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Showing 1-8 of 8 results in 8 entries
1. affinage, n. View full entry 1656
...The action or process of refining metals. Obs.rare....
2. bouillon, n. View full entry 1656
...Broth, soup. Also in comb.bouillon cube...
3. boza | bosa, n. View full entry 1656
...A popular acidulated drink in Egypt, etc., made by fermenting an infusion of millet seed, with the addition of certain astringent substances; also an inebriating preparation of darnel-meal, hemp-seed and water....
4. † ˈcoquinate, v. View full entry ?a1656
...‘To play the cook’ (Blount Glossogr.1656)....
5. Pontac, n. View full entry 1674
...In early use: a type of French red wine. Later: spec. a dark red wine similar to port, produced mainly in South Africa; (also) the distinctive red-fleshed variety of grape...
6. rambooze, n. View full entry 1656
...A type of alcoholic drink made with wine, eggs or milk, sugar, and other ingredients. Cf. rumfustian...
7. salmagundi, n. View full entry 1674
...Cookery. A dish composed of chopped meat, anchovies, eggs, onions with oil and condiments....
8. † ˈstepony, n. View full entry 1656
...A kind of raisin-wine, made from raisins with lemon-juice and sugar added....
