enchaufen

• enchafe, enchaff, enchaufe, enchaufye

Modification of eschaufen as if en- +‎ chaufen.

• IPA^(key): /ɛnˈt͡ʃau̯fən/, /ɛnˈt͡ʃaːfən/

enchaufen

1. To (cause to) warm or heat.
2. (figurative) To inflame (an emotion or organ).
   • 1470–1485 (date produced), Thomas Malory, “(please specify the chapter)”, in [Le Morte Darthur], book VII, [London: […] by William Caxton], published 31 July 1485, →OCLC; republished as H[einrich] Oskar Sommer, editor, Le Morte Darthur […], London: David Nutt, […], 1889, →OCLC:

     a good knyght, Sir Patryse, which was cosyn unto Sir Mador de la Porte, toke an appyll, for he was enchaffed with hete of wyne.

     Sir Patrice, a good knight who was the cousin of Sir Mador de la Porte, took an apple because he was enervated with drunken passion.

• English: enchafe

• “enchaufen, -ien, v.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.