Search results
Results From The WOW.Com Content Network
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.
Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. [1] [2] It is a flat-rolled suet pudding, which is spread with jam and rolled up, similar to a Swiss roll, then steamed or baked and traditionally served with custard.
This allowed for the increased production of sweetmeats as desserts, and the confectioner could expand his market to people beyond the upper classes. [2] Originally associated with medicine, sugar's role as a main ingredient in confections and preservatives became more popular in the early Renaissance.
Agnes Bertha Marshall (born Agnes Beere Smith; 24 August 1852 [2] – 29 July 1905) was an English culinary entrepreneur, inventor, and celebrity chef. [3] An unusually prominent businesswoman for her time, Marshall was particularly known for her work on ice cream and other frozen desserts, which in Victorian England earned her the moniker "Queen of Ices".
This is a list of British desserts, i.e. desserts characteristic of British cuisine, the culinary tradition of the United Kingdom. The British kitchen has a long tradition of noted sweet-making, particularly with puddings, custards , and creams; custard sauce is called crème anglaise (English cream) in French cuisine .
Cherries jubilee. Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
It was also served historically at the colleges of the University of Cambridge and the University of Oxford [4] and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs. Beeton's Book of Household Management. [5]