[Sca-cooks] Synonym Assistance

Terry Decker t.d.decker at worldnet.att.net
Wed Sep 10 05:45:09 PDT 2008

Technically, this would be a congealation, a word that covers a multitude of 
jelly-like substances, particularly those made without pectin or gelatin.

Paluze, palude, and pelte appear to be used synonomously.  The derivation 
appears to be from Persian into Turkish, "palude" meaning strained, probably 
in reference to the fruit.  One definition given of  "paluze" is blancmange, 
but I have no idea how trustworthy that is.

And here are a couple sites that might be of interest:




> I'm refining my 2006 translation of Stephane Yerasimos's book "A la table 
> du Grand Turc" (i've been working on it off and on for the past year).
> My first draft was almost automatic writing, not stopping to think and 
> just translating. Of course this led to some awkward passages and some 
> that were far too literal. I hope i've fixed most of those.
> Yerasimos uses the French gelee (literally jelly) in a number of places. 
> He often uses if when referring to zerde, which is a type of rice pudding, 
> so in all those cases, i replaced it with, well, rice pudding. However, it 
> shows up in a couple other spots where it means different things, in once 
> case aspic.
> The one i'm having trouble with is the application of gelee to Paluze. 
> This is a dish made of fruit juice, sugar, and wheat starch, cooked until 
> thick, then poured onto a marble slab to set, then cut into pieces. 
> Descriptions in other sources say it is chewy, and make it sound as if 
> it's almost like fruit leather, but not so tough.
> I know that the English often say "jelly", where we USAmericans would say 
> jello, but that's a brand name; it's clearly not gelatin, since no gelatin 
> is involved; and i don't want to say fruit leather, because it isn't 
> quite.
> For the moment i have "fruit gel", which isn't quite right either.
> I was wondering if anyone might have a suggestion...
> Thanks.

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