Vegan Milkshake Recipes
Vegan Milkshakes herein include;
- Berry Milkshake
- Tropical Milkshake
- Cafe Milkshake
- Fall Milkshake
- Stoned Fruit Milkshake
- Essenced Milkshake
Berry Milkshake
Tropical Milkshake
Cafe Milkshake
Fall Milkshake
Essenced Milkshake
Stoned Fruit Milkshake
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(Using Etimologyonline.com)
Soup and Stew related Words and Origins;
soup (n.)
"liquid food," 1650s, from French soupe "soup, broth" (13c.), from Late Latin suppa "bread soaked in broth," from a Germanic source (compare Middle Dutch sop "sop, broth"), from Proto-Germanic *sup-, from PIE *sub-, from root *seue- (2) "to take liquid" (see sup (v.2)).
Primordial soup is from a concept first expressed 1929 by J.B.S. Haldane. Soup to nuts "everything" is from 1910. Soup-kitchen, "public establishment supported by voluntary contributions, for preparing and serving soup to the poor at no cost" is attested from 1839. In Ireland, souper meant "Protestant clergyman seeking to make proselytes by dispensing soup in charity" (1854).
sup (v.1)
"eat the evening meal," c. 1300, from Old French super, soper "dine, sup, dip bread in soup or wine, sop up" (Modern French souper), which probably is from soupe "broth" (see soup), until recently still the traditional evening meal of French workers.
sop (n.)
Old English sopp- "bread soaked in some liquid," (in soppcuppe "cup into which sops are put"), from Proto-Germanic *supp-, related to Old English verb suppan (see sup (v.2)), probably reinforced by Old French soupe (see soup (n.)). Meaning "something given to appease" is from 1660s, a reference to the sops given by the Sibyl to Cerberus in the "Aeneid."
soupcon (n.)
"a slight trace or suggestion," 1766, from French soupçon "suspicion," from Old French sospeçon "suspicion, worry, anxiety" (12c.), from Late Latin suspectionem (see suspicion).
stew (v.)
late 14c., transitive "to bathe (a person or a body part) in a steam bath," from Old French estuver "have a hot bath, plunge into a bath; stew" (Modern French étuver), of uncertain origin. Common Romanic (cognates: Spanish estufar, Italian stufare), possibly from Vulgar Latin *extufare "evaporate," from ex- "out" + *tufus "vapor, steam," from Greek typhos "smoke." Compare Old English stuf-bæþ "hot-air bath;" see stove.
Intransitive use from 1590s. Meaning "to boil slowly, to cook meat by simmering it in liquid" is attested from early 15c. The meaning "to be left to the consequences of one's actions" is from 1650s, especially in figurative expression to stew in one's own juices. Related: Stewed; stewing. Slang stewed "drunk" first attested 1737.
stew (n.)
c. 1300, "vessel for cooking," from stew (v.). Later "heated room," especially for bathing (late 14c.). The meaning "stewed meat with vegetables" is first recorded 1756. The obsolete slang meaning "brothel" (mid-14c., usually plural, stews) is from a parallel sense of "public bath house" (mid-14c.), carried over from Old French estuve "bath, bath house; bawdy house," reflecting the reputation of medieval bath houses.
potage (n.)
"thick soup," 1560s, from French potage "soup, broth" (see pottage, which is an earlier English borrowing of the same French word).
pottage (n.)
"soup, broth," c. 1200, potage, literally "that which is put in a pot," from Old French potage "vegetable soup, food cooked in a pot," from pot "pot" (see pot (n.1)). The spelling with double -t- is from early 15c.
pho (n.)
type of Vietnamese soup, probably from French feu "fire" (see focus (n.)) "as in pot-au-feu, a stew of meat and vegetables of which the broth is drunk separately as a soup" [Ayto, "Diner's Dictionary"] which would have been acquired in Vietnamese during the French colonial period.
puree (n.)
kind of broth or soup, 1707, from French purée, a word of disputed and uncertain origin.
goulash (n.)
1866, from Hungarian gulyáshús, from gulyás "herdsman" + hús "meat." In Hungarian, "beef or lamb soup made by herdsmen while pasturing."
minestrone (n.)
Italian vegetable soup, 1871, from Italian minestrone, with augmentative suffix -one + minestra "soup, pottage," literally "that which is served," from minestrare "to serve, to prepare (soup, etc.)," from Latin ministrare "to serve, attend, wait upon," from minister "inferior, servant, priest's assistant" (see minister (n.)).
vichyssoise (n.)
1939, French, in full crême vichyssoise glacée, literally "iced cream (soup) of Vichy" (see Vichy).
julienne (n.)
kind of clear soup made of chopped carrots and other vegetables cooked in meat-broth, 1841, from French (18c.), literally "(soup made) in the manner of Julien" (see Julian), presumably the name of an otherwise unknown cook (though Century Dictionary suggests "a French caterer in Boston"). Later of vegetables cut in small thin strips (1889). Related: Julienned.
bisque (n.1)
"stewed, thickened soup," 1640s, bisk, from French bisque "crayfish soup" (17c.), said to be an altered form of Biscaye "Biscay" (see Biscay). Gamillscheg says: "Volkstümliche Entlehnung aus norm. bisque 'schlechtes Getränk.'" Modern form in English from 1731.
brose (n.)
Scottish dish of boiling milk, liquid in which meat has been broiled, seasoning, etc., poured over oatmeal or barley meal, 1650s, Scottish, earlier browes, from Old French broez, nominative of broet (13c.) "stew, soup made from meat broth," diminutive of breu, from Medieval Latin brodium, from Old High German brod "broth" (see broth). Athol brose (1801) was "honey and whisky mixed together in equal parts," taken as a cure for hoarseness or sore throat.
bouillon (n.)
broth or soup from boiled beef or other meat, 1650s, from French bouillon (11c.), noun use of past participle of bouillir "to boil," from Old French bolir (see boil (v.)).
casserole (n.)
1706, "stew pan," from French casserole "sauce pan" (16c.), diminutive of Middle French casse "pan" (14c.), from Provençal cassa "melting pan," from Medieval Latin cattia "pan, vessel," possibly from Greek kyathion, diminutive of kyathos "cup for the wine bowl." Originally the pan; by 1889 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.
chowder (n.)
"thick fish soup," 1751, American English, apparently named for the pot it was cooked in: French chaudière "a pot" (12c.), from Late Latin caldaria "cooking pot" (source of Spanish calderon, Italian calderone), from Latin calidarium "hot bath," from calidus "warm, hot" (from PIE root *kele- (1) "warm").
The word and the practice were introduced in Newfoundland by Breton fishermen and spread from there to the Maritimes and New England.
CHOWDER. A favorite dish in New England, made of fish, pork, onions, and biscuit stewed together. Cider and champagne are sometimes added. Pic-nic parties to the sea-shore generally have a dish of chowder, prepared by themselves in some grove near the beach, from fish caught at the same time. [John Russell Bartlett, "Dictionary of Americanisms," 1859]
The modern form of it usually features clams. In New England, usually made with milk; the Manhattan version is made with tomatoes. The derogatory chowderhead (1819) is a corruption of cholter-head (16c.), from jolt-head, which is of unknown origin.
Campbell
family name, from Gaelic caimbeul "wry or crooked mouth," from cam "crooked, deformed, one-eyed, cross-eyed." Also in surname Cameron. The Campbell Soup Company was started in 1869 in Camden, N.J., by fruit merchant Joseph A. Campbell (1817-1900) and Abraham A. Anderson; Campbell bought Anderson out in 1877. Andy Warhol began painting their cans in 1962.
consomme (n.)
1815, "strong, clear soup containing juices of meat extracted by long cooking," from French consommé, noun use of past participle of consommer "to consume" (12c.), from Latin consummare "to complete, finish, perfect," from assimilated form of com "together, with" (see com-) + summa "sum, total," from summus "highest" (see sum (n.)). The French verb was influenced in sense by consummer, from Latin consumere "to consume."
gruel (n.)
late 12c., "meal or flour made of beans, lentils, etc.," from Old French gruel "fine meal" (Modern French gruau), a diminutive form from Frankish *grut or another Germanic source, cognate with Middle Dutch grute "coarse meal, malt;" Middle High German gruz "grain," from PIE *ghreu- "to rub, grind" (see grit (n.)). Meaning "thin porridge or soup" is late 14c.
loblolly (n.)
"thick gruel," especially as a typical rustic dish, also the word for a nautical medicinal remedy, 1590s, probably from lob in some sense (or perhaps it is imitative of bubbling and boiling) + lolly, an obsolete Devonshire dialect word for "broth, soup, food boiled in a pot." Compare lobscouse (1706), another obscure word for a sailor's dish. Meaning "loutish person, bumpkin" is from c. 1600. Loblolly-pine "swamp-pine, an inferior lumber-producing tree growing in the U.S. South" is from 1760.
porringer (n.)
late 15c., alteration of potynger, potager "small dish for stew," from Middle English potage (see pottage) by the same course of changes that produced porridge; and with unetymological -n- by 1530s (compare passenger).
ragout (n.)
"highly seasoned meat and vegetable stew," 1650s, from French ragoût (mid-17c.), from Middle French ragoûter "awaken the appetite," from Old French re- "back" (see re-) + à "to" + goût "taste," from Latin gustum (nominative gustus), related to gustare "to taste, take a little of," from PIE root *geus- "to taste; to choose."
Soup and Stew related Words and Origins;
soup (n.)
"liquid food," 1650s, from French soupe "soup, broth" (13c.), from Late Latin suppa "bread soaked in broth," from a Germanic source (compare Middle Dutch sop "sop, broth"), from Proto-Germanic *sup-, from PIE *sub-, from root *seue- (2) "to take liquid" (see sup (v.2)).
Primordial soup is from a concept first expressed 1929 by J.B.S. Haldane. Soup to nuts "everything" is from 1910. Soup-kitchen, "public establishment supported by voluntary contributions, for preparing and serving soup to the poor at no cost" is attested from 1839. In Ireland, souper meant "Protestant clergyman seeking to make proselytes by dispensing soup in charity" (1854).
sup (v.1)
"eat the evening meal," c. 1300, from Old French super, soper "dine, sup, dip bread in soup or wine, sop up" (Modern French souper), which probably is from soupe "broth" (see soup), until recently still the traditional evening meal of French workers.
sop (n.)
Old English sopp- "bread soaked in some liquid," (in soppcuppe "cup into which sops are put"), from Proto-Germanic *supp-, related to Old English verb suppan (see sup (v.2)), probably reinforced by Old French soupe (see soup (n.)). Meaning "something given to appease" is from 1660s, a reference to the sops given by the Sibyl to Cerberus in the "Aeneid."
soupcon (n.)
"a slight trace or suggestion," 1766, from French soupçon "suspicion," from Old French sospeçon "suspicion, worry, anxiety" (12c.), from Late Latin suspectionem (see suspicion).
stew (v.)
late 14c., transitive "to bathe (a person or a body part) in a steam bath," from Old French estuver "have a hot bath, plunge into a bath; stew" (Modern French étuver), of uncertain origin. Common Romanic (cognates: Spanish estufar, Italian stufare), possibly from Vulgar Latin *extufare "evaporate," from ex- "out" + *tufus "vapor, steam," from Greek typhos "smoke." Compare Old English stuf-bæþ "hot-air bath;" see stove.
Intransitive use from 1590s. Meaning "to boil slowly, to cook meat by simmering it in liquid" is attested from early 15c. The meaning "to be left to the consequences of one's actions" is from 1650s, especially in figurative expression to stew in one's own juices. Related: Stewed; stewing. Slang stewed "drunk" first attested 1737.
stew (n.)
c. 1300, "vessel for cooking," from stew (v.). Later "heated room," especially for bathing (late 14c.). The meaning "stewed meat with vegetables" is first recorded 1756. The obsolete slang meaning "brothel" (mid-14c., usually plural, stews) is from a parallel sense of "public bath house" (mid-14c.), carried over from Old French estuve "bath, bath house; bawdy house," reflecting the reputation of medieval bath houses.
potage (n.)
"thick soup," 1560s, from French potage "soup, broth" (see pottage, which is an earlier English borrowing of the same French word).
pottage (n.)
"soup, broth," c. 1200, potage, literally "that which is put in a pot," from Old French potage "vegetable soup, food cooked in a pot," from pot "pot" (see pot (n.1)). The spelling with double -t- is from early 15c.
pho (n.)
type of Vietnamese soup, probably from French feu "fire" (see focus (n.)) "as in pot-au-feu, a stew of meat and vegetables of which the broth is drunk separately as a soup" [Ayto, "Diner's Dictionary"] which would have been acquired in Vietnamese during the French colonial period.
puree (n.)
kind of broth or soup, 1707, from French purée, a word of disputed and uncertain origin.
goulash (n.)
1866, from Hungarian gulyáshús, from gulyás "herdsman" + hús "meat." In Hungarian, "beef or lamb soup made by herdsmen while pasturing."
minestrone (n.)
Italian vegetable soup, 1871, from Italian minestrone, with augmentative suffix -one + minestra "soup, pottage," literally "that which is served," from minestrare "to serve, to prepare (soup, etc.)," from Latin ministrare "to serve, attend, wait upon," from minister "inferior, servant, priest's assistant" (see minister (n.)).
vichyssoise (n.)
1939, French, in full crême vichyssoise glacée, literally "iced cream (soup) of Vichy" (see Vichy).
julienne (n.)
kind of clear soup made of chopped carrots and other vegetables cooked in meat-broth, 1841, from French (18c.), literally "(soup made) in the manner of Julien" (see Julian), presumably the name of an otherwise unknown cook (though Century Dictionary suggests "a French caterer in Boston"). Later of vegetables cut in small thin strips (1889). Related: Julienned.
bisque (n.1)
"stewed, thickened soup," 1640s, bisk, from French bisque "crayfish soup" (17c.), said to be an altered form of Biscaye "Biscay" (see Biscay). Gamillscheg says: "Volkstümliche Entlehnung aus norm. bisque 'schlechtes Getränk.'" Modern form in English from 1731.
brose (n.)
Scottish dish of boiling milk, liquid in which meat has been broiled, seasoning, etc., poured over oatmeal or barley meal, 1650s, Scottish, earlier browes, from Old French broez, nominative of broet (13c.) "stew, soup made from meat broth," diminutive of breu, from Medieval Latin brodium, from Old High German brod "broth" (see broth). Athol brose (1801) was "honey and whisky mixed together in equal parts," taken as a cure for hoarseness or sore throat.
bouillon (n.)
broth or soup from boiled beef or other meat, 1650s, from French bouillon (11c.), noun use of past participle of bouillir "to boil," from Old French bolir (see boil (v.)).
casserole (n.)
1706, "stew pan," from French casserole "sauce pan" (16c.), diminutive of Middle French casse "pan" (14c.), from Provençal cassa "melting pan," from Medieval Latin cattia "pan, vessel," possibly from Greek kyathion, diminutive of kyathos "cup for the wine bowl." Originally the pan; by 1889 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.
chowder (n.)
"thick fish soup," 1751, American English, apparently named for the pot it was cooked in: French chaudière "a pot" (12c.), from Late Latin caldaria "cooking pot" (source of Spanish calderon, Italian calderone), from Latin calidarium "hot bath," from calidus "warm, hot" (from PIE root *kele- (1) "warm").
The word and the practice were introduced in Newfoundland by Breton fishermen and spread from there to the Maritimes and New England.
CHOWDER. A favorite dish in New England, made of fish, pork, onions, and biscuit stewed together. Cider and champagne are sometimes added. Pic-nic parties to the sea-shore generally have a dish of chowder, prepared by themselves in some grove near the beach, from fish caught at the same time. [John Russell Bartlett, "Dictionary of Americanisms," 1859]
The modern form of it usually features clams. In New England, usually made with milk; the Manhattan version is made with tomatoes. The derogatory chowderhead (1819) is a corruption of cholter-head (16c.), from jolt-head, which is of unknown origin.
Campbell
family name, from Gaelic caimbeul "wry or crooked mouth," from cam "crooked, deformed, one-eyed, cross-eyed." Also in surname Cameron. The Campbell Soup Company was started in 1869 in Camden, N.J., by fruit merchant Joseph A. Campbell (1817-1900) and Abraham A. Anderson; Campbell bought Anderson out in 1877. Andy Warhol began painting their cans in 1962.
consomme (n.)
1815, "strong, clear soup containing juices of meat extracted by long cooking," from French consommé, noun use of past participle of consommer "to consume" (12c.), from Latin consummare "to complete, finish, perfect," from assimilated form of com "together, with" (see com-) + summa "sum, total," from summus "highest" (see sum (n.)). The French verb was influenced in sense by consummer, from Latin consumere "to consume."
gruel (n.)
late 12c., "meal or flour made of beans, lentils, etc.," from Old French gruel "fine meal" (Modern French gruau), a diminutive form from Frankish *grut or another Germanic source, cognate with Middle Dutch grute "coarse meal, malt;" Middle High German gruz "grain," from PIE *ghreu- "to rub, grind" (see grit (n.)). Meaning "thin porridge or soup" is late 14c.
loblolly (n.)
"thick gruel," especially as a typical rustic dish, also the word for a nautical medicinal remedy, 1590s, probably from lob in some sense (or perhaps it is imitative of bubbling and boiling) + lolly, an obsolete Devonshire dialect word for "broth, soup, food boiled in a pot." Compare lobscouse (1706), another obscure word for a sailor's dish. Meaning "loutish person, bumpkin" is from c. 1600. Loblolly-pine "swamp-pine, an inferior lumber-producing tree growing in the U.S. South" is from 1760.
porringer (n.)
late 15c., alteration of potynger, potager "small dish for stew," from Middle English potage (see pottage) by the same course of changes that produced porridge; and with unetymological -n- by 1530s (compare passenger).
ragout (n.)
"highly seasoned meat and vegetable stew," 1650s, from French ragoût (mid-17c.), from Middle French ragoûter "awaken the appetite," from Old French re- "back" (see re-) + à "to" + goût "taste," from Latin gustum (nominative gustus), related to gustare "to taste, take a little of," from PIE root *geus- "to taste; to choose."
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yet alone be out of context and or for content on other social media sites.