wineglassful

American  

[wahyn-glas-fool, -glahs-] / ˈwaɪn glæsˌfʊl, -glɑs- /

noun

• wineglassfuls
  plural

1. the capacity of a wineglass, typically containing four to six fluid ounces.

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Spelling

See -ful.

Other Word Forms

Noun Inflected Forms

• wineglassfuls
  plural

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Etymology

Origin of wineglassful

First recorded in 1815–25; wineglass + -ful

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Example Sentences

See Examples For:

wineglassful wineglassfuls

It is not the quality of the whole, but of the last small wineglassful.

From Time Magazine Archive

—Cut a small carrot and an onion into fine pieces and boil for five minutes in a wineglassful of red wine.

From Twenty-four Little French Dinners and How to Cook and Serve Them by Cora Moore

Then a wineglassful is to be given as a dose two or three times in the day.

From Herbal Simples Approved for Modern Uses of Cure by William Thomas Fernie

Coolly the Scot poured out a wineglassful of sherry—it was from the same decanter that they had taken some the previous evening—and slowly spilt the liquid on the sponge.

From Rounding up the Raider A Naval Story of the Great War by Percy F. (Percy Francis) Westerman

In the same way, when ingredients have to be simmered in the sauce—and this is very often the case—then a wineglassful or half one of broth or stock should be allowed for the wasting.

From Choice Cookery by Catherine Owen

Add half a cupful of stock, and two wineglassfuls of Port wine.

From How to Cook Fish by Myrtle Reed

Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon.

From Twenty-four Little French Dinners and How to Cook and Serve Them by Cora Moore

Add two wineglassfuls of Catawba Page 95 wine and two cupfuls of oyster liquor.

From How to Cook Fish by Myrtle Reed

Sprinkle with chopped mushrooms, onion, and parsley, season with Page 365 salt and pepper, add two wineglassfuls of Sherry and half a cupful of stock.

From How to Cook Fish by Myrtle Reed

Put the bass into a fish-kettle with an onion, salt and pepper to season, a small bunch of parsley, a tablespoonful of butter, two wineglassfuls of white wine, and enough white stock to cover.

From How to Cook Fish by Myrtle Reed

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