calorie-ful

comparative more calorie-ful · superlative most calorie-ful · alternative calorieful

1. Full of calories.

   I trust that Mrs. Duke has hearty, calorie-ful eating on this pie.

   1960 February 11, Josephine Moody, “Reader’s Question Answered From 1891 Whitehouse Cookbook”, in The Atlanta Constitution, volume XCII, number 202, Atlanta, Ga., page 2-F

   5 more examples

   From the viewpoint of a typical frosh student straight from the battlefield of life I think it’s rather ridiculous and old-maidish to take a gorgeous looking gal to the dance, wear yourself out for her sake, take her to Wingets for a luscious, “calory-ful” malt and then leave her alone and forsaken on the cold, uninviting steps of the dorm after nothing more than just a casual handshake and a few murmured “thank yous”.

   1946 May 3, “Letters To The Editor”, in The Frosh Fantasy, Utah State Agricultural College, page two

   Combined with melted marshmallows and whipped cream, it’s both calory-ful and colorful—so make the servings dainty, she warns.

   1956 October 25, Betty Bushman, “Mrs. Russell Johansen Gives Favorite Coffee Time Recipes Including Christmas Cookies”, in Santa Cruz Sentinel, 100th year, number 253, Santa Cruz, Calif., page 16

   Somebody took me to task the other day because the recipes in this column are always so rich and fattening … actually, it is deliberate … it is sort of a test for readers to see how much temptation they can resist … well, here’s one that isn’t quite so caloryful, but it is right tasty … comes from that fine Philadelphia cook.

   1961 September 4, Bette Thompson, “all around the town”, in Amarillo Globe-Times, 38th year, number 138, Amarillo, Tex., page 9

   Most alluring was the pastry table, with cakes and pies, tarts, cookies and eclairs, a caloryful array of goodies that ruined serveral^([sic]) diets.

   1962 April 7, Hildy Crawford, “Around Town”, in The Desert Sun, volume 35, number 211, Palm Springs, Calif., page 5

   One of the least calorie-ful methods of preparing chicken is to stew it, remembering that the older and bigger the bird the higher the fat content.

   1964 August, Leonard Louis Levinson, “Chicken and Turkey”, in The Complete Book of Low Calorie Cooking, new and revised edition, New York, N.Y.; London: Hawthorn Books, Inc., →LCCN, page 137