Food Reference Culinary Crossword 2003-228 by James T. Ehler
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    Across

    3. Soft creamy candy
    7. Fruit preserved by cooking with sugar
    9. Cup
    10. Grating cheese
    12. Turkish soup of beef stock & small meat-filled dumplings, garnished with yogurt, thyme and mint
    13. An American favorite, not popular in the rest of the world.
    14. Young goat.
    15. Any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots.
    16. French: strips of larding fat.
    17. Type of strainer
    20. Greek wine flavored with pine resin
    23. Carbonated apple juice.
    26. Saccharide
    27. French: Pomelo or Shaddock
    28. Food frozen in separate pieces.

    Down

    1. Vegetable parer.
    2. The finest Italian ham
    3. Brand name of a bitter aperitif made with gentian, angelica, cinchona, rhubarb, myrrh, chamomile and peppermint.
    4. French: fleshy part of the shin of an ox.
    5. Used to express horror, disgust, or repugnance.
    6. Famous female character was eating this when frightened by an arachnid.
    8. A metal urn with a spigot at the base; used in Russia to boil water for tea
    9. Yellow _______ AND water_____
    11. To transfer wine or beer from one container to another, leaving the dregs behind.
    18. A sweet, thick-fleshed fruit that is often preserved in dried form
    19. Distilled from fermented molasses
    21. He placed a high value on a mess of pottage
    22. Found in improperly handled, undercooked beer, especially ground beef and unpasteurized milk
    24. Scottish for turnip.
    25. Leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
Solution

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