† roseen.

Forms: Middle English rose, Middle English rosee, Middle English roseye, Middle English rosye.

Origin: Apparently a borrowing from French. Etymon: French rosé.

Etymology: Apparently < Middle French rosé, rosee type of dish, perhaps one rose-coloured or flavoured with rose petals (although this is first attested later: a1394) < rose rose n.¹ + -é -y suffix⁵; compare Middle French rosé wine flavoured with rose petals (13th cent. in Old French).

Obsolete.

A dish flavoured with rose petals. Also occasionally: a rose-coloured dish.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > specific flavoured dish

roseea1325

galangal root?1586

galangal1640

a1325 Diuersa Cibaria in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 46 (MED) Rosee: Milke of alemauns; leues of roseen so þat hit sauoure of þe roseen; kanele, flour of rys oþer of amydon, [etc.].

a1425 (a1399) Forme of Cury (BL Add.) 53 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 109 Rosee. Take thyk mylke; seþe it. Cast þerto sugur..& powdour gynger; and seeþ it, and alye it with flours of white rosis.

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 24 (MED) Roseye: Take Almaunde Mylke an flowre of Rys & Sugre an Safroun..þan take Red Rosys an grynd fayre in a morter, [etc.].

a1475 Liber Cocorum (Sloane) (1862) 13 (MED) Rose: Take flour of ryse as whyte as sylke, And hit welle with almond mylke..Coloure with alkenet, sawnder, or ellys with blode..Seson hit with sugur grete plente, Þis is a rose, as kokes telle me.

This entry has been updated (OED Third Edition, November 2010; most recently modified version published online December 2021).

单词	rosee
释义	† roseen. Forms: Middle English rose, Middle English rosee, Middle English roseye, Middle English rosye. Origin: Apparently a borrowing from French. Etymon: French rosé. Etymology: Apparently < Middle French rosé, rosee type of dish, perhaps one rose-coloured or flavoured with rose petals (although this is first attested later: a1394) < rose rose n.¹ + -é -y suffix⁵; compare Middle French rosé wine flavoured with rose petals (13th cent. in Old French). Obsolete. A dish flavoured with rose petals. Also occasionally: a rose-coloured dish. ΘΚΠ the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > specific flavoured dish roseea1325 galangal root?1586 galangal1640 a1325 Diuersa Cibaria in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 46 (MED) Rosee: Milke of alemauns; leues of roseen so þat hit sauoure of þe roseen; kanele, flour of rys oþer of amydon, [etc.]. a1425 (a1399) Forme of Cury (BL Add.) 53 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 109 Rosee. Take thyk mylke; seþe it. Cast þerto sugur..& powdour gynger; and seeþ it, and alye it with flours of white rosis. a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 24 (MED) Roseye: Take Almaunde Mylke an flowre of Rys & Sugre an Safroun..þan take Red Rosys an grynd fayre in a morter, [etc.]. a1475 Liber Cocorum (Sloane) (1862) 13 (MED) Rose: Take flour of ryse as whyte as sylke, And hit welle with almond mylke..Coloure with alkenet, sawnder, or ellys with blode..Seson hit with sugur grete plente, Þis is a rose, as kokes telle me. This entry has been updated (OED Third Edition, November 2010; most recently modified version published online December 2021). < n.a1325
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