"mawmenny" meaning in All languages combined

See mawmenny on Wiktionary

Noun [English]

IPA: /ˈmɔːməni/
Etymology: Borrowed from Middle English mawmene, from Anglo-Norman maumenee, an alteration of Arabic مأمونية (maʔmūniyya) after malmener, maumener (“to mistreat”). Etymology templates: {{glossary|loanword|Borrowed}} Borrowed, {{bor|en|enm|mawmene|||g=|g2=|g3=|id=|lit=|nocat=|pos=|sc=|sort=|tr=|ts=}} Middle English mawmene, {{bor+|en|enm|mawmene}} Borrowed from Middle English mawmene, {{der|en|xno|maumenee}} Anglo-Norman maumenee, {{der|en|ar|مأمونية|tr=maʔmūniyya}} Arabic مأمونية (maʔmūniyya), {{root|en|ar|ء م ن}} Head templates: {{en-noun|-}} mawmenny (uncountable)
  1. (historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey. Tags: historical, uncountable
    Sense id: en-mawmenny-en-noun-19GCCQSL Categories (other): English entries with incorrect language header

Noun [Middle English]

Head templates: {{head|enm|noun}} mawmenny
  1. Alternative form of mawmene Tags: alt-of, alternative Alternative form of: mawmene
    Sense id: en-mawmenny-enm-noun-6UQbFvsO Categories (other): Middle English entries with incorrect language header

Download JSON data for mawmenny meaning in All languages combined (4.0kB)

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  "etymology_templates": [
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      "expansion": "Middle English mawmene",
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      "args": {
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        "2": "ar",
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        "tr": "maʔmūniyya"
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      "expansion": "Arabic مأمونية (maʔmūniyya)",
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        "2": "ar",
        "3": "ء م ن"
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      "expansion": "",
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  ],
  "etymology_text": "Borrowed from Middle English mawmene, from Anglo-Norman maumenee, an alteration of Arabic مأمونية (maʔmūniyya) after malmener, maumener (“to mistreat”).",
  "head_templates": [
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  "lang_code": "en",
  "pos": "noun",
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          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
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      "examples": [
        {
          "ref": "2000, “\"Of Fish and Flesh and Tender Breede Of Win both White and Reede\": Eating and Drinking in Middle English Narrative Texts”, in Patricia Shaw, Obra Reunida de Patricia Shaw, Oviedo: Universidad de Oviedo, page 78",
          "text": "[…]a remark certainly borne out by Wynnere's list, which includes: wild geese, bitterns, snipe, larks, linnets (sprinkled with sugar!), woodcock, woodpecker, teal, and titmice, the meal to be rounded off with rabbits, pasties, pies, mawmenny and custard pies!",
          "type": "quotation"
        },
        {
          "ref": "2002, Constance B. Hieatt, “Medieval Britain”, in Melitta Weiss Adamson, editor, Regional Cuisines of Medieval Europe: A Book of Essays, New York: Routledge, page 38",
          "text": "What is \"different\" here is the absence of the more elaborate aristocratic favorites of earlier times. such as Mawmenny.",
          "type": "quotation"
        },
        {
          "ref": "2003, Gilly Lehmann, “The Late Medieval Menu in England - A Reappraisal”, in Food and History: Revue de l'Institut Européen d'Histoire de l'Alimentation, volume 1, Brepols, →DOI, Medieval Britain",
          "text": "There was no fixed order for the different sweet potages, however: one finds mawmenny at least once at every course, and the other types are also placed randomly.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "id": "en-mawmenny-en-noun-19GCCQSL",
      "links": [
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        [
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        ],
        [
          "tease",
          "tease"
        ],
        [
          "mash",
          "mash"
        ],
        [
          "capon",
          "capon"
        ],
        [
          "wine",
          "wine"
        ],
        [
          "sugar",
          "sugar"
        ],
        [
          "honey",
          "honey"
        ]
      ],
      "raw_glosses": [
        "(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "tags": [
        "historical",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈmɔːməni/"
    }
  ],
  "word": "mawmenny"
}

{
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  "etymology_text": "Borrowed from Middle English mawmene, from Anglo-Norman maumenee, an alteration of Arabic مأمونية (maʔmūniyya) after malmener, maumener (“to mistreat”).",
  "head_templates": [
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  "lang_code": "en",
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  "senses": [
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        "English entries with incorrect language header",
        "English historical terms",
        "English lemmas",
        "English nouns",
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        "English terms derived from Anglo-Norman",
        "English terms derived from Arabic",
        "English terms derived from Middle English",
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        "English terms with IPA pronunciation",
        "English terms with quotations",
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        {
          "ref": "2000, “\"Of Fish and Flesh and Tender Breede Of Win both White and Reede\": Eating and Drinking in Middle English Narrative Texts”, in Patricia Shaw, Obra Reunida de Patricia Shaw, Oviedo: Universidad de Oviedo, page 78",
          "text": "[…]a remark certainly borne out by Wynnere's list, which includes: wild geese, bitterns, snipe, larks, linnets (sprinkled with sugar!), woodcock, woodpecker, teal, and titmice, the meal to be rounded off with rabbits, pasties, pies, mawmenny and custard pies!",
          "type": "quotation"
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        {
          "ref": "2002, Constance B. Hieatt, “Medieval Britain”, in Melitta Weiss Adamson, editor, Regional Cuisines of Medieval Europe: A Book of Essays, New York: Routledge, page 38",
          "text": "What is \"different\" here is the absence of the more elaborate aristocratic favorites of earlier times. such as Mawmenny.",
          "type": "quotation"
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        {
          "ref": "2003, Gilly Lehmann, “The Late Medieval Menu in England - A Reappraisal”, in Food and History: Revue de l'Institut Européen d'Histoire de l'Alimentation, volume 1, Brepols, →DOI, Medieval Britain",
          "text": "There was no fixed order for the different sweet potages, however: one finds mawmenny at least once at every course, and the other types are also placed randomly.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "links": [
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          "mash",
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          "sugar",
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        ],
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          "honey",
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      "raw_glosses": [
        "(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey."
      ],
      "tags": [
        "historical",
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      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈmɔːməni/"
    }
  ],
  "word": "mawmenny"
}

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  "lang": "Middle English",
  "lang_code": "enm",
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This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-06-01 from the enwiktionary dump dated 2024-05-02 using wiktextract (384852d and db5a844). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.

If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.