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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]
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 ...
Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus , meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a ...
Regional Cuisines of Medieval Europe: A Book of Essays. New York: Routledge. ISBN 0-415-92994-6. Adamson, Melitta Weiss (2004). Food in Medieval Times. Westport, CT: Greenwood Press. ISBN 0-313-32147-7. Bynum, Caroline Walker (1987). Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of ...
Lauzinaj (Arabic: لوزينج), also spelled lawzinaj, lawzinaq, luzina is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century lauzinaj had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations ...
The first known record that hints at a family of cakes baked by rotating spit over cinders dates back to medieval times (about 1450) and is found in a manuscript from Heidelberg. The description mentions a strip of raised dough that has to be wound in a helix shape around a baking spit, and brushed with egg yolk before baking. [10] [11]
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today. [ 5 ]