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Sop
A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops were very common; they were served with broth, soup or wine, salt water and then picked apart into smaller pieces to soak in the liquid. At elaborate feasts, bread was often pre-cut into finger-sized pieces rather than broken off by the diners themselves. The bread or croutons traditionally served with French onion soup, which took its current form in the 18th century, can be considered modern-day sops.[citation needed] The word soup is a cognate of sop, both stemming ultimately from the same Germanic source
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Flower

A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Magnoliophyta, also called angiosperms). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing (fusion of sperm and eggs from different individuals in a population) resulting from cross pollination or allow selfing (fusion of sperm and egg from the same flower) when self pollination occurs. Pollination have two types which is self-pollination and cross-pollination. Self-pollination happens when the pollen from the anther is deposited on the stigma of the same flower, or another flower on the same plant. Cross-pollination is the transfer of pollen from the anther of one flower to the stigma of another flower on a different individual of the same species
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Frumenty
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent[1]). It was also frequently used as a subtlety, a dish between courses at a banquet. Florence White, founder of the English Folk Cookery Association, wrote in Good Things in England (1932) that frumenty is England's "oldest national dish".[2] For several centuries, frumenty was part of the traditional Celtic Christmas meal
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Aspic
Aspic (/ˈæspɪk/)[1] is a savory gelatin dish made with a meat stock or consommé set in a mold to encase other ingredients. These often include pieces of meat, seafood, or eggs. Aspic is sometimes also referred to as aspic gelée or aspic jelly. In the United States, similar dishes include jello salads, which are sweet and made using commercial gelatin mixes instead of a meat stock or consommé. Elsewhere around the world, similar non-savory dishes are often called gelatin salads
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Pear

About 30 species; see text

The pear tree and shrub are a species of genus Pyrus /ˈprəs/, in the family Rosaceae, bearing the pomaceous fruit of the same name. Several species of pears are valued for their edible fruit and juices, while others are cultivated as trees. The tree is medium-sized and native to coastal and mildly temperate regions of Europe, North Africa, and Asia. Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture. About 3000 known varieties of pears are grown worldwide. The fruit is consumed fresh, canned, as juice, and dried
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Milk

Milk and dairy products have the potential for causing serious infection in newborn infants. Unpasteurized milk and cheeses can promote the growth of Listeria bacteria. Listeria monocytogenes can also cause serious infection in an infant and pregnant woman and can be transmitted to her infant in utero or after birth. The infection has the potential of seriously harming or even causing the death of a preterm infant, an infant of low or very low birth weight, or an infant with a congenital defect of the immune system. The presence of this pathogen can sometimes be determined by the symptoms that appear as a gastrointestinal illness in the mother
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Almond Milk

Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty flavor,[1] although some types or brands are flavored in imitation of dairy milk.[2] It does not contain cholesterol, saturated fat or lactose, and is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy product. Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients
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Asian Soups
Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on
broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes. Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects
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