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Vegemite (/ ˈ v ɛ dʒ i m aɪ t / VEJ-ee-myte) [1] [2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne , Victoria , for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923.
Commonly available in pastry shops and bakeries in Austria. It is a cake filled with cake crumbs, nougat chocolate, apricot jam and then soaked with rum. Qottab: Iran: An almond-filled deep-fried Persian cake, [81] prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well known for its qottab. Quesito ...
A cake made with hardened red bean paste. Red velvet cake: United States: A soft chocolate cake that is colored red and topped with cream cheese icing. Rock cake: United Kingdom: A small, rough cake that typically includes flavorings such as currants and candied peel. Rum baba: France, Italy: A small yeast cake soaked with rum and sometimes ...
AussieMite was launched into Australian supermarkets in 2001 and in 2011 AussieMite was launched into the United Kingdom, The United States of America, United Arab Emirates and South East Asia. [3] It is a registered trademark in Australia, the United Kingdom, European Union, United States of America, United Arab Emirates, Japan, South East ...
In the Top End of Australia, people such as the Yolngu used the lotus root and wild taro. These were ground, then mixed to a paste to make bread. Water lily seed bread was also common in the Top End. The two species of water lily used were Nelumbo nucifera and Nymphaea macrosperma. During the early part of the dry season, water lilies were an ...
Promite / ˈ p r oʊ m aɪ t / is a dark brown, salty food paste derived from yeast extract. It is primarily used as a spread on sandwiches and toast similar to Vegemite and Marmite. Promite was invented in the 1950s by Henry Lewis & Company and marketed under the Masterfoods brand.
A pikelet is distinguished by containing no yeast as a raising agent and by using a thinner batter than a crumpet; [16] and as being cooked without a ring, giving a flatter result than a crumpet. [ 6 ] [ 7 ] [ 16 ] In Stoke-on-Trent , pikelets were once sold in the town's many oatcake shops and still are. [ 17 ]
A teacake in the UK is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. [1] In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches.
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