Easter-mangiantn.

Brit.

/ˌiːstəˈmandʒ(ə)nt/, U.S.

/ˌistərˈmændʒ(ə)nt/

Forms:

α. 1800s Easter-ment-gion, 1800s Easter-mun-jiand, 1800s– Easter-magiant, 1800s– Easter-magion, 1800s– Easter-ma-jiand, 1800s– Easter man-giant, 1800s– Easter-mangiant, 1800s– Easter-may-giant, 1800s– Easter-mer-gient, 1800s– Easter-month-gion, 1800s– Easter-more-giant, 1900s– Easter mangeant.

β. Cumberland 1800s– Easter-giant, 1800s– Eastern-giant.

Origin: Apparently either (i) a borrowing from French, combined with an English element. Or perhaps (ii) formed within English, by derivation. Etymons: Easter n.¹, French mangeant ; Easter n.¹, maunge v., -and suffix¹.

Etymology: Apparently originally < Easter n.¹ + French mangeant eating, present participle of mangeant (see maunge v.), although no similar formation is recorded in French, and it is not clear why the word should have a French second element; alternatively, the second element may show an English formation from maunge v. and -and suffix¹, but this would explain the forms less well. A number of the forms apparently show folk-etymological alteration, especially as a result of association with giant n.

English regional (chiefly northern).

The green leaves and stems of the plant bistort ( Persicaria bistorta), used as a vegetable, and esp. as an ingredient in a Cumbrian herb and vegetable dish formerly traditionally eaten at Easter.

ΚΠ

1866 J. Lindley & T. Moore Treasury Bot. II. 915/1 We are Informed by Mr. Robert Holland, that the green tops are eaten in Cumberland under the name of Easter Man Giants (? Easter-eating—Fr. mangeant].

1883 Cassell's Encycl. Dict. III. i. 248/1 Easter magiant, according to Mr Atkinson Easter-ment-gion is = a sprout of the Easter-month.

1901 Notes & Queries 16 Feb. 136/1 There can be no doubt that ‘herb pudding’, in which Easter magiant is an important ingredient, formed one of the maigre dishes in Lent.

1913 E. M. Wright Rustic Speech & Folk-lore xvi. 295 The so-called Easter-giants, or Easter-magiants—boiled in broth with barley, chives, &c., and served as an accompaniment to veal and bacon.

1973 Times 21 Apr. 12/1 In the south, where ‘Easter Man Giants’ were scarce, sorrel or wild sea beet leaves were substituted.

2007 G. Allen Herbalist in Kitchen lxxiii. 339 Adderwort, Easter ledges, Easter mangiant.

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

单词	easter-mangiant
释义	Easter-mangiantn. Brit. /ˌiːstəˈmandʒ(ə)nt/, U.S. /ˌistərˈmændʒ(ə)nt/ Forms: α. 1800s Easter-ment-gion, 1800s Easter-mun-jiand, 1800s– Easter-magiant, 1800s– Easter-magion, 1800s– Easter-ma-jiand, 1800s– Easter man-giant, 1800s– Easter-mangiant, 1800s– Easter-may-giant, 1800s– Easter-mer-gient, 1800s– Easter-month-gion, 1800s– Easter-more-giant, 1900s– Easter mangeant. β. Cumberland 1800s– Easter-giant, 1800s– Eastern-giant. Origin: Apparently either (i) a borrowing from French, combined with an English element. Or perhaps (ii) formed within English, by derivation. Etymons: Easter n.¹, French mangeant ; Easter n.¹, maunge v., -and suffix¹. Etymology: Apparently originally < Easter n.¹ + French mangeant eating, present participle of mangeant (see maunge v.), although no similar formation is recorded in French, and it is not clear why the word should have a French second element; alternatively, the second element may show an English formation from maunge v. and -and suffix¹, but this would explain the forms less well. A number of the forms apparently show folk-etymological alteration, especially as a result of association with giant n. English regional (chiefly northern). The green leaves and stems of the plant bistort ( Persicaria bistorta), used as a vegetable, and esp. as an ingredient in a Cumbrian herb and vegetable dish formerly traditionally eaten at Easter. ΚΠ 1866 J. Lindley & T. Moore Treasury Bot. II. 915/1 We are Informed by Mr. Robert Holland, that the green tops are eaten in Cumberland under the name of Easter Man Giants (? Easter-eating—Fr. mangeant]. 1883 Cassell's Encycl. Dict. III. i. 248/1 Easter magiant, according to Mr Atkinson Easter-ment-gion is = a sprout of the Easter-month. 1901 Notes & Queries 16 Feb. 136/1 There can be no doubt that ‘herb pudding’, in which Easter magiant is an important ingredient, formed one of the maigre dishes in Lent. 1913 E. M. Wright Rustic Speech & Folk-lore xvi. 295 The so-called Easter-giants, or Easter-magiants—boiled in broth with barley, chives, &c., and served as an accompaniment to veal and bacon. 1973 Times 21 Apr. 12/1 In the south, where ‘Easter Man Giants’ were scarce, sorrel or wild sea beet leaves were substituted. 2007 G. Allen Herbalist in Kitchen lxxiii. 339 Adderwort, Easter ledges, Easter mangiant. This entry has been updated (OED Third Edition, June 2011; most recently modified version published online March 2022). < n.1866
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