ˈpjɔːreɪ/, U.S. /pjʊˈreɪ/, /pjəˈreɪ/ Forms: 1700s purry, 1700s–1800s pury, 1700s– puree, 1700s– purée. Origin: A borrowing from French. Etymon: French purée. Etymology: < French purée (1227 in Old French), apparently use as noun of past participle of purer to squeeze out moisture (from fruit or vegetables) (although this sense is first attested later: 1314), to pour off water (in which pulses have been soaked) (late 14th cent. in Normandy; compare French regional (Normandy) purer to squeeze out moisture, to make vegetable puree), specific use of purer to make clean, purify (see pure v.). Compare earlier porray n., purie n.The Old French word is sometimes difficult to distinguish from porée (see porray n. and compare γ. forms at that entry); compare also post-classical Latin purea, pureya, as well as porea (1231 in Du Cange), all in sense ‘pea-soup’, apparently < Old French. N.E.D. (1909) gives the non-naturalized pronunciation (pürē) /pyre/. Originally: a kind of broth or soup made of vegetables, fruit, meat, or fish, boiled to a pulp and passed through a sieve. Later: any smooth cream of liquidized food, esp. of fruit or vegetables. Also figurative.In early use frequently applied to a soup or porridge of peas. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > sieved soup porraya1325 purée1710 1710 P. Lamb Royal Cookery 10 You may stew a little Sorrel in this Purée. 1723 J. Nott Cook's & Confectioner's Dict. sig. D Artichokes in Puree..take them out of the Water, and make them into Puree; then strain them through a Sieve as you do Peas. 1733 V. La Chapelle Mod. Cook II. vii. 221 To make your Green Purry, take a Stew-pan, [etc.]. ?1760 M. Bradley Brit. Housewife 427 (heading) Pea soup called puree. 1821 Ld. Byron Let. in Wks. (1832) VI. 416 (note) This stanza contains the purée of the whole philosophy of Epicurus. 1887 G. R. Sims Mary Jane's Mem. 84 Mutton cutlets fried in cod liver oil with pury. 1896 T. C. Allbutt et al. Syst. Med. I. 392 Pounded fish may be cautiously given, pounded mutton or beef in purée. 1897 T. C. Allbutt et al. Syst. Med. II. 521 A purée of potato. 1907 G. A. Escoffier Guide Mod. Cookery ii. xx. 778 Pêches Melba. Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a raspberry purée. 1929 A. Blackwood Dudley & Gilderoy xvi. 183 Of flight and nuts, of hot sunshine, foliage, flowers, of numerous companions, of sex, age, nests and eggs—of all these his golden dreams formed a lovely purée. 1964 L. G. Green Old Men Say 121 A so-called Bisque Blaauwberg which is a puree of mussels. 1978 Chicago June 218/2 [The] Poulet Provençal..comes with pearl onions, fresh mushrooms, olives, tomato purée. 2004 H. Blumenthal Family Food 100 Stir in some tapenade or olive purée (you can make this yourself by blanching and refreshing stoned black olives 3 times, then puréeing them). This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022). puréev. Brit. /ˈpjʊəreɪ/, /ˈpjɔːreɪ/, U.S. /pjʊˈreɪ/, /pjəˈreɪ/ Forms: 1800s– puree, 1900s– purée. Origin: Formed within English, by conversion. Etymon: purée n. Etymology: < purée n. transitive. To make a purée of (fruit, vegetables, or other food). Also figurative. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > general preparation processes > perform general preparation processes [verb (transitive)] > liquidize or purée soupify1831 purée1899 pap1927 liquidize1972 1899 Portsmouth (New England) Herald 2 Nov. 5/5 They are served not only boiled, but roasted, steamed, pureed, and as dressings for poultry and meats. 1948 Good Housek. Cookery Bk. i. 55 To purée, to rub (vegetables and fruit) through a sieve [etc.]. 1951 Good Housek. Home Encycl. 251/1 Sieves are used..for puréeing foods. 1959 J. Thurber Years with Ross xiv. 223 He puréed his own peas. 1973 Daily Tel. 9 Nov. (Colour Suppl.) 79/1 Purée the sugar, butter, powdered almonds and most of the cointreau in a blender to obtain a light and frothy cream. 1993 Guardian (Nexis) 24 July 26 One writer, obviously emotionally pureed by the Painters, wrote that ‘their songs must nest in your sub-conscious and slowly, insidiously, rip you to pieces.’ 2006 P. Williams Rise & Fall Yummy Mummy xxiv. 175 I am no domestic goddess—my main culinary trick involves pureeing carrot. Derivatives ˈpuréeing n. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > general preparation processes > [noun] > pureeing puréeing1928 1928 Charleston (W. Virginia) Daily Mail 5 Feb. (City News, Theatres, Mag. section) 8/7 Many authorities on child feeding no longer advocate the pureeing of vegetables, a process unequivocally recommended in this book. 2002 Baker's Catal. Jan. 25/1 Its 250-watt motor makes short work of all kinds of grinding, chopping and puréeing jobs. This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022). < n.1710v.1899
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