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The term "dessert" comes from the Old French desservir, 'to clear a table', literally 'to un-serve', and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese, and by the Late Middle Ages could also include fresh fruit covered in honey, sugar, or syrup and boiled-down fruit pastes.
People ate various types of food; consumers had choices from dairy (milk and cheese), fruits (figs, pears, apples, and pomegranates), vegetables (greens and bulbs), grains and legumes (cereal, wheat barley, millet, beans, and chickpeas), and meat (beef, mutton, fowl, mussels, and oysters).
It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]).
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 ...
The Israelites drank goat and sheep’s milk when it was available in the spring and summer, and ate butter and cheese. Honey, both from bees and date honey, was also eaten. Figs and grapes were the fruits most commonly eaten, while dates, pomegranates, and other fruits and nuts were eaten more occasionally.
The advent of agriculture roughly 11,500 years ago in the Middle East was a milestone for humankind - a revolution in diet and lifestyle that moved beyond the way hunter-gatherers had existed ...
Milk and cream were used in desserts such as junkets and syllabubs. A treat might consist of buns made with eggs, raisins, and spices. In 1604, Elinor Fettiplace compiled a Receipt Book; she had married into an ancient aristocratic family – a Fettiplace fought at the Battle of Hastings in 1066; at least 20 people ate at her table every day ...
What these three meal plans have in common are a focus on whole foods, especially vegetables, fruit, whole grains, leafy greens, legumes, olive oil, nuts and lean protein.