 | William Nicholson - 1809 - 716 pages
...white as snow, and of the consistence of new bread. It must be roasted before it is eaten, being first divided into three or four parts ; its taste is insipid,...resembling that of the crumb of wheaten bread mixed with the Jerusalem artichoke. The ftnit not being in season all the year, there is a method of supplying... | |
 | General history - 1814 - 798 pages
...snow, and somewhat of the consistence of new bread. It must be roasted before it is eaten, being first divided into three or four parts. Its taste is insipid,...sweetness somewhat resembling that of the crumb of wheaten-bread mixed with a Jerusalem artichoke.4 Among others who came off to the ship was an elderly... | |
 | Robert Kerr - 1815 - 550 pages
...any art of cookery now practised in Europe. Bread-fruit is also cooked in an oven of the same kind, which renders it soft, and something like a boiled...farinaceous as a good one, but more so than those or" the middling sort. Of the bread-fruit they also make three dishes, by putting Cither water or the... | |
 | 1815 - 476 pages
...snow, and somewhat of the consistence of new bread: it must be roasted before it is eaten, being first divided into three or four parts: its taste is insipid, with a slight sweetness, resembling that of the crumb of wheaten bread mixed with a Jerusalem artichoke. Mr. Green, the astronomer,... | |
 | Edward Polehampton, John Mason Good - 1818 - 894 pages
...snow, and somewhat of the consistence of new bread : it must be roasted before it is eaten, being first divided into three or four parts ; its taste is insipid,...oven, which renders it soft, and something like a bulled potatoe ; not quite so farinaceous as a good one, but more so than those of the middling sort.... | |
 | William Nicholson - 1819 - 370 pages
...consistence of new bread. It must be roasted before it is eaten, being first divided into three or fqur parts ; its. taste is insipid, with a slight sweetness,...resembling that of the crumb of wheaten bread mixed with the Jerusalem artichoke. The fruit not being in season all the year, there is a method of supplying... | |
 | 1823 - 888 pages
...snow, and somewhat of the consistence of new bread j it must be roasted before it is eaten, being first divided into three or four parts ; its taste is insipid,...which renders it soft, and something like a boiled potato; not quite so farinaceous ae a good one, but more so than those of the middling Sort. Of the... | |
 | Robert Kerr - 1824 - 524 pages
...snow, and somewhat of the consistence of new bread. It must be roasted before it is eaten, being first divided into three or four parts. Its taste is insipid,...sweetness somewhat resembling that of the crumb of wheaten-bread mixed with a Jerusalem artichoke.4 Among others who came off to the ship was an elderly... | |
 | Entertaining and instructive rambles - 1827 - 178 pages
...as white as snow, and of the consistence of new bread. It must be roasted before it is eaten, being divided into three or four parts. Its taste is insipid,...with a slight sweetness, somewhat resembling that of crust of wheaten bread mixed with the Jerusalem artichoke. The fruit not being in season all the year,... | |
 | Hugh Murray - 1827 - 710 pages
...the surface reticulated not much uulikc a truffle. The taste is insipid, with a slight sweet* ness, somewhat resembling that of the crumb of wheaten bread, mixed with a Jerusalem artichoke." In the first voyage, he says, that it does not grow spontaneously; but that, if a man plants ten trees... | |
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... not much unlike a truffle: it is covered with a thin skin, and has a core about as big as the handle of a small knife: the eatable part lies between the skin and the core; it is as white as snow, and somewhat of the consistence of new bread. It must... 
