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54 relations: Almond, Almond milk, Annin tofu, Arrowroot, Bavarian cream, Calque, Capon, Carrageenan, Chicken, Chicken as food, Chinese cuisine, Chondrus crispus, Corn starch, Cream, Custard, Dessert, Entremet, Europe, Fasting, Fish, Flummery, Gelatin, Geoffrey Chaucer, Guillaume Tirel, Haupia, Henrik Harpestræng, Herb, Italian cuisine, Le Viandier, Lent, Maja blanca, Manjar blanco, Marie-Antoine Carême, Medieval cuisine, Middle Ages, Milk, Muhallebi, Old French, Panna cotta, Partridge, Pudding, Puerto Rican cuisine, Quail, Richard II of England, Rose water, Russet (color), Saffron, Sandalwood, Stew, Sugar, ..., Tavuk göğsü, Tembleque, The Canterbury Tales, Turkish cuisine. Expand index (4 more) »
Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to India and Pakistan, although it has been introduced elsewhere.
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Almond milk
Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty flavor, although other types or brands are flavored in imitation of dairy milk.
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Annin tofu
Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar.
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Arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot.
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Bavarian cream
Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded.
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Calque
In linguistics, a calque or loan translation is a word or phrase borrowed from another language by literal, word-for-word or root-for-root translation.
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Capon
A capon (from Latin caponem) is a cockerel or rooster that has been castrated to improve the quality of its flesh for food and, in some countries like Spain, fattened by forced feeding.
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Carrageenan
Carrageenans or carrageenins (from Irish, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds.
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Chicken
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Chondrus crispus
Chondrus crispus—commonly called Irish moss or carrageen moss (Irish carraigín, "little rock")—is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Entremet
An entremet or entremets (from Old French, literally meaning "between servings") is in modern French cuisine a small dish served between courses or simply a dessert.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fasting
Fasting is the willing abstinence or reduction from some or all food, drink, or both, for a period of time.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Flummery
Flummery is a starch-based, sweet, soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Geoffrey Chaucer
Geoffrey Chaucer (c. 1343 – 25 October 1400), known as the Father of English literature, is widely considered the greatest English poet of the Middle Ages.
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Guillaume Tirel
Guillaume Tirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine.
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Haupia
Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiokinai.
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Henrik Harpestræng
Henrik Harpestræng (died 2 April 1244) was a Danish botanical and medical author.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Italian cuisine
Italian cuisine is food typical from Italy.
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Le Viandier
Le Viandier (often called Le Viandier de Taillevent) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent.
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Lent
Lent (Latin: Quadragesima: Fortieth) is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday and ends approximately six weeks later, before Easter Sunday.
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Maja blanca
Maja blanca is a Filipino dessert made primarily from coconut milk.
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Manjar blanco
Manjar blanco, also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based.
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Marie-Antoine Carême
Marie Antoine (Antonin) Carême (8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris.
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Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century.
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Middle Ages
In the history of Europe, the Middle Ages (or Medieval Period) lasted from the 5th to the 15th century.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Muhallebi
Muhallebi, also Muhallabia, Malabi, Mahallebi or Mahallepi (in Arabic it's coming from the word (حليب / Haleeb) which means milk; in Turkish meaning custard; translit) is a creamy Turkish pudding similar to blancmange.
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Old French
Old French (franceis, françois, romanz; Modern French: ancien français) was the language spoken in Northern France from the 8th century to the 14th century.
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Panna cotta
Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded.
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Partridge
Partridges are medium-sized non-migratory gamebirds, with a wide native distribution throughout the Old World, including Europe, Asia, and parts of Africa.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Puerto Rican cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos.
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Quail
Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes.
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Richard II of England
Richard II (6 January 1367 – c. 14 February 1400), also known as Richard of Bordeaux, was King of England from 1377 until he was deposed in 1399.
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Rose water
Rose water (گلاب; golāb) is a flavoured water made by steeping rose petals in water.
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Russet (color)
Russet is a dark brown color with a reddish-orange tinge.
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Saffron
Saffron (pronounced or) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
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Sandalwood
Sandalwood is a class of woods from trees in the genus Santalum.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Tavuk göğsü
Tavuk göğsü (tavukgöğsü,, "chicken breast") is a Turkish dessert (milk pudding) made with chicken meat.
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Tembleque
Tembleque is a coconut dessert pudding from Puerto Rico.
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The Canterbury Tales
The Canterbury Tales (Tales of Caunterbury) is a collection of 24 stories that runs to over 17,000 lines written in Middle English by Geoffrey Chaucer between 1387 and 1400.
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Turkish cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
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Blanc-mange, Blancmange (food), Blancmanger, Blankmanger, Mahallabīyah, Vanilla pudding, White dish, Whitedish.
References
[1] https://en.wikipedia.org/wiki/Blancmange
