crud


From The Collaborative International Dictionary of English v.0.48:

Crud \Crud\ (kr?d), n.
   See Curd. [Obs.]
   [1913 Webster]
.

From The Collaborative International Dictionary of English v.0.48:

Curd \Curd\ (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth,
   Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written
   crud.]
   1. The coagulated or thickened part of milk, as distinguished
      from the whey, or watery part. It is eaten as food,
      especially when made into cheese.
      [1913 Webster]

            Curds and cream, the flower of country fare.
                                                  --Dryden.
      [1913 Webster]

   2. The coagulated part of any liquid.
      [1913 Webster]

   3. The edible flower head of certain brassicaceous plants, as
      the broccoli and cauliflower.
      [1913 Webster]

            Broccoli should be cut while the curd, as the
            flowering mass is termed, is entire.  --R. Thompson.
      [1913 Webster]

            Cauliflowers should be cut for use while the head,
            or curd, is still close and compact.  --F. Burr.
      [1913 Webster]
Feedback Form