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Statements

Subject Item
dbr:Dillegrout
rdfs:label
Dillegrout
rdfs:comment
Dillegrout or dilligrout is a dish traditionally presented at the coronations of kings and queens of England by the holders of the manor of Addington in a kitchen serjeanty. It is generally thought to be a soup or stew made from almond milk, capon, sugar, and spices, but a porridge-like dish of other ingredients has been described. Dillegrout was first presented in 1068 at the coronation of Matilda of Flanders, wife of William the Conqueror, and its final presentation was at the coronation of George IV in 1821.
foaf:depiction
n10:Dillegrout,_also_known_at_le_mess_de_gyron,_girunt,_dilgirunt,_dilegrout,_dillygrout,_dilligrout,_maupygernon,_maupigyrnun,_malepigernout,_malpigernoun.jpg
dcterms:subject
dbc:Stews dbc:Land_tenure dbc:Feudal_duties dbc:Feudalism_in_England dbc:Historical_foods dbc:Medieval_cuisine dbc:Chicken_soups
dbo:wikiPageID
63133991
dbo:wikiPageRevisionID
1112458312
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dbr:Blancmange dbr:Mary_I_of_England dbr:Clove dbr:George_IV_of_the_United_Kingdom dbc:Stews dbr:Porridge dbr:Mary_of_Modena dbr:Domesday_Book dbr:Serjeanty dbr:Matilda_of_Flanders dbr:Vernage dbr:Cofferer dbr:Addington_Palace dbc:Land_tenure dbr:George_III_of_the_United_Kingdom dbr:Pottage dbr:Pine_nut dbr:England's_Gazetteer dbr:Capon dbr:Coronation_of_James_I_and_Anne dbr:J._Horace_Round dbc:Historical_foods dbr:Stew dbr:Knights_of_the_Bath dbr:Baron_Bardolf dbc:Chicken_soups dbr:Rosewater dbr:Thomas_Blount_(lexicographer) dbc:Feudalism_in_England dbc:Medieval_cuisine n17:Dillegrout,_also_known_at_le_mess_de_gyron,_girunt,_dilgirunt,_dilegrout,_dillygrout,_dilligrout,_maupygernon,_maupigyrnun,_malepigernout,_malpigernoun.jpg dbr:Parboiling dbr:Arundel_Manuscripts dbr:Braising dbc:Feudal_duties dbr:Almond_milk dbr:Charles_II_of_England dbr:Soup
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n14:C3yZ4 wikidata:Q85756909 n16:Dillegrout
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n10:Dillegrout,_also_known_at_le_mess_de_gyron,_girunt,_dilgirunt,_dilegrout,_dillygrout,_dilligrout,_maupygernon,_maupigyrnun,_malepigernout,_malpigernoun.jpg?width=300
dbp:source
English Coronation Records dbr:Arundel_Manuscripts
dbp:text
Take almonde mylk, and draw hit up thik with vernage, and let hit boyle, and braune [dark meat] of capons braied and put therto; and cast therto sugre, claves, maces, pynes, and ginger, mynced; and take chekyns parboyled and chopped, and pul of the skyn, and boyle al ensemble, and, in the settynge doune from the fire, put thereto a lytel vynegar alaied with pouder of ginger, and a lytel water of everose, and make the potage hanginge [clinging, i.e., thick], and serve hit forth. The first dish of hot meat is now brought into the hall preceded by two clerks controllers, two clerks of the green cloth, the Master of the Household, the Cofferer, six sergeants-at-arms, the Lord High Steward, with the Earl Marshall on his left, and the High Constable on his right hand. These three dignitaries are on horseback. They are followed by six sergeants-at-arms, then by the Comptroller of the Household, and the Treasurer of the Household, the Assistant to the Queen's Sewer and the Queen's Sewer, the Assistant to the King's Sewer and the King's Sewer. The course of meat is carried either by Gentlemen Pensioners two and two, or, as is more proper, by the new made Knights of the Bath. After them comes the Lord of the manor of Addington carrying the "mess called dillegrout," and the procession is ended by two clerks of the kitchen.
dbo:abstract
Dillegrout or dilligrout is a dish traditionally presented at the coronations of kings and queens of England by the holders of the manor of Addington in a kitchen serjeanty. It is generally thought to be a soup or stew made from almond milk, capon, sugar, and spices, but a porridge-like dish of other ingredients has been described. Dillegrout was first presented in 1068 at the coronation of Matilda of Flanders, wife of William the Conqueror, and its final presentation was at the coronation of George IV in 1821.
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wikipedia-en:Dillegrout?oldid=1112458312&ns=0
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10325
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wikipedia-en:Dillegrout