jelly (food based on boiled gelatin)
çekim: çoğul Gelees · tamlayan Gelees
eş: Dicksaft
köken: 18th century, from French gelée.
aile: Fruchtgelee
jam (UK), jelly (US) · preserve
çekim: çoğul confitures
eş: confiote
köken: From confit + -ure.
aile: confiture de lait, donner de la confiture à des cochons
jam, jelly
çekim: çoğul confituras
köken: Borrowed from French confiture.
pejorative of culo · rump/sirloin (cut of meat)
çekim: çoğul culacci
köken: From culo (“butt”) + -accio.
aile: culaccino
jelly
çekim: çoğul ژلهها
köken: From French gelée.
Felemenkçe 🔊 gelei (dişil) /ʒəˈlɛi̯/ jelly (mass of gelatin or a similar substance)
çekim: çoğul geleien
köken: From Middle Dutch jaleye.
aile: geleiwier
jam (bread spread) · a type of jam made in South Brazil with the juice and pulp of fruits
eş: chimíer
köken: Borrowed from Hunsrik Schmier. Cognate of English smear and German schmieren.
gelatin
çekim: çoğul ζελατίνες · tamlayan ζελατίνης
jam; jelly; a sweet mixture of fruit boiled with sugar
köken: From English jam.
jelly
köken: From 단 (dan, “sweet”) + 묵 (muk, “ink”).
marmalade · jam (when thicker (and spread on bread), similar to marmalade – not necessarily made from citrus fruits)
çekim: çoğul marmelader · tamlayan marmelads
köken: Borrowed from French marmelade.
🔊 aprikosmarmelad
🔊 fikonmarmelad
aspic, jelly (dish)
çekim: çoğul auszpiki · tamlayan auszpika
eş: galareta, tymbalik, reg. pozn. galart, trzęsionka, reg. łódz. drygle, meduza
köken: Borrowed from German Aspik, from French aspic, from Latin aspis, from Ancient Greek ἀσπίς (aspís).
Ukraynaca 🔊 желе (nötr) /ʒeˈɫɛ/ jelly · stock or fish broth brought to a gelatinous condition, aspic
eş: студене́ць, холоде́ць
köken: Borrowed from French gelée. Doublet of гель (helʹ).
aspic (gelatin made from meat, fish or vegetables) · head cheese (US), brawn (UK) (meat jelly cooked from the head of a pig or calf)
çekim: çoğul aladobit · tamlayan aladobin
köken: From Swedish aladåb (“aspic”), from French à la doube (“made in a pot”).
sterilizované rozvařené ovoce se sladidlem
çekim: çoğul džemy · tamlayan džemu
köken: Borrowed from English jam.
jelly (dessert)
çekim: çoğul jeleuri · tamlayan jeleului
köken: Borrowed from French gelée.
aspic, meat jelly
çekim: çoğul aszpikok
köken: Internationalism, via German Aspik (“aspic”) and directly from French aspic (“asp; aspic”). First attested in 1836.
aile: aszpikos
jelly
çekim: çoğul geléer · tamlayan gelés
köken: From French gelée, from Latin gelātus (“frozen”).
aile: geleagtig, geléagtig
jelly
çekim: çoğul jeli-jeli
köken: Borrowed from English jelly, from Middle English gele, from Old French gelee, from Medieval Latin gelāta, from Latin gelō + -āta.
aile: jeli aspik, jeli kelapa
Gracilaria · jelly (dessert)
köken: Compound of rau (“leaf vegetable”) + câu (the name of the plant). The term was originally used to refer to red algae of the genus Gracilaria, and later to jelly. These red algae are a source of agar, a gelatin substitute in jelly.
aspic (dish) · trouser leg, pant leg
köken: Borrowed from Ottoman Turkish پاچه (paça), from Classical Persian پاچه (pāča). Cognate with Albanian paça, Greek πατσάς (patsás), Romanian pacea.
jam (dessert)
köken: From English jam.
jam, marmalade
çekim: çoğul melmelades
köken: Borrowed from Portuguese marmelada.