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Aboukir almond is a variety of candy or sweet made of almond-filled and sugar-coated marzipan. These almonds are produced in the region of Aboukir in Egypt
Aboukir_almonds
French layered dessert
cream is called an Aboukir bombe. Aboukir almonds are a type of petit four made with marzipan colored pink or green, with an almond in the center and glazed
Aboukir_(cake)
sweet, almond-flavored, Italian liqueur. Aboukir almonds Almond bark – Almond confection Almond Joy – Candy bar Almond Roca – Chocolate-almond-toffee
List_of_almond_dishes
Confection of sugar and almond flour
have a moisture content of less than 10%. food portal Aboukir almonds – marzipan-covered almonds originating in Abu Qir Cassata – a multi-layered Sicilian
Marzipan
ABOUKIR ALMONDS
ABOUKIR ALMONDS
ABOUKIR ALMONDS
ABOUKIR ALMONDS
Male
Greek
(ΒασιλεÏÏ‚) Variant form of Greek Vasilios, BASILEUS means "king."Â
Male
French
Variant spelling of Norman French Herluin, ARLUIN means "noble friend" or "noble warrior."
Boy/Male
Tamil
Unborn
Girl/Female
Biblical Hebrew
To God, to the mighty.
Girl/Female
Australian, Hindu, Indian
Goddess Durga
Girl/Female
American, British, Chinese, English, German, Lebanese
Strong and Manly; Feminine Variant of Charles
Boy/Male
American, Anglo, British, English, Jamaican
From the High Ford
Girl/Female
Hindu, Indian, Tamil
Wisdom; Goddess Saraswati
Girl/Female
French American Latin English
Bright.
Boy/Male
Australian, British, English, Irish
From the Dales; The Valley Meadows
ABOUKIR ALMONDS
ABOUKIR ALMONDS
ABOUKIR ALMONDS
ABOUKIR ALMONDS
ABOUKIR ALMONDS
n.
An emulsion made of almonds; milk of almonds.
a.
Pertaining to an acid first obtained from benzoic aldehyde (oil of better almonds), as a white crystalline substance; -- called also phenyl glycolic acid.
n.
An emulsion made by bruising seeds; as, the milk of almonds, produced by pounding almonds with sugar and water.
n.
A ferment resembling diastase, found in bitter almonds. Cf. Amygdalin, and Emulsin.
n.
A small cake, composed chiefly of the white of eggs, almonds, and sugar.
a.
Of, pertaining to, or resembling, almonds.
n.
A variety of vegetable casein, resembling legumin, and found in almonds, rye, wheat, etc.
n.
A glucoside extracted from bitter almonds as a white, crystalline substance.
n.
A sirup in which, formerly, a decoction of barley entered, but which is now prepared with an emulsion of almonds, -- used to flavor beverages or edibles.
n.
A cake, sweetmeat, or confection made with almonds or other nuts.
n.
The white milky pulp or extract of bitter almonds.
n.
A compound radical, C6H5.CO; the base of benzoic acid, of the oil of bitter almonds, and of an extensive series of compounds.
n.
A species of pastry, containing cream and almonds.
n.
A sweetmeat of boiled brown sugar or molasses made with almonds, and flavored with orange or lemon juice, etc.
n.
A kind of sweet bread or biscuit; a cake of pounded almonds and sugar.
n.
One of the two glandular organs situated in the throat at the sides of the fauces. The tonsils are sometimes called the almonds, from their shape.
a.
Pertaining to, resembling, or made of, almonds.
a.
To make white by removing the skin of, as by scalding; as, to blanch almonds.
n.
A yellow aromatic liquid (C6H5.NO2), produced by the action of nitric acid on benzene, and called from its odor imitation oil of bitter almonds, or essence of mirbane. It is used in perfumery, and is manufactured in large quantities in the preparation of aniline. Fornerly called also nitrobenzol.
a.
Of or pertaining to almonds; derived from amygdalin; as, amygdalic acid.