Obs. Also 6 cuyte, cuite, 8 cutt. [a. F. cuit:—L. coctus cooked, boiled, pa. pple. of cuire:—L. coquĕre. In sense 2, perh. repr. F. cuite sb. a boiling, a boil.]
1. Orig. adj. in wine cuit, subsequently used absol.: New wine boiled down to a certain thickness and sweetened.
c. 1460. J. Russell, Bk. Nurture, 118. The namys of swete wynes y wold þat ye them knewe … wyne Cute.
1574. Hyll, Ord. Bees, xviii. The sweet lycour named Cuyte.
1598. Florio, Vin cotto, a kinde of sodden wine which we call cute, to put into other wines, to make them keep the longer.
1601. Holland, Pliny, XXII. xiii. 121. Nettleseed taken in wine cuit as a drinke openeth the matrice.
1615. Markham, Eng. Housew., II. iv. (1668), 116. If it be Spanish Cute, two gallons will go further than five gallons of Candy Cute.
1703. Art & Myst. Vintners, 33. Two Gallons of Cutt to every Butt so that it be Spanish Cutt.
1756. Dict. Trade & Commerce, Wine Cuit, or boiled wine … by that means still retains its native sweetness.
2. Boiling or seething: a boil.
c. 1460. J. Russell, Bk. Nurture, 138. Sugre of .iij. cute white hoot & moyst in his propurte. Ibid., 159. Gynger of iij. cute.
Cuit, var. of COOT2 Sc., ankle.
