Source etymology 1
Original entry ↗A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state. · Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort. · Mashed potatoes. · A mixture of meal or bran and water fed to animals.
From Middle English mash, from Old English mǣsċ, māsċ, māx, from Proto-Germanic *maiskaz, *maiskō (“mixture, mash”), from Proto-Indo-European *meyǵ-, *meyḱ- (“to mix”). Akin to German Meisch, Maische (“mash”), (compare meischen, maischen (“to mash, wash”)), Swedish mäsk (“mash”), and to Old English miscian (“to mix”). See mix.
Relationships mentioned by the source
These are extracted mentions, not a timeline or a verified sequence of immediate parents.
This page abbreviates 1 auxiliary source items. The etymology narrative is not shortened. Omission counts are available in the audit fields below; consult the original for complete auxiliary material.
Inspect preserved source fields
Raw extraction fields are retained for auditing. Their order does not establish ancestry.
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"A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.",
"Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.",
"Mashed potatoes.",
"A mixture of meal or bran and water fed to animals."
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