Definition of Shallots
1. Noun. (plural of shallot) ¹
¹ Source: wiktionary.com
Definition of Shallots
1. shallot [n] - See also: shallot
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Lexicographical Neighbors of Shallots
Literary usage of Shallots
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Works of Martin Doyle. [pseud.] by Martin Doyle (1836)
"The same method succeeds with shallots, and prevents them from rotting. shallots Require fresh earth of strong quality; it is well to dig in a good ..."
2. A Treatise on Food and Diet: With Observations on the Dietetical Regimen by Jonathan Pereira (1843)
"Onions, Leeks, Garlic, and shallots, though usually ranked among roots, (bulbous roots,) are in ... Garlic, Leeks, and shallots, have a similar composition. ..."
3. Putnam's Vegetable Book by Mae Savell Croy (1917)
"shallots shallots will grow in almost any soil, but they thrive best in an open ... Little cultivation is required for shallots beyond keeping down weeds. ..."
4. The Repertory of Patent Inventions: And Other Discoveries and Improvements (1815)
"J. HE following very simple mode of preventing the maggot from infesting the roots of shallots, and of preventing worms from attacking carrots, ..."
5. A Treatise on Food and Diet: With Observations on the Dietetical Regimen by Jonathan Pereira (1843)
"Garlic, Leeks, and shallots, have a similar composition. If the volatile oil be dissipated by boiling, these bulbs no longer possess any acrid or ..."
6. The Profitable Culture of Vegetables for Market Gardeners, Small Holders by Thomas Smith (1913)
"The Common or Ordinary is largely grown; the Fulham, Lily White, and Ivory White are all improvements upon the common 'stock. shallots. ..."
7. The Cook's Dictionary and House-keeper's Directory: A New Family Manual of by Richard Dolby (1830)
"ve-<, some whole pepper, a »o blades of mace, six shallots chopped mall, a gill ot port wine, half the rind fa lemon, a gill of catsup ; boil them ..."
8. Salads and Sauces by Thomas Jefferson Murrey (1884)
"... and three bruised shallots into a two-quart stone jar; pour over them a quart of hot vinegar, cover, and at the end of two weeks strain and put into ..."