pain perdun.

Brit.

/ˌpã pəːˈdjuː/,

/ˌpan pəːˈdjuː/, U.S.

/ˌpæn pərˈd(j)u/

Forms: late Middle English payn pardieu, late Middle English payn purdew, 1600s panperdy, 1700s– pain perdu, 1900s– pan-pan-doux (U.S. regional (Louisiana)).

Origin: A borrowing from French. Etymon: French pain perdu.

Etymology: < Middle French, French pain perdu, lit. ‘lost bread’ (1384) < pain (see pain n.²) + perdu (see perdu adj.).In later use probably a secondary borrowing (in U.S. regional use < Louisiana French).

Now chiefly U.S. regional (Louisiana).

Any of various (usually sweet) dishes using stale bread; esp. stale bread dipped in egg and milk and fried; French toast.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > bread > bread dish > [noun] > sops

brewisc1440

pain perdua1450

bread and milk1549

sugar-sops1581

Poor Knights1659

breadberry1715

milk toast1840

sop1845

kettle-broth1880

slinger1882

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 42 (MED) Payn pur-dew. Take fayre ȝolkys of Eyroun..þan take fayre brede, [etc.].

?a1475 Noble Bk. Cookry in Middle Eng. Dict. at Pain To mak payn pardieu, tak paynmayne..and paire away the cruste, cutt them in schyues and fry them alitill in clarified butter; then tak yolks of eggs, [etc.].

1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. 46 To make the best Panperdy, take a dozen egges [etc.].

1723 J. Nott Cook's & Confectioner's Dict. sig. L6^v (heading) Cream-Toasts, or Pain Perdu.

1856 C. S. Stewart Brazil & La Plata xxvii. 358 [They] sat down to a supper of ‘pain perdu’ and green tea.

1901 Picayune's Creole Cook Bk. (ed. 2) xlvii. 398/1 The Creoles utilize left-over stale bread in that delightful breakfast relish known as ‘Pain Perdu’.

1941 W. A. Percy Lanterns on Levee i. 11 Oh, the poor little boys who never put a lump of butter into steaming butter-bread..or lolled their tongues over pain-perdu.

2000 P. Johnson & C. O'Brien World Food: New Orleans 81 Cane syrup..is popularly poured over hot biscuits or pain perdu (literally, lost bread, a variation of skillet-fried French bread) for breakfast.

This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022).

单词	pain perdu
释义	pain perdun. Brit. /ˌpã pəːˈdjuː/, /ˌpan pəːˈdjuː/, U.S. /ˌpæn pərˈd(j)u/ Forms: late Middle English payn pardieu, late Middle English payn purdew, 1600s panperdy, 1700s– pain perdu, 1900s– pan-pan-doux (U.S. regional (Louisiana)). Origin: A borrowing from French. Etymon: French pain perdu. Etymology: < Middle French, French pain perdu, lit. ‘lost bread’ (1384) < pain (see pain n.²) + perdu (see perdu adj.).In later use probably a secondary borrowing (in U.S. regional use < Louisiana French). Now chiefly U.S. regional (Louisiana). Any of various (usually sweet) dishes using stale bread; esp. stale bread dipped in egg and milk and fried; French toast. ΘΚΠ the world > food and drink > food > dishes and prepared food > bread > bread dish > [noun] > sops brewisc1440 pain perdua1450 bread and milk1549 sugar-sops1581 Poor Knights1659 breadberry1715 milk toast1840 sop1845 kettle-broth1880 slinger1882 a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 42 (MED) Payn pur-dew. Take fayre ȝolkys of Eyroun..þan take fayre brede, [etc.]. ?a1475 Noble Bk. Cookry in Middle Eng. Dict. at Pain To mak payn pardieu, tak paynmayne..and paire away the cruste, cutt them in schyues and fry them alitill in clarified butter; then tak yolks of eggs, [etc.]. 1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. 46 To make the best Panperdy, take a dozen egges [etc.]. 1723 J. Nott Cook's & Confectioner's Dict. sig. L6^v (heading) Cream-Toasts, or Pain Perdu. 1856 C. S. Stewart Brazil & La Plata xxvii. 358 [They] sat down to a supper of ‘pain perdu’ and green tea. 1901 Picayune's Creole Cook Bk. (ed. 2) xlvii. 398/1 The Creoles utilize left-over stale bread in that delightful breakfast relish known as ‘Pain Perdu’. 1941 W. A. Percy Lanterns on Levee i. 11 Oh, the poor little boys who never put a lump of butter into steaming butter-bread..or lolled their tongues over pain-perdu. 2000 P. Johnson & C. O'Brien World Food: New Orleans 81 Cane syrup..is popularly poured over hot biscuits or pain perdu (literally, lost bread, a variation of skillet-fried French bread) for breakfast. This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022). < n.a1450
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