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Figgy Pudding
Figgy Pudding (occasionally Piggy-Pudding) is a vague term used for a class of traditional Christmas dishes usually forming sweet and savory cakes, containing a sour-sweet creamy layer of honey, fruits and nuts. In later times, rum or other distilled alcohol became often added to enrich the fruitiness of the flavor. Etymology Medieval cooking commonly employed figs, in both sweet and savoury dishes. One such dish is fygey, in the 14th century cookbook ''The Forme of Cury'', which in Modern English is "figgy", this dish being known as ''figgy pudding'' or fig pudding: The Middle English name had several spellings, including , , , , and . The latter is a 15th-century conflation with a different dish. Figee was in fact a dish of fish and curds, which was named in Old French, meaning "curdled" (the past participle of the Old French ). But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. A turn of the 15th century herbal has a recipe for fig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Fig
The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world, both for its fruit and as an ornamental plant.''The Fig: its History, Culture, and Curing'', Gustavus A. Eisen, Washington, Govt. print. off., 1901 ''Ficus carica'' is the type species of the genus ''Ficus'', containing over 800 tropical and subtropical plant species. A fig plant is a small deciduous tree or large shrub growing up to tall, with smooth white bark. Its large leaves have three to five deep lobes. Its fruit (referred to as syconium, a type of multiple fruit) is tear-shaped, long, with a green skin that may ripen toward purple or brown, and sweet soft reddish flesh containing numerous crunchy seeds. The milky sap of the green parts is an irritant to human skin. In the Northern Hemisphere, fresh figs are in season from l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name ''The Forme of Cury'' is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves. Context The collection was named ''The Forme of Cury'' by Samuel Pegge, who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum, Gustavus Brander. It is one of the best-known medieval guides to cooking. ''The Forme of Cury'' may have been written partly to compete with ''Le Viandier of Taillevent'', a French cookery book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old French
Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intelligible yet diverse, spoken in the northern half of France. These dialects came to be collectively known as the , contrasting with the in the south of France. The mid-14th century witnessed the emergence of Middle French, the language of the French Renaissance in the Île de France region; this dialect was a predecessor to Modern French. Other dialects of Old French evolved themselves into modern forms (Poitevin-Saintongeais, Gallo, Norman, Picard, Walloon, etc.), each with its own linguistic features and history. The region where Old French was spoken natively roughly extended to the northern half of the Kingdom of France and its vassals (including parts of the Angevin Empire, which during the 12th century remained under Anglo-Norman rul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbal
A herbal is a book containing the names and descriptions of plants, usually with information on their medicinal, tonic, culinary, toxic, hallucinatory, aromatic, or magical powers, and the legends associated with them.Arber, p. 14. A herbal may also classify the plants it describes, may give recipes for herbal extracts, tinctures, or potions, and sometimes include mineral and animal medicaments in addition to those obtained from plants. Herbals were often illustrated to assist plant identification.Anderson, p. 2. Herbals were among the first literature produced in Ancient Egypt, China, India, and Europe as the medical wisdom of the day accumulated by herbalists, apothecaries and physicians. Herbals were also among the first books to be printed in both China and Europe. In Western Europe herbals flourished for two centuries following the introduction of moveable type (c. 1470–1670). In the late 17th century, the rise of modern chemistry, toxicology and pharmacology reduced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bodleian Library
The Bodleian Library () is the main research library of the University of Oxford, and is one of the oldest libraries in Europe. It derives its name from its founder, Sir Thomas Bodley. With over 13 million printed items, it is the second-largest library in Britain after the British Library. Under the Legal Deposit Libraries Act 2003, it is one of six legal deposit libraries for works published in the United Kingdom, and under Irish law it is entitled to request a copy of each book published in the Republic of Ireland. Known to Oxford scholars as "Bodley" or "the Bod", it operates principally as a reference library and, in general, documents may not be removed from the reading rooms. In 2000, a number of libraries within the University of Oxford were brought together for administrative purposes under the aegis of what was initially known as Oxford University Library Services (OULS), and since 2010 as the Bodleian Libraries, of which the Bodleian Library is the largest comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liber Cure Cocorum
''Liber Cure Cocorum'' is an English cookbook dating from around the year 1430 and originating from County of Lancashire. Unusually for a cookbook, the recipes are written in rhyming verse. Text It was first printed from a transcript made by Richard Morris in 1862 from a text in the Sloane Manuscript Collection (No.1986, British Museum, now British Library), found as an appendix to the " Boke of Curtasye". It is written in a northern English dialect of the 15th century, probably not much earlier than the time of Henry VI. The author titles his work "The Slyghtes of Cure", or, in modern English, "The Art of Cookery". Content The poem treats a great variety of dishes under the headings of potages, broths, roasted meats, baked meats, sauces and 'petecure', including the earliest references to several dishes, including haggis and humble pie. Sample recipe An example: Lamprayes in browet. Take lamprayes and scalde hom by kynde, Sythyn, rost hom on gredyl, and grynde Peper and safrone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton's Book Of Household Management
''Mrs. Beeton's Book of Household Management'', also published as ''Mrs. Beeton's Cookery Book'', is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title ''Beeton's Book of Household Management'', as one of the series of guide-books published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates. Although Mrs Beeton died in 1865, the book continued to be a best-seller. The first editions after her death contained an obituary notice, but later editions did not, allowing readers to imagine that every word was written by an experienced Mrs Beeton personally. Many of the recipes were copied from the most successful cookery books of the day, including Eliza Acton's ''Modern Cookery for Private Families'' (first published in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suet
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting fats and extended simmering, followed by straining, then cooling. The entire process is then usually repeated to refine the product. Etymology The word ''suet'' is derived from Anglo-Norman , from Old French , from Latin ("tallow", "grease", "hard animal fat"). ''Sebum'' is from the Proto-Indo-European root *''seyb''- ("pour out, trickle"), so it shares a root with sap and soap. Trade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Carol
A Christmas carol is a carol (a song or hymn) on the theme of Christmas, traditionally sung at Christmas itself or during the surrounding Christmas holiday season. The term noel has sometimes been used, especially for carols of French origin. Christmas carols may be regarded as a subset of the broader category of Christmas music. History The first known Christmas hymns may be traced to 4th-century Rome. Latin hymns such as Veni redemptor gentium, written by Ambrose, Archbishop of Milan, were austere statements of the theological doctrine of the Incarnation in opposition to Arianism. Corde natus ex Parentis (''Of the Father's heart begotten'') by the Spanish poet Prudentius (d. 413) is still sung in some churches today. In the 9th and 10th centuries, the Christmas sequence (or prose) was introduced in Northern European monasteries, developing under Bernard of Clairvaux into a sequence of rhymed stanzas. In the 12th century the Parisian monk Adam of Saint Victor bega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
We Wish You A Merry Christmas
"We Wish You a Merry Christmas" is an English Christmas carol, listed as numbers 230 and 9681 in the Roud Folk Song Index. The famous version of the carol is from the English West Country. Popular version The Bristol-based composer, conductor and organist Arthur Warrell (1883-1939) is responsible for the popularity of the carol. Warrell, a lecturer at the University of Bristol from 1909, arranged the tune for his own University of Bristol Madrigal Singers as an elaborate four-part arrangement, which he performed with them in concert on December 6, 1935. His composition was published by Oxford University Press the same year under the title "A Merry Christmas: West Country traditional song". Warrell's arrangement is notable for using "I" instead of "we" in the words; the first line is "I wish you a Merry Christmas". It was subsequently republished in the collection '' Carols for Choirs'' (1961), and remains widely performed. The popular version begins as follows: Many tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plum 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] |
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