Like custard, the word dariole was, back in the early fifteenth century, the name o fa savoury pastry filled with meat; also like custard, the word dariole eventually shifted its sense and came to mean a sweet dessert made from milk, eggs, and sugar. Unlike custard, however, dariole shifted its sense once more as it became, in the early nineteenth century, the name of a small baking tin shaped rather like a flower pot. In origin, the word dariole derives from the French daurar, meaning to turn golden, a reference to the golden brown crust of the original meat-filled dariole.<\/p>\n
The object in question is a diminutive and unadorned receptacle, featuring a circular cross-section with a smooth, uniform contour that is almost but not entirely symmetrical along its length.<\/p>\n
Having originated as a term for a diminutive confectionery, the word “mold” has since evolved to denote a small, slender baking vessel with slanted sides.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Like custard, the word dariole was, back in the early fifteenth century, the name o fa savoury pastry filled with meat; also like custard, the word dariole eventually shifted its sense and came to mean a sweet dessert made from milk, eggs, and sugar. Unlike custard, however, dariole shifted its sense once more as it […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-40131","post","type-post","status-publish","format-standard","hentry","category-d"],"yoast_head":"\n