→ Flashcards Aus Dem Buch - "What To Eat, How To Serve It" (Christine Terhune Herrick) → Start Learning / Download MP3 Flashcards

Question		Answer
teaspoonfuls start learning		Teelöffel voll
cupful start learning		Bechervoll
viands start learning		Lebensmittel
teaspoonful start learning		Teelöffel
bread-and-butter start learning		Brot und Butter
festal start learning		festlich
invalid's start learning		ungültig ist
custards start learning		Puddings
floured start learning		bemehlt
caviare start learning		Kaviar
hulled start learning		geschält
coffee-pot start learning		Kaffeetasse
broilers start learning		Broiler
porridges start learning		Breie
broiled start learning		gegrillt
pickerel start learning		Pickel
ceremonious start learning		feierlich
mantels start learning		Mäntel
effectually start learning		wirksam
usages start learning		Nutzungen
daintiest start learning		Feinste
crisped start learning		knusprig
crumbed start learning		zerkrümelt
roes start learning		Rogen
seasonable start learning		Saisonfähig
adjuncts start learning		Zusätze
ingrain start learning		Ingrohr
table-top start learning		Tischplatte
tenderloins start learning		Filets
coarsely start learning		grob
essayists start learning		Essayisten
dietetics start learning		Diätetik
brandied start learning		gebrannt
browned start learning		gebräunt
refection start learning		Refektion
négligé start learning		Neglige
lavishness start learning		Verschwendungssucht
heartiness start learning		Herzlichkeit
non-appearance start learning		Nichterscheinen
practicable start learning		möglich
ratiocination start learning		Ratifizierung
inculcating start learning		einschärfend
croquettes start learning		Kroketten
pleasantest start learning		am angenehmsten
repast start learning		Mahl
sweetbread start learning		süßes Brot
yolks start learning		Eigelb
bestowal start learning		Verleihung
daintiness start learning		Zierlichkeit
assemblages start learning		Assemblagen
drawing-room start learning		Zeichenraum
thickly start learning		dick
cretonne start learning		Kretonne
superintended start learning		beaufsichtigt
broths start learning		Brühen
glacé start learning		glasiert
thicken start learning		verdicken
digestions start learning		Verdauungen
blunting start learning		Abstumpfung
colander start learning		Sieb
accompaniments start learning		Begleitungen
cored start learning		entkernt
plentifully start learning		reichlich
airings start learning		Lüftungen
retrenchment start learning		Kürzung
ceremonials start learning		Zeremonien
smelts start learning		schmilzt
hyphens start learning		Bindestriche
stewed start learning		gedünstet
epicures start learning		Genießer
uninterruptedly start learning		ununterbrochen
salver start learning		Tablett
petulantly start learning		ärgerlich
daintily start learning		zierlich
damask start learning		Damast
countenances start learning		Gesichtsausdrücke
tureen start learning		Terrine
minces start learning		Hackfleisch
dainties start learning		Leckereien
jellied start learning		geliert
scalloped start learning		überbacken
debarred start learning		ausgeschlossen
granulated start learning		granuliert
advisability start learning		Zweckmäßigkeit
slovenliness start learning		Schlampigkeit
stigmatize start learning		stigmatisieren
recherché start learning		recherchieren
minced start learning		gehackt
pleasantness start learning		Freundlichkeit
impracticable start learning		undurchführbar
pleasanter start learning		angenehmer
detestation start learning		Verabscheuung
shirred start learning		gerafft
moulded start learning		geformt
strew start learning		streuen
common-sense start learning		gesunder Menschenverstand
wearying start learning		ermüdend
deftness start learning		Gewandtheit
inculcate start learning		einschätzen
boutonnière start learning		Boutonniere
appended start learning		angehängt

Flashcards aus dem Buch - "What to Eat, How to Serve it" (Christine Terhune Herrick)

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