[Sca-cooks] OOP: Frozen sauces

[Terry Decker]

Actually, porray and puree have different roots.  Porray is a more modern 
spelling of porreie (Middle English) from the French poree meaning leek 
soup.  The Latin root is porrum (leek).  Puree derives from the Old French 
purer (strain, clean) originating in the Latin purare (to purify) from the 
root purus (clean).  The same root gives the word pure.

Porridge is presumably an aliteration of pottage modified by the word 
porray.

What I'm curious about is the timing of their appearance, the then usage, 
and how the actually relate to each other.  I'll get around to it but I'm 
chasing a couple other things right now.

Bear


----- Original Message ----- 

As for porray and porridge, I'd link them offhand to the French "purée", but
I'm just tossing that without any significant research to back me up.

Petru



On 03/06/06 21:40, "Terry Decker" <t.d.decker at worldnet.att.net> wrote:

> I keep wondering about the precise usage of "pottage," which is the Middle
> English form of the French "potage."  The most literal translation of the
> word is "that which goes in a pot."  The use of the term strictly as soup
> appears to start in the 17th Century, but I haven't chased it thoroughly.
> I'm also curious as to pottage's relation with porray and porridge.
>
> Bear