Explore: Cookery (seeds)

Seed cake is a traditional British cake flavoured with caraway or other flavoursome seeds. Caraway seeds have been long used in British cookery, and at

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

length, when the seeds are still soft and immature. Mature zucchini can be 1 m (40 in) long or more. These larger ones often have mature seeds and hard skins

fat. Dried fennel seeds are typically used as a spice in minute quantities. A reference amount of 100 grams (3.5 oz) of fennel seeds provides 1,440 kilojoules

poultry, game and fish dishes, supreme denotes a fillet. In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe

Cookery, which impinged on the book's sales. She complained of one editor "He has made some dreadful blunders, such as directing rice pudding seeds to

has its seeds arranged in a star-like pattern. Drupes represent any fruit that has only one seed (or "stone") or one hard capsule containing seeds. Botanical

piquancy of the mustard seeds. This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity

mixing flour and sugar into eggs, then seasoning with anise and coriander seeds. 19th-century descriptions of "avral bread" (funeral biscuits) vary from

with a recipe for "a Currey the Indian Way" in Hannah Glasse's The Art of Cookery Made Plain and Easy. Anglo-Indian cuisine was documented in detail by the