sweetmeat n.

Old English swete "pleasing to the senses, mind or feelings; having a pleasant disposition," from Proto-Germanic *swotja- (source also of Old Saxon swoti, Old Frisian swet, Swedish söt, Danish sød, Middle Dutch soete, Dutch zoet, Old High German swuozi, German süß), from PIE root *swād- "sweet, pleasant" (Sanskrit svadus "sweet;" Greek hedys "sweet, pleasant, agreeable," hedone "pleasure;" Latin suavis "pleasant" (not especially of taste), suadere "to advise," properly "to make something pleasant to"). Words for "sweet" in Indo-European languages typically are used for other sense as well and in general for "pleasing."

Then come kiss me, sweet-and-twenty!

Youth's a stuff will not endure.

["Twelfth Night"]

Also "being in a sound or wholesome state" (mid-13c.), and, of water, "fresh, not salt" (late Old English). As an intensifier from 1958. Sweet in bed (c. 1300) was the equivalent of modern "good in bed."

To be sweet on someone is recorded by 1690s. Sweet sixteen is recorded by 1767. Sweet dreams as a parting to one going to sleep is attested from 1897, short for sweet dreams to you, etc. Sweet-and-sour in cookery is from 1723 and not originally of Eastern dishes. Sweet nothings "sentimental trivialities" is from 1900. Sweet spot is from 1976, first in reference to tennis rackets. Sweet corn is from 1640s.

Middle English mēte, from Old English mete "food, nourishment, sustenance" (paired with drink), "item of food; animal food, fodder," also "a meal, repast," from Proto-Germanic *mati (source also of Old Frisian mete, Old Saxon meti, Old Norse matr, Old High German maz, Gothic mats "food," Middle Dutch, Dutch metworst, German Mettwurst "type of sausage"), from PIE *mad-i-, from root *mad- "moist, wet," also with reference to food qualities, (source also of Sanskrit medas- "fat" (n.), Old Irish mat "pig;" see mast (n.2)).

Narrower sense of "flesh of warm-blooded animals killed and used as food" is attested from c. 1300 (earlier this was flesh-meat, early 12c.). There is a similar sense evolution in French viande "meat," originally "food." In Middle English, vegetables still could be called grene-mete (15c.) and white meat was "a dairy food or product" (early 15c.). Figurative sense of "essential part" is from 1901.

Dark meat and light meat in reference to the meat of fowls, based on the color when cooked, were popularized 19c., supposedly as euphemisms for leg or thigh and breast, but earliest sources use both sets of terms without apparent embarrassment.

The choicest parts of a turkey are the side bones, the breast, and the thigh bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds. [Lydia Maria Child, "The American Frugal Housewife," Boston, 1835]

First record of meat loaf is from 1876. Meat-market "place where one looks for sex partners" is from 1896 (meat in various sexual senses of "penis, vagina, body regarded as a sex object, prostitute" are attested from 1590s; Old English for "meat-market" was flæsccyping ('flesh-cheaping')); slang meat wagon "ambulance" is from 1920, American English slang, said to date from World War I (in a literal sense by 1857). Meat-grinder is by 1858 in the literal sense "device for grinding meat;" in the figurative sense it is attested by 1951. Meat-hook is by 1812; in the colloquial transferred sense "arm" it is attested by 1919.