moskonfytn.

Brit.

/ˈmɒskɒnfeɪt/, U.S.

/ˈmɔskənˌfeɪt/,

/ˈmɑskənˌfeɪt/, South African English

/ˈmɒskɒnfeɪt/

Forms: 1800s mos comfeit, 1800s mos-komfyt, 1900s– mos confyt, 1900s– moskomfijt, 1900s– moskonfijt, 1900s– moskonfyt, 1900s– most konfijt.

Origin: A borrowing from Afrikaans. Etymon: Afrikaans moskonfyt.

Etymology: < Afrikaans moskonfyt grape syrup, must syrup (earlier South African Dutch mostkonfijt ) < mos mos n. + konfyt konfyt n.

South African.

A thick syrup prepared from the must of grapes, used chiefly as a sweetener (in cookery and in wine production) and as a spread.

ΘΚΠ

the world > food and drink > food > additive > sweetener > syrup > [noun] > other syrups

hydrosacrec1400

succadoc1530

honey roset1558

tree-honey1626

treacle1694

capillaire1754

dibs1757

syrup of capillaire1785

arrope1851

glucose1852

bush-syrup1866

palm-honey1866

moskonfyt1872

grenadine1896

pyromel1899

corn syrup1903

butterscotch1910

rose hip syrup1942

1872 in A. M. L. Robinson Sel. Articles Cape Monthly Mag. (1978) 282 We will undertake never to..pull face at ‘mos comfeit’.

1891 In Afrikanderland & Land of Ophir (Pall Mall Gaz. Extra No. 58) 13/2 It was mos-komfyt, I found, made with grape-juice.

1905 Agric. Jrnl. Cape Good Hope Oct. 483 The first idea in planting vines is to provide ‘mos confyt’, a kind of grape sugar syrup, which is given as part of their rations to the coloured labourers.

1931 T. J. Haarhoff Vergil in Exper. of S. Afr. i. 3 ‘Moskonfyt’ is used, as it was by the Romans, partly as a syrup and partly to break down the acidity of wines.

1953 Cape Times 10 Mar. 2/4 A consignment of 600 110-gallon drums of moskonfyt, which will be processed into wine in Britain.

1975 Daily Dispatch (East London, S. Afr.) 20 Sept. 5 A grape for raisins and also for the production of sweet wines, moskonfyt and even jam.

1991 Flying Springbok (S. Afr.) May 71 At the Dagbreek Museum, you can buy the local speciality, moskonfyt (a grape syrup).

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

单词	moskonfyt
释义	moskonfytn. Brit. /ˈmɒskɒnfeɪt/, U.S. /ˈmɔskənˌfeɪt/, /ˈmɑskənˌfeɪt/, South African English /ˈmɒskɒnfeɪt/ Forms: 1800s mos comfeit, 1800s mos-komfyt, 1900s– mos confyt, 1900s– moskomfijt, 1900s– moskonfijt, 1900s– moskonfyt, 1900s– most konfijt. Origin: A borrowing from Afrikaans. Etymon: Afrikaans moskonfyt. Etymology: < Afrikaans moskonfyt grape syrup, must syrup (earlier South African Dutch mostkonfijt ) < mos mos n. + konfyt konfyt n. South African. A thick syrup prepared from the must of grapes, used chiefly as a sweetener (in cookery and in wine production) and as a spread. ΘΚΠ the world > food and drink > food > additive > sweetener > syrup > [noun] > other syrups hydrosacrec1400 succadoc1530 honey roset1558 tree-honey1626 treacle1694 capillaire1754 dibs1757 syrup of capillaire1785 arrope1851 glucose1852 bush-syrup1866 palm-honey1866 moskonfyt1872 grenadine1896 pyromel1899 corn syrup1903 butterscotch1910 rose hip syrup1942 1872 in A. M. L. Robinson Sel. Articles Cape Monthly Mag. (1978) 282 We will undertake never to..pull face at ‘mos comfeit’. 1891 In Afrikanderland & Land of Ophir (Pall Mall Gaz. Extra No. 58) 13/2 It was mos-komfyt, I found, made with grape-juice. 1905 Agric. Jrnl. Cape Good Hope Oct. 483 The first idea in planting vines is to provide ‘mos confyt’, a kind of grape sugar syrup, which is given as part of their rations to the coloured labourers. 1931 T. J. Haarhoff Vergil in Exper. of S. Afr. i. 3 ‘Moskonfyt’ is used, as it was by the Romans, partly as a syrup and partly to break down the acidity of wines. 1953 Cape Times 10 Mar. 2/4 A consignment of 600 110-gallon drums of moskonfyt, which will be processed into wine in Britain. 1975 Daily Dispatch (East London, S. Afr.) 20 Sept. 5 A grape for raisins and also for the production of sweet wines, moskonfyt and even jam. 1991 Flying Springbok (S. Afr.) May 71 At the Dagbreek Museum, you can buy the local speciality, moskonfyt (a grape syrup). This entry has been updated (OED Third Edition, December 2002; most recently modified version published online March 2022). < n.1872
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