 | 1799 - 358 páginas
...soft, sweet, spongy pulp, or sort of paste, of which the natives are exceedingly fond; but the general way of dressing the bread-fruit is by baking it in an oven of heated stones. When the pieces of bread-fruit are taken out, the outsides are brown, and the inner part presents a... | |
 | William Ellis - 1829 - 574 páginas
...sweet, spongy pulp, or sort of paste ; of which the natives are exceedingly fond. The general and the best way of dressing the bread-fruit, is by baking...stones. The rind is scraped off, each fruit is cut in three or four pieces, and the core carefully taken out ; heated stones are then spread over the... | |
 | 1849 - 356 páginas
...soft, sweet, spongy pulp, or sort of paste, of which the natives are exceedingly fond ; but the general way of dressing the bread-fruit is by baking it in an oven of heated stones. When the pieces of bread-fruit are taken out, the outsides are brown, and the inner part presents a... | |
 | Theodore Dwight - 1845 - 846 páginas
...saturated, forms a soft, sweet, spongy pulp, or sort of paste, of which ihe natives are exceedingly fond. The general and best way of dressing the bread-fruit, is by baking it in an oven of heated si ones. The rind is scraped off, each fruit is cut into three or four pieces, and the core carefully... | |
 | B. Francis - 1882 - 258 páginas
...spongy paste, of which the natives are very fond. The usual way of cooking it, however, and the best, is by baking it in an oven of heated stones. The rind is taken off and the fruit cut in slices, a layer of leaves is placed over the hot stones, and the fruit... | |
 | Fanny Louisa Dorothea Herbertson - 1903 - 262 páginas
...saturated forms a soft, sweet, spongy pulp, or sort of paste, of which the natives are extremely fond. The general and best way of dressing the bread-fruit...stones. The rind is scraped off, each fruit is cut in three or four pieces, and the core carefully taken out ; heated stones are then spread over the... | |
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... pa, crust or shell roasting. Sometimes, when thus dressed, it is immersed in a stream of water, and, when completely saturated, forms a soft, sweet, spongy pulp, or sort of paste ; of which the natives are exceedingly fond. 