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Tipsy Laird
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' ... [...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] |
Syllabub
Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for trifle, or to dip fingers of sponge cake into. The holiday punch, sweet and frothy, was often considered a ladies' drink. The milk and cream used in those days would have been thicker and modern recipes may need to make some adjustments to achieve the same effect. History Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling) has been known in England at least since John Heywood's ''Thersytes'' of about 1537: "You and I... Muste walk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calf (animal)
A calf ( : calves) is a young domestic cow or bull. Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and hide. The term ''calf'' is also used for some other species. See "Other animals" below. Terminology "Calf" is the term used from birth to weaning, when it becomes known as a ''weaner'' or ''weaner calf'', though in some areas the term "calf" may be used until the animal is a yearling. The birth of a calf is known as ''calving''. A calf that has lost its mother is an orphan calf, also known as a ''poddy'' or ''poddy-calf'' in British. ''Bobby calves'' are young calves which are to be slaughtered for human consumption. A ''vealer'' is a calf weighing less than about which is at about eight to nine months of age. A young female calf from birth until she has had a calf of her own is called a ''heifer'' (). In the American Old West, a motherless or small, runty calf was sometimes referred to as a dodie. The term "calf" is also used for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Compleat Confectioner
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] |
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] |
