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Trifle (horse)
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that 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 ''trifle'' wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin Dessert
Gelatin desserts (also Jelly or Jello) are desserts made with a sweetened and flavoured processed collagen product ( gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book '' The Art of Cookery'', appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups. Popular brands of premixed gelatin include: Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. In the US and Canada this dessert is known by the genericized trademark "jello". History Before gelatin became widely available as ... [...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 French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, cinnamon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuit
A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, '' biscotti'', and ''speculaas''. In most of North America, nearly all hard sweet biscuits are called " cookies", while the term " biscuit" is used for a soft, leavened quick bread similar to a less sweet version of a ''scone''. "Biscuit" may also refer to hard flour-based baked animal feed, as with dog biscuit. Variations in meaning * In most of the world outside North America, a biscuit is a small baked product that would be called either a " cookie" or a " cracker" in the United States and sometimes in Canada. Biscuits in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
WorldCat
WorldCat is a union catalog that itemizes the collections of tens of thousands of institutions (mostly libraries), in many countries, that are current or past members of the OCLC global cooperative. It is operated by OCLC, Inc. Many of the OCLC member libraries collectively maintain WorldCat's database, the world's largest bibliographic database. The database includes other information sources in addition to member library collections. OCLC makes WorldCat itself available free to libraries, but the catalog is the foundation for other subscription OCLC services (such as resource sharing and collection management). WorldCat is used by librarians for cataloging and research and by the general public. , WorldCat contained over 540 million bibliographic records in 483 languages, representing over 3 billion physical and digital library assets, and the WorldCat persons dataset (Data mining, mined from WorldCat) included over 100 million people. History OCLC OCLC, Inc., doing bus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Good Huswifes Jewell
''The Good Huswifes Jewell'' is an English cookery book by the cookery and housekeeping writer Thomas Dawson, first published in 1585. It includes recipes for medicines as well as food. To the spices found in Medieval English cooking, the book adds herbs, especially parsley and thyme. Sugar is used in many of the dishes, along with ingredients that are uncommon in modern cooking like violets and rosewater. The book includes recipes still current, such as pancakes, haggis, and salad of leaves and flowers with vinaigrette sauce, as well as some not often made, such as mortis, a sweet chicken pâté. Some dishes have familiar names, such as trifle, but different ingredients from those used today. The ''Jewell'' is the first English cookery book to give a recipe for sweet potatoes. Context The Elizabethan age represented the period of transition from Medieval to modern. Cookery was changing as trade brought new ingredients, and fashion favoured new styles of cooking, with, for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Dawson (cook)
Thomas Dawson (active 1585–1620) was an English author of cookery and housekeeping books. Life Thomas Dawson was an author of popular cookery and housekeeping books in the late 16th century. His best-known works include ''The Good Huswifes Jewell'' (1585), ''The Booke of Carving and Sewing'' (1597), and his ''Booke of Cookerie'' (1620). Books Dawson's ''Good Huswifes Jewell'' gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry, damson, pear, and mulberry. For stuffing for meat and poultry, or as he says "to farse all things", he recommends using the herbs thyme, hyssop, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in the same dish. His recipe for a salad with a vinaigrette dressing runs as follows (from the 1596 edition): ''To make a Sallet of all kinde of hearbes.'' ''Take your hearbes and picke them very fine into faire water, and picke your flowers by them ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...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 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 Art of Cookery''. She ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
