Translation for 'jellied' from English to Russian

jellied

застуденевший {adj}

желатинированный {adj}

• Food was also sold such as candies, cookies, preserves and marzipan and jellied peel. Spicy cookies called “morsells” were a specialty.
• Jellying is one of the steps in producing traditional pâtés. Many jugged meats (see below) are also jellied.
• The GA filler was liquid or solidified ("jellied") gasoline. It was ignited with an M2 fuze, which used a safer and more reliable time-delay pull-fuze.
• Alberta, Canada: the typical jellied meat available in stores is labelled "head cheese", whether or not it is actually made from the head.
• Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients.

• On a 2015 episode of "Travel Man", Jessica Hynes and Richard Ayoade visited a Reykjavík restaurant and described the taste of hákarl as "awful", "like a jellied cube of ammonia", and "technically edible".
• The deli is one of the few Jewish restaurants in the United States that still serves p'tcha (jellied calves' feet). Given the small and dwindling customer base, p'tcha is made to order upon request.
• Another common variation is chilled or jellied consommé.
• It is made from jellied banana-flour mixed with boiled red beans, ice, and sweet red syrup.
• sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar.

• A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo.
• In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit".
• The African longfin eel is raised in commercial fisheries as well as aquafarms, and is also considered a game fish. It has fatty flesh which is prized in a smoked or jellied dish.
• It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry.
• The shops may also serve stewed or jellied eels.

• Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. It is served cold as an hors d'oeuvre on crackers or with garlic croutons.
• Chilli vinegar is commonly used on foods associated with London's Cockney culture including pie and mash, jellied eels, and other seafood served from the once ubiquitous fish stalls in the East End of London.
• Recipes for jellied eels are individual to particular London pie and mash shops, and also street sellers; however, traditional recipes for authentic Victorian jellied eels all have common ingredients and cooking methods, with variation only in the choice of herbs and spices used to flavour the dish.