blancn.
/blɑːŋk/, /blɒ̃/, U.S. /blɑŋk/ 1. White paint (esp. for the face). Cf. blanch n. 1 blanc fixe: sulphate of barium used esp. as an extender in paint.
ΘΚΠ
the mind > attention and judgement > beautification > beautification of the person > beautification of the skin or complexion > [noun] > preparations for the skin or complexion > paints or colours
tincturec1400
popping?c1450
ceruse1519
fard1540
parget1593
fucus1600
paint1600
blanch1601
complexion1601
priming colour1616
complexion-maker1619
whitewash1649
blanc1764
blusher1965
society > leisure > the arts > visual arts > painting and drawing > equipment for painting or drawing > [noun] > paints > preparation of colours > extender
blanc fixe1866
1764 Mrs. Harris in Priv. Lett. 1st Ld. Malmesbury I. 112 She..would look very agreeable if she added blanc to the rouge instead of gamboge.
1866 H. E. Roscoe Lessons Elem. Chem. xx. 179 Barium Sulphate..is used as a paint, and the precipitated salt is termed blanc fixé.
1869 Pall Mall Gaz. 29 Sept. 10 Tattooed blue with woad instead of being smeared with rouge and blanc.
1904 G. F. Goodchild & C. F. Tweney Technol. & Sci. Dict. 54/1 Blanc fixe, an artificial sulphate of barium, very white and fine and somewhat heavy. Principally used in papermaking and in the manufacture of wallpaper colours.
1963 R. R. A. Higham Handbk. Papermaking iv. 90 Blanc fixe is still used in the preparation of photographic base papers because of its soft powder structure and slightly higher opacity than the barytes form.
2. A rich stock or gravy in which tripe, etc. is stewed.
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the world > food and drink > food > substances for food preparation > [noun] > stock or liquor
brotha1000
browisa1300
decoction1398
browet1399
juicea1425
liquorc1430
brooc1440
breea1475
brewis1526
decoct1551
gammon essence1706
stock1730
pot-liquor1742
white stock1806
poêlée1824
blanc1845
fond1928
1845 J. Bregion & A. Miller Pract. Cook 40 Blanc, a rich broth or gravy, in which the French cook palates lamb's head, and many other things.
1869 M. Jewry Warne's Model Cookery (new ed.) 20/1 First-rate cooks preserve the whiteness of their boiled meats..by..using..a sort of broth..called blanc.
1952 F. White Good Eng. Food ii. iii. 130 To Make a Blanc..do not take off the fat as the blanc cooks.
3. See blank n.
This entry has not yet been fully updated (first published 1887; most recently modified version published online March 2022).
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n.1764