"chawdron" meaning in All languages combined

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        "5": "entrail sauce",
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      "expansion": "Middle English chaudoun (“entrail sauce”)",
      "name": "inh"
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        "1": "en",
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        "3": "caldūmen"
      },
      "expansion": "Medieval Latin caldūmen",
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        "1": "la",
        "2": "caldus",
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      },
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      "name": "af"
    },
    {
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        "2": "Kaldaunen",
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      },
      "expansion": "German Kaldaunen (“guts, bowels”)",
      "name": "cog"
    },
    {
      "args": {
        "1": "el",
        "2": "γαρδούμπα",
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      "expansion": "Greek γαρδούμπα (gardoúmpa, “kokoretsi”)",
      "name": "cog"
    },
    {
      "args": {
        "1": "lt",
        "2": "koldūnai",
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      "name": "cog"
    },
    {
      "args": {
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    },
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        "2": "chaudin"
      },
      "expansion": "Doublet of chaudin",
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      "args": {
        "1": "en",
        "2": "cauldron"
      },
      "expansion": "cauldron",
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    }
  ],
  "etymology_text": "Inherited from Middle English chaudoun (“entrail sauce”), from Middle French chaudun (“entrails”), from Old French chaudun, from Medieval Latin caldūmen, from caldus (“warm”) + -men (nominal suffix). Compare German Kaldaunen (“guts, bowels”), Greek γαρδούμπα (gardoúmpa, “kokoretsi”), Lithuanian koldūnai (“stuffed dumpling”), and Sicilian quarumi (“veal tripe stew”). Doublet of chaudin.\nThe modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.",
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  "pos": "noun",
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        {
          "ref": "1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge, London: Wynkyn de Woꝛde, page 23",
          "text": "Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.",
          "type": "quotation"
        },
        {
          "ref": "1701, “The Termes and Art of Carving of Fowl, Fiſh, Fleſh, &c.”, in The Whole Duty of a Woman, 3rd edition, London: J. Guillim, page 139",
          "text": "[…] and ſerve up Chaldron Sauce, in Saucers, Garnishing with Water-Lillies, Water-Creſſes, or any ſuitable flowers, or greens, growing in or by the water.",
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        },
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          "ref": "2006 March 22, Allison Sim, Masters and Servants in Tudor England, History Press, page 72",
          "text": "Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine.",
          "type": "quotation"
        }
      ],
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        "A sauce made from chopped entrails."
      ],
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          "sauce",
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          "chop",
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        "(now historical) A sauce made from chopped entrails."
      ],
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      "translations": [
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          "_dis1": "63 37",
          "code": "enm",
          "lang": "Middle English",
          "sense": "sauce made from entrails",
          "word": "chaudoun"
        },
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          "_dis1": "63 37",
          "code": "enm",
          "lang": "Old French",
          "sense": "sauce made from entrails",
          "word": "chaudun"
        }
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        }
      ],
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        "Entrails, intestines (of animals as food)"
      ],
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      "raw_glosses": [
        "(obsolete) Entrails, intestines (of animals as food)"
      ],
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      ]
    }
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  "sounds": [
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      "ipa": "/ˈt͡ʃɔːdɹən/",
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        "Received-Pronunciation"
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    },
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      "ipa": "/ˈt͡ʃɔdɹən/",
      "tags": [
        "General-American"
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    },
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      "ipa": "/ˈt͡ʃɑdɹən/",
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      "tags": [
        "Southern-England"
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  "synonyms": [
    {
      "_dis1": "0 0",
      "word": "chaldron"
    },
    {
      "_dis1": "0 0",
      "word": "chaudron"
    },
    {
      "_dis1": "0 0",
      "word": "chauldron"
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  "word": "chawdron"
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          "chaudoun",
          "chaudoun#Middle English"
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  "categories": [
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    "English terms derived from Medieval Latin",
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    "English terms derived from Middle French",
    "English terms derived from Old French",
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    "en:Sauces"
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      "expansion": "Middle English chaudoun (“entrail sauce”)",
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        "3": "caldūmen"
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        "2": "cauldron"
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  "etymology_text": "Inherited from Middle English chaudoun (“entrail sauce”), from Middle French chaudun (“entrails”), from Old French chaudun, from Medieval Latin caldūmen, from caldus (“warm”) + -men (nominal suffix). Compare German Kaldaunen (“guts, bowels”), Greek γαρδούμπα (gardoúmpa, “kokoretsi”), Lithuanian koldūnai (“stuffed dumpling”), and Sicilian quarumi (“veal tripe stew”). Doublet of chaudin.\nThe modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.",
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          "ref": "1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge, London: Wynkyn de Woꝛde, page 23",
          "text": "Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.",
          "type": "quotation"
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          "text": "[…] and ſerve up Chaldron Sauce, in Saucers, Garnishing with Water-Lillies, Water-Creſſes, or any ſuitable flowers, or greens, growing in or by the water.",
          "type": "quotation"
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          "type": "quotation"
        }
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        "A sauce made from chopped entrails."
      ],
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        "(now historical) A sauce made from chopped entrails."
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          "text": "kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Entrails, intestines (of animals as food)"
      ],
      "links": [
        [
          "Entrails",
          "entrail"
        ],
        [
          "intestine",
          "intestine"
        ],
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          "animal",
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          "food",
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      "raw_glosses": [
        "(obsolete) Entrails, intestines (of animals as food)"
      ],
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        "obsolete"
      ]
    }
  ],
  "sounds": [
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      "ipa": "/ˈt͡ʃɔːdɹən/",
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      "ipa": "/ˈt͡ʃɔdɹən/",
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      "audio": "LL-Q1860 (eng)-Vealhurl-chawdron.wav",
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      "tags": [
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      "text": "Audio (Southern England)"
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  "synonyms": [
    {
      "word": "chaldron"
    },
    {
      "word": "chaudron"
    },
    {
      "word": "chauldron"
    }
  ],
  "translations": [
    {
      "code": "enm",
      "lang": "Middle English",
      "sense": "sauce made from entrails",
      "word": "chaudoun"
    },
    {
      "code": "enm",
      "lang": "Old French",
      "sense": "sauce made from entrails",
      "word": "chaudun"
    }
  ],
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  "word": "chawdron"
}

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  "lang_code": "enm",
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}