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The Merriam-Webster Online Dictionary suggests the first pronunciation. Similarly, this pronunciation markup guide will choose the most widely used form. NOTE: This guide is designed to be simple and easy to use. This can only be achieved by giving up scope and freedom from occasional ambiguity.
Hvitserk is attested to by the Tale of Ragnar's Sons (Ragnarssona þáttr).He is not mentioned in any source that mentions Halfdan Ragnarsson, one of the leaders of the Great Heathen Army that invaded the Kingdom of East Anglia in 867, or vice versa, which consequently led some scholars to suggest that they are the same individual with Hvitserk being only a nickname.
Normally, pronunciation is given only for the subject of the article in its lead section. For non-English words and names, use the pronunciation key for the appropriate language. If a common English rendering of the non-English name exists (Venice, Nikita Khrushchev), its pronunciation, if necessary, should be indicated before the non-English one.
The word posca is derived from either Latin potor 'to drink' or from Greek epoxos 'very sharp'. [1] Because the Greeks lacked a word for posca, sources written in Greek, such as the Gospels and Plutarch, use the word οξος, oxos 'vinegar' in its place (translated as acetum in the Vulgate Bible).
Kopi (Chinese: 咖啡; Pe̍h-ōe-jī: ko-pi), also known as Nanyang coffee, is a traditional coffee beverage found in several Southeast Asian nations. Often brewed to be highly caffeinated, it is commonly served with sugar and/or milk-based condiments.
They are almost always eaten with a very simple garnish - usually sweet (just sugar, cream and sugar, sugar and cinnamon, etc.), but there are savory recipes as well (butter, bread crumbs, etc.). Kluski śląskie (" Silesian dumplings") are round, flattened dumplings with the size ranging from 3 centimeters to 5 centimeters, made from mashed ...
In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ...
One historic recipe is given in the 10th-century that describes how to make lauzinaj by blending crushed sugar and almonds with rosewater, and rolling it in thin dough, similar to sanbusaj (samosa) dough, but ideally even thinner. The poet Ibn al-Rumi compared the dough to grasshopper wings. [3]