Wikipedia:WikiProject Missing encyclopedic articles/Grocer's Encyclopedia/A-L
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- Aix-la-Chapelle — from warm springs at Aix-la-Chapelle, Prussia. contains a considerable percentage of common salt and ...
- apenta — an aperient water from the Apenta springs, near Budapest, Hungary. its principal constituents are ...
- axle-grease — used for lubricating axles. the basis of the different brands is a compound of ...
- ballston spa — from ballston, n. y. an effervescent water, tonic and cathartic, containing common salt ...
- banana extract — see general article on extracts.
- barley honey — is a Japanese product made from barley starch, generally in combination with rice ...
- bean flour — pulverized dried or ripe beans. used in the same way as pea flour ...
- bear-lithia — from bear-lithia springs, va. contains carbonates of calcium and magnesium, etc. used both as ...
- bear-lithia — see general article on table and medicinal mineral waters.
- beaten biscuit — or "maryland biscuit": a kind of bread biscuit made without leavening. the folding ...
- beccafico — or "fig-pecker": a name given to numerous small birds, popularly supposed to live on ...
- beef sausage — chiefly lean beef, seasoning, etc. stuffed in sheep or narrow hog casings, or ...
- bengal quince or elephant apple — an Indian fruit of the citrus family, with smooth yellow ...
- bergamot pear — in Europe, the popular name for several choice types of pears.
- biffins — a special kind of dried apple, flat in appearance and soft to the touch, ...
- bigarade or seville orange — the type chiefly used for preserving, etc. see oranges.
- birds'-nest soup — a famous oriental soup made from the gelatinous, mucous substance with which several ...
- bisque is a cream soup conventionally made or finished with fish or shellfish — chiefly the ...
- black ash — evaporated from the waste lyes of soap making and used in the manufacture ...
- blackberry brandy — is boiled blackberry juice with medicinal spices added and fortified with sufficient brandy ...
- blacking — the principal ingredients of common blacking are bone black, oil, molasses and a little ...
- blanquette — a delicate white wine. a special variety of large pear. the French name for ...
- blet — a form of decay showing first as rotting spots in fruit such as apples, ...
- bletting — a term applied to the change which takes place in hard, sour apples and ...
- blimbling — a fruit similar to the carambola (which see) but generally more acid.
- bloaters — selected fat herring, slightly salted and still more slightly smoked, retailed both from boxes ...
- blood sausage or blood wurst — principally fat pork cut into small dice, together with some ...
- blood wurst — a large sausage chiefly of pork, with hog blood, etc. see sausages.
- blue lick springs — see general article on table and medicinal mineral waters.
- blue lick — from blue lick springs, ky. contains sulphur and salt and possesses cathartic properties.
- boar's head — formerly applied only to the head of the wild boar but now to ...
- bocksbeutel — boxbeutel: a peculiar shaped bottle in which steinwein and {illegible}tenwein, fine Bavarian white wines, ...
- bokert — from Bokert Springs, De Soto county, Missouri. used in the treatment of kidney trouble.
- bologna sausage — named from the town of bologna, Italy, though the imported variety now comes ...
- bombay ducks — a familiar name for canned bummaloe fish (imported from India).
- borated fish — fish preserved by boracic acid; largely imported from Norway.
- bordeaux wines — red. see claret.
- bordeaux wines — white: a majority of the white bordeaux wines exported are produced in the celebrated ...
- boston brown bread — a famous new England specialty. see bread.
- boudin blanc or white sausage — finely minced lean and fat pork, roasted onions, bread crumbs ...
- boulogne sausage or saucisse de boulogne — finely minced lean beef and clear salt bacon, spiced, ...
- bouquet of herbs — a small bundle or "faggot" of various pot herbs {illegible} parsley, thyme, ...
- boxbeutel — a special type of wine flagon or bottle. see bocksbeutel.
- braised beef or beef ã la mode — generally part of the "round," boiled with ...
- brandied cheese — old cream-cheese mixed and potted with brandy. se{illegible} on cheese.
- brandied — strong old cheese, ground or rolled fine, and mixed with brandy. a full-cream cheese, ...
- brick top or reddish mushroom (Hypholoma sublateritium) — resembling the common mushroom somewhat in general contour, ...
- brooms — are generally made of broom-corn, the seeds being combed out by machinery. the handles ...
- brown bread — a term popularly applied to the various forms of graham and whole wheat ...
- Brown Windsor soap is an old-fashioned variety which owes its color — when made by the ...
- brussels "mosaic" sausage — a very showy item. its basis is sausage meat of about two-thirds ...
- buffalo lithia — from buffalo lithia springs, va. contains sulphuric anhydride, lithia, etc. used in the ...
- buffalo lithia — see mineral waters.
- burgundy wines — take their name from the ancient province of burgundy, France. they are much ...
- burnet or pimpinel — a garden herb, the young leaves of which are used for salads. ...
- butterine — an artificial butter composed of beef oil, neutral lard, etc. see article on oleomargarine.
- butyric ether — a fragrant compound-ether obtained by treatment of salts of butyric acid, employed in ...
- calcimine or kalsomine — a superior form of whitewash. a mineral and glutinous composition made in ...
- calf's brains — a meat delicacy in great popular demand. see brains.
- calf's-foot jelly — is made of gelatine extracted from calf's-feet. sweetened and flavored with sherry, etc., ...
- canary seed — the seed of the canary grass, native to the canary islands, but long ...
- canary wine — a gold colored wine resembling madeira, made in the canary islands, principally on ...
- candied fruit — see article on crystallized fruit.
- canned goods — the preservation of foods by sterilization and hermetical sealing is not a new ...
- capelan — a small fish very abundant along the shores of newfoundland. it is principally used ...
- capuassa — a yellow-fleshed, large-seeded, Brazilian fruit enclosed in a rough hard shell. European travelers have ...
- caramels — sugar and corn syrup cooked to a proper consistence in open stirring kettles, run ...
- cassareep — the juice of the bitter cassava or manioc (which see) boiled to the consistence ...
- cassia bark — a variety of cinnamon (which see).
- cassia buds — the dried flower-buds of the tree which yields cassia bark, to which their ...
- Castile soap or olive oil soap — marseilles soap, Spanish soap, venetian soap, if genuine and ...
- cèpes or cepes — see mushrooms.
- cervelat — principally equal quantities of minced beef and pork with some additional dices of fat, ...
- cette wines — "burgundy," "port," "vermouth," etc., exported from cette, an important city on the French ...
- cheese market at alkmaar — the most important distributing point in north holland for the round ...
- chicken halibut — a term generally applied to young halibut (which see).
- chili colorado sauce — a bottled sauce made of Mexican sweet red pepper pods finely minced ...
- chilian myrtle — one of the best varieties of the myrtle (which see).
- chincapin or dwarf chestnut — a low tree, bearing fruit the size of a hazel nut. ...
- chinese fig — one of many titles for the Japanese persimmon (see persimmon).
- chitterling — a French sausage from pig intestines. they are thoroughly cleaned, pickled for several hours ...
- cibol — another name for the Welsh onion (which see).
- cider vinegar — see general article on vinegar.
- citron melon — used for preserving. see article on melons.
- clam bouillon — or clam broth: an excellent article when put up by reliable firms. drunk ...
- clarification — or fining: the act of making "clear" or "bright," applied especially to "clearing" or ...
- class no — 1 may be subdivided into the following styles:
- clysmic — from waukesha, wis. a sparkling table water of which calcium carbonate is the chief ...
- clysmic — see general article on table and medicinal mineral waters.
- cockscombs — the crests of the male domestic fowl, cut off and blanched. they are retailed ...
- cocoanut candy — sugar, corn syrup and cocoanut, cooked in open stirring kettles, run out on ...
- cocoanut oil soap contains no other ingredients than the oil expressed from cocoanut flesh — and ...
- cokernut — a method of spelling "cocoanut" introduced by the London custom-house, in order to distinguish ...
- colhommier — a small brie cheese five to six inches in diameter and one inch in ...
- coloring matter — a great improvement has been made during the last few years ...
- comfits — "pan-work" candies, such as sugared almonds, with a distinctive center covered by successive coats ...
- common or cultivated mushroom (Agaricus campestris) — the most generally acceptable type in this country and ...
- compressed vegetables — vegetables evaporated at a comparatively low temperature, from 120â° to 140â° fahr., until ...
- compressed yeast — the most powerful of all fermenting agents in domestic life, was introduced from ...
- concord claret — a wine of claret type from the concord grape.
- consommé signifies a clear soup made by boiling together a knuckle of veal — a shin ...
- contrexéville — from Contrexéville, France. a light mineralized water, containing sodium, magnesium and calcium. used as ...
- cordials — see general article of liqueurs.
- cordon bleu — "blue ribbon": a term applied to a first-class cook, generally to female cooks. ...
- cordon rouge — "red ribbon": a culinary distinction granted by an English society to clever cooks, ...
- coriander seed — the fruit of a small plant, growing chiefly in the south of Europe. ...
- corn sugar or commercial dextrose — etc.: used in the manufacture of caramel or sugar coloring, ...
- corn-starch — used in the manufacture of puddings, etc., is made from the raw starch of ...
- cottolene — a frying and shortening material resembling lard, made from cotton-seed stearin (see cottonseed oil) ...
- cottonseed — flour, meal, oil. cottonseed comes from the gin with short soft lint still adhering ... - needs food info
- cracknel or egg biscuit — a high-class plain biscuit made in various shapes, all thicker than ...
- cream nut — one of several names for the Brazil nut (which see).
- creams — sugar cooked low and beaten to a creamy consistence, molded in impressions made in ...
- crescents — (1) rolls of vienna bread dough in crescent shape; (2) shapes of genoese cake ...
- croustades — are cases or shells of biscuit or pastry composition, made in various shapes and ...
- crown of japan — see Japanese artichoke.
- crystallized fruits — the theory of crystallizing fruit is to extract the juice and replace it ...
- cuttle-fish bone — as known to the retailer, is the bone of a kind of shell-fish, ...
- damaged goods — the liability of many goods to damage en route makes it important for ...
- date plum — a name applied to the American persimmon (see persimmon).
- delaware wine — a class of domestic wines, red and white, sweet and dry, made principally ...
- demerara sugar — a name given to the finest flavored of "raw sugars"-- sugar before the ...
- dendang — a local name for the sun dried meat of the east indies.
- dermestes — commonly called the bacon beetle. the larva of this insect is very destructive to ...
- desiccated or dried soups — there are two main classes of desiccated or dried soups, put ...
- diamond back — the most famous variety of terrapin (which see).
- digby chicks — smoked herrings from digby, nova scotia.
- digestibility of foods — see food values.
- d'isigny — a soft, creamy American cheese, bearing a close resemblance to imported brie, but made ...
- double gloucester — see gloucester.
- dried and evaporated fruit — the great industry of drying and evaporating has made a diet ...
- dried beef — smoked beef, chipped beef. the thick flank is the part generally used for ...
- dried herbs — vegetables, etc. see herbs, beans, compressed vegetables, julienne, lentils, peas, potato chips, etc.
- drumfish — a southern sea fish, resembling the black grouper, which averages in weight from one ...
- dunfish — see sub-head in article on cod.
- dutch cheese — a general name for edam, gouda and cottage cheese (which see).
- english dairy — a very hard cheese, prepared in about the same way as cheddar, but ...
- erbswurst — an important army ration, originated in Germany. it consists of a mixture of pea-pulp, ...
- escapernong — an Indian name from which is derived the title of the best known southern ...
- evaporated fruits — etc. see dried and evaporated fruits.
- extract of meat — see special article on meat extract.
- extracts — as familiar to the average retailer and consumer, consist of a certain percentage of ...
- fairy clubs and corals — the genus clavariaccae includes a number of fleshy, club-shaped and coral-like ...
- fairy ring mushroom — marasmius oreades (the French mousseron d'automne): a small variety found principally in ...
- feme sole trader — is the legal term applied to a woman who secures a license ...
- fetticus — one of the many names for corn salad (which see).
- horse or field mushroom (Agaricus arcensis) — resembles the common mushroom, but averages larger and may ...
- first group — articles easy of digestion and most suitable for the dyspeptic.
- fish culture or pisciculture — propagation of the principal food fishes is conducted on a steadily ...
- flageolets — shelled green young kidney beans, generally put up in bottles or cans, but also ...
- flavors of food — see sub-head in general article on food values.
- flitch of bacon — the English name for a whole side of salt pork. the term ...
- floating soap owes its low specific gravity to the air beaten into the hot soap — ..
- florence oil — a title sometimes used for high grade olive oil (which see).
- fly-paper — should not be kept in the cellar or any damp place. warm upper floors ...
- food values — the foods we eat, their characters, comparative values and digestibility. there is much yet ...
- foots — the settling in oil, sugar, honey or molasses casks. all scrapings of sugar hogsheads ...
- frankfort pork sausage — coarse-chopped lean and fat pork and ham, flavored with spices, garlic and ...
- frankfurters — see frankfort sausages.
- french beans — the English name for string beans (see beans).
- french rolls — a somewhat indefinite term popularly applied to almost any good-quality bread rolls, particularly ...
- fricadellen — trimmings of lean pork or other meat, chopped moderately fine, mixed with flour paste, ...
- fried cakes — a local name for crullers and doughnuts.
- friedrichshall — from saxony, Germany. contains sodium, magnesium and calcium. used as a tonic and mild ...
- friedrichshall — see article on table and medicinal mineral waters.
- frijole beans — see sub-head in general article on beans.
- frost-fish or tom-cod — a small American fish varying in weight from five to a pound ...
- fruit butters — are preserves of fruits, made without retaining their form, less sweet than jam ...
- fruit concrete — of lemons and oranges, is a term sometimes applied to terpeneless essential oils.
- fruit extracts — essences, flavors. see article on extracts.
- fruit syrups — as generally understood in the trade, fruit syrups are divided into two classes, ...
- gammon of bacon — a local term of a leg of salt pork.
- garden balm — balm mint, lemon balm: an aromatic herb of the mint family, with, generally, ...
- gedort — a Norwegian cheese, small in size and solid in form, wrapped in foil.
- gedort — see sub-head in general article on cheese.
- general directions — dyspeptics should observe great regularity in the hours of meals--any changes in the ...
- genoa cake — a fruit cake with chopped almonds on top. "seed genoa" has caraway seeds ...
- ginep — or Spanish lime: a fruit which resembles a plum in appearance, but of flavor ...
- gingko nut — the nut of the maiden-hair tree. it is eaten roasted, principally by the ...
- glacé fruit or glace fruit — another title for crystallized fruit (which see).
- glucin — a very sweet coal-tar product resembling saccharin (which see).
- glycerine soap is a form of transparent soap (see below) —
- good-will — in purchasing or selling a store, a good rule for estimating the value of ...
- goose liver sausage — principally finely minced parboiled calf's liver and pork, roasted in butter and ...
- grape fruit — or pomelo (color pate opp. 282). the spaniards introduced the pomelo into florida, ...
- grape sugar — see matter under general title of glucose.
- grape syrup — formerly a popular item, is grape juice evaporated to syrup consistence.
- graves wine — see bordeaux wines (white).
- grecque — a sieve or apparatus placed in coffee pots for holding the grounds. the term ...
- green cheese — see sage cheese.
- green goods — a term sometimes employed to cover all fresh fruits and vegetables. see article ...
- green kern — is dried green wheat. it is used chiefly for soups and in stews.
- green sloke — a green-spored seaweed of the same type as laver (which see).
- griskin — of pork: the loin, the choicest lean part of the hog.
- gum syrup — or plain syrup: retailed in bottles for sweetening fruit and alcoholic beverages, is ...
- gum work — candy cooked in large melting kettles, then molded in impressions made in starch, ...
- gunny bags — gunny is coarse jute or hemp sacking, used for wrapping cotton bales, etc. ...
- hard boiled candy — candies cooked to a high degree of temperature, such as stick candy, ...
- haricots flageolets — see flageolets.
- haricots verts — young string beans bottled or canned, imported from France.
- haslets — the liver, lungs, heart, etc., of food animals, especially of swine and sheep.
- hathorn — see saratoga.
- hazel nuts — see matter under title of filberts.
- hermetical sealing — the closing and sealing of a can or other vessel so as to ...
- hoarhound — or horehound: a bushy plant of the mint family native to the south of ...
- hoe cake — originally a plain cornmeal cake, so named because the old-time plantation "mammy" often ...
- hog and hominy — a recent addition to the list of canned goods. the title given ...
- huckleberries — the huckleberry, blueberry, bilberry and cranberry constitute the principal members of a large family ...
- hungarian and austrian wines — Hungarian wines hold high reputation for their tonic qualities, as they ...
- hunyadi janos — from budapest, hungary. contains sodium and magnesium sulphates and possesses cathartic properties.
- hunyadi janos — see article on table and medicinal mineral waters.
- indian cress — see article under the popular title of nasturtium.
- italian paste — another name for macaroni, spaghetti, etc. see macaroni.
- italian wines — Italy ranks second in the production of wine, its estimated yield being nearly ...
- jamaica ginger — see article on ginger.
- japanese gelatine or isinglass — see article under the title of kanten.
- japanese persimmon — see article on, and color page of, persimmons.
- jelly powders — consist generally of powdered gelatine, sweetened and artificially flavored and colored. the most ...
- jewelers' red or jewelers' rouge — a fine powder of metallic oxide, used for polishing gold and ...
- johannis-lithia — from zollhaus, rhenish prussia. contains an average of two grains of lithia to a ...
- june berry — or service berry: the edible purple fruit of the shad bush, a small ...
- juniper berries — the dark blue, pungent, aromatic berries of the evergreen juniper shrub, commercially important ...
- kai apple — a large south African fruit which makes a very good preserve.
- kalsomine — see calcimine.
- kangaroo tails — the flesh of the various members of the kangaroo family--the big grey kangaroo, ...
- kilkies — see matter under title of sprats.
- kirschmuss — a thick unsweetened jelly made from the juice of sweet black cherries, in common ...
- kisses — a popular name for meringue, and some other, candies.
- kosher gouda — made for Jewish trade and bearing a special stamp for identification. it resembles ...
- lactometer — an instrument employed to test the specific gravity of milk. by "specific gravity" is ...
- lamb's fries — lamb's testicles. they should be parboiled, cut in halves and skinned, before seasoning ...
- landrail — a kind of snipe (which see).
- lard-oil — a valuable lubricant for machinery. if of good quality, it is pale-yellowish or nearly ...
- leavened bread — any kind of "raised" bread (see bread).
- leben — a form of fermented milk, the raw milk being raised to blood-heat before adding ...
- leicestershire sauce — see general article on sauces.
- lemon balm (herb) — see matter following title of garden balm.
- lemon extract — first class lemon extract consists of lemon oil (which see) distilled in strong ...
- lemon oil — almost the entire supply of the oil of the lemon rind is produced ...
- lemon peel — is commercially most important for its use in the manufacture of lemon oil, ...
- lemon syrup — if of the first quality, consists of lemon juice, fresh lemon peel and ...
- limitations — statute of. on account of the frailty of human memory and the uncertainty attached ...
- liptau cheese — a goat's milk product. see general article on cheese.
- liquid measure — see tables of weights and measures in appendix.
- lithia water — see article on table and medicinal mineral waters.
- locksoy — rice boiled to a paste and drawn into threads, imported from china. it is ...
- londonderry-lithia — from londonderry lithia springs, n. h. used as a table water and in the ...
- londonderry-lithia — see article on table and medicinal mineral waters.
- lucca oil — a trade name for fine olive oil (which see).
- Lyonnaise sausage — principally pork--four parts of finely minced lean and one or two parts of ...
[edit] More articles
(Generally articles that exist, but that may not include information that is in Grocer's)
- Angel fish -- none of the species' pages mentions eating/preparation/taste
