dessertspoonful
Americannoun
-
dessertspoonfuls
plural
Spelling
See -ful.
Other Word Forms
Noun Inflected Forms
Etymology
Origin of dessertspoonful
First recorded in 1870–75; dessertspoon + -ful
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
See Examples For:
They were easier to swallow because they lacked liver's surfeiting taste, and a dessertspoonful in water or tomato juice once a day was sufficient for health.
From Time Magazine Archive
To three quarters of a pint of béchamel add a dessertspoonful of anchovy essence and a small wineglass of sherry, mix well, and serve.
From Choice Cookery by Catherine Owen
Rub into it a dessertspoonful of butter, two eggs beaten very light, a wineglassful of cream or milk, and a little salt.
From The Century Cook Book by Mary Ronald
Flavor a pint of cream with a dessertspoonful of maraschino, kirsch, or rum, or with a teaspoonful of essence of vanilla, rose, or almonds, or flavor it with black coffee.
From The Century Cook Book by Mary Ronald
Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste.
From Dressed Game and Poultry à la Mode by Harriet A. de Salis
Spoon dessertspoonfuls of meringue on the trays spaced well apart and top each with a good pinch of coconut.
From The Guardian ● May 18, 2012
Put 3 dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour a breakfast-cupful boiling milk over it, stirring vigorously all the time.
From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. by Mrs. (Jean Oliver) Mill
If oven-plates are used, put dessertspoonfuls some distance apart on these and put in oven.
From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. by Mrs. (Jean Oliver) Mill
For six people put on the fire two handfuls of sorrel, reduce it to a puree, and add two dessertspoonfuls of cream, a lump of butter the size of a pigeon's egg, pepper, salt.
From The Belgian Cookbook by Various
INGREDIENTS.—The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass.
From The Book of Household Management by Mrs. (Isabella Mary) Beeton
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