| 5. |
A 2015-04-22 09:45:02 Jim Breen <...address hidden...>
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Refs: |
Daijr, GG5, ルミナス |
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Diff: |
@@ -15 +15,2 @@
-<gloss>dessert of powdered and jellied apricot kernels with fruit</gloss>
+<gloss>(Chinese-style) almond jelly</gloss>
+<gloss g_type="expl">dessert of powdered and jellied apricot kernels with fruit</gloss> |
| 4. |
D* 2015-04-22 05:02:26 D.A. Eunice <...address hidden...>
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Refs: |
http://fareastnorthamericafood.com/canada/index.php/snack-
dessert/almond-flavor-agar-mix.html |
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Comments: |
The correct entry, in my opinion, should be
[1][n]
almond jelly
Just as with ume (not plum, apricot), there is some
ambiguity over 杏仁. In Chinese recipes, it is usually
almond. |
| 3. |
A 2011-08-08 22:37:51 Jim Breen <...address hidden...>
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Refs: |
GG5: "Chinese-style almond jelly."
ルミナス和英辞典 |
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Comments: |
Let's call it what it really is. |
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Diff: |
@@ -15,4 +15,1 @@
-<s_inf>Misleading name; uses apricot kernels （杏仁） and usually does not use soy （豆腐）.</s_inf>
-<gloss>almond pudding</gloss>
-<gloss>almond jelly</gloss>
-<gloss>almond tofu</gloss>
+<gloss>dessert of powdered and jellied apricot kernels with fruit</gloss> |
| 2. |
A* 2011-08-08 04:15:35 Nils Roland Barth <...address hidden...>
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Comments: |
* Alt names
* Explain misleading etymology |
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Diff: |
@@ -15,0 +15,2 @@
+<s_inf>Misleading name; uses apricot kernels （杏仁） and usually does not use soy （豆腐）.</s_inf>
+<gloss>almond pudding</gloss>
@@ -16,0 +18,1 @@
+<gloss>almond tofu</gloss> |
| 1. |
A 2006-10-03 00:00:00
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Comments: |
Entry created |