| slovo | definícia |
dumpling
(mass) | dumpling
- knedľa |
dumpling
(encz) | dumpling,knedlík |
dumpling
(encz) | dumpling,nok n: Nijel |
dumpling
(gcide) | Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See Raw, and cf. Custard.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
[1913 Webster]
I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
[1913 Webster]
Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
[1913 Webster]
2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called dumpling.
[1913 Webster]
Th' impenetrable crust thy teeth defies.
--Dryden.
[1913 Webster]
He that keeps nor crust nor crumb. --Shak.
[1913 Webster]
They . . . made the crust for the venison pasty.
--Macaulay.
[1913 Webster]
3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
[1913 Webster]
4. (Zool.) The shell of crabs, lobsters, etc.
[1913 Webster]
5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
[1913 Webster]
6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See Beeswing.
[1913 Webster] |
Dumpling
(gcide) | Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf.
D. dompelen to plunge, dip, duck, Scot. to dump in to plunge
into, and E. dump, v. t.]
A roundish mass of dough boiled in soup, or as a sort of
pudding; often, a cover of paste inclosing an apple or other
fruit, and boiled or baked; as, an apple dumpling.
[1913 Webster] |
dumpling
(wn) | dumpling
n 1: small balls or strips of boiled or steamed dough [syn:
dumpling, dumplings]
2: dessert made by baking fruit wrapped in pastry |
| | podobné slovo | definícia |
dumpling
(mass) | dumpling
- knedľa |
bread dumpling
(encz) | bread dumpling,houskový knedlík |
dumpling
(encz) | dumpling,knedlík dumpling,nok n: Nijel |
dumplings
(encz) | dumplings,knedlíky Ge0rge |
liver dumplings
(encz) | liver dumplings,játrové knedlíčky |
dumpling
(gcide) | Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See Raw, and cf. Custard.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
[1913 Webster]
I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
[1913 Webster]
Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
[1913 Webster]
2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called dumpling.
[1913 Webster]
Th' impenetrable crust thy teeth defies.
--Dryden.
[1913 Webster]
He that keeps nor crust nor crumb. --Shak.
[1913 Webster]
They . . . made the crust for the venison pasty.
--Macaulay.
[1913 Webster]
3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
[1913 Webster]
4. (Zool.) The shell of crabs, lobsters, etc.
[1913 Webster]
5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
[1913 Webster]
6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See Beeswing.
[1913 Webster]Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf.
D. dompelen to plunge, dip, duck, Scot. to dump in to plunge
into, and E. dump, v. t.]
A roundish mass of dough boiled in soup, or as a sort of
pudding; often, a cover of paste inclosing an apple or other
fruit, and boiled or baked; as, an apple dumpling.
[1913 Webster] |
Norfolk dumpling
(gcide) | Norfolk dumpling \Norfolk dumpling\ (Eng.)
(a) A kind of boiled dumpling made in Norfolk.
(b) A native or inhabitant of Norfolk.
[Webster 1913 Suppl.] |
apple dumpling
(wn) | apple dumpling
n 1: apples wrapped in pastry and baked |
dumpling
(wn) | dumpling
n 1: small balls or strips of boiled or steamed dough [syn:
dumpling, dumplings]
2: dessert made by baking fruit wrapped in pastry |
dumplings
(wn) | dumplings
n 1: small balls or strips of boiled or steamed dough [syn:
dumpling, dumplings] |
|