rye flourn.

Brit.

/ˈrʌɪ ˌflaʊə/, U.S.

/ˈraɪ ˌflaʊ(ə)r/

Forms: see rye n.¹ and flour n.

Origin: Formed within English, by compounding. Etymons: rye n.¹, flour n.

Etymology: < rye n.¹ + flour n. Compare earlier rye meal n.

Flour made from rye.

ΘΚΠ

the world > food and drink > food > flour > [noun] > flour from specific cereals

rye flour?a1425

wheat-floura1425

barley-flour1620

randan1743

cornflour1791

suji1810

sattu1814

Oswego flour1855

atta1860

corn starch1862

Oswego1881

kalo1966

?a1425 MS Hunterian 95 f. 129 (MED) Leie apon þe wounde ane emplaister made of terbentine & honye & mirre and barlie floure oþer rye floure.

?c1450 in Anglia (1896) 18 301 (MED) Of cler hony and rye-flour late bake a kake.

a1475 Dis. Hawk (Harl. 2340) f. 31^v, in Middle Eng. Dict. at Rie Take Rye flowre and schafe clalke to þe flowre & A lytyll saforne And þe blode of an hare & knede all thes to gedyr.

a1500 Care of Horses (Cambr.) f. 69^v As moche off alym as an henne Egge vn-brennyd & iiij sponfull off Rye flowr or off bene flowre & medell alle togeder.

a1513 R. Fabyan New Cronycles Eng. & Fraunce (1516) II. f. clxxi The prouycyon of Marchauntes that brought Rye and Rye floure out of Spruce.

1620 T. Venner Via Recta i. 18 If a quantity of Rie flower be added to it, there will be made of them both an yeoman-bread.

1669 J. Blagrave Epitome Art of Husbandry 144 Take of Sheeps Dung to the quantity of three parts of your Plaister, and the fourth part of dry Wheat and Rye-flour, and mingle them well together.

1753 J. Bartlet Gentleman's Farriery xxxvi. 276 A handful of linseed powdered; or oatmeal and rye-flower.

1800 R. Lobb Contempl. Philosopher I. v. 33 The Russians..bring with them salted fish, rye-flour, and the serum or whey of sour milk.

1868 H. Watts Dict. Chem. V. 141 Ergot may be detected in rye-flour by first boiling the flour twice with alcohol [etc.].

1899 T. C. Allbutt et al. Syst. Med. VI. 590 In two of his clinical cases rye-flour had been used for a time in the diet.

1937 K. S. Pinson tr. H. Lichtenberger Third Reich vii. iii. 230 The bread is poor because it is necessary to mix a certain quantity of rye flour with the wheat flour.

1974 K. Graber Nebraska Pioneer Cookbk. 41 Take one quart of warm water, one teacupful of yeast, and thicken with rye flour.

2005 Delicious Nov. 109/2 Light rye flour is made from the endosperm (the starchy part of the grain), and dark rye flour from the whole grain.

This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022).

单词	rye flour
释义	rye flourn. Brit. /ˈrʌɪ ˌflaʊə/, U.S. /ˈraɪ ˌflaʊ(ə)r/ Forms: see rye n.¹ and flour n. Origin: Formed within English, by compounding. Etymons: rye n.¹, flour n. Etymology: < rye n.¹ + flour n. Compare earlier rye meal n. Flour made from rye. ΘΚΠ the world > food and drink > food > flour > [noun] > flour from specific cereals rye flour?a1425 wheat-floura1425 barley-flour1620 randan1743 cornflour1791 suji1810 sattu1814 Oswego flour1855 atta1860 corn starch1862 Oswego1881 kalo1966 ?a1425 MS Hunterian 95 f. 129 (MED) Leie apon þe wounde ane emplaister made of terbentine & honye & mirre and barlie floure oþer rye floure. ?c1450 in Anglia (1896) 18 301 (MED) Of cler hony and rye-flour late bake a kake. a1475 Dis. Hawk (Harl. 2340) f. 31^v, in Middle Eng. Dict. at Rie Take Rye flowre and schafe clalke to þe flowre & A lytyll saforne And þe blode of an hare & knede all thes to gedyr. a1500 Care of Horses (Cambr.) f. 69^v As moche off alym as an henne Egge vn-brennyd & iiij sponfull off Rye flowr or off bene flowre & medell alle togeder. a1513 R. Fabyan New Cronycles Eng. & Fraunce (1516) II. f. clxxi The prouycyon of Marchauntes that brought Rye and Rye floure out of Spruce. 1620 T. Venner Via Recta i. 18 If a quantity of Rie flower be added to it, there will be made of them both an yeoman-bread. 1669 J. Blagrave Epitome Art of Husbandry 144 Take of Sheeps Dung to the quantity of three parts of your Plaister, and the fourth part of dry Wheat and Rye-flour, and mingle them well together. 1753 J. Bartlet Gentleman's Farriery xxxvi. 276 A handful of linseed powdered; or oatmeal and rye-flower. 1800 R. Lobb Contempl. Philosopher I. v. 33 The Russians..bring with them salted fish, rye-flour, and the serum or whey of sour milk. 1868 H. Watts Dict. Chem. V. 141 Ergot may be detected in rye-flour by first boiling the flour twice with alcohol [etc.]. 1899 T. C. Allbutt et al. Syst. Med. VI. 590 In two of his clinical cases rye-flour had been used for a time in the diet. 1937 K. S. Pinson tr. H. Lichtenberger Third Reich vii. iii. 230 The bread is poor because it is necessary to mix a certain quantity of rye flour with the wheat flour. 1974 K. Graber Nebraska Pioneer Cookbk. 41 Take one quart of warm water, one teacupful of yeast, and thicken with rye flour. 2005 Delicious Nov. 109/2 Light rye flour is made from the endosperm (the starchy part of the grain), and dark rye flour from the whole grain. This entry has been updated (OED Third Edition, March 2011; most recently modified version published online March 2022). < n.?a1425
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