1. (n.) The white of egg. It is used as a size or a glaze in bookbinding, for pastry, etc.

2. (a.) Any viscous, transparent substance, resembling the white of an egg.

3. (n.) A broadsword fixed on a pike; a kind of halberd.

4. (v. t.) To smear with the white of an egg.

albumen batter bonnyclabber butter caviar clabber cornstarch cream curd dough egg egg white eggshell fish eggs gaum gel gelatin glop glue gluten goo gook goop gruel gumbo gunk jam jell jelly loblolly molasses mucilage mucus ovule pap paste porridge pudding pulp puree putty rob roe semifluid semiliquid size soup spawn starch sticky mess syrup treacle vitellus white yellow yolk