A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming.
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.
A grownup dessert recipe found in
“Borden’s Eagel Brand Book of Recipes” published by
Borden’s Condenced Milk Company in the 1930s
I think I have mentioned it before, but desserts and other food featuring strong coffee is best suited for serving to grown ups. Children seldom find it tasteful. But who cares, we’re grown ups aren’t we
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