Middle English Dictionary Entry
yē̆st n.
Entry Info
| Forms | yē̆st n. Also yeste, ȝest(e, gest, (late) yeaste & (early) gist. |
| Etymology | OE gist, gyst barm. |
Definitions (Senses and Subsenses)
1.
The yeasty froth from the top of fermenting ale, barm;—often used in cooking and medicine; ~ fat, ?a vessel for starting fermentation; ale ~.
Associated quotations
- ?a1200(OE) Hrl.HApul.(Hrl 6258B)69/15 : Wið weartan nim þisse wyrte leaf & gyst [OE gyst].
- (1367) Doc.Finchale in Sur.Soc.6p.lxxviii : iiij gilfatts sive wourtfatts; j yestefatt.
- a1425(a1399) Form Cury (Add 5016)132.156/2 : Frytour of erbes: Take gode erbys; grynde hem and medle hem with flour and water & a lytel ȝest and salt, and frye hem in oyle.
- (1440) PParv.(Hrl 221)537 : Ȝeest, berme: Spuma.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)44 : Fretoure: Take whete floure, Ale ȝest, Safroun, & Salt, & bete alle to-gederys.
- ?a1450 NHom.in NM 73 (Hnt HM 129)p.199 : He lappith it up as swyn doith ȝest.
- ?a1450 NHom.in NM 73 (Hnt HM 129)p.199 : Sum apon hir watir kest And sumtyme pys and sumtyme gest.
- c1450 Yale 163 Cook.Recipes (Yale 163)107.78/2 : Make a stif bature of yolkes of eyron & paryd floure…& a lytyll yest of new ale.
- 1483 Cath.Angl.(Monson 168)426 : Ȝeste: affronicum, fusma, spuma.
- -?-(1474) Ordin.Househ.Pr.Edw.*32 : Therefore be they bounde to fynde yeaste, to season bread in the Bake-house.