cassoletten.

/kasəʊˈlɛt/

Forms: Also 1600s casolette, 1600s–1800s cassolet.

Etymology: < French cassolette diminutive of cassole, -olle, ‘little pan’, diminutive of casse ‘pan.’ Catalan cassa, Italian cazza, fire pan (Florio). Compare Spanish cazo, cazuela, cazoleta; medieval Latin caza, cazia, cazola, cazeola. See Diez, Littré, and Du Cange.

1. A vessel in which perfumes are burned.

ΘΚΠ

the world > physical sensation > smell and odour > fragrance > perfume making > [noun] > container > incense container

stor-fatc1000

censera1250

thuriblec1440

cassolette1657

koro1822

pastille burner1831

pastille lamp1835

thymiaterion1850

thurible-boat1853

1657 R. Tomlinson tr. J. de Renou Physical Inst. v, in Medicinal Dispensatory sig. Ff2 Put into a brasen or silver pot, which the Vulgar call a Cassolet.

1726 Dict. Rusticum (ed. 3) Cassolet, a small Vessel us'd in the Burning of Pastils or other odours.

1827 M. M. Sherwood Lady of Manor V. xxiii. 126 Cassolettes, which, being now lighted up, exhaled all the perfumes of the East.

1834 W. Beckford Italy; with Sketches Spain & Portugal II. 43 Silver braziers and cassolettes diffusing a very pleasant perfume.

2. A box for perfumes with a perforated cover to allow of their diffusion.

ΘΚΠ

the world > physical sensation > smell and odour > fragrance > perfume making > [noun] > container

musk ball1423

puff1436

casting-glass1544

perfuming pan1558

perfumer1591

pouncet-box1598

perfumier1601

sweet-bag1615

casting-bottle1638

perfuming pota1650

musk bag1687

smelling-bottle1722

scent-bottle1765

scent box1777

vinaigrette1811

scent jar1813

scent bag1816

scent ball1832

pouncet1843

scent casket1845

pot-pourri jar1848

cassolette1851

scent sachet1856

scent spray1858

lavender drawer1863

lavender bag1865

odorator1890

pot-pourri bowl1904

lavender sachet1938

1851 F. Palgrave Hist. Normandy & Eng. I Boudoir essences and cassolette perfumes.

1884 Internat. Health Exhib. Official Catal. 94/1 Aromatic Ozonized Pocket Cassolette.

3. A small casserole; a dish cooked in such a receptacle.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > stewed food

stewed-pot1596

stufata1771

cassolette1813

ratatouille1835

flummadiddle1872

casserole1958

chankonabe1959

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > pan > saucepan or stewpan

goose-pan1420

saucepot1516

stupnet1560

beef-boiler1611

chafern1613

stupan1617

stewpot1629

saucepan1639

stewpan1653

casserole1725

goblet1739

double boiler1879

double saucepan1880

cassolette1898

cassoulet1940

saucier1978

1813 L. E. Ude French Cook 418 Mind that the cassolettes are to be made quite cold before you take them out of the mould.

1898 J. A. E. Roundell Pract. Cookery Bk. 195 Scoop out the insides and fill them with mince and sauce, after heating the Cassolettes in the oven.

1905 A. Kenney-Herbert Common-sense Cookery 177 Potato cassolettes.

1951 Good Housek. Home Encycl. 393/1 The cassolettes may be served as a hot hors d'œuvre, an entrée or an after-dinner savoury.

This entry has not yet been fully updated (first published 1888; most recently modified version published online December 2021).

单词	cassolette
释义	cassoletten. /kasəʊˈlɛt/ Forms: Also 1600s casolette, 1600s–1800s cassolet. Etymology: < French cassolette diminutive of cassole, -olle, ‘little pan’, diminutive of casse ‘pan.’ Catalan cassa, Italian cazza, fire pan (Florio). Compare Spanish cazo, cazuela, cazoleta; medieval Latin caza, cazia, cazola, cazeola. See Diez, Littré, and Du Cange. 1. A vessel in which perfumes are burned. ΘΚΠ the world > physical sensation > smell and odour > fragrance > perfume making > [noun] > container > incense container stor-fatc1000 censera1250 thuriblec1440 cassolette1657 koro1822 pastille burner1831 pastille lamp1835 thymiaterion1850 thurible-boat1853 1657 R. Tomlinson tr. J. de Renou Physical Inst. v, in Medicinal Dispensatory sig. Ff2 Put into a brasen or silver pot, which the Vulgar call a Cassolet. 1726 Dict. Rusticum (ed. 3) Cassolet, a small Vessel us'd in the Burning of Pastils or other odours. 1827 M. M. Sherwood Lady of Manor V. xxiii. 126 Cassolettes, which, being now lighted up, exhaled all the perfumes of the East. 1834 W. Beckford Italy; with Sketches Spain & Portugal II. 43 Silver braziers and cassolettes diffusing a very pleasant perfume. 2. A box for perfumes with a perforated cover to allow of their diffusion. ΘΚΠ the world > physical sensation > smell and odour > fragrance > perfume making > [noun] > container musk ball1423 puff1436 casting-glass1544 perfuming pan1558 perfumer1591 pouncet-box1598 perfumier1601 sweet-bag1615 casting-bottle1638 perfuming pota1650 musk bag1687 smelling-bottle1722 scent-bottle1765 scent box1777 vinaigrette1811 scent jar1813 scent bag1816 scent ball1832 pouncet1843 scent casket1845 pot-pourri jar1848 cassolette1851 scent sachet1856 scent spray1858 lavender drawer1863 lavender bag1865 odorator1890 pot-pourri bowl1904 lavender sachet1938 1851 F. Palgrave Hist. Normandy & Eng. I Boudoir essences and cassolette perfumes. 1884 Internat. Health Exhib. Official Catal. 94/1 Aromatic Ozonized Pocket Cassolette. 3. A small casserole; a dish cooked in such a receptacle. ΘΚΠ the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > stewed food stewed-pot1596 stufata1771 cassolette1813 ratatouille1835 flummadiddle1872 casserole1958 chankonabe1959 the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > pan > saucepan or stewpan goose-pan1420 saucepot1516 stupnet1560 beef-boiler1611 chafern1613 stupan1617 stewpot1629 saucepan1639 stewpan1653 casserole1725 goblet1739 double boiler1879 double saucepan1880 cassolette1898 cassoulet1940 saucier1978 1813 L. E. Ude French Cook 418 Mind that the cassolettes are to be made quite cold before you take them out of the mould. 1898 J. A. E. Roundell Pract. Cookery Bk. 195 Scoop out the insides and fill them with mince and sauce, after heating the Cassolettes in the oven. 1905 A. Kenney-Herbert Common-sense Cookery 177 Potato cassolettes. 1951 Good Housek. Home Encycl. 393/1 The cassolettes may be served as a hot hors d'œuvre, an entrée or an after-dinner savoury. This entry has not yet been fully updated (first published 1888; most recently modified version published online December 2021). < n.1657
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