Search results
Results from the WOW.Com Content Network
Leach (sometimes leech [1]) was a popular medieval sweetmeat (confection) consisting of a thick, jelly-like preserve which set hard enough to be sliced for serving. [2]The pastry consisted of sugar and flavourings such as almonds, dates, dried fruit, peel, and fruit extracts (such as rose water), sometimes spiced with ginger, aniseed, cinnamon and other spices or with milk added, and thickened ...
It dates to medieval times and is a cross between a batter and a dough. [6] A cream filling can also be inserted. [4] The dessert has been described as "light tender morsels" that are "heavenly". [3] Another description describes them as a "cream puff batter that bakes like a popover". [7] Recipes for nun's puffs are also included in two ...
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
Think: chocolate fondue (or any chocolate dessert for that matter) for a Valentine's Day dessert or a carrot cake cheesecake or lemon dessert as your new Easter feast finale.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] 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 English sweet banquet was an early form of the modern dessert course, consisting of sweet confections, spiced drinks, and complex sugar work served after the main meal. It evolved from the medieval "void": a post-dinner course where small treats were served after the table had been cleared, or "voided". [10]
Simnel cakes have been known since at least medieval times. Bread regulations of the time suggest they were boiled and then baked, a technique which led to an invention myth, in circulation from at least 1745 until the 1930s, [14] [15] whereby a mythical couple, Simon and Nelly, fall out over making a Simnel. One wishes to boil it, one to bake ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.