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Syllabub
Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. The holiday punch, sweet and frothy, was often considered a ladies' drink. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for trifle, or to dip fingers of sponge cake into. History Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling) has been known in England at least since Nicholas Udall's ''Thersytes'' of 1537: "You and I... Muste walke to him and eate a solybubbe." The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trifle
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of Lady fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub. The name ''trifle'' was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. History Trifle appeared in cookery books in the sixteenth century. The earliest use of the name '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Posset
A posset (, also historically spelled possot poshote, possyt or poshotte), was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. The original drink became extinct and the name was revived in the 19th century and applied to a cream, sugar and citrus-based confection, which is consumed today as a cold set dessert nearly indistinguishable from syllabub. Introduction To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and spiced with nutmeg and cinnamon. It was considered a specific remedy for some minor illnesses, such as a cold, and a general remedy for others, as even today people drink hot milk to help them sleep. History The OED traces the word to the 15th century: various Latin vocabularies translate ''balducta'', ''bedulta'', or ''casius'' as "poshet", "poshoote", "possyt", or "possot". Russell's ''Boke of Nurture'' (c. 1460) lists various dishes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Art Of Cookery Made Plain And Easy
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cake
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. . The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, '' The English Huswife'' (1615). The cake was more like a cracker: thin and crisp. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-19th century. The Victorian creation of baking powder by the British food manufacturer Alfred Bird in 1843 allowed the addition of butter, resulting in the creation of the Victoria sponge. Sponge cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote ''The Servants' Directory'' (1760) and ''The Compleat Confectioner'', which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's family. When she was 16 she eloped with a 30-year-old Irish Subaltern (military), subaltern then on half-pay and lived in Essex, working on the estate of the Earls of Donegall. The couple struggled financially and, with the aim of raising money, Glasse wrote ''The A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Desserts
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of World War II, post-war Immigration to the United Kingdom since 1922, immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat pie, meat and game pies, boiled vegetables and broths, and freshwater fish, freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II of England, Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Desserts
British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture * British English, the English language as spoken and written in United Kingdom of Great Britain and Northern Ireland and, more broadly, throughout the British Isles * Celtic Britons, an ancient ethno-linguistic group * Brittonic languages, a branch of the Insular Celtic language family (formerly called British) ** Common Brittonic, an ancient language Other uses *People or things associated with: ** Great Britain, an island ** British Isles, an island group ** United Kingdom, a sovereign state ** British Empire, a historical global colonial empire ** Kingdom of Great Britain (1707–1800) ** United Kingdom of Great Britain and Ireland (1801–1922) * British Raj, colonial India under the British Empire * British Hong Kong, colonial Ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranachan
Cranachan ( ) is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested king of Scottish desserts'. Cranachan owes its origins to crowdie, a popular breakfast in which crowdie cheese is combined with lightly toasted oatmeal, cream, and local honey. Raspberries, when in season, might be added to the dish. Cranachan is now served all year round, and typically on special occasions. A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their own dessert to taste. Recipes There are many versions of this traditional Scottish pudding. Earlier recipes used crowdie cheese instead of, or in addition to, cream and were sometimes called cream-crowdie. Other earlier recipes are more austere, omitting the whisky and treating the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter Orange
The bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is the hybrid citrus tree species ''Citrus'' × ''aurantium'', and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is a cross between the pomelo, '' Citrus maxima'', and the wild type mandarin orange, '' Citrus reticulata''. The bitter orange is used to make essential oil, used in foods, drinks, and pharmaceuticals. The Seville orange is prized for making British orange marmalade. Definition In some proposed systems, the species ''Citrus'' × ''aurantium'' includes not only the bitter orange proper, but all other hybrids between the pomelo and the wild type mandarin, namely the sweet orange, the grapefruit, and all cultivated mandarins. p. 69–70 This article only deals with the bitter orange proper. History The bitter orange, like many cultivated ''Citrus'' species, is a hybrid, in its case of the wild mandarin and pomel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sack (wine)
Sack is an antiquated wine term referring to white fortified wine imported from mainland Spain or the Canary Islands."Sack" ''Oxford Companion to Wine'' There was sack of different origins such as: * Canary sack from the Canary Islands, * Malaga sack from , * Palm sack from , and * Sherris sack from . The term ''Sherris sack'' later gave way to |
