egerdoucen.

Brit.

/ˈɛɡəduːs/,

/ɛɡəˈduːs/, U.S.

/ˈɛɡərˌdus/,

/ˌɛɡərˈdus/

Forms:

α. Middle English egarduse, Middle English egerduse, Middle English egge dows (probably transmission error), Middle English egredouncye (transmission error), Middle English 1800s egurdouce, Middle English 1800s– egerdouce, Middle English 1800s– egredouce.

β. 1800s–1900s aigredouce.

Origin: Apparently a borrowing from French. Etymon: French *aigre-douce.

Etymology: Apparently < an unattested Anglo-Norman or Middle French noun *aigre-douce, use as noun of feminine of aigre-doux sweet and sour (see aigre-doux adj.). Compare later aigre-doux adj., agrodolce n.French aigre-douce (noun) is attested later, but apparently only in the sense ‘Seville orange’:1611 R. Cotgrave Dict. French & Eng. Tongues Aigre-douce, A ciuile [sc. Seville] Orange; or, Orange, that is betweene sweet and sower.

historical in later use.

A sauce made with sweet and sour ingredients; a dish prepared with such a sauce.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 74 For to make egerduse, tak lucys or tenchis & hak hem smal..nym vineger & þe þredde perty of sugur & myncyd onyons smal, & boyle al togedere, & cast þereyn clowys, macys & quibibz.

a1425 (a1399) Forme of Cury (BL Add.) 23 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 102 Egurdouce. Take connynges or kydde... Take rede wyne..sugur with powdour of peper, of gynger, of canel, salt [etc.].

c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 71 (MED) Browne in egurdouce.

1808 Catal. Harleian MSS II. 149/2 Receipt for dressing ‘Brawne in Eger-douce’, by a newer Hand.]

1846 J. O. Halliwell Dict. Archaic & Provinc. Words I Egredouce, a kind of dish or sauce, frequently mentioned in old cookery books.

1869 Macmillan's Mag. Aug. 321 Plenary court..Held King Leodegan that Whitsuntide. By noon the busy cooks had served in hall..Boars' heads in aigredouce.

1956 Language 32 771 I would call attention here to the many other recipes given in full, e.g...egredouce.

1984 R. Feild Irons in Fire ii. 19 Egerdouce was a favourite: a sweet-sour pottage in which goat meat, coney or sliced brawn was cooked in a sauce of young red wine or vinegar, honey or sugar, and dried fruits.

1999 Daily News (N.Y.) (Nexis) 30 Nov. 3 The exotic fare included: egerdouce, a sauce made with onions, currants, raisins and vinegar.

This is a new entry (OED Third Edition, September 2012; most recently modified version published online March 2022).

单词	egerdouce
释义	egerdoucen. Brit. /ˈɛɡəduːs/, /ɛɡəˈduːs/, U.S. /ˈɛɡərˌdus/, /ˌɛɡərˈdus/ Forms: α. Middle English egarduse, Middle English egerduse, Middle English egge dows (probably transmission error), Middle English egredouncye (transmission error), Middle English 1800s egurdouce, Middle English 1800s– egerdouce, Middle English 1800s– egredouce. β. 1800s–1900s aigredouce. Origin: Apparently a borrowing from French. Etymon: French aigre-douce. Etymology: Apparently < an unattested Anglo-Norman or Middle French noun aigre-douce, use as noun of feminine of aigre-doux sweet and sour (see aigre-doux adj.). Compare later aigre-doux adj., agrodolce n.French aigre-douce (noun) is attested later, but apparently only in the sense ‘Seville orange’:1611 R. Cotgrave Dict. French & Eng. Tongues Aigre-douce, A ciuile [sc. Seville] Orange; or, Orange, that is betweene sweet and sower. historical in later use. A sauce made with sweet and sour ingredients; a dish prepared with such a sauce. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 74 For to make egerduse, tak lucys or tenchis & hak hem smal..nym vineger & þe þredde perty of sugur & myncyd onyons smal, & boyle al togedere, & cast þereyn clowys, macys & quibibz. a1425 (a1399) Forme of Cury (BL Add.) 23 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 102 Egurdouce. Take connynges or kydde... Take rede wyne..sugur with powdour of peper, of gynger, of canel, salt [etc.]. c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 71 (MED) Browne in egurdouce. 1808 Catal. Harleian MSS II. 149/2 Receipt for dressing ‘Brawne in Eger-douce’, by a newer Hand.] 1846 J. O. Halliwell Dict. Archaic & Provinc. Words I Egredouce, a kind of dish or sauce, frequently mentioned in old cookery books. 1869 Macmillan's Mag. Aug. 321 Plenary court..Held King Leodegan that Whitsuntide. By noon the busy cooks had served in hall..Boars' heads in aigredouce. 1956 Language 32 771 I would call attention here to the many other recipes given in full, e.g...egredouce. 1984 R. Feild Irons in Fire ii. 19 Egerdouce was a favourite: a sweet-sour pottage in which goat meat, coney or sliced brawn was cooked in a sauce of young red wine or vinegar, honey or sugar, and dried fruits. 1999 Daily News (N.Y.) (Nexis) 30 Nov. 3 The exotic fare included: egerdouce, a sauce made with onions, currants, raisins and vinegar. This is a new entry (OED Third Edition, September 2012; most recently modified version published online March 2022). < n.1381
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