FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BADET
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is a fermented liquor made in Java from rice. It is a favorite drink amongst the natives, and no Javanese banquet or festival would be considered complete without it. By the addition of various spices and fruit juices to this badet, some very delicious beverages are concocted.
