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barley sugar

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

Sugar confectionery made by melting and cooling sugar, originally by boiling with a decoction of barley.

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barley sugar

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

Sugar confectionery made by melting and cooling sugar, originally by boiling with a decoction of barley.

See overview in Oxford Index

barley sugar

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

Sugar confectionery made by melting and cooling sugar, originally by boiling with a decoction of barley.

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barley sugar

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

Sugar confectionery made by melting and cooling sugar, originally by boiling with a decoction of barley.

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barley sugar

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 71 words.

Barley sugar is a clear hard amber-coloured sweet, once (but no longer) made by boiling sugar in water in which

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barley sugar

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 68 words.

A clear hard amber-coloured sweet, once (but no longer) made by boiling sugar in water in which barley had been

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barley sugar

Alan Davidson.

Edited by Tom Jaine.

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 211 words.

a simple, old type of English boiled syrup sweet, with a distinctive twisted shape. Originally, in the 17th century, the sugar syrup was made with barley water, an infusion of boiled barley...

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barley sugar

Alan Davidson.

Edited by Tom Jaine.

in The Oxford Companion to Food

January 2006; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 207 words.

a simple, old type of English boiled syrup sweet, with a distinctive twisted shape. Originally, in the 17th century, the

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barley sugar

in The Oxford Companion to Sugar and Sweets

January 2015; p ublished online July 2015 .

Reference Entry. Subjects: Cookery, Food, and Drink. 285 words.

is a hard, clear sugar confection with a golden color, formed in round or oval drops or long twisted sticks.

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malt

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 58 words.

Mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.

The grain is allowed

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malt

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 58 words.

Mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.

The grain is allowed

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pentose

in The Oxford Companion to Beer

January 2011; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 126 words.

is a monosaccharide sugar composed of five carbohydrate atoms. In barley and other grains, pentose occurs naturally as the monomer

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muesli

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

Breakfast cereal; a mixture of raw cereal flakes (oats, wheat, rye barley, and millet) together with dried fruit, apple flakes, nuts, sugar, bran, and wheatgerm. Originated in Switzerland...

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orgeat

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

In origin, orgeat is a French term parallel to English barley water. It comes from French orge, ‘barley’, and at first signified a ‘cooling drink made by steeping barley in water’. That was...

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Scotch broth

Alan Davidson.

Edited by Tom Jaine.

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 252 words.

probably the best-known member of the broth clan, and one of the most famous Scottish dishes, is typically prepared by boiling beef and barley, adding vegetables (carrot, swede, onion or...

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vinegar

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

A 4% solution of acetic acid; the product of two fermentations, first with yeast to convert sugars into alcohol, then this liquor, called gyle (6–9% alcohol), is fermented with Acetobacter...

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toast water

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 313 words.

an example of a category of supposedly health-restoring foods. Water in which cereals have been cooked or soaked plays a leading role in traditional folk medicine, and with good reason....

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