Glossary W

The food glossary +++ Popular Articles: 'Wine', 'Water', 'Wild'
Worschd is the Franconian word for "sausage". It is also known as Wurst in standard German. East Franconian German (in Franconia, i.e. in North Bavaria) is one of the dialects spoken in Bavaria.

Wickson Japanese Plum (Prunus salicina "Wickson") refers to a Japanese-type plum. The Wickson plum is a large, heart-shaped, greenish yellow fruit that is firm and very sweet. It is very popular for fresh eating. Other Attributes • Sub-acid flavorSweet • Very juicy Uses • Cooking or baking • Canning or freezing • High dessert quality

Wähe is the Swiss word for "tart" , as in Fructewähen which is a fruit tart, like Apfelwähe (Swiss apple tart) and Käsewähe (savory cheese tart). Wähe can also be spelled Waehe.

White butter refers to one of Mongolia's dairy products. There are two (2) ways to make White butter, one to put the liquid butter into cheese cloth sack made of a course cloth. This is hung until all the liquid is removed sometimes stirring it, and as they do the Liquid butter until the solids separate from the liquid. Another way is to stir sour, yeast fermented milk into it to separate the white butter from the liquid. This does need stirring several thousands times, so Mongolians say.

Wacholder is the German word for Juniper, a kind of herb which is used as the basic ingredient for making Gin.

Wiener Masse is the German term for Biskuitteig, a sponge mixture. Biskuitteig is also known as Rürhteig. Sponge mixture is used mainly for cakes, sponge cakes, cake rolls and creamy pies. Its creamy-airy consistency is great with fresh fruit and sweet cream pie.

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