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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 type of requirement, a 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 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 A delicious 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 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 least as early as the coronation o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Addington Palace
Addington Palace is an 18th-century mansion in Addington located within the London Borough of Croydon. It was built on the site of a 16th-century manor house. It is particularly known for having been, between 1807 and 1897, the summer residence of the Archbishops of Canterbury. Since the 1930s most of the grounds have been occupied by Addington Palace Golf Club. Between 1953 and 1996 the mansion was occupied by the Royal School of Church Music. It is currently used as a wedding and events venue. History The original manor house called Addington Place was built about the 16th century. 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 Leigh family gained this serjeanty upon becoming Lords of the Manor of Addington prior to the coronation of Charles II in 1661. The Addington estate was owned by the Leigh family unti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serjeanty
Under feudalism in France and England during the Middle Ages, tenure by serjeanty () was a form of tenure in return for a specified duty other than standard knight-service. Etymology The word comes from the French noun , itself from the Latin , "serving", the present participle of the verb , "to keep, preserve, save, rescue, deliver". "Sergeant" is derived from the same source, though developing an entirely different meaning. Origins and development Serjeanty originated in the assignation of an estate in land on condition of the performance of a certain duty other than knight-service, usually the discharge of duties in the household of the king or a noble. It ranged from non-standard service in the king's army (distinguished only by equipment from that of the knight), to petty renders (for example the rendering of a quantity of basic food such as a goose) scarcely distinguishable from those of the rent-paying tenant or socager. The legal historians Frederick Pollock and Freder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coronation Of James I And Anne
The coronation of James I and his wife Anne as King and Queen of England was held on 25 July 1603 at Westminster Abbey. James had reigned as King James VI of Scotland since 1567. Anne was anointed and consecrated with prayers alluding to Esther, the Wise Virgins, and other Biblical heroines. It was the first coronation to be conducted in English instead of Latin. A planned ceremonial Royal Entry to London was deferred until 15 March 1604. Background and preparations After the death of Elizabeth I, James VI of Scotland became King of England, an event known as the Union of the Crowns. He had been crowned King of Scotland on 29 July 1567 at Stirling. His wife, Anne of Denmark, had been crowned in Edinburgh on 17 May 1590. James rode to England and arrived at Theobalds on 3 May 1603. His wife Anne followed, after suffering a miscarriage at Stirling Castle. Plans for the coronation were disrupted by an outbreak of plague. The number of guests and officials allowed within the ... [...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 "vernacular" 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 Vernaccia wine known as ''Vernage'' was popular in London.Jancis Robinso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cofferer
The Cofferer of the Household was formerly an office in the English and British Royal Household. Next in rank to the Comptroller, the holder paid the wages of some of the servants above and below stairs, was a member of the Board of Green Cloth, and sat with the Lord Steward in the Court of the Verge. The cofferer was usually of political rank and always a member of the Privy Council. The office dates from the Middle Ages, and the position of Cofferer of the Wardrobe. It was abolished by the Civil List and Secret Service Money Act 1782 The Civil List and Secret Service Money Act 1782 (22 Geo. III, c. 82) was an Act of the Parliament of Great Britain. The power over the expenditure in the King's household was transferred to the Treasury, and branches of which were regulated. N .... List of incumbents References {{British Monarchy Household Positions within the British Royal Household Ceremonial officers in the United Kingdom 1782 disestablishments in Great Brita ... [...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 George I on 18 May 1725. The name derives from the elaborate medieval ceremony for appointing a knight, which involved bathing (as a symbol of purification) as one of its elements. The knights so created were known as "Knights of the Bath". George I "erected the Knights of the Bath into a regular Military Order". He did not (as is commonly believed) revive the Order of the Bath, since it had never previously existed as an Order, in the sense of a body of knights who were governed by a set of statutes and whose numbers were replenished when vacancies occurred. The Order consists of the Sovereign (currently King Charles III), the Great Master (currently vacant) and three Classes of members: *Knight Grand Cross ( GCB) ''or'' Dame Grand Cross ( GCB) *Knight Commander ( KCB) ''or'' Dame Commander ( DCB) *Companion ( CB) Members belong to either the Civil or the Military Division.''Statutes'' 1925, arti ... [...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 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. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups. 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 starches and to en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first 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. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England's Gazetteer
''England's Gazetteer, or, an accurate description of all the cities, towns, and villages of the kingdom'' was a large road atlas printed in the mid 18th century. The ''Gazetteer'' was written by Stephen Whatley (1712–1741) and was published in three separate editions, each of which offered maps of the roads of England and Wales. Editions 1 and 2 included a dictionary of the cities, corporations, market towns, and the most-noted villages. Edition 3 went further, including an alphabetical register of the less noted villages with their distance, or bearing, from the next market town or well known place. In London London is the capital and largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a estuary down to the North Sea, and has been a majo ..., it was published by J. and P. Knapton, D. Browne, A. Millar, J. Whiston and B. White. nternet Archive https://archive.or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), 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 a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, followed b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
