[jel-i-koh] /ˈdʒɛl ɪˌkoʊ/
[ruhsh-wurth] /ˈrʌʃ wɜrθ/ (Show IPA), 1st Earl, 1859–1935, British admiral.
John Rushworth, 1st Earl Jellicoe. 1859–1935, British admiral, who commanded the Grand Fleet at the Battle of Jutland (1916), which incapacitated the German fleet for the rest of World War I
[jel-eed] /ˈdʒɛl id/ adjective 1. congealed or brought to the consistency of : jellied consommé. 2. containing or spread over with or syrup. [jel-ee] /ˈdʒɛl i/ noun, plural jellies. 1. a food preparation of a soft, elastic consistency due to the presence of gelatin, pectin, etc., especially fruit juice boiled down with sugar and used […]
[jel-ee] /ˈdʒɛl i/ noun, plural jellies. 1. a food preparation of a soft, elastic consistency due to the presence of gelatin, pectin, etc., especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts, etc. 2. any substance having the consistency of […]
[jel] /dʒɛl/ verb (used without object) 1. to congeal; become jellylike in consistency. 2. to become clear, substantial, or definite; crystallize: The plan began to jell once we all met to discuss it. verb (used with object) 3. to cause to jell. /dʒɛl/ verb jells, jelling, jelled, gels, gelling, gelled 1. to make or become […]
[jel-oh] /ˈdʒɛl oʊ/ noun 1. a gelatin dessert. [jel-oh] /ˈdʒɛl oʊ/ Trademark. 1. a brand of dessert made from a mixture of gelatin, sugar, and fruit flavoring, dissolved in hot water and chilled until firm. /ˈdʒɛləʊ/ noun 1. trademark (in US and Canada) jelly n. from Jell-O, trademark for powdered gelatin food, registered 1934 by […]