pirogn.

Brit.

/pᵻˈrəʊɡ/,

/pᵻˈrɒɡ/, U.S.

/pəˈroʊɡ/,

/piˈroʊɡ/

Forms: Plural 1600s piroguen, 1700s pyrogs, 1700s 1900s– pirogi, 1800s piroghi, 1900s– pirogen, 1900s– pirogs. Singular 1800s piroga (irregular), 1900s– pirog, 1900s– pirogi (irregular), 1900s– pirok, 1900s– piroque.

Origin: Of multiple origins. Partly a borrowing from Russian. Partly a borrowing from French. Etymons: Russian pirog″; French piroguen.

Etymology: < Old Russian pirog″ (late 12th cent.; Russian pirog ), originally via French †piroguen, plural (1659 or earlier in the passage translated in quot. 1662, probably after German). Compare Yiddish pirog (probably < Russian or another Slavonic language).In forms pirok and piroque probably reflecting devoicing of final consonant in Russian; in plural forms in -i after the Russian plural form pirogi. In plural form pirogen after the Yiddish plural form.

In Russian and Eastern European cookery: a pie or pasty (larger than a pirozhok), usually filled with meat, fish, or vegetables. Frequently in plural. Cf. pirozhok n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > other pies

crustade?c1390

flampointc1390

custardc1450

standing pie1587

pudding pie1593

French pie1611

pirog1662

battalia pie1664

tourte1706

custard pie1729

raised pie1740

sea-pie1751

cream pie1816

pot-pie1823

scrap-pie1829

resurrection pie1831

chess pie1860

Washington pie1878

milk tart1896

angel pie1923

chiffon pie1929

melktert1938

plate pie1946

banoffi pie1974

banoffi1994

1662 J. Davies tr. A. Olearius Voy. & Trav. Ambassadors 87 Among other things they make a sort of Pies, which they call Piroguen, about the bigness and fashion of a twopenny Loaf.

1723 tr. F. C. Weber Present State Russia I. 318 A Row of Huts, in which the Russian Pastry-cooks sell their paltry Cakes, which they call Pyrogs.

1811 E. D. Clarke Trav. Var. Countries i. 505 Of all the dishes known in Russia, there is nothing in such general esteem from the peasant to the prince, as a kind of Patee, which are called Piroghi.

1854 Harper's Mag. May 802/1 The favorite comestible was the piroga, a very unctuous kind of fish~cake.

1933 P. Esmonde & L. G. Esmonde Von Schumacher's Cook's Tour of European Kitchens vi. 109 Pirogs are eaten fresh from the oven or heated up again.

1948 D. Q. Posin Mendeleyev i. 6 At night..we ate a gorgeous pirog—one of the solidest meat pies I have ever pushed into me.

1962 K. Petrovskaya Secrets Russ. Cooking 143 A true Russian (or anyone who's ever tasted real Russian pirozhki or pirogi) can grow rhapsodic just talking about them.

2002 Arizona Republic (Nexis) 6 Feb. 1 f Pirogi are served as appetizers, a meal and even a dessert. Apples, strawberries..and other fruits are used for the dessert versions.

This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022).

单词	pirog
释义	pirogn. Brit. /pᵻˈrəʊɡ/, /pᵻˈrɒɡ/, U.S. /pəˈroʊɡ/, /piˈroʊɡ/ Forms: Plural 1600s piroguen, 1700s pyrogs, 1700s 1900s– pirogi, 1800s piroghi, 1900s– pirogen, 1900s– pirogs. Singular 1800s piroga (irregular), 1900s– pirog, 1900s– pirogi (irregular), 1900s– pirok, 1900s– piroque. Origin: Of multiple origins. Partly a borrowing from Russian. Partly a borrowing from French. Etymons: Russian pirog″; French piroguen. Etymology: < Old Russian pirog″ (late 12th cent.; Russian pirog ), originally via French †piroguen, plural (1659 or earlier in the passage translated in quot. 1662, probably after German). Compare Yiddish pirog (probably < Russian or another Slavonic language).In forms pirok and piroque probably reflecting devoicing of final consonant in Russian; in plural forms in -i after the Russian plural form pirogi. In plural form pirogen after the Yiddish plural form. In Russian and Eastern European cookery: a pie or pasty (larger than a pirozhok), usually filled with meat, fish, or vegetables. Frequently in plural. Cf. pirozhok n. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > other pies crustade?c1390 flampointc1390 custardc1450 standing pie1587 pudding pie1593 French pie1611 pirog1662 battalia pie1664 tourte1706 custard pie1729 raised pie1740 sea-pie1751 cream pie1816 pot-pie1823 scrap-pie1829 resurrection pie1831 chess pie1860 Washington pie1878 milk tart1896 angel pie1923 chiffon pie1929 melktert1938 plate pie1946 banoffi pie1974 banoffi1994 1662 J. Davies tr. A. Olearius Voy. & Trav. Ambassadors 87 Among other things they make a sort of Pies, which they call Piroguen, about the bigness and fashion of a twopenny Loaf. 1723 tr. F. C. Weber Present State Russia I. 318 A Row of Huts, in which the Russian Pastry-cooks sell their paltry Cakes, which they call Pyrogs. 1811 E. D. Clarke Trav. Var. Countries i. 505 Of all the dishes known in Russia, there is nothing in such general esteem from the peasant to the prince, as a kind of Patee, which are called Piroghi. 1854 Harper's Mag. May 802/1 The favorite comestible was the piroga, a very unctuous kind of fish~cake. 1933 P. Esmonde & L. G. Esmonde Von Schumacher's Cook's Tour of European Kitchens vi. 109 Pirogs are eaten fresh from the oven or heated up again. 1948 D. Q. Posin Mendeleyev i. 6 At night..we ate a gorgeous pirog—one of the solidest meat pies I have ever pushed into me. 1962 K. Petrovskaya Secrets Russ. Cooking 143 A true Russian (or anyone who's ever tasted real Russian pirozhki or pirogi) can grow rhapsodic just talking about them. 2002 Arizona Republic (Nexis) 6 Feb. 1 f Pirogi are served as appetizers, a meal and even a dessert. Apples, strawberries..and other fruits are used for the dessert versions. This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022). < n.1662
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