 A rich butter-like custard highly flavoured with almonds gives the best general idea of it, but intermingled with it come wafts of flavour that call to mind cream-cheese, onion-sauce, brown sherry, and other incongruities. Then there is a rich glutinous...  The Castaways - Page 57by Mayne Reid - 1920Full view - About this book
 | Sir William Jackson Hooker - 1856 - 418 pages
...seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and... | |
 | John Lindley - 1866 - 652 pages
...Europeans invariably become extremely fond of it. Mr. A. "Wallace observes that 'a rich cus- , tard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind, cream-cheese, on ion-sauce, sherry wine, and... | |
 | John George Wood - 1870 - 918 pages
...size of chestnuts. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich, butter-like custard, highly flavoured with...intermingled with it come wafts of flavour that call to mind cream cheese, onion sauce, brown sherry, and other incongruities. " Then there is a rich glutinous... | |
 | Alfred Russel Wallace - 1869 - 360 pages
...size of chestnuts. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich butter-like custard highly flavoured with almonds...flavour that call to mind cream-cheese, onion-sauce, brown sherry, and other incongruities. Then there is a rich glutinous smoothness iu the pulp which... | |
 | 1869 - 588 pages
...onions mixed together.' Mr. Crawford compares it to fresh cream and filberts. Mr. Wallace thinks that ' a rich butter-like custard, highly flavoured .with...come wafts of flavour that call to mind cream-cheese, onion sauce, brown sherry, and other incongruities. There is a rich glutinous smoothness in the pulp... | |
 | Alfred Russel Wallace - 1869 - 688 pages
...part, and its consistence* and flavor are indescribable. A rich butter-like custard highly flavored with almonds gives the best general idea of it, but intermingled with it come wafts of flavor that call to mind cream-cheese, onion-sauce, brown-sherry, and other incongruities. Then there... | |
 | John George Wood - 1870 - 888 pages
...size of chestnuts. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich, butter-like custard, highly flavoured with almonds, gives the best general idea of it, 'nut intermingled with it come wafts of flavour that call to rnind cream cheese, onion sauce, brown... | |
 | Georg Hartwig - 1871 - 776 pages
...part, and its consistence and flavor are indescribable. A rich, butter-like custard, highly flavored with almonds, gives the best general idea of it ; but intermingled with it come wafts of flavor that call to mind cream-cheese, onion-sauce, brown sherry, and other incongruities. Then there... | |
 | 1873 - 420 pages
...part, and its consistence and flavor are indescribable. A rich butter-like custard highly flavored with almonds gives the best general idea of it, but intermingled with it come wafts of fl;ivor that call to mind cream-cheese, Onion-sauce, brownsherry, a'nd other incongruities. Then there... | |
 | John Lindley, Thomas Moore - 1874 - 708 pages
...favour, and that Europeans Invariably become extremely fond of It. Mr. A. Wallace observes that ' a rich custard highly flavoured with almonds gives the best general Idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry wine, nnd... | |
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