mNo edit summary |
m (Robot: Changing Category:Preserves and Fruit Butters) |
||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | <div style="clear:both;margin:1.6em 3px .8em 3px"> |
+ | <div style="clear:both;margin:1.6em 3px .8em 3px"> |
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Pureed prunes Recipes|Browse All Pureed prunes Recipes]]''' </p></div> |
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Pureed prunes Recipes|Browse All Pureed prunes Recipes]]''' </p></div> |
||
[[Image:|thumb|300px|right|Pureed prunes]] |
[[Image:|thumb|300px|right|Pureed prunes]] |
||
| − | ==Name Variations== |
+ | == Name Variations == |
| − | *prune purée |
+ | * prune purée |
| − | *prune lekvar |
+ | * prune lekvar |
| − | *lekvar |
+ | * lekvar |
| − | *prune butter |
+ | * prune butter |
| − | ==About Pureed prunes== |
+ | == About Pureed prunes == |
Wikipedia Article [http://en.wikipedia.org/wiki/Lekvar About Pureed prunes on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Lekvar About Pureed prunes on Wikipedia] |
||
| − | Lekvar or prune butter is a very thick puree of pure fruit, usually prunes or apricots used in filled Kipfels, pastries |
+ | Lekvar or prune butter is a very thick puree of pure fruit, usually prunes or apricots used in filled Kipfels, pastries, and cookies. It is jam-like so that it will not ooze out of the item it is used in. Lekvar is of East European descent, the first use of the term in literature was from before 1350. |
| − | The mixture is prepared by cooking the fruit in water until the fruit softens. It is then cooked over the stove with sugar, adding water so that it does not burn. After it is |
+ | The mixture is prepared by cooking the fruit in water until the fruit softens. It is then cooked over the stove with sugar, adding water so that it does not burn. After it is sufficiently soft, the mixture is blended up together. |
Hungarian lekvár, jam, from Slovak, from Czech lektvar, electuary, from Middle High German lactwarje, latwarge, from Old French leituaire, from Late Latin alactuarium, electuary. (from the American Heritage Dictionary). Alectuary is something that has a drug or medicine in the filling. |
Hungarian lekvár, jam, from Slovak, from Czech lektvar, electuary, from Middle High German lactwarje, latwarge, from Old French leituaire, from Late Latin alactuarium, electuary. (from the American Heritage Dictionary). Alectuary is something that has a drug or medicine in the filling. |
||
| − | ==[[:Category:Pureed prunes Recipes|Pureed prunes Recipes]]== |
+ | == [[:Category:Pureed prunes Recipes|Pureed prunes Recipes]] == |
| − | [[Category: |
+ | [[Category:Plum]] |
| − | [[Category:Preserves and |
+ | [[Category:Preserves and fruit butters]] |
Latest revision as of 14:03, 13 August 2010
[[Image:|thumb|300px|right|Pureed prunes]]
Name Variations
- prune purée
- prune lekvar
- lekvar
- prune butter
About Pureed prunes
Wikipedia Article About Pureed prunes on Wikipedia
Lekvar or prune butter is a very thick puree of pure fruit, usually prunes or apricots used in filled Kipfels, pastries, and cookies. It is jam-like so that it will not ooze out of the item it is used in. Lekvar is of East European descent, the first use of the term in literature was from before 1350.
The mixture is prepared by cooking the fruit in water until the fruit softens. It is then cooked over the stove with sugar, adding water so that it does not burn. After it is sufficiently soft, the mixture is blended up together.
Hungarian lekvár, jam, from Slovak, from Czech lektvar, electuary, from Middle High German lactwarje, latwarge, from Old French leituaire, from Late Latin alactuarium, electuary. (from the American Heritage Dictionary). Alectuary is something that has a drug or medicine in the filling.