Definition of Cepes

1. Noun. (plural of cepe) ¹



¹ Source: wiktionary.com

Definition of Cepes

1. cepe [n] - See also: cepe

Cepes Pictures

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Lexicographical Neighbors of Cepes

century break
century breaks
century egg
century plant
century plants
centzontle
centzontles
cenuris
cenurosis
cenzontli
ceorl
ceorlish
ceorls
cep
cepe
cepes (current term)
cephacetrile
cephaeline
cephal-
cephalad
cephalaemia
cephalagia
cephalalgia
cephalalgias
cephalalgic
cephalalgics
cephalanthium
cephalaspid
cephalaspidomorph
cephalaspidomorphs

Literary usage of Cepes

Below you will find example usage of this term as found in modern and/or classical literature:

1. One Hundred Ways of Cooking Eggs by Alexander Filippini (1892)
"55- Omelet au C'epes, Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of ..."

2. Miss Parloa's Kitchen Companion: A Guide for All who Would be Good Housekeepers by Maria Parloa (1887)
"Broiled cepes. Open the can, and pour off the oil. It is rarely sweet, ... Take out the cepes, and drop them into a bowl of hot water for a moment, ..."

3. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"cepes—These are large or "flap" mushrooms, obtainable in cans put up in oil something after the manner of sardines. They have the mushroom- flavor strong ..."

4. United States Congressional Serial Set by United States Government Printing Office (1893)
"To produce good cepes May should be hot and rainy. ... cepes are never cultivated. They are said to be very nutritious and may be cooked when fresh, ..."

5. Quality and Recognition in Higher Education: The Cross-Border Challenge by OECD Staff, SourceOECD (Online service) (2004)
"UNESCO-cepes (2002), "Glossary of Terms. Working Paper for the Project on Strategic Indicators for Higher Education in the 2 1st Century", UNESCO-cepes, ..."

6. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Omelet an cepes.—Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of salt ..."

7. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Lamb chops saute, aux cepes. Fry the chops in saute pan, in oil. ... Slice some cepes, (a specie of mushroom) season with salt and pepper and fry for a few ..."

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