When I started this blog back in late 2013 I based a lot of the first posts on old ads and the designer in me has missed that for a while now, so I think I’ll post some of these from time to time again from now on – Ted
In Belgium there are several kinds of waffles, including the Brussels waffles and the Liège waffles.
In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
The old fashioned “dowdy” that our grandmothers used to serve was a simple bread and fruit pudding. Many of us still have tantalizing memories of it. This 1930s version comes to us in a new guise.
A dessert recipe from the Tudor era found on CookIt!
Leach is a kind of milk jelly a little like a blancmange. There are milk versions but this one was a dish for Lent when the Tudors would not use milk. Almond milk was used during Lent instead. This is a high table dish for a gentry family and is served attractively. It is time consuming to make requiring setting time and a swift hand when turning out.The top half of the leach is coloured with red wine.
Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.
Not unlike a traditional Norwegian dessert, Tilslørte bondepiker (Veiled Peasant Girls) that I posted a recipe for back in 2014 – Ted
The recipes and instructions in these old cookbooks from the 1920s are so short and to the point that if housewives and cooks from back then had a chance to take a look in today’s cookbooks with all their explanations and pictures and what have you, they would probably thing we are all right behind the barn as they say in the Yorkshire Dales.
A historic sweatmeat recipe found on Cook It!
A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury so honey sweetened foods were popular. The range of imported spices used would still have made this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.
This dish is not unlike modern honey dishes which you might know, such as baklava.
Every country if not every county has got their own waffle recipe here in Europe. This one from Brussels feature grated lemon peel and yeast which will make them fluffy and give them a fresh taste – Ted
Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.
It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.