Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A soft food made by boiling oatmeal or another meal in water or milk.
from The Century Dictionary.
- noun A food made by boiling vegetables in water, with or without meat; broth; soup; pottage.
- noun A food made by slowly stirring a meal or flour of oats, dried pease, or wheat-flour, or other grain, into water or milk while boiling till a thickened mass is formed.
- To take the form of porridge.
- To provide with porridge.
from the GNU version of the Collaborative International Dictionary of English.
- noun A food made by boiling some leguminous or farinaceous substance, or the meal of it, in water or in milk, making of broth or thin pudding
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A type of thick
soup orstew , especially thickened withbarley . - noun A
dish made of grain or legumes,milk and/orwater ,heated andstirred untilthick and typically eaten forbreakfast . - noun British slang A
prison sentence
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Sometime before the mid-third century, wheat (triticum) had displaced emmer (far), allowing bread to replace porridge as the staple of the diet, although Greeks continued to refer to Romans as porridge eaters.
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It is known that when oats reached Britain, they were already being consumed as a gruel by the Teutons and Gauls and indeed the name porridge derives from the French word, potage - the strikingly similar word porage, which is still in use to this day, is another way Scots spell porridge.
At My Table 2008
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It is known that when oats reached Britain, they were already being consumed as a gruel by the Teutons and Gauls and indeed the name porridge derives from the French word, potage - the strikingly similar word porage, which is still in use to this day, is another way Scots spell porridge.
Archive 2008-06-01 2008
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Then taking the beef out, he doth boil the rest till it is thick, which we call porridge, which, with bread, we do eat as hot as we may; and after this we have fish, and thus we have some warm thing every supper.
Famous Islands and Memorable Voyages Anonymous
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In short, this porridge is served at just the right temperature.
Book Review: Essays by Lilburn, Olding, Rule, Kingwell and others 2009
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Not everything that swells and bubbles on the hob in the name of porridge is the real thing, though.
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Chilate de maíz, a corn porridge, is flavored with ginger and allspice and served with sweet bread.
Culinary travel in the Mixteca Poblana: The avocado route 2009
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Chilate de maíz, a corn porridge, is flavored with ginger and allspice and served with sweet bread.
Culinary travel in the Mixteca Poblana: The avocado route 2009
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In short, this porridge is served at just the right temperature.
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They were sipping on pumpkin porridge that was served in actual mini-pumpkins.
Stuffed Cats, Shades Of Black at Chic Parties Marshall Heyman 2010
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