[chaw-luh nt, chuhl-uh nt; Yiddish chawlnt] /ˈtʃɔ lənt, ˈtʃʌl ənt; Yiddish tʃɔlnt/
noun, Jewish Cookery.
a stewed or baked dish, especially of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire.
(Judaism) a meal usually consisting of a stew of meat, potatoes, and pulses prepared before the Sabbath on Friday and left to cook until eaten for Sabbath lunch
a traditional one-pot Jewish dish of meat, beans, potatoes, onions, barley, garlic and seasonings; traditionally made on Friday and slow-cooked for eating on the Sabbath; also called cholend
choleperitoneum cho·le·per·i·to·ne·um (kō’lə-pěr’ĭ-tn-ē’əm) n. The presence of bile in the peritoneum.
[kol-er] /ˈkɒl ər/ noun 1. irascibility; anger; wrath; irritability. 2. Old Physiology. . 3. Obsolete. . /ˈkɒlə/ noun 1. anger or ill humour 2. (archaic) one of the four bodily humours; yellow bile See humour (sense 8) 3. (obsolete) biliousness noun constant irritation or anger; wrath Word Origin Greek name of a disease n. late […]
[kol-er-uh] /ˈkɒl ər ə/ noun 1. Also called Asiatic cholera. Pathology. an acute, infectious disease, endemic in India and China and occasionally epidemic elsewhere, characterized by profuse diarrhea, vomiting, cramps, etc. 2. Veterinary Pathology. any of several diseases of domesticated animals that are characterized by depression, sleepiness, lack of appetite, and diarrhea. Compare , . […]
- Choleraic diarrhea
choleraic diarrhea n. See summer diarrhea.