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- Hindle_Wakes_(dish) abstract "Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The dish is prepared by stuffing a fowl with a combination of breadcrumbs, lemon, pig's blood or prunes, then steaming for four hours prior to roasting for thirty minutes and covering in a lemon butter sauce and greenery. It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950s.".
- Hindle_Wakes_(dish) wikiPageExternalLink hindlewakes.htm.
- Hindle_Wakes_(dish) wikiPageID "8605950".
- Hindle_Wakes_(dish) wikiPageLength "1144".
- Hindle_Wakes_(dish) wikiPageOutDegree "11".
- Hindle_Wakes_(dish) wikiPageRevisionID "635957717".
- Hindle_Wakes_(dish) wikiPageWikiLink Bolton.
- Hindle_Wakes_(dish) wikiPageWikiLink Butter.
- Hindle_Wakes_(dish) wikiPageWikiLink Capon.
- Hindle_Wakes_(dish) wikiPageWikiLink Category:English_cuisine.
- Hindle_Wakes_(dish) wikiPageWikiLink England.
- Hindle_Wakes_(dish) wikiPageWikiLink Flemish_people.
- Hindle_Wakes_(dish) wikiPageWikiLink Lancashire.
- Hindle_Wakes_(dish) wikiPageWikiLink Lemon.
- Hindle_Wakes_(dish) wikiPageWikiLink Pig.
- Hindle_Wakes_(dish) wikiPageWikiLink Prune.
- Hindle_Wakes_(dish) wikiPageWikiLink Weaving.
- Hindle_Wakes_(dish) wikiPageWikiLinkText "Hindle Wakes (dish)".
- Hindle_Wakes_(dish) wikiPageWikiLinkText "Hindle Wakes".
- Hindle_Wakes_(dish) wikiPageUsesTemplate Template:Cite_book.
- Hindle_Wakes_(dish) subject Category:English_cuisine.
- Hindle_Wakes_(dish) hypernym Dish.
- Hindle_Wakes_(dish) type Food.
- Hindle_Wakes_(dish) comment "Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish.".
- Hindle_Wakes_(dish) label "Hindle Wakes (dish)".
- Hindle_Wakes_(dish) sameAs Q5766083.
- Hindle_Wakes_(dish) sameAs m.0279qmn.
- Hindle_Wakes_(dish) sameAs Q5766083.
- Hindle_Wakes_(dish) wasDerivedFrom Hindle_Wakes_(dish)?oldid=635957717.
- Hindle_Wakes_(dish) isPrimaryTopicOf Hindle_Wakes_(dish).