alecn.

Brit.

/ˈalɪk/, U.S.

/ˈælək/

Forms: 1500s– alec, 1900s– allec.

Origin: A borrowing from Latin. Etymons: Latin alec, allec.

Etymology: < classical Latin alec (also allec, hallec) fish sauce, apparently the sediment of garum (see garum n.), in post-classical Latin also herring (a636 in Isidore), of uncertain origin; perhaps < ancient Greek ἁλυκός salty.

Chiefly historical.

A herring. Also: a pickle or sauce made from small herrings or anchovies, used by the ancient Romans.

ΘΚΠ

the world > food and drink > food > additive > relish > [noun] > fish paste

alec?1527

caviar1591

bottarga1598

anchovy butter1806

paste1817

tamarind-fish1858

beluga1883

taramosalata1910

fish paste1920

sevruga1959

surimi1973

?1527 L. Andrewe tr. Noble Lyfe Bestes iii. iii. sig. qi^v Alec the heringe is a Fisshe of the see..whan he is fresshe taken he is very delicious to be eten.

1601 P. Holland tr. Pliny Hist. World I. ix. xvii. 246 A certain manger or broth made of their liuers, like to that dripping or grauie called Alec, that commeth of Fishes when they pine and corrupt.

1854 C. D. Badham Prose Halieutics 71 Alec, like garum, was at once the name of a fish and of a sauce made from it.

1877 E. S. Dallas Kettner's Bk. of Table 29 Anchovy..is the foundation of the celebrated sauces of classical times—garum and alec.

1906 A. Porteous Town Council Seals Scotl. 153 He [sc. Pliny] also tells us that in course of time this alec became a great object of luxury.

1997 S. F. Laichena tr. E. Lück & M. Jager Antimicrobial Food Additives II. vi. 62 Muria, garum, liquamen and alec (or alex) were all preparations..employed to flavor and preserve foods of various kinds.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online March 2022).

单词	alec
释义	alecn. Brit. /ˈalɪk/, U.S. /ˈælək/ Forms: 1500s– alec, 1900s– allec. Origin: A borrowing from Latin. Etymons: Latin alec, allec. Etymology: < classical Latin alec (also allec, hallec) fish sauce, apparently the sediment of garum (see garum n.), in post-classical Latin also herring (a636 in Isidore), of uncertain origin; perhaps < ancient Greek ἁλυκός salty. Chiefly historical. A herring. Also: a pickle or sauce made from small herrings or anchovies, used by the ancient Romans. ΘΚΠ the world > food and drink > food > additive > relish > [noun] > fish paste alec?1527 caviar1591 bottarga1598 anchovy butter1806 paste1817 tamarind-fish1858 beluga1883 taramosalata1910 fish paste1920 sevruga1959 surimi1973 ?1527 L. Andrewe tr. Noble Lyfe Bestes iii. iii. sig. qi^v Alec the heringe is a Fisshe of the see..whan he is fresshe taken he is very delicious to be eten. 1601 P. Holland tr. Pliny Hist. World I. ix. xvii. 246 A certain manger or broth made of their liuers, like to that dripping or grauie called Alec, that commeth of Fishes when they pine and corrupt. 1854 C. D. Badham Prose Halieutics 71 Alec, like garum, was at once the name of a fish and of a sauce made from it. 1877 E. S. Dallas Kettner's Bk. of Table 29 Anchovy..is the foundation of the celebrated sauces of classical times—garum and alec. 1906 A. Porteous Town Council Seals Scotl. 153 He [sc. Pliny] also tells us that in course of time this alec became a great object of luxury. 1997 S. F. Laichena tr. E. Lück & M. Jager Antimicrobial Food Additives II. vi. 62 Muria, garum, liquamen and alec (or alex) were all preparations..employed to flavor and preserve foods of various kinds. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online March 2022). < n.?1527
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