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The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. A preference for British cooking methods is apparent in cookbooks brought to the New World. There was a general disdain for French cookery, even among the French Huguenots in South Carolina and French Canadians. [15]
The simple shapes made by the tinsmith require tools similar to those of a coppersmith. In addition to the big shears anchored in a hole in his bench, he used hand snips and nippers for cutting. The tin was flattened on an anvil made of a block of steel. Straight and curved anvils (stakes) were used to turn and roll the edges of the tin.
Biscuit tin manufacture was a small but prestigious part of the vast industry of tin plate production, which saw a huge increase in demand in the 19th century was directly related to the growing industrialisation of food production, by increasingly sophisticated methods of preservation and the requirements made by changing methods of distribution.
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
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25 December – First Christmas hymn authorised to be sung in the Anglican church, "While Shepherds Watched Their Flocks", the words by Nahum Tate having been first published this year, in a supplement to "Tate and Brady". 28 December – Laurence Hyde, 1st Earl of Rochester is appointed Lord Lieutenant of Ireland.
The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo
Battenberg [1] or Battenburg [2] cake is a light sponge cake with variously coloured sections held together with jam and covered in marzipan. In cross section, the cake has a distinctive pink and yellow check pattern. It originated in England.