Hyperonyms
(has_hyperonym)
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07609840-n:
a dish served as the last course of a meal
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Hyponyms
(has_hyponym)
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07617344-n:
a bland custard or pudding especially of oatmeal
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Hyponyms
(has_hyponym)
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07617708-n:
a rich steamed or boiled pudding that resembles cake
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Hyponyms
(has_hyponym)
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07618029-n:
a pudding cooked by steaming
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Hyponyms
(has_hyponym)
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07618119-n:
a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron
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Hyponyms
(has_hyponym)
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07618281-n:
sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs
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Hyponyms
(has_hyponym)
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07618432-n:
sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
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Hyponyms
(has_hyponym)
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07618587-n:
baked pudding of apples and breadcrumbs
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Hyponyms
(has_hyponym)
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07618684-n:
a rich frozen pudding made of chopped chestnuts and maraschino cherries and candied fruits and liqueur or rum
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Hyponyms
(has_hyponym)
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07618871-n:
a pudding made with strained split peas mixed with egg
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Hyponyms
(has_hyponym)
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07620047-n:
sweet pudding thickened with tapioca
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Hyponyms
(has_hyponym)
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07620145-n:
pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
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Hyponyms
(has_hyponym)
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07620327-n:
a sweet or savory pudding made with suet and steamed or boiled
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Glosses
(gloss)
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00106921-r:
under normal conditions
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Glosses
(gloss)
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00327145-v:
cook something by letting steam pass over it
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Glosses
(gloss)
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00431610-v:
make viscous or dense
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Glosses
(gloss)
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01663749-v:
prepare with dry heat in an oven
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Glosses
(gloss)
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07569106-n:
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
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Glosses
(gloss)
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07609840-n:
a dish served as the last course of a meal
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Glosses
(rgloss)
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07563800-n:
a diet of foods that can be served in liquid or strained form (plus custards or puddings); prescribed after certain kinds of surgery
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Glosses
(rgloss)
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07568241-n:
fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings
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Glosses
(rgloss)
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07610746-n:
sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
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Glosses
(rgloss)
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07617344-n:
a bland custard or pudding especially of oatmeal
|
Glosses
(rgloss)
|
07617708-n:
a rich steamed or boiled pudding that resembles cake
|
Glosses
(rgloss)
|
07618029-n:
a pudding cooked by steaming
|
Glosses
(rgloss)
|
07618119-n:
a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron
|
Glosses
(rgloss)
|
07618281-n:
sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs
|
Glosses
(rgloss)
|
07618432-n:
sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
|
Glosses
(rgloss)
|
07618587-n:
baked pudding of apples and breadcrumbs
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Glosses
(rgloss)
|
07618871-n:
a pudding made with strained split peas mixed with egg
|
Glosses
(rgloss)
|
07619881-n:
granular preparation of cassava starch used to thicken especially puddings
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Glosses
(rgloss)
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07620047-n:
sweet pudding thickened with tapioca
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Glosses
(rgloss)
|
07620145-n:
pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
|
Glosses
(rgloss)
|
07620327-n:
a sweet or savory pudding made with suet and steamed or boiled
|
Glosses
(rgloss)
|
07830690-n:
butter and sugar creamed together with brandy or other flavoring and served with rich puddings
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Glosses
(rgloss)
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14741124-n:
a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils
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