caudle ferryn.

Brit.

/ˌkɔːdl ˈfɛri/, U.S.

/ˈkɔdəl ˈfɛri/,

/ˈkɑdəl ˈfɛri/

Forms: Middle English caudel ferre, Middle English caudel ferry, Middle English caudell farce (probably transmission error), Middle English caudell fery, Middle English caudell ffery, Middle English cawdel ferry, Middle English cawdelle ferrerys (plural, transmission error), Middle English cawdelle ferrey, Middle English kaudel ferre, Middle English kaudel ferry, Middle English (1800s historical) cawdelle ferry, 1900s– caudle ferry.

Origin: A borrowing from French. Etymon: French caudel ferré.

Etymology: < Anglo-Norman caudel ferré mulled wine (first quarter of the 14th cent. (in the passage translated in quot. a1325) or earlier) < caudel caudle n. + ferré (see below; probably use as adjective of past participle of ferrer to treat (wine) with a hot iron (end of the 12th cent.; apparently only in the past participle), specific sense development of ferrer (see ferrure n.)).The precise sense of Anglo-Norman and Old French ferré (end of the 12th cent. in continental French, c1200 or earlier in Anglo-Norman, both in vin ferré) is uncertain and disputed. ‘Iron-tinctured’ ( Anglo-Norman Dict. (at ferrer and vin); compare post-classical Latin ferratus, in same sense (from early 13th cent. in British sources)) and ‘(of wine) stored in a barrel with an iron coating’ (G. Raynaud in Romania (1907) 36 457) have been suggested. In view of the fact that treatment of wine with a hot iron is known as a technique to specialists, and perhaps also (in the compound with caudel) of the fact that mulled wine is heated, ‘treated with a hot iron’ ( A. Tobler & E. Lommatzsch Altfranzösisches Wörterbuch (at ferrer)) seems more plausible.

Cookery (historical and rare in later use).

A kind of caudle (caudle n. a) made with eggs and hot wine.

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > hot alcoholic drinks (with milk or eggs) > [noun] > nog

caudle ferrya1325

hen's milk1790

egg-hot1796

rumfustian1824

eggnog1825

egg flip1832

fustian1832

Tom and Jerry1840

nog1851

a1325 Diuersa Cibaria in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 45 Kaudel ferre. Wyn, amnidoun, reysyns wiþoute stones to don þrin, sucre vort abaten þe streinþe of þe wyn.

?c1400 14th-cent. Menus in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 40 Þerwith blaundesire, caudel ferre with flampoyntes of crem & tartes.

a1425 (a1399) Forme of Cury (BL Add.) 43 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 107 Cawdel ferry. Take flour of payndemayn and gode wyne, [etc.].

?a1475 Noble Bk. Cookry in Middle Eng. Dict. at Ferri To mak cawdelle ferry, tak clene yolks of egge.

1896 Downside Rev. 15 216 This Cawdelle Ferry, is a sauce made in this way.

1940 T. H. White Ill-made Knight xxv. 163 In the kitchens the famous cooks were preparing..ballock broth, caudle ferry, lampreys en galentine.

1986 Speculum 61 871 (note) Parallel caudle recipes..indicate that a ‘caudle ferry’ is made with hot wine, whereas an ordinary caudle is not.

This entry has been updated (OED Third Edition, December 2021).

单词	caudle ferry
释义	caudle ferryn. Brit. /ˌkɔːdl ˈfɛri/, U.S. /ˈkɔdəl ˈfɛri/, /ˈkɑdəl ˈfɛri/ Forms: Middle English caudel ferre, Middle English caudel ferry, Middle English caudell farce (probably transmission error), Middle English caudell fery, Middle English caudell ffery, Middle English cawdel ferry, Middle English cawdelle ferrerys (plural, transmission error), Middle English cawdelle ferrey, Middle English kaudel ferre, Middle English kaudel ferry, Middle English (1800s historical) cawdelle ferry, 1900s– caudle ferry. Origin: A borrowing from French. Etymon: French caudel ferré. Etymology: < Anglo-Norman caudel ferré mulled wine (first quarter of the 14th cent. (in the passage translated in quot. a1325) or earlier) < caudel caudle n. + ferré (see below; probably use as adjective of past participle of ferrer to treat (wine) with a hot iron (end of the 12th cent.; apparently only in the past participle), specific sense development of ferrer (see ferrure n.)).The precise sense of Anglo-Norman and Old French ferré (end of the 12th cent. in continental French, c1200 or earlier in Anglo-Norman, both in vin ferré) is uncertain and disputed. ‘Iron-tinctured’ ( Anglo-Norman Dict. (at ferrer and vin); compare post-classical Latin ferratus, in same sense (from early 13th cent. in British sources)) and ‘(of wine) stored in a barrel with an iron coating’ (G. Raynaud in Romania (1907) 36 457) have been suggested. In view of the fact that treatment of wine with a hot iron is known as a technique to specialists, and perhaps also (in the compound with caudel) of the fact that mulled wine is heated, ‘treated with a hot iron’ ( A. Tobler & E. Lommatzsch Altfranzösisches Wörterbuch (at ferrer)) seems more plausible. Cookery (historical and rare in later use). A kind of caudle (caudle n. a) made with eggs and hot wine. ΘΚΠ the world > food and drink > drink > intoxicating liquor > hot alcoholic drinks (with milk or eggs) > [noun] > nog caudle ferrya1325 hen's milk1790 egg-hot1796 rumfustian1824 eggnog1825 egg flip1832 fustian1832 Tom and Jerry1840 nog1851 a1325 Diuersa Cibaria in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 45 Kaudel ferre. Wyn, amnidoun, reysyns wiþoute stones to don þrin, sucre vort abaten þe streinþe of þe wyn. ?c1400 14th-cent. Menus in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 40 Þerwith blaundesire, caudel ferre with flampoyntes of crem & tartes. a1425 (a1399) Forme of Cury (BL Add.) 43 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 107 Cawdel ferry. Take flour of payndemayn and gode wyne, [etc.]. ?a1475 Noble Bk. Cookry in Middle Eng. Dict. at Ferri To mak cawdelle ferry, tak clene yolks of egge. 1896 Downside Rev. 15 216 This Cawdelle Ferry, is a sauce made in this way. 1940 T. H. White Ill-made Knight xxv. 163 In the kitchens the famous cooks were preparing..ballock broth, caudle ferry, lampreys en galentine. 1986 Speculum 61 871 (note) Parallel caudle recipes..indicate that a ‘caudle ferry’ is made with hot wine, whereas an ordinary caudle is not. This entry has been updated (OED Third Edition, December 2021). < n.a1325
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