puree (v.)

"to make into a puree," 1934, from puree (n.). Related: Pureed.

also from 1934

puree (n.)

kind of broth or soup made from vegetables, etc., boiled to a pulp and passed through a sieve, 1707, from French purée, a word of disputed and uncertain origin. Compare porridge.

also from 1707

Entries linking to puree

porridge (n.)

1530s, porage "thickened soup of vegetables boiled in water, with or without meat," an alteration of pottage, perhaps from influence of Middle English porray, porreie "leek broth," which is from Old French poree "leek soup," from Vulgar Latin *porrata, from Latin porrum "leek." Or perhaps the modern word is a corruption of porray itself, by influence of pottage.

The spelling with -idge is attested from c. 1600. The meaning "food made by slowly stirring meal or flour of oats, peas, etc. into water or milk while boiling till a thick mass is formed" is from 1640s, first in Scottish.

Trends of puree

adapted from books.google.com/ngrams/. Ngrams are probably unreliable.

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strain

c. 1300, streinen, "tie, bind, fasten, gird;" early 14c., "confine, restrain" (a body part, animal, etc.), senses now obsolete, from present-participle stem of Old French estreindre "bind tightly, clasp, squeeze," from Latin stringere (2) "draw tight, bind tight, compress, press

gravy

meaning "tomato sauce" (chiefly Italian-American) is by 1978, evidently from certain Italian dialects differentiating tomato puree...

nutrition

1550s, "act or process by which organisms absorb their proper food into their systems and build it into living tissue," from Old French nutrition (14c.) and directly from Latin nutritionem (nominative nutritio) "a nourishing," noun of action from past-participle stem of nutrire "

nourishment

early 15c., norishement, "food, sustenance, that which, taken into the system, tends to nourish," from Old French norissement "food, nourishment," from norrir (see nourish). From c. 1300 as "fostering, upbringing; act of nourishing or state of being nourished." Figurative sense o

sustenance

c. 1300, sustenaunce, "that which is essential to sustain life; food, victuals, provisions," also "means of living, income, wealth," from Anglo-French sustenance, sustenaunce, Old French sostenance "support, aid" (Modern French soutenance), from Late Latin sustinentia "endurance,

rub

early 14c., rubben, transitive and intransitive, "apply friction on a surface; massage (the body or a part of it)," a word of uncertain origin, perhaps related to East Frisian rubben "to scratch, rub," and Low German rubbeling "rough, uneven," or similar words in Scandinavian (co

bur

"prickly seed vessel of some plants," c. 1300, burre, from a Scandinavian source (compare Danish borre, Swedish hard-borre, Old Norse burst "bristle"), from PIE *bhars- (see bristle (n.)). It was transferred 1610s to "rough edge on metal," which might be the source of the sense "

victuals

c. 1300, vitaylle (singular), from Anglo-French and Old French vitaille "food, nourishment, provisions," from Late Latin victualia "provisions," noun use of plural of victualis "of nourishment," from victus "livelihood, food, sustenance, that which sustains life," from past parti

review

mid-15c., review, revewe, reveue, "a formal inspection of military forces" by a higher official or superior in rank, to judge the effectiveness of their training, from Old French reveue "a reviewing, review" (Modern French revue), noun use of fem. past participle of reveeir "to s

pupil

[student], late 14c., "orphan child, ward, person under the care of a guardian," from Old French pupille (14c.) and directly from Latin pupillus (fem. pupilla) "orphan child, ward, minor," diminutive of pupus "boy" (fem. pupa "girl"), probably related to puer "child" (and thus pr

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updated on February 09, 2021

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Dictionary entries near puree

purchaser

purdah

pure

pureblood

purebred

puree

purely

pureness

purgation

purgative

purgatory