schaletn.

Brit.

/ˈʃalᵻt/, U.S.

/ˈʃælət/

Forms: 1800s shalet, 1800s shalit, 1800s– schalet, 1900s– schalete, 1900s– schaleth.

Origin: Perhaps of multiple origins. Apparently either (i) a borrowing from German. Or perhaps (ii) a borrowing from Yiddish. Etymons: German Schalet; Yiddish shalet, tsholnt, tshulnt.

Etymology: Apparently < (i) German Schalet (1837 or earlier), or its probable etymon (ii) Western Yiddish shalet (1583 as schalet in sources from Germany; compare also schalent (c1850 in a source from Germany)), regional variant corresponding to Eastern Yiddish tsholnt, tshulnt cholent n.

Jewish Cookery.

1. A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath; = cholent n.

ΘΚΠ

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

langue de boeuf1381

sawgeatc1390

pome-garneza1450

olive1598

potato pie1600

capilotade1611

carbonade1651

beef à la mode1653

Scots collops1657

Scotch collops1664

galantine1702

grenadine1706

scotched collops1708

à la mode beef1723

miroton1725

German duck1785

cottage pie1791

chartreuse1806

timbale1824

sanders1827

rognon1828

rolliche1830

schalet1846

old thing1848

Brunswick stew1855

scrapple1855

moussaka1862

cannelon1875

crépinette1877

shepherd's pie1877

chop suey1888

estouffade1889

noisette1891

chaudfroid1892

patty1904

boeuf bourguignon1915

sukiyaki1920

bœuf stroganoff1932

bœuf1936

flauta1938

rumaki1941

rendang1948

pastitsio1950

keema1955

bulgogi1958

moo shu1962

Melba1964

shabu-shabu1970

carpaccio1974

al pastor1977

gosht1982

parmo1999

parmesan2003

beef stroganof-

1846 Voice of Jacob 3 July 164/1 Others understand..shálit..as the principal dish of the table.

1949 Housewife May 2/2 The traditional Saturday lunch-dish is the Schalet, a stew of meat and beans, prepared on the Friday and left to cook at the back of the stove.

1966 J. Gardner Amber Nine iii. 40 ‘Best Schalete I've ever tasted.’.. ‘Kosher, of course.’

2009 Forward (Electronic ed.) 6 Mar. 18 Cholent (also called dafina, hamin or schalet, depending on its Sephardic or Ashkenazic origins)..is generally made either savory with beans, beef and barley, or sweetened with yams, cinnamon and molasses.

2. A kind of baked fruit pudding.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > sweet or fruit puddings

white pudding1588

quaking puddinga1665

apple pudding1708

cowslip pudding1723

plum pudding1811

roly-poly pudding1821

black cap1822

amber pudding1829

bird's nest pudding1829

slump1831

Bakewell pudding1833

roly-poly1835

dog in a (or the) blanket1842

castle pudding1845

ice pudding1846

pan pie1846

dick1849

roll-up1856

canary pudding1861

roly1861

treacle pud1861

Brown Betty1864

summer pudding1875

parfait1884

schalet1884

Sally Lunn pudding1892

Tommy1895

queen of puddings1903

layer-pudding1909

clafoutis1926

shrikhand1950

chocolate fondant1971

mud-pie1975

tiramisu1982

lava cake1994

the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > other fruit dishes

figee1381

garnadec1440

gayledea1450

strawberry cream1523

strawberry shortcake1523

amber pudding1695

fufu1740

tum tum1790

poi1798

fig-cake1837

compote1845

ambrosia1867

summer pudding1875

schalet1884

charoset1885

angels' food1891

stuffed olive1897

chartreuse1900

crisp1916

guacamole1920

fruit cocktail1922

pimiento olive1925

fruit cup1931

crumble1947

matoke1959

turon1972

guac1983

bumbleberry1991

1884 Daily Evening Bull. (San Francisco) 23 Feb. (Daily Bull. Suppl.) An open tart of flour and suet, called kugl or shalet, covered with slices of quinces or pears.

1943 A. L. Simon Conc. Encycl. Gastron. IV. 27/1 Schaleth is an old favourite among Jewish cookery recipes..a pudding made of..apples..raisins and sultanas..spices..and baked under a cover of a hard wheat paste.

1986 D. Koontz Strangers i. i. 12 A choice of baked peach pudding or apple schalet for dessert.

This entry has been updated (OED Third Edition, December 2019; most recently modified version published online March 2022).

单词	schalet
释义	schaletn. Brit. /ˈʃalᵻt/, U.S. /ˈʃælət/ Forms: 1800s shalet, 1800s shalit, 1800s– schalet, 1900s– schalete, 1900s– schaleth. Origin: Perhaps of multiple origins. Apparently either (i) a borrowing from German. Or perhaps (ii) a borrowing from Yiddish. Etymons: German Schalet; Yiddish shalet, tsholnt, tshulnt. Etymology: Apparently < (i) German Schalet (1837 or earlier), or its probable etymon (ii) Western Yiddish shalet (1583 as schalet in sources from Germany; compare also schalent (c1850 in a source from Germany)), regional variant corresponding to Eastern Yiddish tsholnt, tshulnt cholent n. Jewish Cookery. 1. A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath; = cholent n. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes langue de boeuf1381 sawgeatc1390 pome-garneza1450 olive1598 potato pie1600 capilotade1611 carbonade1651 beef à la mode1653 Scots collops1657 Scotch collops1664 galantine1702 grenadine1706 scotched collops1708 à la mode beef1723 miroton1725 German duck1785 cottage pie1791 chartreuse1806 timbale1824 sanders1827 rognon1828 rolliche1830 schalet1846 old thing1848 Brunswick stew1855 scrapple1855 moussaka1862 cannelon1875 crépinette1877 shepherd's pie1877 chop suey1888 estouffade1889 noisette1891 chaudfroid1892 patty1904 boeuf bourguignon1915 sukiyaki1920 bœuf stroganoff1932 bœuf1936 flauta1938 rumaki1941 rendang1948 pastitsio1950 keema1955 bulgogi1958 moo shu1962 Melba1964 shabu-shabu1970 carpaccio1974 al pastor1977 gosht1982 parmo1999 parmesan2003 beef stroganof- 1846 Voice of Jacob 3 July 164/1 Others understand..shálit..as the principal dish of the table. 1949 Housewife May 2/2 The traditional Saturday lunch-dish is the Schalet, a stew of meat and beans, prepared on the Friday and left to cook at the back of the stove. 1966 J. Gardner Amber Nine iii. 40 ‘Best Schalete I've ever tasted.’.. ‘Kosher, of course.’ 2009 Forward (Electronic ed.) 6 Mar. 18 Cholent (also called dafina, hamin or schalet, depending on its Sephardic or Ashkenazic origins)..is generally made either savory with beans, beef and barley, or sweetened with yams, cinnamon and molasses. 2. A kind of baked fruit pudding. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > sweet or fruit puddings white pudding1588 quaking puddinga1665 apple pudding1708 cowslip pudding1723 plum pudding1811 roly-poly pudding1821 black cap1822 amber pudding1829 bird's nest pudding1829 slump1831 Bakewell pudding1833 roly-poly1835 dog in a (or the) blanket1842 castle pudding1845 ice pudding1846 pan pie1846 dick1849 roll-up1856 canary pudding1861 roly1861 treacle pud1861 Brown Betty1864 summer pudding1875 parfait1884 schalet1884 Sally Lunn pudding1892 Tommy1895 queen of puddings1903 layer-pudding1909 clafoutis1926 shrikhand1950 chocolate fondant1971 mud-pie1975 tiramisu1982 lava cake1994 the world > food and drink > food > dishes and prepared food > prepared fruit and dishes > [noun] > other fruit dishes figee1381 garnadec1440 gayledea1450 strawberry cream1523 strawberry shortcake1523 amber pudding1695 fufu1740 tum tum1790 poi1798 fig-cake1837 compote1845 ambrosia1867 summer pudding1875 schalet1884 charoset1885 angels' food1891 stuffed olive1897 chartreuse1900 crisp1916 guacamole1920 fruit cocktail1922 pimiento olive1925 fruit cup1931 crumble1947 matoke1959 turon1972 guac1983 bumbleberry1991 1884 Daily Evening Bull. (San Francisco) 23 Feb. (Daily Bull. Suppl.) An open tart of flour and suet, called kugl or shalet, covered with slices of quinces or pears. 1943 A. L. Simon Conc. Encycl. Gastron. IV. 27/1 Schaleth is an old favourite among Jewish cookery recipes..a pudding made of..apples..raisins and sultanas..spices..and baked under a cover of a hard wheat paste. 1986 D. Koontz Strangers i. i. 12 A choice of baked peach pudding or apple schalet for dessert. This entry has been updated (OED Third Edition, December 2019; most recently modified version published online March 2022). < n.1846
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