Middle English Dictionary Entry
crēme n.(2)
Entry Info
| Forms | crēme n.(2) Also crem, creime, craim(e, cramin. |
| Etymology | OF craime |
Definitions (Senses and Subsenses)
1.
(a) The fatty part of milk, cream; (b) ~ of Mai, ?cream produced in May; rau ~, uncooked cream; swete ~, sweet cream.
Associated quotations
a
- (1332) Doc.in Rogers Hist.Agric.1404 : Creyme [is sold..for 3 d. the gallon].
- (a1387) Trev.Higd.(StJ-C H.1)6.95 : Al þe creem [vr. craym] and fatnesse of þat mylke..schulde be overblowe.
- c1390 PPl.A(1) (Vrn)7.269 : I haue..a fewe Cruddes and Craym [B: creem; C: creyme] and a þerf Cake.
- (a1398) *Trev.Barth.(Add 27944)320a/b : Buttre is y made in þis wise: þe creme is y gadered in a clene vessel and is longe y bete with an Instrument of tree.
- (1423-4) Doc.Brewer in Bk.Lond.E.179/1230 : Item, for ij galons of creme, viij d.
- (1440) PParv.(Hrl 221)101 : Creme of [Win: Creeme or] mylke: Quaccum.
- (1460-1) Doc.in HMC Rep.5 App.491b : For ii galons of kreme, 5 d.
- a1475 Liber Cocorum (Sln 1986)p.36 : Take sowngene eyrene..And kreme of mylke.
- a1475 Russell Bk.Nurt.(Hrl 4011)81 : Bewar at eve of crayme of cowe & also of the goote.
- a1500(?a1390) Mirk Fest.(GoughETop 4)233/1 : Be glad and blyþ, swete as creme.
b
- (a1399) Form Cury (Add 5016)p.31 : Take swete cremes of kyne.
- c1450 Med.Bk.(1) (Med-L 136)50/113 : Take swete creme, a quart, an handfull of rotis of ferne and washe hem..and kest heme in the creme.
- c1450 Med.Bk.(2) (Add 33996)179 : Tak may butter, mad of raw crayme & ewe mylke.
- c1450 Med.Bk.(2) (Add 33996)186 : Tak raw cramyn of ewe mylke in may.
- ?c1450 Stockh.PRecipes (Stockh 10.90)57/14 : Take crem of may.
- ?c1450 Stockh.PRecipes (Stockh 10.90)122/3 : Take..swete crem, þat is clepyd strocke.
2.
(a) A creamy dish similar to boiled custard; cold ~, ~ bastard, ~ boiled (boilē), ~ de colour, ~ frez, ~ in purple, ~ moundi, ~ of almaundes (of almaunde milk); (b) ~ cloth, a cloth for straining such dishes.
Associated quotations
a
- 1381 Pegge Cook.Recipes (Dc 257)p.103 : Tak Flesch of Caponys..also the crem of Almaundys.
- (a1399) Form Cury (Add 5016)p.44 : Creme of Almaundes: Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem ouere the fyre & boile hem..and spryng hem with Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugar.
- ?c1425 Arun.Cook.Recipes (Arun 334)447 : Crem Boyled: Take crem of cowe mylke, and ȝolkes of egges, and bete hom wel togedur..let hit boyle tyl hit be stondynge, and do therto sugur, and colour hit with saffron, and dresse hit forthe in leches..Crem of Almonde Mylk: Take almonde mylke, and boyle hit..and springe theron a lytel vynegur; then take and cast hit on a clothe, and cast theron sugur, and when hit is colde..leche hit in dysshes.
- ?c1425 Arun.Cook.Recipes (Arun 334)450 : On Flessh-day..At the thridde cours, colde creme and gele to potage.
- ?c1425 Arun.Cook.Recipes (Arun 334)463 : Creme Boyle. Take creme of cowe mylke, and ȝolkes of eyren [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)7 : Fride Creme of Almaundys..late all þe water vnder-nethe þe clothe be had a-way, an þanne gadere alle þe kreme in þe clothe.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)8 : Creme Boylede. -- Take creme or mylke or [read: &] brede of paynemayn..fayre ȝolkys of eyron..whyte sugre..þan dresse it on a dysshe in maner of mortrewys.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)10 : Dresse it in a dysshe as men don cold creme.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)20 : Crem de Coloure.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)33 : Creme Bastarde. -- Take þe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)62 : Le iij cours..Creme Moundy.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)69 : The thirde course: Creme Vine.
- a1475 Liber Cocorum (Sln 1986)p.38 : Take creme of almonde mylke.
- ?a1475 Noble Bk.Cook.(Hlk 674)5 : The iij course: Creme frez, dates in compost.
- ?a1475 Noble Bk.Cook.(Hlk 674)7 : The second course..Creme in purpull.
- ?a1475 Noble Bk.Cook.(Hlk 674)32 : To mak creme buile, tak cow creme and yolks of eggs.
- ?a1475 Noble Bk.Cook.(Hlk 674)42 : To mak creme of almonds, tak blanched almondes [etc.].
- ?a1500 Banquet Menus (Add 18752)91 : The 3 course..Venyson on broche, Creme boylle..The last course: Colde Creme, Gele.
b
- (1423-4) Doc.Brewer in Bk.Lond.E.180/1242 : The costes of þe same dyner..Item, for j creme clothe, vj d.