The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.
Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.
I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.
These cookies are often baked for Christmas in Norway, but many have the sense to enjoy them the year round. They were not part of my mother’s seven sorts baked for the holiday season, but I’ve had the good fortune to be offered them elsewhere both as a kid and as an addult. Delicious stuff I can tell you – Ted
A cake recipe found in “Kaker til Kaffen” (Cakes for the Coffee) published by Hjemmets Kokebokklubb in 1979
I told you I complained about the lack of sweetness in my old aunts’ cream puffs as a small child in an earlier post. Had the silly old bats* served this cake instead, there would have been no complaints.
* I apologize for the use of this word, but Marie, Emma and Inga always wore long black or dark grey old fashioned dresses and as a small child they reminded me of, well, bats and in an affectionate way I still think of bats when something reminds me of them. Like cream puffs – Ted 😉
A filled cookie recipe found in “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published in 1971
From the recipe text: It can not be repeated too often that you are fairly well covered for surprises in the form of suddenly arriving guests if you in the cookie jar have finished baked cookies that just need a quick whipped cream or the like to make you able to serve something really nice – such as some sherry waffles.
As you can see from the text above, Scandinavian housewive’s greatest fear back in the late sixties and early seventies was to be caught red handed by unannounced guests without some tempting goodies to serve with the coffee. Life was hard back then I can tell you, I was there – Ted 😉
With almond and ricotta, this gluten-free cake is the world’s juiciest! And with its delicious taste of orange and white chocolate, it becomes really difficult to turn down. The recipe is intended for a round mould, 23 cm / 9 inch in diameter.
Kim who runs ‘Tunspit & Table‘ writes: England has been famous for its puddings for centuries, and the word is now interchangeable with dessert, but it wasn’t always so. Historically puddings were essentially sausages with a filling stuffed into the stomach or intestines of an animal (the word probably comes from the Anglo-Norman word bodin meaning entrails). Sometimes they were kind of like dumplings, cooked in the broth with the meat for dinner.