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Lydia Estes Pinkham (born Estes; February 9, 1819 – May 17, 1883) was an American inventor and marketer of a herbal-alcoholic "women's tonic" for menstrual and menopausal problems, which medical experts dismissed as a quack remedy, but which is still on sale today in a modified form.
The ancient Romans, on the authority of Pliny the Elder, favored raw owl's eggs or fried canary as a hangover remedy, [52] while the "prairie oyster" restorative, introduced at the 1878 Paris World Exposition, calls for raw egg yolk mixed with Worcestershire sauce, Tabasco sauce, salt and pepper. [53]
1. Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long sides. In a small bowl, sprinkle the gelatin over the water and let stand. 2. In a ...
Lady finger(s), ladyfinger(s), lady's finger, or ladies' fingers may refer to: Food. Ladyfinger (biscuit), a type of sponge cake; Ladyfinger, a kirsch cocktail;
Ladyfingers in transparent plastic packages. Ladyfingers are said to have originated in the 14th century at the court of the County of Savoy, and were created to mark the occasion of a visit by the King of France. They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine.
The drink is not named in the story but it fits the description of a prairie oyster. As Jeeves says, "It is a little preparation of my own invention. It is the Worcester Sauce that gives it its colour. The raw egg makes it nutritious. The red pepper gives it its bite." [7] Jeeves also serves this hangover cure in other stories. It is very ...
Alan Davidson in Oxford Companion to Food (2014, 3rd ed.), headword "sponge cake", refers to a recipe for "spunge biscuit" probably meant for Savoy/boudoir biscuits (as it says "bake in little long Pans", and the recipe itself obviously is for sponge cake/biscuits) in Mrs Mary Eales's Recipts (second corrected ed. 1718, repr. ed. 1985).
Tiramisu [a] is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. [1]
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