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- Hindle_Wakes_(dish) abstract "Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The dish is prepared by stuffing a fowl with a combination of breadcrumbs, lemon, pig's blood or prunes, then steaming for four hours prior to roasting for thirty minutes and covering in a lemon butter sauce and greenery. It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950's.".
- Hindle_Wakes_(dish) wikiPageExternalLink hindlewakes.htm.
- Hindle_Wakes_(dish) wikiPageID "8605950".
- Hindle_Wakes_(dish) wikiPageRevisionID "524656195".
- Hindle_Wakes_(dish) hasPhotoCollection Hindle_Wakes_(dish).
- Hindle_Wakes_(dish) subject Category:English_cuisine.
- Hindle_Wakes_(dish) comment "Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish.".
- Hindle_Wakes_(dish) label "Hindle Wakes (dish)".
- Hindle_Wakes_(dish) sameAs m.0279qmn.
- Hindle_Wakes_(dish) sameAs Q5766083.
- Hindle_Wakes_(dish) sameAs Q5766083.
- Hindle_Wakes_(dish) wasDerivedFrom Hindle_Wakes_(dish)?oldid=524656195.
- Hindle_Wakes_(dish) isPrimaryTopicOf Hindle_Wakes_(dish).