bonnyclabber

bon·ny·clab·ber

(bŏn′ē-klăb′ər)
n. Chiefly Northeastern US
Thick, soured milk eaten with cream and sugar, honey, or molasses.

[Irish Gaelic bainne clabair : bainne, milk (from Middle Irish, drop, milk, from Old Irish bannae, drop, perhaps of Brittonic origin; akin to Breton and Middle Cornish banne, drop) + probably clabair, genitive of clabar, dasher of a churn (possibly from Old Irish clapar, word of uncertain meaning—possibly "dasher of a churn"—used to refer to the penis).]

bonnyclabber

(ˈbɒnɪˌklæbə)
n
(Cookery) clotted or curdled milk

bon•ny•clab•ber

(ˈbɒn iˌklæb ər)

also bon•ny•clap•per

(-ˌklæp-)

n.
Midland U.S. clabber (def. 1).
[1625–35; < Irish bainne clabair literally, milk of the clapper (i.e., of the churn lid or dasher)]
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References in periodicals archive ?
Among the customer favorites that Schutte has championed are the Bonnyclabber Cheese Co.
According to the speaker, the curious diet of the Irish, "Which [the blood porridge], in English, is Bonnyclabber, mingled with the Blood of Horses, as they formerly did, until about the Beginning of the last Century Luxury, under the Form of Politeness, began to creep in, they changed the Blood of Horses for that of their black cattle; and, by Consequence, became less war-like than their Ancestors" (12:178).