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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]
