rubaboon.

Brit.

/rʌbəˈbuː/, U.S.

/ˌrəbəˈbu/

Forms: 1800s robiboo, 1800s– rababoo, 1800s– rubaboo, 1800s– rubbaboo, 1900s– rubeiboo.

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

Etymology: Apparently < Canadian French rababou (although this is first attested later: c1845; also 1843 as nababou in an isolated attestation) < Ojibwa regional (Saulteaux) waabaabo, literally ‘white broth’, with change of initial consonant probably partly by association with French ratatouille.

North American. Now historical.

A kind of soup or broth made from pemmican.

ΘΚΠ

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

browet1399

skink1541

beef-broth1702

cooley1767

beef-brewis1820

rubaboo1821

oxtail soup1834

1821 N. Garry Diary 22 Aug. in Trans. Royal Soc. Canada (1900) 6 ii. 151 Our men are now eating Rababoo made of Pemican and Flour.

1865 Visct. Milton & W. B. Cheadle N.-W. Passage by Land xv. 289 Our fare was what the half-breeds call ‘rubaboo’, which we made by boiling a piece of pemmican the size of one's fist in a large quantity of water thickened with a single handful of flour.

1881 E. S. Farrow Mountain Scouting xiii. 200 When required for use, it [sc. pemmican] is cut from the hard mass and either eaten cold, or is mixed with flour forming a porridge called ‘robiboo’.

1935 Beaver Sept. 135 One of the tastiest forms..was ‘rubeiboo’, consisting of pemmican boiled down with a mixture of potatoes, onions and other vegetables.

1969 E. W. Morse Fur Trade Canoe Routes i. ii. 23 The pemmican was either sliced off and munched raw, or made with flour and water into a potage called ‘rubbaboo’.

2003 Backwoods Home Mag. Jan.–Feb. 33/1 Mostly, pemmican was eaten raw, but at times it was made into a soup called rubaboo by adding a little flour, sugar, and any available vegetable.

This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022).

单词	rubaboo
释义	rubaboon. Brit. /rʌbəˈbuː/, U.S. /ˌrəbəˈbu/ Forms: 1800s robiboo, 1800s– rababoo, 1800s– rubaboo, 1800s– rubbaboo, 1900s– rubeiboo. Origin: Apparently a borrowing from French. Etymon: French rababou. Etymology: Apparently < Canadian French rababou (although this is first attested later: c1845; also 1843 as nababou in an isolated attestation) < Ojibwa regional (Saulteaux) waabaabo, literally ‘white broth’, with change of initial consonant probably partly by association with French ratatouille. North American. Now historical. A kind of soup or broth made from pemmican. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > beef soup browet1399 skink1541 beef-broth1702 cooley1767 beef-brewis1820 rubaboo1821 oxtail soup1834 1821 N. Garry Diary 22 Aug. in Trans. Royal Soc. Canada (1900) 6 ii. 151 Our men are now eating Rababoo made of Pemican and Flour. 1865 Visct. Milton & W. B. Cheadle N.-W. Passage by Land xv. 289 Our fare was what the half-breeds call ‘rubaboo’, which we made by boiling a piece of pemmican the size of one's fist in a large quantity of water thickened with a single handful of flour. 1881 E. S. Farrow Mountain Scouting xiii. 200 When required for use, it [sc. pemmican] is cut from the hard mass and either eaten cold, or is mixed with flour forming a porridge called ‘robiboo’. 1935 Beaver Sept. 135 One of the tastiest forms..was ‘rubeiboo’, consisting of pemmican boiled down with a mixture of potatoes, onions and other vegetables. 1969 E. W. Morse Fur Trade Canoe Routes i. ii. 23 The pemmican was either sliced off and munched raw, or made with flour and water into a potage called ‘rubbaboo’. 2003 Backwoods Home Mag. Jan.–Feb. 33/1 Mostly, pemmican was eaten raw, but at times it was made into a soup called rubaboo by adding a little flour, sugar, and any available vegetable. This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022). < n.1821
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