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Pudding Cloth
A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. It is a reusable alternative to cooking in skins made of animal intestines and became popular in England in the seventeenth century for boiling a wide range of puddings. Typical uses Sweet Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth. Clootie pudding, a traditional Scottish dessert, is boiled in a pudding cloth. The traditional way to cook jam roly poly is using a pudding cloth. Savoury Pease pudding Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, ... was first made possible at the beginning of the 17th century with the advent of the pudding cloth. References External linksThe ORIGINAL Christmas Dessert includes an explanation and example usage of pudding cloth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buittle Tower Kitchen
Buittle is an ecclesiastical and civil parishes in Scotland, civil parish in Dumfries and Galloway, southwest Scotland, in the traditional county of Kirkcudbrightshire. It lies to the west of the Urr Water, between Dalbeattie and Castle Douglas, and extends from Haugh of Urr in the north to Almorness Point on the Solway Firth in the south. The main settlement is the small village of Palnackie. Etymology The name is derived from Old English ''bōtl'', meaning "a dwelling, dwelling-place, house", giving ''Buittle'' the same etymology as Bootle in England. History Northumbrian expansion into what was the kingdoms of Rheged and Kingdom of Strathclyde, Strathclyde in the 7th and 8th centuries left a number of Angles, Anglian names throughout southwest Scotland, and it would appear that the name Buittle is one of these relics. Buittle was in the semi-independent Lords of Galloway, Kingdom of Galloway which is recorded between the 11th and 13th century. It remained part of that lordshi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Utensil
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking. A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word "ware": kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. Grades Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Uses Food preparation The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. Fruitcake is wrapped in rum-infused cheesecloth during the process of "feeding" the fruitcake as it ripens. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muslin
Muslin () is a cotton fabric of plain weave. It is made in a wide range of weights from delicate sheers to coarse sheeting. It gets its name from the city of Mosul, Iraq, where it was first manufactured. Muslin of uncommonly delicate handspun yarn was handwoven in the Bengal region of South Asia and imported into Europe for much of the 17th and early 18th centuries. In 2013, the traditional art of weaving ''Jamdani'' muslin in Bangladesh was included in the list of Masterpieces of the Oral and Intangible Heritage of Humanity by UNESCO. History In 1298 CE, Marco Polo described the cloth in his book ''The Travels''. He said it was made in Mosul, Iraq. The 16th-century English traveller Ralph Fitch lauded the muslin he saw in Sonargaon. During the 17th and 18th centuries, Mughal Empire, Mughal Bengal Subah, Bengal emerged as the foremost muslin exporter in the world, with Mughal Dhaka as capital of the worldwide muslin trade. It became highly popular in 18th-century France a ... [...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] |
Puddings
Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom and some of the Commonwealth countries, the word ''pudding'' is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Unless qualified, however, pudding usually means dessert a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Pudding
Christmas pudding is sweet dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in 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 what she called "Christmas pudding". The dish is sometimes known as plum puddingBroomfield, Andrea (2007Food and cooking in Victorian England: a historypp.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 in fact contain plums in the modern sense of the word. Basics Many households have their own recipes for Christmas pudding, some handed down thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clootie Pudding
A clootie (also cloutie; from the Scots word cloot or clout: "a piece of cloth or leather; a patch; a rag") is a strip or piece of cloth, a rag or item of clothing, traditionally used to make clootie dumplings. The term ''clootie'' can also refer to fabric used in the patching of clothes or the making of clootie mats ( proddy rugs). Sayings The saying "Ne'er cast a cloot til mey's oot" conveys a warning not to shed any clothes before summer has arrived and the may-trees and hedges (hawthorn) are in full bloom. The saying also appears in English as "Ne'er cast a clout till May be out". Food A traditional pudding called ''clootie dumpling'' is made with flour, breadcrumbs, dried fruit ( currants, raisins, sultanas), suet, sugar and spices with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth (the clootie), placed in a large pan of boiling water and simmered for a couple of hours before being lifted ou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scottish Cuisine
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad. History Scotland, with its temperate climate and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive oats quickly became the staple. Medieval From the journeyman down to the lowest cottar, meat was an expensive commodity, and would be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jam Roly Poly
Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. In days past, jam roly-poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve, leading to the nicknames of dead-man's arm and dead man's leg. In the past it was known as roly poly pudding. Description Jam roly-poly features in Mrs Beeton's cookery book, as roly-poly jam pudding. It is one of a range of puddings that are now considered part of the classic desserts of the mid 20th century British school dinners. Jam roly-poly is considered a modern British classic, alongside sticky toffee pudding and spotted dick. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pease Pudding
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain, as well as in other regions worldwide. Dish Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally produced in England, especially in the industrial North Eastern areas including South Shields. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the classic saveloy dip. In Southern England, it is usually served with faggots. Also in southern England is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from Lond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. The Food Timeline In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. The website has since become a major information source for culinary history. Almost all of the website's information comes from Lynne's personal library of over 2,000 books. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. Following her death, the site was given to her family, who chose to remove social media accounts associated with the Food Timeline, but kept the website running in a state of dormancy. As such, the website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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