manchet

From Middle English manchet, of unknown origin; compare cheat (“low-quality bread”).

• IPA^(key): /ˈmænt͡ʃɪt/, /-ət/

manchet (countable and uncountable, plural manchets)

1. (obsolete or historical) A type of high-quality bread or cracker made from flour.
   • 1623 (first performance), John Fletcher, William Rowley, “The Maid in the Mill”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1647, →OCLC, Act III, scene ii, page 12, column 1:

     You that can deal with Gudgins,^[sic] and courſe floure, / 'Tis pitie you ſhould taſte what manchet means […]

   • 1859, Alfred Tennyson, “Enid”, in Idylls of the King, London: Edward Moxon & Co., […], →OCLC, page 21:

     And Enid brought sweet cakes to make them cheer, / And in her veil enfolded, manchet bread.

   • 2011 October 15, William Rubel, Bread: A Global History, London: Reaktion Books, →ISBN, page 199:

     As with modern breads, like the baguette, there is no one recipe for a manchet. Each of the few published English recipes from the 1500s and the 1600s is different, though each achieves a result that was accepted as a manchet […]

• cheat
• raveled
• mashloch

Borrowed from French manchette.

• IPA^(key): /mɑnˈʃɛt/

• Audio

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• Hyphenation: man‧chet
• Rhymes: -ɛt

manchet f (plural manchetten, diminutive manchetje n)

1. cuff (part of shirt)
2. sabot (munition)

• manchetknoop

• Afrikaans: mansjet
• → Indonesian: manset

• echtman

• manchete, manchett
• (conflated with mengen) manged, mengyd, meyned

Unknown; the second element may be chet.

• IPA^(key): /manˈt͡ʃɛːt/, /ˈmant͡ʃɛt/

manchet (uncountable)

1. (rare, Late Middle English) Bread of higher quality (than chet); manchet.

• English: manchet

• “main-chẹ̄t, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.