French->English , soupane
Denis Marier
In French, it means "... Soupane, une demie tasse de farine d’avoine, une
demie tasse de farine
de blé entier, une cuiller à thé de sel, trois tasses d’eau; faites cuire
quel..."
The English community may have an exact word for the same thing?
Which I don't know. Maybe someone has the right translation.
Denis
Sprucewood, Rothesay, N.B
Mary Cassidy
Denis Marier wrote:
>
> The word "soupane" maybe an old french term use in Quebec.
>
> In French, it means "... Soupane, une demie tasse de farine d’avoine, une
> demie tasse de farine
> de blé entier, une cuiller à thé de sel, trois tasses d’eau; faites cuire
> quel..."
Sounds a bit like porridge.
The GdT (http://w3.granddictionnaire.com) translates it as "supawn".
"soupane n. f.
[Québec]
Équivalent(s)
English supawn
Définition :
Bouillie d'avoine ou de maïs.
Note(s) :
Ce terme est d'emploi vieilli ou régional.
Soupane est attesté en français depuis 1845. Il s'agit d'un emprunt à
l'anglais américain supawn, qui le tient du hollandais, qui l'a lui-même
emprunté à une langue algonquienne."
--
Mary
Denis Marier
I have lived with Irish people for decades. What they call porridge its a
mixture of rolled oat and water cooked on the stove top. Today its take
only one minute in the microwave.
What some people do they add whole wheat flour to it and call it "soupane".
"Mary Cassidy" <m...@privacy.net> wrote in message
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Albert Gomperts
"Denis Marier" <mari...@nb.sympatico.ca> wrote in message
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Never heard of the stuff. But I bet if you poured it into the ground it
would make an excellent grout for stabilizing foundations :-)
Albert
>
>
Denis Marier
right translation of "Soupane".
The followings gave me food for tough"
1) Léandre Bergeron dit soupane qui nous donne une petite indication de
l'origine du terme – soupape venant de l'ancien français papine «bouillie
pour les enfants.»
2) SUPAWN. An lndian name, in universal use in New England, New York, aud
other Northern States, for boiled Indian meal.
The common food of the Indians is pap, or mush, which in the New Netherlands
is named supaen. This is so common among them, that they seldom pass a day
without it, unless they are on a journey or hunting. We seldom visit an
Indian lodge at any time of day, without seeing their supaen preparing, or
seeing them eating the same. It is the common food of all; and so fond of it
are they, that when they visit our people, or each other, they consider
themselves neglected unless they are treated with supaen.--Van der Donck's
New Netherlands, (1656,) N. Y. Hist. Soc. Collections
The flour [of maize] makes a substantial sort of porridge, called by the
Americans supporne; this is made with water, and eaten with milk.--Backwoods
of Canada, p. 189.
"Albert Gomperts" <albert.van...@skynet.be> wrote in message
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John Woodgate
<mari...@nb.sympatico.ca> wrote (in <5uJ9c.3203$Np3.96440@ursa-
nb00s0.nbnet.nb.ca>) about 'French->English , soupane', on Sun, 28 Mar
2004:
>The word "supawn" is very interesting. However I am not sure if its the
>right translation of "Soupane".
Chambers has 'suppawn, supawn - a maize porridge (from Natick saupáwn -
softened)'.
>
>The followings gave me food for tough"
>
>1) Léandre Bergeron dit soupane qui nous donne une petite indication de
>l'origine du terme – soupape venant de l'ancien français papine ‹bouillie
>pour les enfants.›
That's 'gruel' in English, but Chambers says that it is from O.F.
'gruel'!
--
Regards, John Woodgate, OOO - Own Opinions Only.
The good news is that nothing is compulsory.
The bad news is that everything is prohibited.
http://www.jmwa.demon.co.uk Also see http://www.isce.org.uk
Denis Marier
is translated as "Gruau" in today's french.
Définition :
Mets de consistance plus ou moins épaisse, fait de flocons d'avoine cuits
dans de l'eau ou du lait, servi chaud et généralement additionné de lait et
de sucre.
Gruau
Le Dictionnaire Bélisle nord-américain de la langue française:
Grain mondé et moulu grossièrement de manière a présenter un grain non
réduit en poussière sans trace de son.
Bouillie faite de ces grains: le gruau qu'on appelle en France "Porridge"
est populaire au Canada ou l'on désigne aussi cette bouillie sous le nom de
"Soupane" lorsqu'elle est faite plus claire.
"John Woodgate" <j...@jmwa.demon.contraspam.yuk> wrote in message
news:w5+JYIAJ...@jmwa.demon.co.uk...
> I read in sci.lang.translation that Denis Marier
Owain
| >The word "supawn" is very interesting. However I am not sure
| >if its the right translation of "Soupane".
| Chambers has 'suppawn, supawn - a maize porridge (from Natick saupáwn -
| softened)'.
| >de l'origine du terme – soupape venant de l'ancien français papine
| >‹bouillie pour les enfants.›
| That's 'gruel' in English, but Chambers says that it is from O.F.
| 'gruel'!
My first thought was brose, and The Scots Thesaurus gives terms including
(the character † {single dagger} indicates obsolete use, not sure how it
will be received):
brochan thick or thin gruel (with butter, honey etc); sometimes (especially
Arygll, Ulster) porridge.
brose a dish of oat- or pease-meal mixed with boiling water or milk, with
salt and butter etc added.
cauld steer(ie) oatmeal stirred in cold water (or sour milk), cold brose now
North-Perth.
crowdie, † ~-mowdie oatmeal and water mixed and eaten raw.
deochray a kind of sowans chiefly Caithness.
drammock a mixture of raw oatmeal and cold water local
Aberdeen-Kirkcudbright.
foorach buttermilk, whipped cream or whey with oatmeal stirred in Banff,
Aberdeen.
froh milk a mixture of cream and whey beaten up and sprinkled with oatmeal
North-East, Angus.
gruel
1 gruel; porridge.
2 food made of oatmeal; food in general, now Shetland, Orkney.
grunds, grounds a kind of sowans.
hasty brose a kind of quickly-made brose North-East.
kail brose: brose made with the liquid from boiled kail now North Perth,
Ayr.
† meal an thrammel meal stirred up with water or ale, taken as a snack
North-East.
neep brose: brose made with the liquid in which turnips have been boiled
chiefly North-East, Ulster.
pease, pizz pease. peasie made of or like ~-meal. ~-brose, ~ pistils a dish
made of ~-meal and boiling water stirred to a paste. † ~-kill a quantity of
peas roasted as in (originally in) a kiln. ~-meal a flour made of ground
pease.
parritch, porridge, poshie child's word noun, formerly frequently treated as
a plural porridge, the dish of oatmeal (or rolled oats) boiled in salted
water.
pottage formerly frequently treated as a plural oatmeal porridge now
North-East. milk ~ porridge made with milk instead of water now North-East.
† purry a savoury dish consisting of oatmeal brose with chopped kail stirred
into it.
skink a kind of thin, oatmeal-and-water gruel.
sowans a dish made from oat husks and fine meal steeped in water for about a
week; after straining, the liquor was again left to ferment and separate,
the solid matter at the bottom being the sowans, the liquor swats, usually
eaten like porridge, boiled with water and salt. sowan seeds the rough husks
of oats used in making sowans now Caithness, North-East. sowan-swats the
liquid poured off sowans now Shetland, Orkney, Caithness drinking ~ now
North-East, knotting ~ North-East the liquor left after straining sowans but
before fermenting, usually thickened a little by heating.
sowce a (messy) mixture of food, specifically some oatmeal dish such as
porridge now Caithness.
stourie now Orkney, stoorack Northern, stoorin North-East, West Angus, ~ ie
drink now West Angus, Perth a kind of liquid fine-oatmeal gruel.
wangrace a kind of thin gruel sweetened with fresh butter and honey etc, and
given to invalids.
water broo now Fife, Lothian, water brose now Northern oatmeal mixed with
boiling water.
I had a URL for all that but I've just lost it.
McBain's dictionary gives
bruthaist
brose; from early Scottish, English browes, Scottish brose; from the
French, but allied to English broth.
brochan
gruel, porridge, Irish brochán, Old Irish brothchán; broth-chán, *broti-,
cookery; root bru, Indo-European bhru, whence English broth, Latin defrutum,
must. See bruith.
http://www.ceantar.org/Dicts/MB2/mb05.html#bruith
We know a song about that, don't we children?
http://www.springthyme.co.uk/album39/39songtexts.html
Oh there wis a weaver in the north,
And oh but he wis cruel,
For the very first nicht that he wis wad,
He sat an he grat for gruel.
He sat an he grat for gruel,
Oh he couldna want his gruel,
For the very first nicht that he wis wad,
He sat an he grat for gruel.
All of which is probably no help at all to the OP ...
Owain
Denis Marier
people lived and communicated.
"Owain" <owain...@stirlingcity.co.uk> wrote in message
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