† farmen.

Origin: Probably a variant or alteration of another lexical item. Etymon: form n.

Etymology: Probably a regional variant of form n. (compare sense 18a at that entry).

Obsolete. rare.

A piece of cleaned animal intestine used as a casing for sausages, puddings, etc.Apparently only in the work of Gervase Markham.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > [noun] > mould

mould1573

farme1623

shape1769

Turk's cap1859

pudding mould1883

timbale mould1895

Bundt1903

timbale1906

1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) ii. ii. 68 Then put thereto at least eight yelks of Egges, a little Pepper, Cloves, Mace [etc.]..and then fill it vp in the Farmes according to the order of good housewiferie.

1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) ii. 71 Take the farmes made as long as is possible, and not cut in pieces as for Puddings, and first blow them well to make the meat slip, and then fill them: which done, with threads deuide them into seuerall linkes as you please.

This entry has been updated (OED Third Edition, June 2020).

单词	farme
释义	† farmen. Origin: Probably a variant or alteration of another lexical item. Etymon: form n. Etymology: Probably a regional variant of form n. (compare sense 18a at that entry). Obsolete. rare. A piece of cleaned animal intestine used as a casing for sausages, puddings, etc.Apparently only in the work of Gervase Markham. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > [noun] > mould mould1573 farme1623 shape1769 Turk's cap1859 pudding mould1883 timbale mould1895 Bundt1903 timbale1906 1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) ii. ii. 68 Then put thereto at least eight yelks of Egges, a little Pepper, Cloves, Mace [etc.]..and then fill it vp in the Farmes according to the order of good housewiferie. 1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) ii. 71 Take the farmes made as long as is possible, and not cut in pieces as for Puddings, and first blow them well to make the meat slip, and then fill them: which done, with threads deuide them into seuerall linkes as you please. This entry has been updated (OED Third Edition, June 2020). < n.1623
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