 | John Sims - Botany - 1828 - 370 pages
...found, and where it is consequently the most highly prized. Capt. COOK says of it, that the flavour is insipid, with a slight sweetness, somewhat resembling that of the crumb of wheaten bread mixed with Jerusalem Artichoke. From Otaheite then, it was arranged by our government, that the tree should be... | |
 | Edinburgh encyclopaedia - 1830 - 884 pages
...it is roasted either whole, or cut into three or four pieces. «' Bread fruit is also cooked in an oven, which renders it soft, and something like a...potatoe; not quite so farinaceous as a good one, but more to than those of the middling sort." " Of the bread fruit, the Otaheiteans also make three dishes,... | |
 | Sir John Barrow - Bounty Mutiny, 1789 - 1831 - 392 pages
...fruit has a core, and that the eatable part lies between the skin and the core. Cook says also that its taste is insipid, with a slight sweetness, somewhat...of wheaten bread mixed with a Jerusalem artichoke. From such a description, it is not surprising that the West India planters should have felt desirous... | |
 | Sir John Barrow - Bounty Mutiny, 1789 - 1831 - 400 pages
...fruit has a core, and that the eatable part lies between the skin and the core. Cook says also that its taste is insipid, with a slight sweetness, somewhat resembling that of the crumb ofwheaten bread mixed with a Jerusalem artichoke. From such a description, it is not surprising that... | |
 | Sir John Barrow - Bounty (Ship) - 1832 - 320 pages
...fruit has a core, and that the eatable part lies between the skin and the core. Cook says also that its taste is insipid, with a slight sweetness, somewhat...of wheaten bread mixed with a Jerusalem artichoke. From such a description, it is not surprising that the West India planters should have felt desirous... | |
 | Philip Miller - 1835 - 742 pages
...somewhat о I the consistence of new bread. It mnsl be roasted before it is eaten, being first eividcd into three or four parts : its taste is insipid, with a slight sweetness somewhat resembling the crumb of wheaten bread mixed with Jerusalem artichoke. This fruit not being in season at all times... | |
 | Book - 1837 - 232 pages
...small child's He compares the taste to that of crumb of bread mixed with Jerusalem artichoke. " The fruit is also cooked in a kind of oven, which renders it soft, and something like a boiled potato, not quite so farinaceous as a good one, but more so than those of a middling sort." Of the... | |
 | 1837 - 538 pages
...child's head. He compares the taste to that of crumb of bread mixed with Jerusalem artichoke. '• The fruit is also cooked in a kind of oven, which renders it soft, and something like a boiled potato, not quite so farinaceous as a good one, but more so than those of a middling sort." Of the... | |
 | James Cook - 1837 - 232 pages
...it is as white as snow, and resembles new bread ; it must bo roasted before it is eaten, being first divided into three or four parts. Its taste is insipid, with a slight sweetness, like that of the crumb of wheaten bread, mixed with the flavour of a Jerusalem artichoke. A set of... | |
 | William Bligh - 1838 - 86 pages
...snow, and somewhat of the consistence of new bread : it must be roasted before it is eaten, being first divided into three or four parts. Its taste is insipid, with a slight sweetness somewhat resembling tjiat of the crumb of wheaten bread mixed with a Jerusalem artichoke." " Of the many vegetables that... | |
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... not much unlike a truffle: it is covered with a thin skin, and has a core about as big as the handle of a small knife: the eatable part lies between the skin and the core; it is as white as snow, and somewhat of the consistence of new bread. It must... 
