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Dillegrout
Dillegrout or dilligrout is a dish traditionally presented at the coronations of kings and queens of England by the holders of Addington Palace, the manor of Addington in a Serjeanty, kitchen serjeanty. It is generally thought to be a soup or stew made from almond milk, capon, sugar, and spices, but a porridge-like dish of other ingredients has been described. Dillegrout was first presented in 1068 at the coronation of Matilda of Flanders, wife of William the Conqueror, and its final presentation was at the coronation of George IV of the United Kingdom, George IV in 1821. History The soup was first presented in 1068 at the coronation of Matilda of Flanders, the wife of William the Conqueror, by Tezelin, the royal cook. The couple liked the soup so much they presented Tezelin with the manor of Addington; to hold the manor he and his descendants would be required to present the dish at all coronations in perpetuity. This requirement, a type of kitchen or culinary serjeanty, was refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baron Bardolf
Baron Bardolf or Bardolph was a title in the Peerage of England. The title was created when Sir Hugh Bardolf of Wormegay in Norfolk received a Hereditary peer#Writs of summons, writ of summons to Parliament on 6 February 1299. After his death, the barony passed from father to son until 4 December 1406, when the fifth Baron was declared by Parliament to be a traitor, and the title was forfeited. Honour at Coronation of the Monarch An ancient recipe for Malepigernout or Dillegrout, a spiced chicken porridge, was historically made by the current Lord of the Manor of Addington to be served upon the Coronation of the Monarch of England. The service was inherited through the Bardolf's marriage to the Baron Aguillon, Aguillons. The first documented serving was at the coronation of Richard II in 1377 by the fourth Baron Bardolf; the potage was served at the earlier coronation of Edward II since the duty was referenced at the inquest following the death of the first Baron Bardolf, and at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coronation Of James I And Anne
The Coronation of the British monarch, coronation of James VI and I, James I and his wife Anne of Denmark, Anne as List of English monarchs, king and List of English royal consorts, queen of Kingdom of England, England and Kingdom of Ireland, Ireland was held on 25 July 1603 at Westminster Abbey. James had reigned as king of Scotland since 1567. Anne was anointed and consecrated with prayers alluding to Esther, the Parable of the Ten Virgins, Wise Virgins, and other Biblical heroines. It was the first coronation to be conducted in English instead of Latin language, Latin. Because of the 1603 London plague, a planned ceremonial Royal Entry to London was deferred until 15 March 1604. Background and preparations After the death of Elizabeth I on 24 March 1603, James VI of Scotland became King of England, an event known as the Union of the Crowns. He had been Coronation of James VI of Scotland, crowned King of Scotland on 29 July 1567 at Church of the Holy Rude, Stirling. His wife, A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles II Of England
Charles II (29 May 1630 – 6 February 1685) was King of Scotland from 1649 until 1651 and King of England, Scotland, and King of Ireland, Ireland from the 1660 Restoration of the monarchy until his death in 1685. Charles II was the eldest surviving child of Charles I of England, Scotland and Ireland and Henrietta Maria of France. After Charles I's execution at Palace of Whitehall, Whitehall on 30 January 1649, at the climax of the English Civil War, the Parliament of Scotland proclaimed Charles II king on 5 February 1649. However, England entered the period known as the English Interregnum or the English Commonwealth with a republican government eventually led by Oliver Cromwell. Cromwell defeated Charles II at the Battle of Worcester on 3 September 1651, and Charles Escape of Charles II, fled to mainland Europe. Cromwell became Lord Protector of England, Scotland and Ireland. Charles spent the next nine years in exile in France, the Dutch Republic and the Spanish Netherlands. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboiling
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French ''parbouillir'', 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from Blanching (cooking), blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible but are too small to be of notable value as human food. The biggest producers of pine nuts are China, Russia, North Korea, Pakistan and Afghanistan. As pines are gymnosperms, not angiosperms (flowering plants), pine nuts are not " true nuts"; they are not botanical fruits, the seed not being enclosed in an ovary which develops into the fruit, but simply bare seeds—"gymnosperm" meaning literally "naked seed" (from and ). The similarity of pine nuts to some angiosperm fruits is an example of convergent evolution. Species and geographic spread In Asia, two species, in particular, are widely harvested: Korea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mace (spice)
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands. Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''M. fragrans'', and are not used as a spice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in final good, consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a cer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vernage
Vernaccia is a white wine grape that is found in many Italian wines but is most commonly associated the Tuscan wine Vernaccia di San Gimignano. Ampelographers have determined that the Vernaccia vine has many clonal varieties but is unrelated to some Italian vines known as "Vernaccia" such as the Sardinian varieties used in the Sherry-like wine '' Vernaccia di Oristano'', the Trentino-Alto Adige/Südtirol red wine grape known as Vernatsch or the black grape used in the red sparkling wine of the Marche ''Vernaccia di Serrapetrona''. A possible reason for this is that the root of the name Vernaccia translates to different Italian vernaculars and other languages (such as German and Sardinian) and can apply to any local grape.Oz Clarke ''Encyclopedia of Grapes'' p. 273 Harcourt Books 2001 History The Tuscan variety of Vernaccia appears to be an ancient variety but ampelographers disagree as to whether the grape's origins are Eastern European, Greek or Roman. In the Middle Ages, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knights Of The Bath
The Most Honourable Order of the Bath is a British order of chivalry founded by King George I on 18 May 1725. Recipients of the Order are usually senior military officers or senior civil servants, and the monarch awards it on the advice of His Majesty's Government. The name derives from an elaborate medieval ceremony for preparing a candidate to receive his knighthood, of which ritual bathing (as a symbol of purification) was an element. While not all knights went through such an elaborate ceremony, knights so created were known as "knights of the Bath". George I constituted the Knights of the Bath as a regular military order. He did not revive the order, which did not previously exist, in the sense of a body of knights governed by a set of statutes and whose numbers were replenished when vacancies occurred. The Order consists of the Sovereign of the United Kingdom (currently King Charles III), the Great Master (currently William, Prince of Wales), and three Classes of memb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
