cholentn.

Brit.

/ˈtʃɒl(ə)nt/, U.S.

/ˈtʃoʊl(ə)nt/

Forms: 1900s– cholent, 1900s– chollant, 1900s– chollont, 1900s– cholund, 1900s– chulent, 1900s– sholent, 1900s– tcholent, 1900s– tscholnt, 1900s– tzolent.

Origin: A borrowing from Yiddish. Etymons: Yiddish tsholnt, tshulnt.

Etymology: < Yiddish tsholnt, tshulnt, probably of Romance origin (see below). Compare schalet n.It has been suggested that the Yiddish word is a borrowing of an Old French reflex of classical Latin calent- , calens calent adj., with schalet n. ultimately representing a later borrowing of the same word (see M. Weinreich Hist. Yiddish Lang. (1980) 400-4).

Jewish Cookery.

A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath. Cf. schalet n. 1.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat

stewpot1542

estew1566

fricassee1568

ragout1652

pepperpot1698

grenade1706

haricot1706

pupton1706

lobscouse1707

stew1756

puchero1802

granada1806

bredie1815

muddle1833

scouse1840

slum1847

hashmagandy1851

ropa vieja1855

chilli con carne1857

sorpotel1863

goulash1866

daube1877

paprikash1877

chilli1886

pot-pie1890

slumgullion1902

cholent1903

cracker-hash1904

cracker-stew1909

gippo1914

waterzooi1915

Fanny Adams1921

adobo1938

cassoulet1940

feijoada1941

coddle1942

stifado1950

rancho1957

tinga1964

1903 Jewish Encycl. IV. 256/1 The most popular form of sholent is made of potatoes placed in the pot with meat, fat, and water.

1947 A. E. Millgram Sabbath ii. 18 Why was it customary to eat ‘cholent’..on the Sabbath?

1996 A. Michaels Fugitive Pieces i. 40 Mothers pass down recipes not only for the haroseth on the Seder plate but for mezedhes, for cholent as well as ahladhi sto fourno.

2006 Time Out N.Y. 19 Jan. 4/1 Ganz does a brisk trade in egg salad, vegetarian chopped-liver sandwiches and bowls of hot cholent—a slowly simmering stew that's soul food for the yarmulke set.

This is a new entry (OED Third Edition, September 2007; most recently modified version published online March 2022).

单词	cholent
释义	cholentn. Brit. /ˈtʃɒl(ə)nt/, U.S. /ˈtʃoʊl(ə)nt/ Forms: 1900s– cholent, 1900s– chollant, 1900s– chollont, 1900s– cholund, 1900s– chulent, 1900s– sholent, 1900s– tcholent, 1900s– tscholnt, 1900s– tzolent. Origin: A borrowing from Yiddish. Etymons: Yiddish tsholnt, tshulnt. Etymology: < Yiddish tsholnt, tshulnt, probably of Romance origin (see below). Compare schalet n.It has been suggested that the Yiddish word is a borrowing of an Old French reflex of classical Latin calent- , calens calent adj., with schalet n. ultimately representing a later borrowing of the same word (see M. Weinreich Hist. Yiddish Lang. (1980) 400-4). Jewish Cookery. A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath. Cf. schalet n. 1. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat stewpot1542 estew1566 fricassee1568 ragout1652 pepperpot1698 grenade1706 haricot1706 pupton1706 lobscouse1707 stew1756 puchero1802 granada1806 bredie1815 muddle1833 scouse1840 slum1847 hashmagandy1851 ropa vieja1855 chilli con carne1857 sorpotel1863 goulash1866 daube1877 paprikash1877 chilli1886 pot-pie1890 slumgullion1902 cholent1903 cracker-hash1904 cracker-stew1909 gippo1914 waterzooi1915 Fanny Adams1921 adobo1938 cassoulet1940 feijoada1941 coddle1942 stifado1950 rancho1957 tinga1964 1903 Jewish Encycl. IV. 256/1 The most popular form of sholent is made of potatoes placed in the pot with meat, fat, and water. 1947 A. E. Millgram Sabbath ii. 18 Why was it customary to eat ‘cholent’..on the Sabbath? 1996 A. Michaels Fugitive Pieces i. 40 Mothers pass down recipes not only for the haroseth on the Seder plate but for mezedhes, for cholent as well as ahladhi sto fourno. 2006 Time Out N.Y. 19 Jan. 4/1 Ganz does a brisk trade in egg salad, vegetarian chopped-liver sandwiches and bowls of hot cholent—a slowly simmering stew that's soul food for the yarmulke set. This is a new entry (OED Third Edition, September 2007; most recently modified version published online March 2022). < n.1903
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