suppawnn.

Brit.

/sʌˈpɔːn/, U.S.

/səˈpɔn/,

/səˈpɑn/

Forms: 1600s 1800s sappaen, 1700s soupaan, 1700s sapan, 1700s– suppawn, 1800s sepawn, 1800s sepon, 1800s sipawn, 1800s supon, 1800s supporne, 1800s– sapaan, 1800s– sapaen, 1800s– sappaan, 1900s– supawn.

Origin: A borrowing from Dutch. Etymon: Dutch sappaen.

Etymology: < Dutch sappaen (1655 or earlier) < Pidgin Delaware Sappaen (1628 in a Dutch context), Sapaan (1654 in a Swedish context) < Unami sá:p:a:n maize porridge. Compare (ultimately < the same Eastern Algonquian base) earlier samp n.Compare also the following earlier example of the related Virginia Algonquin word in an English context (although it is unclear whether the initial a- was part of the original word or an error made by Europeans):c1612 W. Strachey Hist. Trav. Virginia (1953) App. A 174/1 Asapan, a hasty pudding.

U.S. regional (chiefly New York).

A kind of porridge made of cornmeal boiled in water until it thickens.Originally derived from North American Indian people by Dutch settlers in America.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > soup or pottage > porridges > [noun]

polentaOE

papelotec1400

pottagea1500

crowdy-mowdy?a1513

drowsen1519

pease porridge?1548

plum pottage1574

sowens1582

grout1587

orgementa1590

plum porridge1591

loblolly1597

pease pottage1600

girt-brew1620

washbrew1620

lentil-porridge1622

hominy1630

porridgea1643

samp1643

nettle-pottage1659

nettle-porridge1661

crowdie1668

suppawn1670

mush1671

rockahominy1674

stirabouta1691

praiseach1698

sagamité1698

brochan1700

atole1716

burgoo1750

purry1751

fungee1789

pepper porridge1803

kasha1808

mamaliga1808

skilligalee1819

bean-porridge1821

skilly1839

sap porridge1842

corn-mush1846

oatmeal mush1850

pap1858

ugali1860

oatmeal1873

mealie-meal1880

mealie-pap1880

uji1889

sadza1899

nsima1907

putu papa1910

posho1927

putu1949

ogi1957

whey-porridge-

1670 J. Ogilby America ii. ii. 175 Their general Food is Flesh, Fish, and Indian Wheat, which stamp'd, is boyl'd to a Pap, by them call'd Sappaen [Du. Sappaen].

1780 in Hist. Coll. New Jersey (1844) 237/1 For many heroes bold and brave,..And those that eat soupaan.

1796 J. Barlow Hasty-pudding i, in N.Y. Mag. Jan. 43 On Hudson's banks, while men of Belgic spawn Insult and eat thee by the name Suppawn.

a1817 T. Dwight Trav. New-Eng. & N.-Y. (1822) IV. 104 The house contained neither bread nor flour; and we were obliged to sup upon sipawn.

1836 C. P. Traill Backwoods of Canada 189 A substantial sort of porridge, called by the Americans ‘Supporne’.

1868 B. J. Lossing Hudson (new ed.) 122 He went to the church every night at eight o'clock..to ring the ‘suppawn-bell’. This was the signal for the inhabitants to eat their ‘suppawn’, or hasty-pudding, and prepare for bed.

1920 A. Guiterman Ballads of Old New York 27 Platters of savory beef and brawn, Buckets of treacle and good suppawn.

1942 E. E. Edwards & W. D. Rasmussen Bibliogr. Agric. Amer. Indians 4 In North America, hominy, pone, sagamité, samp, succotash, and supawn are typical native dishes.

1975 L. Perl Slumps, Grunts, & Snickerdoodles viii. 69 There were the cereals and porridges..including an Indian-cornmeal-and-milk porridge called suppawn.

1995 N.Y. Times (Nexis) 3 Dec. vii. 12 Another Hudson Valley contribution is suppawn, a cornmeal dish, like polenta.

This entry has been updated (OED Third Edition, June 2012; most recently modified version published online March 2022).

单词	suppawn
释义	suppawnn. Brit. /sʌˈpɔːn/, U.S. /səˈpɔn/, /səˈpɑn/ Forms: 1600s 1800s sappaen, 1700s soupaan, 1700s sapan, 1700s– suppawn, 1800s sepawn, 1800s sepon, 1800s sipawn, 1800s supon, 1800s supporne, 1800s– sapaan, 1800s– sapaen, 1800s– sappaan, 1900s– supawn. Origin: A borrowing from Dutch. Etymon: Dutch sappaen. Etymology: < Dutch sappaen (1655 or earlier) < Pidgin Delaware Sappaen (1628 in a Dutch context), Sapaan (1654 in a Swedish context) < Unami sá:p:a:n maize porridge. Compare (ultimately < the same Eastern Algonquian base) earlier samp n.Compare also the following earlier example of the related Virginia Algonquin word in an English context (although it is unclear whether the initial a- was part of the original word or an error made by Europeans):c1612 W. Strachey Hist. Trav. Virginia (1953) App. A 174/1 Asapan, a hasty pudding. U.S. regional (chiefly New York). A kind of porridge made of cornmeal boiled in water until it thickens.Originally derived from North American Indian people by Dutch settlers in America. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > porridges > [noun] polentaOE papelotec1400 pottagea1500 crowdy-mowdy?a1513 drowsen1519 pease porridge?1548 plum pottage1574 sowens1582 grout1587 orgementa1590 plum porridge1591 loblolly1597 pease pottage1600 girt-brew1620 washbrew1620 lentil-porridge1622 hominy1630 porridgea1643 samp1643 nettle-pottage1659 nettle-porridge1661 crowdie1668 suppawn1670 mush1671 rockahominy1674 stirabouta1691 praiseach1698 sagamité1698 brochan1700 atole1716 burgoo1750 purry1751 fungee1789 pepper porridge1803 kasha1808 mamaliga1808 skilligalee1819 bean-porridge1821 skilly1839 sap porridge1842 corn-mush1846 oatmeal mush1850 pap1858 ugali1860 oatmeal1873 mealie-meal1880 mealie-pap1880 uji1889 sadza1899 nsima1907 putu papa1910 posho1927 putu1949 ogi1957 whey-porridge- 1670 J. Ogilby America ii. ii. 175 Their general Food is Flesh, Fish, and Indian Wheat, which stamp'd, is boyl'd to a Pap, by them call'd Sappaen [Du. Sappaen]. 1780 in Hist. Coll. New Jersey (1844) 237/1 For many heroes bold and brave,..And those that eat soupaan. 1796 J. Barlow Hasty-pudding i, in N.Y. Mag. Jan. 43 On Hudson's banks, while men of Belgic spawn Insult and eat thee by the name Suppawn. a1817 T. Dwight Trav. New-Eng. & N.-Y. (1822) IV. 104 The house contained neither bread nor flour; and we were obliged to sup upon sipawn. 1836 C. P. Traill Backwoods of Canada 189 A substantial sort of porridge, called by the Americans ‘Supporne’. 1868 B. J. Lossing Hudson (new ed.) 122 He went to the church every night at eight o'clock..to ring the ‘suppawn-bell’. This was the signal for the inhabitants to eat their ‘suppawn’, or hasty-pudding, and prepare for bed. 1920 A. Guiterman Ballads of Old New York 27 Platters of savory beef and brawn, Buckets of treacle and good suppawn. 1942 E. E. Edwards & W. D. Rasmussen Bibliogr. Agric. Amer. Indians 4 In North America, hominy, pone, sagamité, samp, succotash, and supawn are typical native dishes. 1975 L. Perl Slumps, Grunts, & Snickerdoodles viii. 69 There were the cereals and porridges..including an Indian-cornmeal-and-milk porridge called suppawn. 1995 N.Y. Times (Nexis) 3 Dec. vii. 12 Another Hudson Valley contribution is suppawn, a cornmeal dish, like polenta. This entry has been updated (OED Third Edition, June 2012; most recently modified version published online March 2022). < n.1670
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