scruncheons
scrunchins n pl _Scruncheons_ are tiny cubes of _salt_ _pork_ fried until crisp so as to extract the fat. The extracted oil is used to fry other foods or is served(sometimes along with the s _scruncheons_) on the famous Newfoundland dish, _fish and_ _brewis_; that is, cod and cooked _hard bread_ (ha...
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| Language: | English |
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| Online Access: | http://collections.mun.ca/cdm/ref/collection/elrcdne/id/54880 |
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ftmemorialunivdc:oai:collections.mun.ca:elrcdne/54880 |
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openpolar |
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ftmemorialunivdc:oai:collections.mun.ca:elrcdne/54880 2023-12-31T10:15:21+01:00 scruncheons xxxx/xx/xx image/jpeg 1 index card http://collections.mun.ca/cdm/ref/collection/elrcdne/id/54880 eng eng S 1966 PADDOCK Carbonear 139 Colin Penney MAY 21 69 References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php Dictionary of Newfoundland English Word Form Database 14235 S_14235_scrunchins n pl http://collections.mun.ca/cdm/ref/collection/elrcdne/id/54880 Department of Folklore Original held in the Department of Folklore. Memorial University of Newfoundland. Department of Folklore English language--Dialects--Newfoundland and Labrador Text Manuscript ftmemorialunivdc 2023-12-04T11:29:26Z scrunchins n pl _Scruncheons_ are tiny cubes of _salt_ _pork_ fried until crisp so as to extract the fat. The extracted oil is used to fry other foods or is served(sometimes along with the s _scruncheons_) on the famous Newfoundland dish, _fish and_ _brewis_; that is, cod and cooked _hard bread_ (hardtack). DNE-cit [-]116[-] [-][See p.][-] Used I and Sup Used I and Sup Not used cruncheons, scrunche(o)ns, scrunchings, scrunchions, fish and brewis Card marked DNE-cit, but not used. Manuscript Newfoundland Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
| institution |
Open Polar |
| collection |
Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
| op_collection_id |
ftmemorialunivdc |
| language |
English |
| topic |
English language--Dialects--Newfoundland and Labrador |
| spellingShingle |
English language--Dialects--Newfoundland and Labrador scruncheons |
| topic_facet |
English language--Dialects--Newfoundland and Labrador |
| description |
scrunchins n pl _Scruncheons_ are tiny cubes of _salt_ _pork_ fried until crisp so as to extract the fat. The extracted oil is used to fry other foods or is served(sometimes along with the s _scruncheons_) on the famous Newfoundland dish, _fish and_ _brewis_; that is, cod and cooked _hard bread_ (hardtack). DNE-cit [-]116[-] [-][See p.][-] Used I and Sup Used I and Sup Not used cruncheons, scrunche(o)ns, scrunchings, scrunchions, fish and brewis Card marked DNE-cit, but not used. |
| format |
Manuscript |
| title |
scruncheons |
| title_short |
scruncheons |
| title_full |
scruncheons |
| title_fullStr |
scruncheons |
| title_full_unstemmed |
scruncheons |
| title_sort |
scruncheons |
| publishDate |
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| url |
http://collections.mun.ca/cdm/ref/collection/elrcdne/id/54880 |
| genre |
Newfoundland |
| genre_facet |
Newfoundland |
| op_source |
Department of Folklore Original held in the Department of Folklore. Memorial University of Newfoundland. Department of Folklore |
| op_relation |
S 1966 PADDOCK Carbonear 139 Colin Penney MAY 21 69 References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php Dictionary of Newfoundland English Word Form Database 14235 S_14235_scrunchins n pl http://collections.mun.ca/cdm/ref/collection/elrcdne/id/54880 |
| _version_ |
1786807114064199680 |