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Gelignite (/ ˈ dʒ ɛ l ɪ ɡ n aɪ t /), also known as blasting gelatin or simply "jelly", is an explosive material consisting of collodion-cotton (a type of nitrocellulose or guncotton) dissolved in either nitroglycerine or nitroglycol and mixed with wood pulp and saltpetre (sodium nitrate or potassium nitrate).
Brave Robot is a brand of vegan ice cream made using Perfect Day's synthesized milk proteins. [ 2 ] [ 3 ] It has no lactose , but does include synthetic molecules reproducing those found in milk . The ice cream comes in 8 flavors: Raspberry White Truffle, Blueberry Pie, A Lot of Chocolate, Peanut Butter 'n Fudge, Hazelnut Chocolate Chunk ...
Neapolitan ice cream is made of blocks of ice cream, chocolate, vanilla and strawberry side by side in the same container.. This is a list of notable ice cream flavors.Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors.
Top left, "jelly of two colors", top right, "raspberry cream" flavor. In the eighteenth century, gelatin from calf's feet, isinglass and hartshorn was colored blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavored with sugar, lemon juice and ...
Recipes for coffee jelly appear in cookbooks published in England as early as 1817. [3] [4] The earliest recipes call for coffee to be mixed with calves' foot jelly and sometimes call for isinglass or other clarifiers. [5] After the introduction of packaged gelatin, most recipes call for the gelatin to be dissolved in the hot coffee and then ...
The most amazing short-cuts in cooking you ever heard of and New magic in the kitchen: quick, easy recipes made with sweetened condensed milk. [1] The name Jane Ellison was used for the Club Secretary of the Borden Recipe Club, actually various employees of the advertising department, and signed all the Bulletins of the Club.
In Malaysia and Singapore, it is known as ais kacang, which consists of shaved ice topped with sweetened syrup of various colours and flavours, condensed and evaporated milk, and sometimes also durian pulp or vanilla ice cream. Beneath the ice sweetened red beans, canned fruit, attap seeds and grass jelly are usually added.
A bombe glacée, or simply a bombe, is a French [1] ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. [2] The dessert appeared on restaurant menus as early as 1882. [3]