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The Dutch doed-koecks or 'dead-cakes', marked with the initials of the deceased, introduced into America in the 17th century, were long given to the attendants at funerals in old New York. The 'burial-cakes' which are still made in parts of rural England, for example Lincolnshire and Cumberland, are almost certainly a relic of sin-eating.
Soul-mass cakes were often kept for good luck with one lady in Whitby being reported in the 1860s having a soul-mass loaf one hundred years old. [35] According to Atkinson (1868), soul-mass loaves "were sets of square farthing cakes with currants in the centre, commonly given by bakers to their customers". [36] Sometimes, oat cakes were given ...
Layer cake Birthday fruit cake Raisin cake. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
In some places it is the custom to send to the friends of a family, after a death, a bag of biscuits with the card of the deceased. These funeral biscuits - often small, round sponge cakes - were known as arvel bread - arvel meaning ale. When arvel bread is passed around at a funeral each guest is expected to put a shilling on the plate. [1]
The spectacle of McCaffary's slow death in front of thousands led reformers in Wisconsin to press for abolition of the death penalty. On July 12, 1853, Wisconsin Governor Leonard J. Farwell signed a law that abolished the death penalty in Wisconsin and replaced it with a penalty of life imprisonment. The law is still in effect and no one has ...
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
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The cooking lessons were from cooking classes presented by the Settlement House of Milwaukee, Wisconsin, which served the needs of recent immigrants from Europe, many of whom were Jewish or Italian. The Board of Trustees refused to pay the original $18 to print 1,000 copies, so Lizzie Black Kander worked with the publisher directly to sell ...