ramequin

English

Etymology

(deprecated template usage) [etyl] French

Noun

ramequin (plural ramequins)

1. Alternative form of ramekin

Part or all of this entry has been imported from the 1913 edition of Webster’s Dictionary, which is now free of copyright and hence in the public domain. The imported definitions may be significantly out of date, and any more recent senses may be completely missing.
(See the entry for “ramequin”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.)

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French

Etymology

From (deprecated template usage) [etyl] Middle Dutch rammeken (“toasted bread”) or (deprecated template usage) [etyl] Middle Low German ramken (“cream”), from (deprecated template usage) [etyl] Middle Low German rame, rōme (“cream”), from (deprecated template usage) [etyl] Old Saxon *rōm (“cream”), from (deprecated template usage) [etyl] Proto-Germanic *raumaz (“cream”), from (deprecated template usage) [etyl] Proto-Indo-European *rewǝgh- (“to sour”). Cognate with Old High German roum (“cream”), Old English rēam (“cream”). More at ream.

Pronunciation

• IPA^(key): /ʁam.kɛ̃/

• Audio:

  (file)

Noun

ramequin m (plural ramequins)

1. ramekin (dish for baking in oven)

Further reading

• “ramequin”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.