n
Part of the traditional sugar refining process in which molasses is removed from sugar crystals by washing with a heavy syrup
n
A distilled water from a variety of aromatic plants, such as rosemary, millefoil, etc., originally used as a vulnerary in gunshot wounds.
n
A large mould for straining sugar.
n
Sugar made from sugar beet as opposed to sugar cane.
n
The liquor remaining after halite (common salt) has been harvested from saline water (brine).
n
The dark, viscous molasses remaining after maximum extraction of sugar from raw sugar cane, used in manufacturing and cattle feed.
n
An ancient waxy substance found buried in peat bogs, probably the result of an old method of making and preserving butter.
n
A by-product of pressing sugar cane, traditionally mixed with other materials and used in construction.
n
(historical cooking, rare, obsolete) Synonym of carenum: a reduction of must or sweet wine in ancient European cuisine.
n
Granulated sugar that has been sifted to have a finer crystal size, so that it can be shaken out of the holes of a caster.
n
(Australia, slang) A person with dark skin tone.
n
A relatively strong, coarse flour that has only been sifted once.
n
A form of brown gunpowder, also known as brown powder.
n
A machine (rather like a rotating pestle and mortar) used to refine the flavour and texture of chocolate by warming and grinding.
n
(dated) A device for concentrating sugar syrup by boiling
n
Alternative form of confectioner's glaze [Pharmaceutical glaze (an alcohol-based solution of shellac) as used in the production of food, especially candy.]
v
(transitive) To prepare (food) in this manner.
n
One of the thin strips into which sugar beets are cut as part of the sugar-making process.
adj
Containing or resembling creme.
n
A type of sugar that is crushed into granules. Lumpy sweet, white, refined sugar.
v
(cooking, transitive) To press the crust into the filling during baking, to allow the juices to caramelize on top.
n
Alternative form of feedgrain [Any of the coarser grains such as corn, milo, and oats.]
n
A variety of royal icing thinned with water so that it spreads when piped onto something.
n
Alternative form of freeze peach. [(Internet slang, humorous or sarcastic, sometimes derogatory) Free speech, especially when construed as granting a right to say anything on any platform.]
n
An upmarket or trendy fruitshop.
adj
coated with sugar; candied or crystallised
n
(usually in the plural) Coarsely ground corn or hominy used as porridge.
n
Synonym of Irish red (“reddish pale ale”)
n
(by extension) A small-scale production plant that processes sugar cane to make sugar.
n
(historical) A series of sirops or kettles used for the gradual concentration of sugar juice into crystalline form.
v
To embellish a basic food; to season, add condiments, etc.
n
Alternative form of maltin [(biochemistry) The fermentative principle of malt; malt diastase.]
v
(transitive) To cover with marzipan.
n
Alternative spelling of milk-cap [A mushroom of the genus Lactarius.]
adj
Alternative form of milk-white [Having a slightly bluish white color, that of milk.]
n
A viscous byproduct of sugar production, raw molasses.
n
A by-product of the grain milling process, which may include bran, husks, etc.
n
The amount of increase in the bulk of grain during malting.
n
An instance of processing something in brine or other solution.
n
The pulp that remains after a fruit has been pressed to extract the juice (or a nut, etc., has been pressed to extract the oil).
n
(historical) A preparation consisting of gold particles in oil and alcohol.
n
A part of a sugarhouse where molasses is drained from sugar.
n
The product of a second sifting of meal; the finest part of the bran.
n
(historical) Hard salt beef used as food on board ship.
adj
Of a food, often a liquid: containing seasonings
n
(archaic) A mixture of the products other than flour obtained from the milling of the wheatberry.
n
A kettle used in making sugar by the open-kettle process.
n
(countable) A dried stalk of a cereal plant.
n
A person who refines sugar.
n
A candy cane, an edible candy in the shape of a cane.
n
A building where sap from a sugarbush is boiled down to make maple syrup.
n
(historical) The owner of a sugarhouse.
n
The culinary art of making things from sugar.
n
Water that still contains sucrose after filtration by a sugar cane refinery, usually one of the main by-products of a sugar cane refining process.
n
A large truncated cone of refined sugar.
n
A type of sugar made from the extract of sugar cane
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