单词 | rapé |
释义 | † rapén.4 Obsolete. In medieval cookery: a dish composed of grated or pounded ingredients; spec. a spiced sauce made of dried fruit boiled in wine; (also) a dish served with this sauce. ΘΚΠ the world > food and drink > food > dishes and prepared food > dish of many ingredients > [noun] rapé1381 jussel?c1390 hodgepotc1430 composta1475 olla1535 olla podrida1590 gallimaufry1591 pot-pourri1611 hodge-podge1622 olio1642 potrido1651 salmagundi1674 oil1706 Solomon-gundy1752 chow-chow1795 powsowdie1816 make-up1841 poor do1870 scramble1893 mulligan1898 pot mess1914 chow1926 katogo1940 panaché1961 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 72 For to make rapy: tak fygys & reysyns & wyn, & grynd hem togeder. 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 78 For to make rapee: tak þe crustys of wyt bred & reysons & bray hem wel in a morter. a1425 (a1399) Forme of Cury (BL Add.) 85 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 116 Rapey: Take half fyges and half raisons; pike hem and waishe hem in water. Skalde hem in wyne. a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 25 Rapeye of Fleysshe: Take lene Porke y-sode & y-grounde smalle. ?a1475 Noble Bk. Cookry in Middle Eng. Dict. (at cited word) To mak rape of fisshe, tak luces and tenches..and fry them in oile; then tak canelle and crusts of bred and bray them..temper them with wyn..colour it with saffron; cast in clowes, maces, quybibbes..lay the fisshe in a platter and the rape aboue and serue it. This entry has been updated (OED Third Edition, December 2008; most recently modified version published online December 2021). < n.41381 |
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