Search results
Results from the WOW.Com Content Network
Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of ...
Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich.
19. Christmas Pudding. Christmas pudding (also known as plum pudding) dates back to the 14th century.This blend of flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched ...
Soup dumplings are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making tangbao during hot weather easier, since making gelled aspic is much more difficult at room temperature. [10]
The term "mete" referred to the pie, not the meat: a 15th-century cookbook gives a bake mete recipe for a pear custard pie. [6] Describing the franklin in the 14th-century classic The Canterbury Tales, Chaucer said: "Withoute bake mete was nevere his hous, Of fissh and flessh, and that so plentvous". [7]
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
The Modern Cook Title page of 21st edition Author Charles Elmé Francatelli Illustrator 60 engravings, artists not named Subject Professional cooking Publisher Richard Bentley & Son Publication date 1846 (1846) Publication place England Pages 560 (1886 ed.) The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in ...
Plus, this recipe includes peanut butter and strawberries for a little extra fiber. In total, it has 3 grams—over 10% of the daily value (DV). If you want even more, add a sprinkle of chia seeds.