Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, ℞ [186], p. [35]
CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. ℞ [35]
CAREUM, CARUM, Carraway
CARICA (—— FICUS) a dried fig from Caria, a reduction made of the fig wine was used for coloring sauce, similar to our [caramel color], which see
CARIOTA, CARYOTA, a kind of large date, figdate; also a wine, a date wine; ℞ [35]
CARO, flesh of animals, ℞ [10]; —— SALSA, pickled meat
CAROTA, CAROETA, carrot; ℞ [121-3]
Carthusian monks, inventors of the CHARTREUSE, ℞ [68], see also [Carême]
CARTILAGO, gristle, tendon, cartilage
CARYOPHYLLUS, clove