pucheron.

Brit.

/pʊˈtʃɛːrəʊ/, U.S.

/pʊˈtʃɛroʊ/

Forms:

α. 1700s– puchero.

β. 1800s puchéra, 1900s– puchera.

Origin: A borrowing from Spanish. Etymons: Spanish puchero, puchera.

Etymology: In α. forms < Spanish puchero (c1250 in sense 1, beginning of the 17th cent. in sense 2) < classical Latin pultārius kind of cooking pot ( < pult- , puls pulse n.¹ + -ārius -ary suffix¹; compare Spanish (plural) puches pulse n.¹). In β. forms < Spanish puchera (c1250 in sense 1, rare before 16th cent.; early 19th cent. in sense 2), probably alteration (with suffix substitution: compare -era (see -eer suffix¹)) of puchero ; compare caldero (mid 13th cent.) and caldera (11th cent.: see caldera n.), both ‘cauldron’.A derivation of Spanish puchera < post-classical Latin *pultaria, use as noun (short for *olla pultaria cooking pot used for pulses) of feminine of *pultarius has been suggested, but neither the adjective nor the feminine noun are attested in Latin.

†1. An earthenware cooking pot. Obsolete. rare.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > other types of pot or pan

olla1535

pipkin1554

marmite1581

diet-pot1617

pipkinet1647

chocolate pot1676

gotch1691

lead1741

puchero1791

steamer1814

bake pot1822

kedgeree-pot1824

braising-pan1825

handi1847

craggan1880

yabba1889

sufuria1891

dixie1900

Revere1901

pressure cooker1914

pressure saucepan1940

li1945

wok1952

li ting1958

firepot1959

fondue pot1959

tian1978

1791 J. Townsend Journey through Spain I. 145 The puchero is simply an earthen pitcher, in which the meat is stewed.

1841 G. Borrow Zincali II. *125 The puchero, or pan of glazed earth, in which bacon, beef, and garbanzos are stewed.

1846 R. Ford Gatherings from Spain x. 113 Most classes are equally satisfied with the Oriental earthenware ollas, pucheros, or pipkins.

2. A Latin American or Spanish stew or thick soup typically made with meat and vegetables or pulses.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat

stewpot1542

estew1566

fricassee1568

ragout1652

pepperpot1698

grenade1706

haricot1706

pupton1706

lobscouse1707

stew1756

puchero1802

granada1806

bredie1815

muddle1833

scouse1840

slum1847

hashmagandy1851

ropa vieja1855

chilli con carne1857

sorpotel1863

goulash1866

daube1877

paprikash1877

chilli1886

pot-pie1890

slumgullion1902

cholent1903

cracker-hash1904

cracker-stew1909

gippo1914

waterzooi1915

Fanny Adams1921

adobo1938

cassoulet1940

feijoada1941

coddle1942

stifado1950

rancho1957

tinga1964

1802 tr. C. A. Fischer Trav. Spain 206 Olla or puchero, consisting of beef, various kinds of vegetables, bacon, and sausages (chorizos) all boiled together.

1841 G. Borrow Zincali I. i. vi. 104 A puchéra, the ingredients of which were beef, bacon, garbanzos, and berdolaga.

1903 J. Conrad & F. M. Hueffer Romance iii. ii. 131 An old woman..cooked his food at an outside fire—his puchero and tortillas.

1923 Glasgow Herald 7 Nov. 6/3 The crop of garbanzo, of which is made the puchero that has superseded the olla of years ago.

1933 H. Allen Anthony Adverse lxi. 998 The puchero followed. Brought in separate dishes, it was finally combined into one on the diner's plate.

1970 Oakland (Calif.) Tribune 20 May a6/3 Almost every country has its version of a boiled dinner... The French call theirs pot au feu. In Argentina they serve an especially colorful and hefty one called Puchero.

2005 Guardian (Nexis) 5 Nov. (Travel section) 10 The accompanying croquettes are perfectly crispy and made from the leftovers of puchero, an Andalucian stew of ham hock, chicken and pig fat.

This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022).

单词	puchero
释义	pucheron. Brit. /pʊˈtʃɛːrəʊ/, U.S. /pʊˈtʃɛroʊ/ Forms: α. 1700s– puchero. β. 1800s puchéra, 1900s– puchera. Origin: A borrowing from Spanish. Etymons: Spanish puchero, puchera. Etymology: In α. forms < Spanish puchero (c1250 in sense 1, beginning of the 17th cent. in sense 2) < classical Latin pultārius kind of cooking pot ( < pult- , puls pulse n.¹ + -ārius -ary suffix¹; compare Spanish (plural) puches pulse n.¹). In β. forms < Spanish puchera (c1250 in sense 1, rare before 16th cent.; early 19th cent. in sense 2), probably alteration (with suffix substitution: compare -era (see -eer suffix¹)) of puchero ; compare caldero (mid 13th cent.) and caldera (11th cent.: see caldera n.), both ‘cauldron’.A derivation of Spanish puchera < post-classical Latin pultaria, use as noun (short for olla pultaria cooking pot used for pulses) of feminine of pultarius has been suggested, but neither the adjective nor the feminine noun are attested in Latin. †1. An earthenware cooking pot. Obsolete. rare. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > other types of pot or pan olla1535 pipkin1554 marmite1581 diet-pot1617 pipkinet1647 chocolate pot1676 gotch1691 lead1741 puchero1791 steamer1814 bake pot1822 kedgeree-pot1824 braising-pan1825 handi1847 craggan1880 yabba1889 sufuria1891 dixie1900 Revere1901 pressure cooker1914 pressure saucepan1940 li1945 wok1952 li ting1958 firepot1959 fondue pot1959 tian1978 1791 J. Townsend Journey through Spain* I. 145 The puchero is simply an earthen pitcher, in which the meat is stewed. 1841 G. Borrow Zincali II. 125 The puchero, or pan of glazed earth, in which bacon, beef, and garbanzos are stewed. 1846 R. Ford Gatherings from Spain* x. 113 Most classes are equally satisfied with the Oriental earthenware ollas, pucheros, or pipkins. 2. A Latin American or Spanish stew or thick soup typically made with meat and vegetables or pulses. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > stewed meat stewpot1542 estew1566 fricassee1568 ragout1652 pepperpot1698 grenade1706 haricot1706 pupton1706 lobscouse1707 stew1756 puchero1802 granada1806 bredie1815 muddle1833 scouse1840 slum1847 hashmagandy1851 ropa vieja1855 chilli con carne1857 sorpotel1863 goulash1866 daube1877 paprikash1877 chilli1886 pot-pie1890 slumgullion1902 cholent1903 cracker-hash1904 cracker-stew1909 gippo1914 waterzooi1915 Fanny Adams1921 adobo1938 cassoulet1940 feijoada1941 coddle1942 stifado1950 rancho1957 tinga1964 1802 tr. C. A. Fischer Trav. Spain 206 Olla or puchero, consisting of beef, various kinds of vegetables, bacon, and sausages (chorizos) all boiled together. 1841 G. Borrow Zincali I. i. vi. 104 A puchéra, the ingredients of which were beef, bacon, garbanzos, and berdolaga. 1903 J. Conrad & F. M. Hueffer Romance iii. ii. 131 An old woman..cooked his food at an outside fire—his puchero and tortillas. 1923 Glasgow Herald 7 Nov. 6/3 The crop of garbanzo, of which is made the puchero that has superseded the olla of years ago. 1933 H. Allen Anthony Adverse lxi. 998 The puchero followed. Brought in separate dishes, it was finally combined into one on the diner's plate. 1970 Oakland (Calif.) Tribune 20 May a6/3 Almost every country has its version of a boiled dinner... The French call theirs pot au feu. In Argentina they serve an especially colorful and hefty one called Puchero. 2005 Guardian (Nexis) 5 Nov. (Travel section) 10 The accompanying croquettes are perfectly crispy and made from the leftovers of puchero, an Andalucian stew of ham hock, chicken and pig fat. This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022). < n.1791
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