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Figgy Pudding
Figgy pudding or fig pudding is any of many medieval Christmas dishes, usually sweet or savory cakes containing honey, fruits and nuts. In later times, rum or other distilled alcohol was often added to enrich the fruitiness of the flavour. Etymology Medieval cooking commonly employed figs in both sweet and savoury dishes. One such dish is fygey, in the 14th century cookbook ''The Forme of Cury''. The Middle English name had several spellings, including , , , , and . The latter is a 15th-century conflation with a French dish of fish and curds called , meaning "curdled" in Old French. But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. A turn of the 15th century herbal has a recipe for figee: has the recipe under the name "fignade" on page 42. Richard Warner's has it under the name "fyge to potage". ''Mrs Beeton's Book of Household Management'' contains two different recipes for fig pudding that use suet, numbers 1275 and 1276. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Fig
The fig is the edible fruit of ''Ficus carica'', a species of tree or shrub in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and is now widely grown throughout the world.''The Fig: its History, Culture, and Curing'', Gustavus A. Eisen, Washington, Govt. print. off., 1901 ''Ficus carica'' is the type species of the genus ''Ficus'', which comprises over 800 tropical and subtropical plant species. A fig plant is a deciduous tree or large shrub, growing up to tall, with smooth white bark. Its large leaves have three to five deep lobes. Its fruit (referred to as syconium, a type of is tear-shaped, long, with a green fruit that may ripen toward purple or brown, and sweet soft reddish flesh containing numerous crunchy seeds. The milky sap of the green parts is an irritant to human skin. In the Northern hemisphere, fresh figs are in season from late August to early Octob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Old French , 'cookery') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a medieval cuisine">medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a King Richard II". The name ''The Forme of Cury'' is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil">English cuisine">English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves. Context The collection was named ''The Forme of Cury'' by Samuel Pegge, who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum, Gustavus Brander. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old French
Old French (, , ; ) was the language spoken in most of the northern half of France approximately between the late 8th [2-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it was deemed no longer make to think of the varieties spoken in Gaul as Latin. Although a precise date can't be given, there is a general consensus (see Wright 1982, 1991, Lodge 1993) that an awareness of a vernacular, distinct from Latin, emerged at the end of the eighth century.] and mid-14th centuries. Rather than a unified Dialect#Dialect or language, language, Old French was a Dialect cluster, group of Romance languages, Romance dialects, Mutual intelligibility, mutually intelligible yet Dialect continuum, diverse. These dialects came to be collectively known as the , contrasting with the , the emerging Occitano-Romance languages of Occitania, now the south of France. The mid-14th century witnessed the emergence of Middle French, the lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbal
A herbal is a book containing the names and descriptions of plants, usually with information on their medicinal, Herbal tonic, tonic, culinary, toxic, hallucinatory, aromatic, or Magic (paranormal), magical powers, and the legends associated with them.Arber, p. 14. A herbal may also classify the plants it describes, may give recipes for Extract, herbal extracts, tinctures, or potions, and sometimes include mineral and animal medicaments in addition to those obtained from plants. Herbals were often illustrated to assist plant identification.Anderson, p. 2. Herbals were among the first literature produced in Ancient Egypt, China, India, and Europe as the medical wisdom of the day accumulated by Herbalism, herbalists, apothecary, apothecaries and physicians. Herbals were also among the first books to be printed in both China and Europe. In Western Europe herbals flourished for two centuries following the introduction of moveable type (c. 1470–1670). In the late 17th century, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bodleian Library
The Bodleian Library () is the main research library of the University of Oxford. Founded in 1602 by Sir Thomas Bodley, it is one of the oldest libraries in Europe. With over 13 million printed items, it is the second-largest library in Britain after the British Library. Under the Legal Deposit Libraries Act 2003, it is one of six legal deposit libraries for works published in the United Kingdom, and under Irish law it is entitled to request a copy of each book published in the Republic of Ireland. Known to Oxford scholars as "Bodley" or "the Bod", it operates principally as a reference library and, in general, documents may not be removed from the reading rooms. In 2000, a number of libraries within the University of Oxford were brought together for administrative purposes under the aegis of what was initially known as Oxford University Library Services (OULS), and since 2010 as the Bodleian Libraries, of which the Bodleian Library is the largest component. All coll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liber Cure Cocorum
''Liber Cure Cocorum'' is an English cookbook dating from around the year 1430 and originating from County of Lancashire. Unusually for a cookbook, the recipes are written in rhyming verse. Text It was first printed from a transcript made by Richard Morris in 1862 from a text in the Sloane Manuscript Collection (No.1986, British Museum, now British Library), found as an appendix to the " Boke of Curtasye". It is written in a Northern English dialect of the 15th century, probably not much earlier than the time of Henry VI. The author titles his work "The Slyghtes of Cure", or, in modern English, "The Art of Cookery". Content The poem treats a great variety of dishes under the headings of potages, broths, roasted meats, baked meats, sauces and 'petecure', including the earliest references to several dishes, including haggis and humble pie Humble Pie are an English Rock music, rock band formed by Steve Marriott and Peter Frampton in Moreton, Essex, in 1969. They are known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton's Book Of Household Management
''Mrs. Beeton's Book of Household Management'', also published as ''Mrs. Beeton's Cookery Book'', is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title ''Beeton's Book of Household Management'', as one of the series of guidebooks published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates. Although Mrs. Beeton died in 1865, the book continued to be a best-seller. The first editions after her death contained an obituary notice, but later editions did not, allowing readers to imagine that every word was written by an experienced Mrs. Beeton personally. Many of the recipes were copied from the most successful cookery books of the day, including Eliza Acton's '' Modern Cookery for Private Families'' (first publishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suet
Suet ( ) is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between and solidification (or congelation) between . Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is in tallow, although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British Christmas pudding. Suet is rendered into tallow by melting and extended simmering, followed by straining, then cooling. The process may be repeated to refine the product. Etymology The word ''suet'' is derived from Anglo-Norman , from Old French , from Latin (' tallow', 'grease', 'hard animal fat'). ''Sebum'' is from the Proto-Indo-European root ('pour out, trickle'), so it shares a root with ''sap'' and ''soap''. Use In cuisine As suet is the fat from around the kidneys, the connective tissue, blood and other non-fat content must be removed. It must be refrigerated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Carol
A Christmas carol is a Carol (music), carol on the theme of Christmas, traditionally sung at Christmas itself or during the surrounding Christmas and holiday season. The term noel has sometimes been used, especially for carols of French origin. Christmas carols may be regarded as a subset of the broader category of Christmas music. History The first known Christmas hymns may be traced to 4th-century Rome. Latin hymns such as Veni redemptor gentium, written by Ambrose, Archbishop of Milan, were austere statements of the theological doctrine of the Incarnation in opposition to Arianism. Corde natus ex Parentis (''Of the Father's Heart Begotten, Of the Father's heart begotten'') by the Spanish poet Prudentius (d. 413) is still sung in some churches today. In the 9th and 10th centuries, the Christmas sequence (or prose) was introduced in Northern European monasteries, developing under Bernard of Clairvaux into a Sequence (liturgy), sequence of rhymed stanzas. In the 12th cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
We Wish You A Merry Christmas
"We Wish You a Merry Christmas" is an English Christmas carol, listed as numbers 230 and 9681 in the Roud Folk Song Index. The famous version of the carol is from the English West Country. Popular version The Bristol-based composer, conductor and organist Arthur Warrell (1883–1939) is responsible for the popularity of the carol. Warrell, a lecturer at the University of Bristol from 1909, arranged the tune for his own University of Bristol Madrigal Singers as an elaborate four-part arrangement, which he performed with them in concert on December 6, 1935. His composition was published by Oxford University Press the same year under the title "A Merry Christmas: West Country traditional song". Warrell's arrangement is notable for using "I" instead of "we" in the words; the first line is "I wish you a Merry Christmas". It was subsequently republished in the collection '' Carols for Choirs'' (1961), and remains widely performed. The popular version goes as follows: Many traditi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Pudding
Christmas pudding is sweet, boiled or steamed pudding traditionally served as part of Christmas dinner in Great Britain, Britain and other countries to which the tradition has been exported. It has its origins in England in the Middle Ages, medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine. Later, recipes became more elaborate. In 1845, cookery writer Eliza Acton wrote the first recipe for a dish called "Christmas pudding". The dish is sometimes known as plum puddingBroomfield, Andrea (2007Food and cooking in Victorian England: a history pp.149-150. Greenwood Publishing Group, 2007 (though this can also refer to other kinds of boiled pudding involving dried fruit). The word "plum" was used then for what has been called a "raisin" since the 18th century, and the pudding does not contain plums in the modern sense of the word. Basics Some households have their own recipes fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
