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Fruit Fool
A fool is an English dessert. Traditionally, fruit fool is made by folding puréed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent such as rose water may be added. Etymology Why the word "fool" is used as the name of this fruit dessert is not clear. Several authors derive it from the French verb meaning "to crush" or "to press" (in the context of pressing grapes for wine), and Alan Davidson argues that it is 'reasonable to suppose that the idea of mashed fruit was there from the start' but also points out that Norfolk fool, contained no fruit. but this derivation is dismissed by the ''Oxford English Dictionary'' as baseless and inconsistent with the early use of the word. The name trifle was also originally applied to the dish, with the two names being used, for a time, interchangeably. In the late 16th century a trifle was 'a dish composed of cream boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe by the North Sea to the east and the English Channel to the south. The country covers five-eighths of the island of Great Britain, which lies in the North Atlantic, and includes over 100 smaller islands, such as the Isles of Scilly and the Isle of Wight. The area now called England was first inhabited by modern humans during the Upper Paleolithic period, but takes its name from the Angles, a Germanic tribe deriving its name from the Anglia peninsula, who settled during the 5th and 6th centuries. England became a unified state in the 10th century and has had a significant cultural and legal impact on the wider world since the Age of Discovery, which began during the 15th century. The English language, the Anglican Church, and Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gooseberry
Gooseberry ( or (American and northern British) or (southern British)) is a common name for many species of ''Ribes'' (which also includes currants), as well as a large number of plants of similar appearance. The berries of those in the genus ''Ribes'' (sometimes placed in the genus ''Grossularia'') are edible and may be green, orange, red, purple, yellow, white, or black. Etymology The ''goose'' in ''gooseberry'' has been mistakenly seen as a corruption of either the Dutch word or the allied German , or of the earlier forms of the French . Alternatively, the word has been connected to the Middle High German ('curl, crisped'), in Latin as . However, the ''Oxford English Dictionary'' takes the more literal derivation from ''goose'' and ''berry'' as probable because "the grounds on which plants and fruits have received names associating them with animals are so often inexplicable that the inappropriateness in the meaning does not necessarily give good grounds for believin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook ''Cuisinier royal et bourgeois''. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that ''crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compote
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. Because it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Date Palm
''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, and South Asia, and is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus ''Phoenix'', which contains 12–19 species of wild date palms. Date trees reach up to in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68 percent sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections. Dates have been cultivated in the Middle East and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchet
Manchet, manchette or michette, is a wheaten, yeast-leavened bread of very good quality, or a small flat circular loaf. It was a bread that was small enough to be held in the hand. History One of the first recipes printed in English for manchet breads comes from 1588 and the recipe book ''The Good Huswifes Handmaide'' by an unknown author. In it the author explains that the flour must be fine and have been ''boulted'' twice. There are several recipes for manchets mentioned in Florence White's classic English cuisine book ''Good Things in England'' first published in 1932. She gives five regional varieties of the bread and quotes from sources for the recipes. The first is from Gervase Markham in Nottinghamshire published in 1615 where White quotes an anonymous source that describes a manchet as 'Your best and principal bread'. Gervase Markham writes that the dough should be kneaded by hand and with the brake, and if no brake is available, wrapped in a cloth and trodden underf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) 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 an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Accomplisht Cook
''The Accomplisht Cook'' is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes. The book was one of the few cookery books published during the Commonwealth of Oliver Cromwell, and free of the plagiarism common at its time. It made early use of two ingredients brought to Europe from the Americas, the potato and the turkey. Context Robert May was from the age of ten a cook, working for aristocratic Roman Catholic and royalist employers beginning with Lady Dormer. She sent him to study cooking for five years in France, after which h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anglo-Indian Cuisine
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. It was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, ''Hobson-Jobson''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. History During the British rule in India, local British officials began mixing Indian dishes with their British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspberry
The raspberry is the edible fruit of a multitude of plant species in the genus ''Rubus'' of the rose family, most of which are in the subgenus '' Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with woody stems. World production of raspberries in 2020 was 895,771 tonnes, led by Russia with 20% of the total. Description A raspberry is an aggregate fruit, developing from the numerous distinct carpels of a single flower. What distinguishes the raspberry from its blackberry relatives is whether or not the torus ( receptacle or stem) "picks with" (i.e., stays with) the fruit. When picking a blackberry fruit, the torus stays with the fruit. With a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit. Raspberries are grown for the fresh fruit market and for commercial processing into individually quick frozen (IQF) fruit, purée, juice, or as dried fruit used in a variety of grocery products such as raspb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhubarb
Rhubarb is the fleshy, edible stalks ( petioles) of species and hybrids (culinary rhubarb) of ''Rheum'' in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences. The precise origin of culinary rhubarb is unknown. The species ''Rheum rhabarbarum'' (syn. ''R. undulatum'') and '' R. rhaponticum'' were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, ''R.'' × ''hybridum'', were grown as vegetable crops in England and Scandinavia. They readily hybridize, and culinary rh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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