English mustard - traducción al ruso
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English mustard - traducción al ruso

MANUFACTURER OF MUSTARD AND OTHER SAUCES BASED IN NORWICH, ENGLAND
Colmans; Colmans mustard; Colman's mustard; J. & J. Colman; Colman's English Mustard; Colman's (brand)
  • Schools' display cabinet showing ingredients for Colman's manufacture which was produced between 1900 and 1939, on display in Colman's Mustard Shop & Museum
  • Colman's Mustard Shop & Museum in The Royal Arcade, Norwich, 2011
  • Stoke Holy Cross Mill was the home of Colman's Mustard from 1814 to 1862.

English mustard         
  • Catla Fish (Indian freshwater carp) in authentic Bengali mustard gravy
  • [[Plochman's]] mild yellow mustard, with typical bright yellow packaging
  • Dijon mustard exported to [[Bulgaria]]
  • Whole-grain mustard from France
  • Romanian [[Tecuci]] mustard
  • [[Mustard seed]]s (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with [[turmeric]] coloring (center left), a Bavarian sweet mustard (center right), a [[Dijon mustard]] (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
CONDIMENT MADE FROM VARIOUS VARIETIES OF MUSTARD SEEDS
Mustard sauce; Honey mustard; Dijonaise; Hot mustard; Culinary mustard; English mustard; French mustard; Sinappi; Stone ground mustard; Stone-ground mustard; American Mustard; Honey Mustard Sauce; Honey Mustard Dressing; Cullinary mustard; Honey Dijon mustard; Mustard water; Prepared mustard; Sweet mustard; Avapettina kura; American mustard; American yellow mustard; Spicy brown mustard; Whole-grain mustard; Mustard (sauce); Chinese mustard (condiment)
горчица, разведённая водой
French mustard         
  • Catla Fish (Indian freshwater carp) in authentic Bengali mustard gravy
  • [[Plochman's]] mild yellow mustard, with typical bright yellow packaging
  • Dijon mustard exported to [[Bulgaria]]
  • Whole-grain mustard from France
  • Romanian [[Tecuci]] mustard
  • [[Mustard seed]]s (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with [[turmeric]] coloring (center left), a Bavarian sweet mustard (center right), a [[Dijon mustard]] (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
CONDIMENT MADE FROM VARIOUS VARIETIES OF MUSTARD SEEDS
Mustard sauce; Honey mustard; Dijonaise; Hot mustard; Culinary mustard; English mustard; French mustard; Sinappi; Stone ground mustard; Stone-ground mustard; American Mustard; Honey Mustard Sauce; Honey Mustard Dressing; Cullinary mustard; Honey Dijon mustard; Mustard water; Prepared mustard; Sweet mustard; Avapettina kura; American mustard; American yellow mustard; Spicy brown mustard; Whole-grain mustard; Mustard (sauce); Chinese mustard (condiment)
горчица, разведённая уксусом
French mustard         
  • Catla Fish (Indian freshwater carp) in authentic Bengali mustard gravy
  • [[Plochman's]] mild yellow mustard, with typical bright yellow packaging
  • Dijon mustard exported to [[Bulgaria]]
  • Whole-grain mustard from France
  • Romanian [[Tecuci]] mustard
  • [[Mustard seed]]s (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with [[turmeric]] coloring (center left), a Bavarian sweet mustard (center right), a [[Dijon mustard]] (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
CONDIMENT MADE FROM VARIOUS VARIETIES OF MUSTARD SEEDS
Mustard sauce; Honey mustard; Dijonaise; Hot mustard; Culinary mustard; English mustard; French mustard; Sinappi; Stone ground mustard; Stone-ground mustard; American Mustard; Honey Mustard Sauce; Honey Mustard Dressing; Cullinary mustard; Honey Dijon mustard; Mustard water; Prepared mustard; Sweet mustard; Avapettina kura; American mustard; American yellow mustard; Spicy brown mustard; Whole-grain mustard; Mustard (sauce); Chinese mustard (condiment)
французская горчица (с уксусом)

Definición

Оксфордский словарь

Большой Оксфордский словарь, крупнейший словарь английского языка. Первое издание О. с. выпускалось с 1884 издательством Оксфордского университета по материалам Лондонского филологического общества и называлось "New English dictionary on historical principles" (с 1895 на томах появилось параллельное заглавие - "Oxford English dictionary"). К 1929 вышло 10 тт. (А-Z), в 1933 - дополнительный том. В том же году вышло новое издание словаря в 13 тт. под названием "Oxford English dictionary", практически повторяющее предыдущее. С тех пор словарь не переиздавался; имеется лишь микроперепечатка в 2 томах ("Compact edition of the Oxford English dictionary"). Готовится новое, 3-томное дополнение (в 1972 вышел 1-й том).

О. с. включает все слова, бытующие или бытовавшие в английском литературном и разговорном языке с 1150, даётся их детальная этимологическая, семантическая, орфографическая, орфоэпическая и грамматическая характеристика. Показываются изменения значения, правописания, произношения и употребления каждого слова в различные исторические периоды, что подтверждается примерами, чаще всего цитатами. Словарь содержит около 500 тыс. слов и около 2 млн. цитат из 20 тыс. произведений более чем 5 тыс. авторов.

Систематически переиздаются сокращённые варианты О. с.: "Shorter Oxford English dictionary" и "Concise Oxford dictionary of current English".

И. В. Гудовщикова.

Wikipedia

Colman's

Colman's is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited range of products, almost all being varieties of mustard.

Ejemplos de uso de English mustard
1. Venison sausages also go very well with braised red cabbage or a red–onion marmalade. 150ml Madeira 300ml beef or veal stock 6–7 tbsp redcurrant jelly 8 venison sausages 1 tbsp olive oil 1kg floury potatoes, peeled and cut into even–sized chunks 150ml double cream 150ml milk 150g softened butter 1 tsp English mustard Sea salt and freshly ground black pepper 20g softened butter (optional) 20g plain flour (optional) Method 1 Pour the Madeira into a heavy–bottomed saucepan and boil until reduced by half.
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