![]() ![]() anatto: Coloring ingredient for cheese making.ambergris: A secretion of the sperm whale valued for its use in perfumes.alum: A salt with a very astringent effect consisting of crystals usually under one-half inch in size used to make pickles crisp.alkanet: A plant used for coloring confectionary.aitchbone: Slang for H-bone, or hipbone, cut of beef.absinthe: A strong unsweetened liquor containing oil of wormwood, usually diluted for drinking.Most are food related, but not all, and almost all were identified in the cookbooks selected for the Feeding America project.Ī list of references that helped in the creation of the glossary is available below.Ī B C D E F G H I J K L M N O P Q R S T U V W X Y Z To enable the user to achieve a more complete understanding of America's culinary past, over 300 terms are presented and defined here in this glossary. Indeed, a cookbook which describes how to make an unknown dish with unfamiliar measurements and unheard of ingredients would qualify as an indigestible and unrewarding experience for students, scholars and general users curious about intimate historical depictions of daily American kitchen life. Words that were common in cookbooks over 150 years ago like laradoon, syllabub, codlins, and isinglass will seem remarkably unfamiliar to most of us now who often cook using the latest microwave technology, or the current best seller cookbook. Glossary of Terms Used in Feeding AmericaĮmbedded in these historic American cookbooks published between 17, are numerous terms that today's reader may not recognize or understand.
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