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A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver. They had flat, horizontal handles.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Related vessels to the Scottish quaich include the porringer, a larger vessel typically 6 inches (15 cm) in diameter with one (US colonial) or two (European) horizontal handles. The Sami and Norrland , Sweden , equivalent is the kuksa , which also only has a single handle.
The Brown Hotel: The Hot Brown. Louisville, Kentucky The hot brown is an open-faced sandwich with a layer of toast, roasted turkey, bacon, and tomato topped with creamy mornay sauce and broiled.
Add the chicken breast chunks, scatter over the olives, then cover the dish tightly with foil and bake for 20 mins. 4. Remove the foil and bake for 5 minutes more until the orzo is cooked – the ...
Many once-popular canned foods have disappeared, leaving behind only nostalgia — and maybe a few dusty cans in someone's basement. See if you remember some of these discontinued foods and drinks.
An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". [4] A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. [5]
A stand mixer is an absolute powerhouse when it comes to kitchen appliances. From homemade bread to cakes and pie crust, there's nothing that machine can't do–but are you making critical ...