"Römertopf" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "de",
        "3": "Römertopf"
      },
      "expansion": "German Römertopf",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from German Römertopf.",
  "forms": [
    {
      "form": "Römertopfs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "Römertopf (plural Römertopfs)",
      "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"
        }
      ],
      "examples": [
        {
          "ref": "1983, Moira Hodgson, The New York times gourmet shopper: a guide to the best foods",
          "text": "Place in the Römertopf and squeeze on the juice from the lemons.",
          "type": "quotation"
        },
        {
          "ref": "1990, Anya von Bremzen, John Welchman, Please to the Table: The Russian Cookbook, page 180",
          "text": "This is a mouthwatering and nutritious dish from Georgia, which is also extremely easy to make, providing you own a large unglazed earthenware casserole — a Römertopf clay pot is perfect. [...] \"Now,\" she says, \"all I have to do is throw whatever ingredients I have into the Römertopf, put it in the oven, and forget about it.\"",
          "type": "quotation"
        },
        {
          "ref": "2009, Paula Wolfert, Mediterranean Clay Pot Cooking: Traditional and Modern Recipes",
          "text": "Note to the Cook: If you don't have a Römertopf, you can roast the lamb breast in a La Cloche stoneware domed baker.",
          "type": "quotation"
        },
        {
          "ref": "2012, Kate Colquhoun, Taste: The Story of Britain through Its Cooking",
          "text": "A porous, lidded earthenware pot in which food could be cooked without fats or liquids, the Römertopf enjoyed brief popularity in the '70s until cooks discovered that they were not, after all, much different from the typical casserole dish.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "An unglazed clay pot for cooking food in."
      ],
      "id": "en-Römertopf-en-noun-Iv2L~Uin",
      "links": [
        [
          "unglazed",
          "unglazed"
        ],
        [
          "clay",
          "clay"
        ]
      ],
      "synonyms": [
        {
          "word": "Romertopf"
        }
      ]
    }
  ],
  "word": "Römertopf"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "de",
        "3": "Römertopf"
      },
      "expansion": "German Römertopf",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from German Römertopf.",
  "forms": [
    {
      "form": "Römertopfs",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "Römertopf (plural Römertopfs)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms borrowed from German",
        "English terms derived from German",
        "English terms spelled with Ö",
        "English terms spelled with ◌̈",
        "English terms with quotations",
        "Quotation templates to be cleaned"
      ],
      "examples": [
        {
          "ref": "1983, Moira Hodgson, The New York times gourmet shopper: a guide to the best foods",
          "text": "Place in the Römertopf and squeeze on the juice from the lemons.",
          "type": "quotation"
        },
        {
          "ref": "1990, Anya von Bremzen, John Welchman, Please to the Table: The Russian Cookbook, page 180",
          "text": "This is a mouthwatering and nutritious dish from Georgia, which is also extremely easy to make, providing you own a large unglazed earthenware casserole — a Römertopf clay pot is perfect. [...] \"Now,\" she says, \"all I have to do is throw whatever ingredients I have into the Römertopf, put it in the oven, and forget about it.\"",
          "type": "quotation"
        },
        {
          "ref": "2009, Paula Wolfert, Mediterranean Clay Pot Cooking: Traditional and Modern Recipes",
          "text": "Note to the Cook: If you don't have a Römertopf, you can roast the lamb breast in a La Cloche stoneware domed baker.",
          "type": "quotation"
        },
        {
          "ref": "2012, Kate Colquhoun, Taste: The Story of Britain through Its Cooking",
          "text": "A porous, lidded earthenware pot in which food could be cooked without fats or liquids, the Römertopf enjoyed brief popularity in the '70s until cooks discovered that they were not, after all, much different from the typical casserole dish.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "An unglazed clay pot for cooking food in."
      ],
      "links": [
        [
          "unglazed",
          "unglazed"
        ],
        [
          "clay",
          "clay"
        ]
      ]
    }
  ],
  "synonyms": [
    {
      "word": "Romertopf"
    }
  ],
  "word": "Römertopf"
}