mortressn.

Brit.

/ˈmɔːtrᵻs/, U.S.

/ˈmɔrtrəs/

Forms: Middle English mortereus, Middle English morterews, Middle English mortreus, Middle English mortreuus, Middle English mortreux, Middle English mortrewes, Middle English mortrewis, Middle English mortrewys, Middle English mortrowes, Middle English mortrowis, Middle English mortrows, Middle English mortrowse, Middle English mortrws, Middle English mortrwys, Middle English mortyns (probably transmission error), Middle English 1800s mortrews, Middle English–1500s mortrus, 1500s mortesse (perhaps transmission error), 1500s–1600s mortresse, 1600s 1900s– mortress.

Origin: A borrowing from French. Etymon: French mortereus.

Etymology: < Middle French mortereus, mortereux, mortreux, mortereoux, plural of morterel , morteruel : see mortrel n.

1. A kind of thick soup or pottage, usually made with meat or fish. Also used in the names of specific dishes. Now historical.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > other soups

breec1000

mortressc1387

cretone?a1400

mortrelc1400

primrosea1450

water-kale?a1500

white broth?1537

plum broth1614

mutton broth1615

veal brotha1625

nettle-kale?c1625

China-broth1628

bisque1647

beer-broth1648

dilligrout1662

nativity broth1674

sowdyc1700

mandarin broth1701

white soup1708

soup-vermicell1724

soup-meagre1733

burgoo1743

sago-gruel1743

soup maigre1754

vermicelli soup1769

vermicelli1771

noodle soup1779

mock turtle soup1783

pepper-water1783

mulligatawny1784

powsowdie1787

macaroni soup1789

bird's nest soup1806

smiggins1825

garbure1829

pish-pash1834

laksa1846

sancocho1851

ajiaco1856

pepper soup1860

liquorice-soup1864

mock turtle1876

borsch1884

petite marmite1890

whey-brose1894

rassolnik1899

lokshen soup1900

menudo1904

hoosh1905

sinigang1912

waterzooi1915

Cullen Skink1916

swallow's nest soup1920

mizutaki1933

rasam1933

pasta fazool1935

pho1935

pasta fagioli1951

stracciatella1954

solyanka1958

tom yam1960

mannish water1968

pasta e fagioli1968

ribollita1968

tom yam kung1969

c1387–95 G. Chaucer Canterbury Tales Prol. 384 A cook..He koude..Maken mortreux [v.rr. mortereus, Mortrews].

c1400 (c1378) W. Langland Piers Plowman (Laud 581) (1869) B. xiii. 41 (MED) Þei ete mete of more coste, mortrewes [v.r. mortreux] and potages.

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 14 Mortrewes of Fysshe: Take Gornard or Congere..and grynde þe fysshe in a Morter..an serue it forth as other Mortrewys.

c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 70 Mortreus de Chare.

c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 71 Put hit in disshes in maner of Mortrewes.

1508 Bk. Keruynge (de Worde) sig. B.ii^v In the seconde course potage mortrus or conyes.

1530 J. Palsgrave Lesclarcissement 246/2 Mortesse meate.

1626 F. Bacon Sylua Syluarum §48 A Mortresse made with the Brawne of Capons.

1993 B. Harvey Living & Dying in Eng. (1995) ii. 58 Mortress, jussell, and charlet—all dishes served in the refectory on meat days—are also mentioned as dishes requiring ale.

†2. A pot or container for mortress. Obsolete. rare.

ΚΠ

?c1475 Catholicon Anglicum (BL Add. 15562) f. 82^v Mortrowse [1483 BL Add. 89074 Mortrws], pepo, peponum.

This entry has been updated (OED Third Edition, December 2002; most recently modified version published online March 2022).

单词	mortress
释义	mortressn. Brit. /ˈmɔːtrᵻs/, U.S. /ˈmɔrtrəs/ Forms: Middle English mortereus, Middle English morterews, Middle English mortreus, Middle English mortreuus, Middle English mortreux, Middle English mortrewes, Middle English mortrewis, Middle English mortrewys, Middle English mortrowes, Middle English mortrowis, Middle English mortrows, Middle English mortrowse, Middle English mortrws, Middle English mortrwys, Middle English mortyns (probably transmission error), Middle English 1800s mortrews, Middle English–1500s mortrus, 1500s mortesse (perhaps transmission error), 1500s–1600s mortresse, 1600s 1900s– mortress. Origin: A borrowing from French. Etymon: French mortereus. Etymology: < Middle French mortereus, mortereux, mortreux, mortereoux, plural of morterel , morteruel : see mortrel n. 1. A kind of thick soup or pottage, usually made with meat or fish. Also used in the names of specific dishes. Now historical. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > other soups breec1000 mortressc1387 cretone?a1400 mortrelc1400 primrosea1450 water-kale?a1500 white broth?1537 plum broth1614 mutton broth1615 veal brotha1625 nettle-kale?c1625 China-broth1628 bisque1647 beer-broth1648 dilligrout1662 nativity broth1674 sowdyc1700 mandarin broth1701 white soup1708 soup-vermicell1724 soup-meagre1733 burgoo1743 sago-gruel1743 soup maigre1754 vermicelli soup1769 vermicelli1771 noodle soup1779 mock turtle soup1783 pepper-water1783 mulligatawny1784 powsowdie1787 macaroni soup1789 bird's nest soup1806 smiggins1825 garbure1829 pish-pash1834 laksa1846 sancocho1851 ajiaco1856 pepper soup1860 liquorice-soup1864 mock turtle1876 borsch1884 petite marmite1890 whey-brose1894 rassolnik1899 lokshen soup1900 menudo1904 hoosh1905 sinigang1912 waterzooi1915 Cullen Skink1916 swallow's nest soup1920 mizutaki1933 rasam1933 pasta fazool1935 pho1935 pasta fagioli1951 stracciatella1954 solyanka1958 tom yam1960 mannish water1968 pasta e fagioli1968 ribollita1968 tom yam kung1969 c1387–95 G. Chaucer Canterbury Tales Prol. 384 A cook..He koude..Maken mortreux [v.rr. mortereus, Mortrews]. c1400 (c1378) W. Langland Piers Plowman (Laud 581) (1869) B. xiii. 41 (MED) Þei ete mete of more coste, mortrewes [v.r. mortreux] and potages. a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 14 Mortrewes of Fysshe: Take Gornard or Congere..and grynde þe fysshe in a Morter..an serue it forth as other Mortrewys. c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 70 Mortreus de Chare. c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 71 Put hit in disshes in maner of Mortrewes. 1508 Bk. Keruynge (de Worde) sig. B.ii^v In the seconde course potage mortrus or conyes. 1530 J. Palsgrave Lesclarcissement 246/2 Mortesse meate. 1626 F. Bacon Sylua Syluarum §48 A Mortresse made with the Brawne of Capons. 1993 B. Harvey Living & Dying in Eng. (1995) ii. 58 Mortress, jussell, and charlet—all dishes served in the refectory on meat days—are also mentioned as dishes requiring ale. †2. A pot or container for mortress. Obsolete. rare. ΚΠ ?c1475 Catholicon Anglicum (BL Add. 15562) f. 82^v Mortrowse [1483 BL Add. 89074 Mortrws], pepo, peponum. This entry has been updated (OED Third Edition, December 2002; most recently modified version published online March 2022). < n.c1387
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