"water souchy" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "nl",
        "3": "waterzootje"
      },
      "expansion": "Dutch waterzootje",
      "name": "bor"
    }
  ],
  "etymology_text": "From Dutch waterzootje (for more, see zootje).",
  "forms": [
    {
      "form": "water souchies",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "~"
      },
      "expansion": "water souchy (countable and uncountable, plural water souchies)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Foods",
          "orig": "en:Foods",
          "parents": [
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1851, Anne Cobbett, The English Housekeeper, Chapter 13:",
          "text": "Water Souchy.\nEels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish consisting of small fish stewed and served in a small amount of water."
      ],
      "id": "en-water_souchy-en-noun-uvvuIVL3",
      "links": [
        [
          "fish",
          "fish"
        ],
        [
          "stew",
          "stew"
        ],
        [
          "water",
          "water"
        ]
      ],
      "raw_glosses": [
        "(archaic) A dish consisting of small fish stewed and served in a small amount of water."
      ],
      "synonyms": [
        {
          "word": "water souchet"
        }
      ],
      "tags": [
        "archaic",
        "countable",
        "uncountable"
      ]
    }
  ],
  "word": "water souchy"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "nl",
        "3": "waterzootje"
      },
      "expansion": "Dutch waterzootje",
      "name": "bor"
    }
  ],
  "etymology_text": "From Dutch waterzootje (for more, see zootje).",
  "forms": [
    {
      "form": "water souchies",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "~"
      },
      "expansion": "water souchy (countable and uncountable, plural water souchies)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English nouns",
        "English terms borrowed from Dutch",
        "English terms derived from Dutch",
        "English terms with archaic senses",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Foods"
      ],
      "examples": [
        {
          "ref": "1851, Anne Cobbett, The English Housekeeper, Chapter 13:",
          "text": "Water Souchy.\nEels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish consisting of small fish stewed and served in a small amount of water."
      ],
      "links": [
        [
          "fish",
          "fish"
        ],
        [
          "stew",
          "stew"
        ],
        [
          "water",
          "water"
        ]
      ],
      "raw_glosses": [
        "(archaic) A dish consisting of small fish stewed and served in a small amount of water."
      ],
      "tags": [
        "archaic",
        "countable",
        "uncountable"
      ]
    }
  ],
  "synonyms": [
    {
      "word": "water souchet"
    }
  ],
  "word": "water souchy"
}