ecuellen.

/eɪkˈwɛl/

Forms: Also écuelle.

Etymology: < French écuelle < popular Latin *scūtella, altered < scŭtella.

1. A two-handled porringer used for soup.

ΘΚΠ

the world > food and drink > food > setting table > table utensils > [noun] > table-vessels > dish or plate > cup, bowl, or basin > porridge bowl

pottinger1415

poddinger1463

porringer1467

bicker1817

ecuelle1856

1856 J. C. Robinson Inventory Mus. Ornamental Art 19 ‘Ecuelle’ or Shell Tazza, ornamented with interlaced arabesque ornament in ruby and yellow lustre.

1861 Official Catal. Exhib. Industr. & Decorative Art 66 Ecuelle cover and stand.

1872 W. Chaffers Keramic Gallery I. p. xi Ecuelle and Dish, painted with Carnival figures.

1956 G. Taylor Silver vi. 129 The écuelle, a similar French vessel with two opposed flat handles, somewhat resembling the Scottish quaich, but with a domed cover, was introduced early in the [eighteenth] century.

1963 Times 15 May 8/7 A Meissen chinoiserie ecuelle and cover.

2. The process or apparatus by which oils are extracted from the peel of citrus fruit.

ΚΠ

1884 Encycl. Brit. XVII. 812/1 The process known as écuelle, in which the skin of the ripe fruit is scraped against a series of points or ridges arranged upon the surface of a peculiarly-shaped dish or broad funnel.

1949 J. B. S. Braverman Citrus Products v. 184 The écuelle..can be regarded as the prototype of all machines rasping whole fruit. It is a very old process.

Derivatives

ecuˈelling n.

ΚΠ

1891 Bull. Royal Bot. Gardens Kew May–June 120 From the rind of the fruit, by a process known as ‘ecuelling’, which consists of gently rubbing the fruit on rounded projections arranged inside a brass basin, a very fine essence of limes is obtained.

This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2020).

单词	ecuelle
释义	ecuellen. /eɪkˈwɛl/ Forms: Also écuelle. Etymology: < French écuelle < popular Latin scūtella, altered < scŭtella. 1. A two-handled porringer used for soup. ΘΚΠ the world > food and drink > food > setting table > table utensils > [noun] > table-vessels > dish or plate > cup, bowl, or basin > porridge bowl pottinger1415 poddinger1463 porringer1467 bicker1817 ecuelle1856 1856 J. C. Robinson Inventory Mus. Ornamental Art* 19 ‘Ecuelle’ or Shell Tazza, ornamented with interlaced arabesque ornament in ruby and yellow lustre. 1861 Official Catal. Exhib. Industr. & Decorative Art 66 Ecuelle cover and stand. 1872 W. Chaffers Keramic Gallery I. p. xi Ecuelle and Dish, painted with Carnival figures. 1956 G. Taylor Silver vi. 129 The écuelle, a similar French vessel with two opposed flat handles, somewhat resembling the Scottish quaich, but with a domed cover, was introduced early in the [eighteenth] century. 1963 Times 15 May 8/7 A Meissen chinoiserie ecuelle and cover. 2. The process or apparatus by which oils are extracted from the peel of citrus fruit. ΚΠ 1884 Encycl. Brit. XVII. 812/1 The process known as écuelle, in which the skin of the ripe fruit is scraped against a series of points or ridges arranged upon the surface of a peculiarly-shaped dish or broad funnel. 1949 J. B. S. Braverman Citrus Products v. 184 The écuelle..can be regarded as the prototype of all machines rasping whole fruit. It is a very old process. Derivatives ecuˈelling n. ΚΠ 1891 Bull. Royal Bot. Gardens Kew May–June 120 From the rind of the fruit, by a process known as ‘ecuelling’, which consists of gently rubbing the fruit on rounded projections arranged inside a brass basin, a very fine essence of limes is obtained. This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2020). < n.1856
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