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The Probert Encyclopaedia of Food & Drink

FAAMAFU

Faamafu is a Samoan home-brewed liquor.
Research Faamafu

FAGGOTS

Faggots (also known as savoury ducks) are baked pork liver and onion meatballs.
Research Faggots

FAGINS

Fagins is a light-brown real ale from the Itchen Valley Brewery in Hampshire.
Research Fagins

FAGOT

Fagots are cakes made of the insides of pigs. They typically contain thyme, scraps of pork, sage, onions, other herbs and general pig's offal. The cakes or balls are then fried and served in a gravy with potatoes.
Research Fagot

FAHAM

Faham is the leaves of Angraecum fragrans, an orchid found in the islands of Bourbon and Mauritius, and sometimes used in France as a substitute for Chinese tea.
Research Faham

FAIR MAID.

Fair maid is the dried European pilchard (Clupea pilchardus).
Research Fair Maid.

FAIRY TOAST

Fairy toast is bread cut into very thin slices and baked in a slow oven until very crisp and golden brown in colour. Fairy toast is a traditional accompaniment for soup.
Research Fairy Toast

FARME

A farme was a 17th century pudding basin.
Research Farme

FARO

Faro is a style of Belgian beer. It is a weak lambic sweetened with sugar.
Research Faro

FATLING

A fatling is a calf, a lamb or other juvenile animal fattened by plenty of feeding for slaughter and eating. The term came into use during at least the 16th century and was still being used to describe animals produced for feasts in England during the late 19th century.
Research Fatling

FEIJOADA

Feijoada is a Brazilian stew made with black beans and pork or sausage and served with rice.
Research Feijoada

FESTIVAL MILD

Festival Mild was a mild by George Gales & Co of Horndean, Hampshire first brewed in 1990 in response to the CAMRA calls to revive cask milds. Festival Mild was brewed with floor malted Otter pale ale malt, black malt and crystal malt and a blend of Fuggles, Goldings and Challenger hops.
Research Festival Mild
More information about Festival Mild

FETA

Feta is Greek, traditional farmhouse and creamery fresh brined cheese made from un-pasteurised cow's, goat's and sheep's milk since ancient times.
Research Feta

FIGGY-DOWDY

Figgy-dowdy was a British nautical desert of the 18th century consisting of crumbled ship's biscuit - dry bread - mixed with pork fat, plums, currants and rum. It was served with grog to drink.
Research Figgy-Dowdy

FIGUE

Figue is a French, farmhouse cheese made from un-pasteurised goat's milk.
Research Figue

FILBERT

The filbert is a nut of the cultivated variety of hazel.
Research Filbert

FINDON HADOCKS

Findon haddocks are haddocks smoked with green wood.
Research Findon Hadocks

FINN

Finn is a British, modern, farmhouse vegetarian soft-white cheese made from triple-cream un-pasteurised cow's milk - the only English triple-cream cheese made.
Research Finn

FIOR DI MAGGIO

Fior di Maggio is a premium quality Italian Ricotta cheese.
Research Fior Di Maggio

FIORE SARDO

Fiore Sardo is an Italian traditional farmhouse and co-operative Pecorino hard cheese made from un-pasteurised sheep's milk in the Sardinia region.
Research Fiore Sardo

FIRST STOCK

First stock is a stock made from lean meat and bones from which the fat and marrow has been removed.
Research First Stock

FLEUR DU MAQUIS

Fleur Du Maquis is a French, farmhouse cheese from Corsica made from sheep's milk and covered with chillies, juniper berries, savoury and rosemary.
Research Fleur Du Maquis

FLOWER MARIE

Flower Marie is a British modern, farmhouse, vegetarian soft-white cheese made from un-pasteurised sheep's milk at Green Acre's Farm in East Sussex.
Research Flower Marie

FLOWERS IPA

Flowers IPA is a copper-coloured, creamy pale ale produced by Whitbread in Cheltenham.
Research Flowers IPA

FLOWERS ORIGINAL

Flowers original is a bitter with a good malt and hop balance, produced by Whitbread in Cheltenham.
Research Flowers Original

FLUMMERY

In Wales, flummery was a food made of oatmeal steeped in water and kept until it had turned sour.
In Cheshire and Lancashire, flummery was the prepared skin of oatmeal mixed with honey, ale or milk.
Research Flummery

FLYING SHUTTLE

Flying shuttle is a dark, ruby-coloured, heavy, medium strength real ale from the Thwaites brewery. Flying shuttle has an intense flavour, is sweet and malty with a fruity, spicy flavour reminiscent of Theakston's Old Peculiar.
Research Flying Shuttle

FOIE GRAS

Foie gras is an alternate name for goose liver. It is often served in a pate or sausage form as an hors d'oeuvre.
Research Foie Gras

FONDANT

Fondant is a soft sweet made of flavoured sugar.
Research Fondant

FONDUE

A fondue is a Swiss dish, consisting of cheese melted with white wine or cider, into which small pieces of bread are dipped and then eaten.
Research Fondue

FONDUE BOURGUIGNONNE

Fondue Bourguignonne is a dish consisting of pieces of steak impaled on forks, cooked in oil at the table and dipped in sauces.
Research Fondue Bourguignonne

FONTINA

Fontina is an Italian traditional farmhouse and creamery semi-soft cheese made from un-pasteurised cow's milk in the Valle d'Aosta region.
Research Fontina

FOOL

A fool (from the French foule, meaning mashed or pressed) is a dish comprising a scalded fruit which is then pounded together with cream. Fools, such as gooseberry-fool, are traditionally served in England as a desert or sweet.
Research Fool

FORCEMEAT

Forcemeat is an old culinary term for stuffing - usually comprising finely minced suet, cooked beef, and breadcrumbs and seasoning. Forcemeats may be used to stuff meat prior to roasting, or made into balls and baked, fried or poached and served with roast, braised or stewed meats.
Research Forcemeat

FOREST PUDDING

Forest pudding is a jam sponge cake and custard desert.
Research Forest Pudding

FORTIFIED WINE

A fortified wine is a wine which has been aged and treated - such as Madeira which is heated during the aging process - or to which brandy has been added, such as port and sherry.
Research Fortified Wine

FORTYNINER

Gortyniner is a well-balanced, fruity bitter from the Ringwood brewery, Hampshire.
Research Fortyniner

FOSTER'S BEER

Foster's is a light, fruity Australian lager with a worldwide reputation and is the beer most drinkers abroad associate with the Foster's name.
Research Foster's Beer

FOSTER'S LIGHT

Foster's Light is a low-alcohol Australian beer containing 2.5% alcohol.
Research Foster's Light

FOUNDERS

Founders is a pale-brown bitter with a slight citrus and sweet-malt taste, from the Ushers brewery in Wiltshire.
Research Founders

FOURME D'AMBERT

Fourme D'Ambert is a French blue cheese made from cow's milk.
Research Fourme D'Ambert

FOWL DOWN-IN-RICE

Fowl down-in-rice is the Barbados version of chicken served with rice which is so popular throughout the Caribbean.
Research Fowl down-in-rice

FRAMBOISE

Framboise is a Belgian fruit beer originally made with raspberries, but more recently with other fruits.
Research Framboise

FRANGIPANI

Frangipani is an almond-flavoured cream.
Research Frangipani

FRANGIPANI PUDDING

Frangipani Pudding is a pudding made of broken bread.
Research Frangipani Pudding

FRANKLIN'S BITTER

Franklin's bitter is a distinctive floral, aromatic, hoppy bitter brewed in Harrogate, Yorkshire.
Research Franklin's Bitter

FREEDOM PILSENER

Freedom Pilsener is a fresh, slightly fruity Pilsner brewed by the Freedom brewery in Fulham, London.
Research Freedom Pilsener

FREEMINER BITTER

Freeminer Bitter is a pale, hoppy bitter from the Forest of Dean, Gloucestershire.
Research Freeminer Bitter

FRESH JACK

Fresh Jack is an American, traditional farmhouse and creamery semi-soft cheese made from cow's milk, and resembling Edam.
Research Fresh Jack

FRIBOURGEOIS

Fribourgeois is a Swiss, traditional farmhouse natural rind hard cheese made from cow's milk and matured for at least three months.
Research Fribourgeois

FRICASSEE

Fricassee is a dish consisting of small pieces of white meat in a flavoured white sauce made from the stock in which the meat was cooked, with the addition of milk.
Research Fricassee

FRIED POTATOES

Fried potatoes were originally popular in England at the start of the 20th century as an accompaniment to rumpsteak, and in France for breakfast, before becoming the omni-present 'chips' later in the 20th century. The original fried potatoes were sliced, peeled potatoes, par boiled and then fried and salted before being served hot.
Research Fried Potatoes

FRIESEKAAS

Friesekaas is a Dutch, traditional, creamery semi-hard cheese made from cow's milk and made into a large sphere weighing at least 10 kg and covered with a waxed natural rind.
Research Friesekaas

FRIESLA

Friesla is a British, modern, farmhouse, vegetarian natural-rind hard cheese made from sheep's milk made in Devon.
Research Friesla

FRINAULT

Frinault, or Checy, is a French, sift, white cheese made from un-pasteurised cow's milk and matured in wood ash.
Research Frinault

FRITTERS

Fritters are fried dishes coated in a batter made from flour, oil or butter, water and some times egg white.
Research Fritters

FROMAGE A RACLETTE

Fromage A Raclette (formerly known as Valais) is a Swiss, traditional, farmhouse natural rind hard cheese made from cow's milk.
Research Fromage A Raclette

FROMAGE CORSE

Fromage Corse is a French, semi-soft cheese made from un-pasteurised sheep and goat's milk, from Corsica. Fromage Corse is coagulated in a rennet of the dried and then soaked stomach of a young goat.
Research Fromage Corse

FROMAGE FRAIS

Fromage frais is a cheese comprising milk that has been coagulated using a bacteria culture rather than rennet, resulting in a very liquid cheese very similar to yoghurt.
Research Fromage Frais

FRUIT SALAD

Fruit salad is a desert comprising sweet fruits, cut into small pieces, mixed and served in a syrup often containing sherry or brandy.
Research Fruit Salad

FRYING

Frying is a method of cooking in which food is boiled in oil. When the amount of oil or fat is very shallow, the term sauteing or shallow-frying is applied.
Research Frying

FU YUNG

Fu yung (or foo yong) is a Chinese dish similar to an omelette comprising eggs mixed with meat or vegetables and fried.
Research Fu Yung

FUGGLES IMPERIAL

Fuggles Imperial is a pale, strong, premium bitter from Whitbread's Castle Eden brewery, County Durham.
Research Fuggles Imperial

FUGU

Fugu is a sushi dish of puffer fish.
Research Fugu

FULL ENGLISH BREAKFAST

The Full English Breakfast is a traditional British breakfast eaten in England and Wales and always includes grilled or fried bacon, fried egg, to which are frequently added some or all of fried or grilled sausage, fried or grilled mushrooms, fried black pudding, grilled tomato, fried bread, baked beans. The Full English Breakfast is renowned the world over, and is typically accompanied by a mug of tea or coffee.
Research Full English Breakfast

FUMET

In cooking, a fumet is a flavouring of fish and vegetables extracted by simmering them in wine and reducing the liquid.
Research Fumet

 
 
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