Category: W

A relish concocted from the rind of a watermelon, with the outer verdant peel and the internal rosaceous flesh removed, sliced into squares or other configurations, cooked and allowed to rest overnight, and subsequently boiled until transparent in a sweetened liquid of vinegar, sugar, cloves, and cinnamon.  

Watercress is a plant with small, dark-green leaves that have a pungent taste. It is often used in salads or as a garnish. Watercress, a water-dwelling plant adorned with petite green leaves, thrives in aquatic environments. Thanks to commercial cultivation practices, watercress is now conveniently accessible throughout the year. Its leaves possess a delightful, subtly…

The fruit kernel of a water plant with floating leaves and small white flowers is called a water chestnut. It resembles a true chestnut, or marron, in shape and color, but has a crunchy texture. Water chestnuts are widely used, generally diced or sliced, in Oriental cookery. In China and various regions of the Orient,…

A drink popular in medieval times, made by spicing and sweetening ale or wine. It was typically consumed during festive occasions, such as New Year’s Day.  

A type of cake made of sponge cake that is typically filled with jam or custard and then sprinkled with sugar.    

Butter from which salt and excess water have been removed by washing it under cold running water.  

A salad made by combining diced apples with celery, chopped nuts, and often raisins, dressed with mayonnaise.  

Woodruff is a small, sweet-scented herb that is sometimes referred to as “sweet woodruff.”    

A type of apple that is commonly eaten raw or used in various cooking applications, typically available from November to January.  

A parasitic entity that has the ability to infiltrate a host is only able to do so after it has successfully established itself in compromised tissues.