Culinary Encyclopedia.
Revisiting the Dictionary of Foods, copyright 1898. I posted an introduction to this small work some time ago. Check out the full version for free here courtesy of the Library of Congress. C. Herman Senn was also known for the ever popular works of: Recherché Entreés, and Meals Without Meat.
Today we look at Acetary through Aiguilletes.


Check out Aigre au Cedrat! “A favourite beverage of Cardinal Richelieu.” Nice.
I wonder if chefs hoping to get some high certification are required to know all of these terms, similar to sommeliers!
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Seems like a question for culinary school.
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Oh gosh, I hope there’s not a pop quiz!
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Jeopardy style! On Friday! Jj
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I’m already breaking out in hives…
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