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Victorian England became known throughout Europe for its bland and unappetizing food but many housewives cooked in this fashion since it was the safest way to prepare food before refrigeration. [2] The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls.
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Food was mostly preserved through boiling, simmering or standing. A popular genre of dishes made from this favored method of food preparation was "cheese" (or "butter"), a generic term for dishes prepared by slow boiling or pressing. They could be made from ingredients as varying as apples (i.e., apple butter), plums and walnuts.
Smoking bishop is a type of mulled wine, punch, or wassail, especially popular in Victorian England at Christmas time, and it is mentioned in Dickens' 1843 story A Christmas Carol. [1] Smoking bishop was made from port, red wine, lemons or Seville oranges, sugar, and spices such as cloves.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Stacker researched the history of popular foods, ... The fruitcake dates back as early as ancient Roman times, a sweet energy bar made with barley, honey, pomegranate seeds, wine, and dried fruit. ...
It generally consists of rich, highly spiced or salty elements. While the popularity of savouries has waned since their height during Victorian times, there has recently been a renewed interest in savouries. [1] Typical savouries include: Angels on horseback, oysters wrapped in bacon
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