Search results
Results From The WOW.Com Content Network
Estriol (E3), sold under the brand name Ovestin among others, is an estrogen medication and naturally occurring steroid hormone which is used in menopausal hormone therapy. [ 12 ] [ 4 ] [ 6 ] [ 13 ] It is also used in veterinary medicine as Incurin to treat urinary incontinence due to estrogen deficiency in dogs.
Estriol (E3), also spelled oestriol, is a steroid, a weak estrogen, and a minor female sex hormone. [1] [2] It is one of three major endogenous estrogens, the others being estradiol and estrone. [1]
Conjugated estrogens (Premarin) – 0.3 mg, 0.45 mg, 0.625 mg, 0.9 mg, 1.25 mg, 2.5 mg; Esterified estrogens (Amnestrogen, Estratab, Evex, Femogen, Menest) – 0.3 mg ...
Ponche crema is a cream-based liqueur originating in Venezuela and brought to nearby Trinidad and Tobago, which has developed its own version, Ponche de Crème. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum , and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind.
Crème anglaise can be poured over cakes or fruits as a sauce or eaten as part of desserts such as floating island. It also serves as a base ingredient for other desserts such as ice cream or crème brûlée. As a beverage, it is known as "drinking custard" or "boiled custard" in the American South and served like eggnog during the Christmas ...
Crème fraîche (English pronunciation: / ˌ k r ɛ m ˈ f r ɛ ʃ /, French pronunciation: [kʁɛm fʁɛʃ] ⓘ, lit. "fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. [1]
Promestriene (INN Tooltip International Nonproprietary Name) (brand names Colpotrofin, Colpotrophine, Delipoderm), also known as estradiol 3-propyl 17β-methyl diether, is a synthetic estrogen which is used topically in a 1% cream formulation for the treatment of vaginal atrophy in women.
Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.