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Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
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 ...
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]
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 ...
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.
Kitchen Daily has rounded up our most delicious desserts of all time. From chocolate treats to breakfast sweets and lots of and lots of cake, these recipes are sure to delight dessert lovers ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
According to the Huffington Post, Medieval Times hired an anti-union consultant at $3,200 a day to persuade workers to leave the union, and gave raises to non-union workers.