[Sca-cooks] New 'invention' of medieval food?
ranvaig at columbus.rr.com
Fri Aug 19 17:05:49 PDT 2011
> > Really? Any idea where it might appear in period texts, if it does? It
> > could just as likely be a modern construct to make the differentiation.
From the OED (which is available online from my
public library, you might check if yours provides
Forms: 15 aleger, alligar, 15-16 alliger,
aliger, 16 alegre, 17 aleager, 15- alegar.
Etymology: < (after vinegar) ale n. + egre,
eger, eager adj., = French aigre sharp, sour.
Sour ale; vinegar formed by the acetous fermentation of ale; malt-vinegar.
1542 A. Borde Compend. Regyment Helth (1870)
xxxiv. 296 Soure and tarte thynges, as venegre
and aleger [v.r. alceger, alegar].
1584 T. Cogan Hauen of Health cc. 165 Some
make it of Ale onely?but that is rather Aliger
1598 J. Florio Worlde of Wordes, Vertiuice, alligar.
1720 J. Strype Stow's Survey of London (rev.
ed.) II. v. xv. 237/2 Corrupt Vinegar,
Beeregre, and Alegre.
1736 Compl. Family-piece i. iii. 161 Boil
Alegar, scum it, and pour it over them.
1837 T. Carlyle French Revol. I. iv. iv. 200
Whose small soul, transparent wholesome-looking
as small-ale, could by no chance ferment into
virulent alegar?? We shall see.
1881 S. Evans Evans's Leicestershire Words
(new ed.) (at cited word), Alegar is to ale
what vinegar is to wine. The old home-made
article is now seldom procurable.
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