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Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Henry Jones IXL was a company primarily known as a manufacturer of jams, conserves and sauces in Australia.The brand was owned and its products manufactured by SPC Ardmona from 2004, [1] which was itself owned by Coca-Cola Amatil from February 2005.
Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip [ 1 ] for deep-fried dishes such as wonton strips , spring rolls , egg rolls , duck, chicken, [ 2 ] fish, or with rice or noodles .
Lucky for us, this handy chart can help you keep track of all the Ball jar logos. There are about eight different logos in total, starting in the 1880s and finishing in the present day.
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 February 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
The Runts lineup as of 2024 [1] (l-r: banana, orange, strawberry, green apple and grape) The 2007 Runts flavors: banana, orange, strawberry, pineapple, and mango A lineup of Runts from the late 1990s (l-r: cherry, banana, orange, strawberry, watermelon and blue raspberry) Original Runts introduced in 1982: banana, cherry, strawberry, orange, and lime Originally, Runts had colorful centers.
[1] In the 1760s, Keiller ran a small confectionery shop producing jams in Seagate, Dundee. Janet Keiller's main modification to the recipe in 1797 may have been the addition of thin strips of orange rind, creating peel or "chip" marmalade. The peel was thought to aid digestion, but the pith and much of the fiber was discarded.
In 1874 Frank Cooper's wife Sarah-Jane (1848–1932), made 76 pounds (34 kg) of marmalade to her own recipe. [4] The marmalade proved popular, and until 1903 was made at 83–84 High Street. [ 6 ] Frank Cooper then moved production to a new purpose-built factory at 27 Park End Street . [ 6 ]