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Trifle appeared in cookery books in the sixteenth century. [2] The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery The Good Huswifes Jewell.
Dec 19, 2023 · This seemingly simple delight has evolved over centuries, each layer telling a story of cultural exchange, innovation and the pursuit of exquisite taste. The roots of trifle can be traced back to Medieval England, where it emerged as a blend of early sweet dishes.
Apr 13, 2024 · The very first trifles date to the Elizabethan era, but these seem to have involved little more than cream and flavorings and maybe some fruit. The cake was added to the mix in the early 18th century, seemingly as an economical measure to use up baked goods that would otherwise grow stale.
- Posset
- Syllabubs and Junkets
- Fools
- Hedgehog Pudding
- And What About Trifles?
- Where Do All These Puddings originate?
Possets are, or at least, originally were, served warm. Sack (which was an early form of sherry) was warmed with eggs, sugar and mace. Cream was warmed, and then poured, from a height, over it. The result was a hearty, warming drink which had separated into three parts: atop was an airy foam crust, below it a rich custard (thanks to the eggs), and ...
The earliest recorded mention of a syllabub is by John Heywood in his Thersytes (an ‘interlude’, a sort of short theatrical entertainment), written around 1537: one of the characters says, “You and I… muste walke to him and eate a solybubbe.” Syllabubs were served cold, in glasses with spouts at the bottom (like modern gravy jugs which allow the us...
Fools were a mix of crushed fruit (the name comes from the French ‘fouler’, to mash)… gooseberries were initially extremely popular and custard. For a recipe for an almost instant fool on Saucy Dressings, go to Rhubarb Sensible.
Hedgehog Pudding developed alongside trifle. Originally it was composed of a sort of sculptable marzipan made of ground almonds, eggs, sugar and butter which was moulded into the shape of a hedgehog, and then decorated with blanched almond ‘spikes’. Later hedgehogs were served on green jelly ‘lawns’ or cream ‘snow’ (sounds rather 60s). They may hav...
First of all, where does the name come from? Well, the fabulous, over-the-top creations produced over recent centuries may not seem like trifles, but, yes, indeed, ‘trifle’ means ‘trifle’. Originally the word in Middle English was ‘trufle’…coming from Old French ‘trufle’, meaning a thing of little import – in culinary terms, cream and not much else...
Some of the most elaborate and beautiful posset sets were made in other countries – in the Netherlands, and in Italy. Nevertheless all of these puddings are documented in recipes published in English in England. The historian Alan Davidson cites all of them as being English. If anyone knows of these sorts of dishes being made in other countries, pl...
Trifle is a traditional British dessert featuring layers of sponge cake, fruit, custard, and whipped cream. The word ‘trifle likely originated from the Old French term ‘trufle,’ meaning whimsical or frivolous.
Apr 4, 2024 · Originating in 18th century Britain, trifles were crafted as a clever way to repurpose leftovers and prevent wastage. The process involves soaking stale cake in alcohol to rejuvenate its flavor, which is then layered with a combination of fruit, custard, and occasionally jelly in a round bowl.
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May 28, 2020 · Around 50 years ago in the 1970s the successful high-calorie dessert became a restaurant cliche, and received a bit of a retro makeover with the addition of hundreds and thousands and...
