Wikipedia:WikiProject Missing encyclopedic articles/Grocer's Encyclopedia

The Grocer's Encyclopedia is also know as:

The Encyclopedia of Food and Beverage

by Artemas Ward

New York, 1911.

Provided by the Michigan State University Libraries:
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_63.cfm (includes full text, images, and PDF format)

The quickest method for searching is to go to the full text HTML version, and if necessary, there are links to the images of each page as you go along, for verification purposes.

To make this list the most useable, all text had to be converted to lower-case. Some tables with useful other topics were deleted.

There is a separate wine list toward the end of the book that had to be deleted in order to complete this list. Those entries should be re-added at a future date, but will require more work to wikilink.

Public domain source text

1. blue lick springs — see general article on table and medicinal mineral waters.
2. blue lick — from blue lick springs, ky. contains sulphur and salt and possesses cathartic properties.
3. bokert — from Bokert Springs, De Soto county, Missouri. used in the treatment of kidney trouble.
4. borated fish — fish preserved by boracic acid; largely imported from Norway.
5. boulogne sausage or saucisse de boulogne — finely minced lean beef and clear salt bacon, spiced, ...
6. braised beef or beef ã la mode — generally part of the "round," boiled with ...
7. brandied cheese — old cream-cheese mixed and potted with brandy. se{illegible} on cheese.
8. brandied — strong old cheese, ground or rolled fine, and mixed with brandy. a full-cream cheese, ...
9. brussels "mosaic" sausage — a very showy item. its basis is sausage meat of about two-thirds ...
10. buffalo lithia — from buffalo lithia springs, va. contains sulphuric anhydride, lithia, etc. used in the ...
11. buffalo lithia — see mineral waters.
12. canary wine — a gold colored wine resembling madeira, made in the canary islands, principally on ...
13. cette wines — "burgundy," "port," "vermouth," etc., exported from cette, an important city on the French ...
14. chili colorado sauce — a bottled sauce made of Mexican sweet red pepper pods finely minced ...
15. clam bouillon — or clam broth: an excellent article when put up by reliable firms. drunk ...
16. class no — 1 may be subdivided into the following styles:
17. clysmic — from waukesha, wis. a sparkling table water of which calcium carbonate is the chief ...
18. clysmic — see general article on table and medicinal mineral waters.
19. cocoanut oil soap contains no other ingredients than the oil expressed from cocoanut flesh — and ...
20. colhommier — a small brie cheese five to six inches in diameter and one inch in ...
21. compressed vegetables — vegetables evaporated at a comparatively low temperature, from 120â° to 140â° fahr., until ...
22. cordon rouge — "red ribbon": a culinary distinction granted by an English society to clever cooks, ...
23. cracknel or egg biscuit — a high-class plain biscuit made in various shapes, all thicker than ...
24. crescents — (1) rolls of vienna bread dough in crescent shape; (2) shapes of genoese cake ...
25. croustades — are cases or shells of biscuit or pastry composition, made in various shapes and ...
26. dendang — a local name for the sun dried meat of the east indies.
27. digestibility of foods — see food values.
28. dunfish — see sub-head in article on cod.
29. english dairy — a very hard cheese, prepared in about the same way as cheddar, but ...
30. erbswurst — an important army ration, originated in Germany. it consists of a mixture of pea-pulp, ...
31. fairy clubs and corals — the genus clavariaccae includes a number of fleshy, club-shaped and coral-like ...
32. feme sole trader — is the legal term applied to a woman who secures a license ...
33. first group — articles easy of digestion and most suitable for the dyspeptic.
34. floating soap owes its low specific gravity to the air beaten into the hot soap — ..
35. florence oil — a title sometimes used for high grade olive oil (which see).
36. food values — the foods we eat, their characters, comparative values and digestibility. there is much yet ...
37. foots — the settling in oil, sugar, honey or molasses casks. all scrapings of sugar hogsheads ...
38. frankfort pork sausage — coarse-chopped lean and fat pork and ham, flavored with spices, garlic and ...
39. fricadellen — trimmings of lean pork or other meat, chopped moderately fine, mixed with flour paste, ...
40. friedrichshall — from saxony, Germany. contains sodium, magnesium and calcium. used as a tonic and mild ...
41. friedrichshall — see article on table and medicinal mineral waters.
42. fruit concrete — of lemons and oranges, is a term sometimes applied to terpeneless essential oils.
43. garden balm — balm mint, lemon balm: an aromatic herb of the mint family, with, generally, ...
44. gedort — a Norwegian cheese, small in size and solid in form, wrapped in foil.
45. general directions — dyspeptics should observe great regularity in the hours of meals--any changes in the ...
46. goose liver sausage — principally finely minced parboiled calf's liver and pork, roasted in butter and ...
47. grecque — a sieve or apparatus placed in coffee pots for holding the grounds. the term ...
48. green kern — is dried green wheat. it is used chiefly for soups and in stews.
49. green sloke — a green-spored seaweed of the same type as laver (which see).
50. griskin — of pork: the loin, the choicest lean part of the hog.
51. gum work — candy cooked in large melting kettles, then molded in impressions made in starch, ...
52. hathorn — see saratoga.
53. hog and hominy — a recent addition to the list of canned goods. the title given ...
54. hunyadi janos — from budapest, hungary. contains sodium and magnesium sulphates and possesses cathartic properties.
55. hunyadi janos — see article on table and medicinal mineral waters.
56. jelly powders — consist generally of powdered gelatine, sweetened and artificially flavored and colored. the most ...
57. johannis-lithia — from zollhaus, rhenish prussia. contains an average of two grains of lithia to a ...
58. kilkies — see matter under title of sprats.
59. kirschmuss — a thick unsweetened jelly made from the juice of sweet black cherries, in common ...
60. kosher gouda — made for Jewish trade and bearing a special stamp for identification. it resembles ...
61. lard-oil — a valuable lubricant for machinery. if of good quality, it is pale-yellowish or nearly ...
62. lemon syrup — if of the first quality, consists of lemon juice, fresh lemon peel and ...
63. liquid measure — see tables of weights and measures in appendix.
64. lucca oil — a trade name for fine olive oil (which see).
65. Lyonnaise sausage — principally pork--four parts of finely minced lean and one or two parts of ...
66. maigre — a term applied in cookery to dishes prepared without meat, poultry or game, and ...
67. mango pepper — a mild sweet pepper, yellow and waxy in appearance, highly esteemed in the ...
68. mannacroup — or manna groats: a kind of semolina or farina (which see). another more expensive ...
69. marrons — a variety of chestnut extensively cultivated in France and Italy. they are best known ... (The article that is here is currently about a crayfish. Perhaps a dab is in order)
70. may-pop — the fruit of a small variety of the passion vine, growing wild in the ...
71. meat pastes — are used for sandwiches and similar purposes. see potted meats.
72. melon d'orpagon — or petit melon d'orpagon: a tiny seedless green melon about the size of ...
73. melon thistle — melocactus: a cactus which takes its name from the resemblance of many varieties ...
74. menauta — a rich soft French cheese, imported generally in small round tins.
75. Mexican strawberry — the fruit of a member of the echinocactus or hedgehog cactus family, of ...
76. moor-fowl — a bird of the grouse family, also known as the red grouse. it is ...
77. noyau — see general article on liqueurs.
78. nut oils — many varieties of nuts yield oils of value as food and medicine and ...
79. nutrose — a food prepared, principally for invalids, by the action of alkali on the dried ...
80. oleo oil — is the oil obtained from animal fat, especially beef fat, by the removal ...
81. open fire candy — candies cooked in open kettles over furnace fires of coke, and pulled ...
82. orange extract — is made in the same ways as lemon extract (which see), and the ...
83. orangeat — a term applied both to candied orange peel and to orangeade.
84. outing supplies — when the summer approaches it is well for the retailer to bear in ...
85. pan work — various forms of candy, nuts, etc., coated with sugar in revolving copper kettles ...
86. Parisian sausages or saucisses parisiennes — fat shoulder pork, chopped moderately fine, stuffed into medium sized ...
87. peach water — is produced by bruising fresh and peach leaves into a pulp with water, ...
88. peanut meal and flour — consist of ground peanuts from which the greater part of the ...
89. peanut roasters — are seen in increasing numbers in groceries. they are now made so handsomely ...
90. perfumed lye — a superior grade of lye in finely powdered, perfumed form.
91. petite marmite — a famous French soup, now retailed in canned form, which consists of beef ...
92. picnic goods — see general article under the heading of outing supplies.
93. pineapple cheese — a hard cheese of cheddar style and attractive appearance. see sub-head in general ...
94. piney tallow — an oleo-resinous substance obtained from the fruit of vateria indica, a tree common ...
95. Poland springs — see article on table and medicinal mineral waters.
96. potted cheese — a domestic cheese generally made by grinding well ripened cheese very fine, mixing ...
97. poultry seasoning — a preparation of spices and herbs ready mixed for use in stuffing fowls. ...
98. printanier soup — or consommé printanier: is a consommé (see article on soups) containing a variety ...
99. pullna — a strongly purgative bohemian water.
100. racahout — racahout des arabes: originally an Arabian beverage, made from roasted acorn meal, sweetened with ...
101. raisinée — a French jam of thin, almost syrupy, consistence, made by simmering fruit in sweet ...
102. rhens — an effervescent, mildly alkaline table water from rhens-on-the-rhine. (The article is about a town.)
103. richfield springs — from richfield springs, n. y. contains sulphur and is used in the treatment ...
104. rognons de coq — an euphemistic name for fowl's testicles, sold in bottles in fancy grocery ...
105. rolled wheat — the grain milled like rolled oats.
106. rollepohse or george sausage — finely minced rather fat beef and bacon, spiced, filled into bags ...
107. rose-leaf jam — or candied rose leaves: consists of rose leaves or petals heavily sugared. the ...
108. rubinat-condal — from the Spanish pyrenees. the principal ingredient is sodium, with minor quantities of magnesium ...
109. saltstangen — a German cake or roll covered with poppy seeds.
110. samples by mail — samples of general merchandise, other than those mentioned later as exceptions, packed ...
111. sand soaps — quite generally used in philadelphia and baltimore, form a separate type. they are ...
112. saponifier — (1) any compound used in soap-making to convert fatty acids into soap. (2) a ...
113. sardelle sausages — principally lean pork, together with some bacon and anchovies (sardelles), spiced, stuffed into ...
114. sauter — a form of frying. see general article on cookery.
115. schiedam schnapps — fine gin of schiedam distillation. see gin.
116. schweitzer kase — see general article on cheese.
117. scrub cloths — a modern commercial development is the manufacture of cheap towels of specially absorbent ...
118. second group — articles moderately easy of digestion, but only admissible in the less severe cases ...
119. sharon springs — from sharon springs, n. y. a sulphur water used for the treatment of ...
120. shellbark — a variety of hickory, so titled because the old trees "shell off" their bark ...
121. silver polish — there are a great many silver polishes on the market--pastes, powders, soaps and ...
122. soakage — an allowance made on articles packed in brine, in the shape of an extra ...
123. soujee — or sujee: an Anglo-Indian name for a kind of semolina or farina (which see) ...
124. specialties — under this head may be included any lines, whether or not capable of classification ...
125. spotfish — a deep-bodied southern fish resembling a bass, which takes its name from a well ...
126. st. galmier — an effervescent table water form st. galmier, canton of loire, France. the principal ...
127. starch gloss — starch polish, etc.: are preparations designed to give a glossy finish to starched ...
128. stir-about — a colloquial Irish term for thick gruel formed of mixed oatmeal and cornmeal, or ...
129. stove polish — is based on ceylon plumbago or graphite. the old-fashioned sticks or cakes have ...
130. summer drinks — under this head come such articles of the retailer's stock as root-beer extract, ...
131. swells (canned goods) — a commercial term applied to cans of food of any kind which ...
132. tally trade — the English name for the "installment" system of payment.
133. tar soap contains from 5% to 10% tar — the unpleasant odor being usually disguised by ...
134. taunus spring — see article on table and medicinal mineral waters, sometimes used as a class name for a number of mineral waters from ...
135. third group — articles difficult of digestion. few of the articles contained in this group should ...
136. Thuringian red sausage — principally, moderately fat pork; also scraped pig-skin, salted tongue or heart, liver ...
137. tolu — a fragrant, pale brown balsam, or gum, gathered from a tropical south American tree, ... (Article is about a city. No dab or definition of this term.)
138. tongue sausage — chiefly tongue in small pieces, with the addition of some pork, chopped to ...
139. tous-les-mois — the edible root of a kind of canna, which is sometimes used as a ...
140. unstrained soups are thick soups such as mutton broth — oxtail soup, vegetable soup, etc.
141. valencias — see under first sub-head in general article on raisins. (Link redirects to Valencia, Spain)
142. violet extract — essential oil of violets (see perfumery) in an alcoholic solution.
143. violet sugar — white cut, or "lump," sugar containing violet extract and an occasional petal, the ...
144. Virginian colin — another name for the virginian or American quail. see article on quails.
145. washing preparations — under this head may be classed every article sold to take the place ...
146. Westphalia cheese — see sub-head in article on cheese.
147. westphalia sour milk — a hard sour-milk cheese, flavored by the addition of butter and caraway ...
148. Westphalian sausage — generally equal quantities of lean beef and fat pork in very small dice, ...
149. white sulphur springs — from white sulphur springs, w. va. a sulphur water employed in the ...
150. white sulphur springs — see sub-head in article on table and medicinal mineral waters.
151. yellow soap — rosin soap or bar soap owes its color to the large quantity of ...
152. yellow sulphur springs — from yellow sulphur springs, va. a cathartic water containing lime salts and ...