rafiolen.

Brit.

/ˈrafɪəʊl/, U.S.

/ˈræfiˌoʊl/

Forms: late Middle English raffyole, late Middle English raphiole, late Middle English rasyols (plural, transmission error), 1900s– rafiole (historical).

Origin: Apparently a borrowing from French. Etymons: French raffiolle, *raphiolle, raviolle; French rafiole.

Etymology: Apparently < an unattested variant *raffiolle or *raphiolle of Middle French raviolle piece of pastry containing minced meat (beginning of the 14th cent. in Old French as raviole ; < Italian raviolo , †raviuolo (although this is apparently first attested slightly later): see ravioli n.). In later use reborrowed < French rafiole (1987 in the passage translated in quot. 1992). With the forms with medial -ff- , -ph- compare French †rafioule , †rafioulle , (plural) †raphioulles (all 1604 or earlier), Italian regional (chiefly northern) raffiolo , rafiolo , rafiuolo sweet dish made with various minced ingredients (mid 15th cent.), meat encased in pasta, meatball (16th cent. or earlier), variants of raviolo (see ravioli n.). Compare later raviol n., ravioli n.

rare. Now historical.

Esp. in medieval cookery: a type of meatball made with pork liver and baked in a pastry crust. Cf. raviol n.

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

the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > meat-pie

rafiolea1425

shred-pie1573

Florentine1579

marrowbone pie1595

marrow pie1598

meat pie1607

mutton pie1607

olive pie1615

venison piea1616

flesh-pie1616

veal (and ham) piea1625

godiveau1653

lumber-pie1656

mermaid pie1661

umble-pie1663

humble piea1665

trotter-pie1693

stump pie1695

mugget pie1696

pot-pie1702

squab-pie1708

pork pie1723

steak pie1723

Perigord pie1751

pasticcio1772

fidget pie1790

muggety pie1800

numble pie1822

Florentine pie1823

pastilla1834

kidney-pie1836

beef-steak pie1841

stand pie1872

Melton Mowbray1875

timbale1880

pâté en croûte1929

tourtière1953

growler1989

a1425 (a1399) Forme of Cury (BL Add.) 158 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 133 Raphioles. Take swyne lyuours and seeþ hem wel, take brede..and take ȝolkes of ayren..wynde it to balles as grete as apples..Make a crust in a trape, & lay þe balles þerin, & bake it.

?c1425 Recipe in Coll. Ordinances Royal Househ. (Arun. 334) (1790) 442 (MED) Raffyolys: Take swynes lire [read livre], and sethe hit, and hewe hit smalle, and do therto ȝolkes of egges..make balles therof.

1992 A. Bell tr. M. Toussaint-Samat Hist. Food vi. 188 De [sic] Cange, an erudite seventeenth-century Frenchman, defined pastillum as a pastry stuffed with meat, in fact a kind of ravioli (or ‘rafiole’) [Fr. en somme une ravioli (ou une ‘rafiole’..)], a very popular dish at the time.

This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022).

单词	rafiole
释义	rafiolen. Brit. /ˈrafɪəʊl/, U.S. /ˈræfiˌoʊl/ Forms: late Middle English raffyole, late Middle English raphiole, late Middle English rasyols (plural, transmission error), 1900s– rafiole (historical). Origin: Apparently a borrowing from French. Etymons: French raffiolle, raphiolle, raviolle; French rafiole. Etymology: Apparently < an unattested variant raffiolle or raphiolle of Middle French raviolle* piece of pastry containing minced meat (beginning of the 14th cent. in Old French as raviole ; < Italian raviolo , †raviuolo (although this is apparently first attested slightly later): see ravioli n.). In later use reborrowed < French rafiole (1987 in the passage translated in quot. 1992). With the forms with medial -ff- , -ph- compare French †rafioule , †rafioulle , (plural) †raphioulles (all 1604 or earlier), Italian regional (chiefly northern) raffiolo , rafiolo , rafiuolo sweet dish made with various minced ingredients (mid 15th cent.), meat encased in pasta, meatball (16th cent. or earlier), variants of raviolo (see ravioli n.). Compare later raviol n., ravioli n. rare. Now historical. Esp. in medieval cookery: a type of meatball made with pork liver and baked in a pastry crust. Cf. raviol n. 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 the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > meat-pie rafiolea1425 shred-pie1573 Florentine1579 marrowbone pie1595 marrow pie1598 meat pie1607 mutton pie1607 olive pie1615 venison piea1616 flesh-pie1616 veal (and ham) piea1625 godiveau1653 lumber-pie1656 mermaid pie1661 umble-pie1663 humble piea1665 trotter-pie1693 stump pie1695 mugget pie1696 pot-pie1702 squab-pie1708 pork pie1723 steak pie1723 Perigord pie1751 pasticcio1772 fidget pie1790 muggety pie1800 numble pie1822 Florentine pie1823 pastilla1834 kidney-pie1836 beef-steak pie1841 stand pie1872 Melton Mowbray1875 timbale1880 pâté en croûte1929 tourtière1953 growler1989 a1425 (a1399) Forme of Cury (BL Add.) 158 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 133 Raphioles. Take swyne lyuours and seeþ hem wel, take brede..and take ȝolkes of ayren..wynde it to balles as grete as apples..Make a crust in a trape, & lay þe balles þerin, & bake it. ?c1425 Recipe in Coll. Ordinances Royal Househ. (Arun. 334) (1790) 442 (MED) Raffyolys: Take swynes lire [read livre], and sethe hit, and hewe hit smalle, and do therto ȝolkes of egges..make balles therof. 1992 A. Bell tr. M. Toussaint-Samat Hist. Food vi. 188 De [sic] Cange, an erudite seventeenth-century Frenchman, defined pastillum as a pastry stuffed with meat, in fact a kind of ravioli (or ‘rafiole’) [Fr. en somme une ravioli (ou une ‘rafiole’..)], a very popular dish at the time. This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022). < n.a1425
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