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Caudle Green
A caudle (or caudel) was a hot drink that recurred in various guises throughout British cuisine from the Middle Ages into Victorian times. It was thick and sweet, and seen as particularly suitable and sustaining for invalids and new mothers. At some periods of history, caudle recipes were based on milk and eggs, like eggnog. Later variants were more similar to a gruel, a sort of drinkable oatmeal porridge. Like the original forms of posset (a drink of wine and milk, rather than a set dessert), a caudle was usually alcoholic. There were special caudle cups, larger than teacups, often with a cover, and perhaps two handles. These were either in pottery or metal, and might be given as presents. Etymology The word ''caudle'' came into Middle English via the Old North French word ''caudel'', ultimately derived from Latin , "warm". According to the ''Encyclopædia Britannica'' Eleventh Edition, the word derived from Medieval Latin , a diminutive of , a warm drink, from , hot. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Holyoke Caudle Cup, John Coney, American, C
''The'' is a grammatical Article (grammar), article in English language, English, denoting nouns that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the Most common words in English, most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Carew Hazlitt
William Carew Hazlitt (22 August 18348 September 1913), known professionally as W. Carew Hazlitt, was an English lawyer, bibliographer, editor and writer. He was the son of the barrister and registrar William Hazlitt, a grandson of the essayist and critic William Hazlitt, and a great-grandson of the Unitarian minister and author William Hazlitt. William Carew Hazlitt was educated at the Merchant Taylors' School and was called to the bar of the Inner Temple in 1861. Works Among Hazlitt's many publications are ''Handbook to the Popular, Poetical and Dramatic Literature of Great Britain: From the Invention of Printing to the Restoration'' (1867). Hazlitt published further contributions to the subject in ''Bibliographical Collections and Notes on Early English Literature, Made During the Years 1893–1903'' (1903), and a ''Manual for the Collector and Amateur of Old English Plays ...'' (1892). He was also the chief editor of an edition of Warton's '' History of English Poetry'' (1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary according to each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the standalone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Judith Montefiore
Judith, Lady Montefiore (née Barent Cohen; 20 February 1784 – 24 September 1862) was a British linguist, musician, travel writer, and philanthropist. She was the wife of Sir Moses Montefiore. She authored the first Jewish cook book written in English. Early years Judith Barent Cohen, fourth daughter of Levy Barent Cohen and his wife, Lydia Diamantschleifer, was born in London on 20 February 1784. The father, of Angel Court, Throgmorton Street, was a wealthy Ashkenazi Jew. Career She married Sir Moses Montefiore on 10 June 1812. Marriages between Sephardim and Ashkenazim were not approved by the Portuguese Synagogue; but Moses believed that this caste prejudice was hurtful to the best interests of Judaism, and was desirous of abolishing it. There is little doubt that that marriage did more than anything else to pave the way for the present union of English Jews. They were married on 10 June 1812, and took a house in New Court, St. Swithin's Lane, next door to one Nathan M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bed Rest
Bed rest, also referred to as the rest-cure, is a medical treatment in which a person lies in bed for most of the time to try to cure an illness. Bed rest refers to voluntarily lying in bed as a treatment and not being confined to bed because of a health impairment which physically prevents leaving bed. The practice is still used although a 1999 systematic review found no benefits for any of the 17 conditions studied and no proven benefit for any conditions at all, beyond that imposed by symptoms. In the United States, nearly 20% of pregnant women have some degree of restricted activity prescribed despite the growing data showing it to be dangerous, causing some experts to call its use "unethical". Medical uses Extended bed rest has been proven to be a potentially harmful treatment needing more careful evaluation. Pregnancy Women who are pregnant and are experiencing early labor, vaginal bleeding, and cervix complications have been prescribed bed rest. This practice in 2013 wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lying-in
Lying-in is the term given to the European forms of postpartum confinement, the traditional practice involving long bed rest before and after giving birth. The term and the practice it describes are old-fashioned or archaic, but lying-in used to be considered an essential component of the postpartum period, even if there were no medical complications during childbirth. Description A 1932 publication refers to lying-in as ranging from two weeks to two months.Lying in by Jan Nusche quoting ''The Bride's Book — A Perpetual Guide for the Montreal Bride'', published in 1932 It also suggests not "getting up" (getting out of bed post-birth) for at least nine days and ideally for 20 days. Care was provided either by her female relatives (mother or mother-in-law), or, for those who could afford it, by a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A New System Of Domestic Cookery
''A New System of Domestic Cookery'', first published in 1806 by Maria Rundell, was the most popular English cookery book of the first half of the nineteenth century; it is often referred to simply as Mrs Rundell, but its full title is ''A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families''. Mrs Rundell has been called "the original domestic goddess" and her book "a publishing sensation" and "the most famous cookery book of its time". It ran to over 67 editions; the 1865 edition had grown to 644 pages, and earned two thousand guineas. Book The first edition of 1806 was a short collection of Rundell's recipes published by John Murray. It went through dozens of editions, both legitimate and pirated, in both Britain and the United States, where the first edition was published in 1807. The frontispiece typically credited the authorship to "A Lady". Later editions continued for some forty years after Rundell's death. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maria Rundell
Maria Eliza Rundell (née Ketelby; 1745 – 16 December 1828) was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties. Murray published the work, '' A New System of Domestic Cookery'', in November 1805. It was a huge success and several editions followed; the book sold around half a million copies in Rundell's lifetime. The book was aimed at middle-class housewives. In addition to dealing with food preparation, it offers advice on medical remedies and how to set up a home brewery and includes a section entitled "Directions to Servants". The book contains an early recipe for tomato sauce—possibly the first—and the first recipe in print for Scotch eggs. Rundell also advises readers on being economical with their food and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Lying-In Hospital
The British Lying-In Hospital was a maternity hospital established in London in 1749, the second such foundation in the capital. Background The impetus for the creation of a dedicated maternity hospital was dissatisfaction on the part of the governors of the Middlesex Hospital with its maternity facilities. A new hospital with 20 beds was established in 1749 in Brownlow Street, Long Acre, Holborn, under the presidency of the William Bentinck, 2nd Duke of Portland, 2nd Duke of Portland, and initially called the Lying-In Hospital for Married Women. ("Lying-in" is an archaic term for childbirth, referring to the long bedrest prescribed for new mothers in their postpartum confinement.) Consequent on the establishment of the City of London Maternity Hospital, City of London Lying-In Hospital for Married Women in 1750, and the General Lying-In Hospital (later renamed the Queen Charlotte's and Chelsea Hospital, Queen Charlotte's Hospital) in 1752, the Holborn hospital changed its name t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maternity Hospital
A maternity hospital specializes in caring for women during pregnancy and childbirth. It also provides care for newborn infants, and may act as a centre for clinical training in midwifery and obstetrics. Formerly known as lying-in hospitals, most of them, like cottage hospitals, have been absorbed into larger general hospitals, where they operate as the maternity department. History Maternity hospitals in the United Kingdom can be traced back to a number of 18th century establishments in London and Dublin. Prior to these foundations, childbirth was a domestic occasion. The term coined for these establishments, but now archaism, archaic, is "a lying-in hospital", referring to the custom of lying-in, prolonged bedrest after childbirth, better known now as postpartum confinement. The first noted lying-in hospital appears to be one founded by Sir Richard Manningham in Jermyn Street, London, in 1739 and which evolved into the Queen Charlotte's and Chelsea Hospital, Queen Charlotte's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian England
Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) **Georgians, an indigenous Caucasian ethnic group **Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scripts used to write the language **Georgian (Unicode block), a Unicode block containing the Mkhedruli and Asomtavruli scripts **Georgian cuisine, cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world * Someone from Georgia (U.S. state) * Georgian era, a period of British history (1714–1837) **Georgian architecture, the set of architectural styles current between 1714 and 1837 Places *Georgian Bay, a bay of Lake Huron * Georgian Cliff, a cliff on Alexander Island, Antarctica Airlines * Georgian Airways, an airline based in Tbilisi, Georgia * Georgian International Airlines, an airline based in Tbilisi, Georgia * Air Georgian, an airline based in Ontario, Canada * Sky Georgia, an a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punch Bowl
A punch bowl or punchbowl is a bowl, often large and wide, for serving mixed drinks such as hippocras, punch (drink), punch or mulled wine, with a Ladle (spoon), ladle.''The Language of Drink'' Graham and Sue Edwards 1988, Alan Sutton Publishing A monteith (''seau crennelé'' in French) is a similar bowl, usually of silver or pottery, scalloped around the edge. It was mainly a wine cooler, designed for cooling glasses in icy water, the feet of the glasses held in the notches, but could be used as a punchbowl. Monteiths appear in Britain around 1680, and were popular until the 1720s or so. Very large examples, like the Jerningham wine cooler, are usually called a wine cistern. These were more often used as Wine_accessory#Coolers, wine coolers, for cooling wine bottles with icy water, but for a large party might be used as punchbowls. Tureens normally used for soup or other food might also be used. History Hippocras, wine with herbs and spices, and mulled wine, similar but mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
