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celery

Overview page. Subjects: Cookery, Food, and Drink — Medicine and Health.

Edible stems of Apium graveolens var. dulce. A 100‐g portion (two sticks) is a source of vitamin C; provides 2 g of dietary fibre; supplies 8 kcal (34 kJ). The seeds are used as a...

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condiment

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Seasoning added to flavour foods, such as salt, or herbs and spices such as mustard, ginger, curry, pepper, etc. Although some are relatively rich in nutrients, they are generally used in...

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cucumber

Overview page. Subjects: Cookery, Food, and Drink.

Fruit of Cucumis sativus, a member of the gourd family, eaten as a salad vegetable; it is 95% water. A 50‐g portion provides 0.3 g of dietary fibre and supplies 5 kcal (20 kJ). See also...

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endive

Overview page. Subjects: Cookery, Food, and Drink — Medicine and Health.

Curly serrated green leaves of Cichorium endivia. Called chicory in the USA and chicorée frisée in France. A 50‐g portion is a source of vitamin A (1 000 μg carotene); it supplies 5 kcal...

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Hearts of Palm

Overview page. Subjects: Cookery, Food, and Drink.

Hearts of palm, an expensive delicacy, were served at fancy hotel restaurants early in the 1900s. But in Florida, where this luxury item was known as swamp cabbage, hearts of ...

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Jell-O Molds

Overview page. Subjects: Cookery, Food, and Drink.

Aluminum molds produced and stamped by the Jell-O Company have become kitchen collectibles, more often hung on walls than used for the salads they were designed to shape. The prototype ...

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lettuce

Overview page. Subjects: Cookery, Food, and Drink.

Leaves of the plant Lactuca sativa; many varieties are grown commercially. A poor source of nutrients; an 80‐g portion supplies 10 kcal (40 kJ).

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mayonnaise

Overview page. Subjects: Cookery, Food, and Drink.

A salad dressing, reputedly invented by the Duke of Richelieu in 1757, and originally named mahonnaise to celebrate the French victory at Mahon.

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mustard

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Powdered seeds of black or brown mustard (Brassica nigra or B. juncea), or white or yellow mustard (Sinapsis alba), or a mixture. English mustard contains not more than 10% wheat flour and...

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Poke Salad

Overview page. Subjects: Cookery, Food, and Drink.

Poke salad (Phytolacca americana) is a perennial that is native to the eastern United States. It has been suggested that the early white settlers adopted “poke” from the Algonquian name ...

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potato

Overview page. Subjects: Cookery, Food, and Drink.

Potato Famine the famine which occurred in Ireland in 1846–7, after the failure of the potato crop, which resulted in widescale deaths; the government's failure or inability to alleviate...

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radish

Overview page. Subjects: Cookery, Food, and Drink — Medicine and Health.

The root of Raphanus spp. An 80‐g portion is a good source of vitamin C; supplies 10 kcal (40 kJ).

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sorrel

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

A common wild plant (Rumex acetosa); the leaves have a strong acid flavour, and are cooked together with spinach or cabbage, used to make soup (see borscht), and used in salads. See also...

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spinach

Overview page. Subjects: Cookery, Food, and Drink.

Leaves of Spinacia oleracea, introduced into Sicily by invading Saracens in the early 9th century. A 90‐g portion is a rich source of vitamin A (as carotene), folate, and vitamin C;...

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Sprouts

Overview page. Subjects: Cookery, Food, and Drink.

“Sprout” is the colloquial name for sprouted seeds and young shoots that are used in raw and cooked salads or as vegetable garnishes; they are also juiced. Sprouts cover many ...

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