LL-L "Etymology" 2004.12.02 (04) [E]

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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
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From: Críostóir Ó Ciardha <paada_please at yahoo.co.uk>
Subject: LL-L "Delectables" 2004.12.01 (05) [E]


Ron wrote:
"For your edification and enjoyment, please find Scots culinary terms below
(adapted from http://www.goldenspurtle.com/porridge.htm)."

Do you have the Scottish Gaelic / Irish etymologies of some of those words?
Some, such as _crannachan_ seem straight away to be fairly direct borrowings
from Gaelic.

Go raibh maith agat,

Criostóir.

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Etymology

Críostóir, here are a few bits from me:

BLENSHAW: < Fr. blanche eau (white water)
BRAT: = Engl. bratte (rag)
BROCHAN: Gael. brochan (porridge, gruel), cf. Ir. brochán
CRANNACH(AN): Gael. crannachan (Halloween dish of
   half-churned cream)

DEOCHRAY: Gael. deoch-rèith (flummery, sowens) < Gael.
   deoch (a drink) + réidh (cleared, prepared)

DRAMMOCK(S): Gael. dramag
FOORACH: Gael. fuarag (mixture of meal and water)
   <  fuar (cold)
FROH: < froth

GRADDAN: Gael. gradan, greadan
SKINK: MidDutch schenke, MidSax schinke (ham)
SOWANS: Gael. subhan (water impregnated with the juice of
   corn-seeds); cf. Ir. súghán (sap, juice, moisture)

Regards,
Reinhard/Ron


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