Tag: food history

Posted in Daily, Food, Musique, Stories Around the World

A Penny, A Bun…

Posted on by Sugar and Spice..... Among Other Things

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny, two a penny,
Hot cross buns!
– Roud Folk Song Index Number (13029)

Almost every parent, guardian or caregiver has heard of the predefined set of nursery rhymes (ranging from Twinkle Twinkle Little Star to Ba Ba Black Sheep), especially when trying to make the young mind learn a bit of the English language, rhymes and songs. The above song “Hot Cross Bun” is no stranger to the set of these rhymes. However it was the smell of freshly baked buns (butter buns, fruit buns mainly) from the bakery near my workplace that would account for the sudden thoughts of “Hot Cross Bun” ( originally an English street cry) being dredged up from the grey cells. Like those memories that linger, thoughts of a pot of tea with fresh buns do enter the list of sudden urges for the taste buds occasionally.

Source:https://en.wikipedia.org/wiki/File:Hot_cross_buns_-_fig_and_pecan.jpg
Source: https://vk.com/monahos
Source:https://en.wikipedia.org/wiki/File:Hot_Cross_Buns_detail,_March_2008.jpg

This spiced sweet bun usually made with fruit and traditionally marked with a cross (as sugar toppings or partially sliced through) was associated with the end of Lent and is usually eaten on Good Friday. At times, spices are also added. These days hot cross buns are available all year round at most places, even in the supermarket chains with varieties like toffee, orange-cranberry, salted caramel and chocolate, apple-cinnamon, coffee flavoured, white chocolate and raspberry, banana and caramel, sticky date and the list goes on to being more creative and flavoured in certain bakeries and delis.

The exact origin of “hot cross buns” was historically believed to be associated with the rise of Christianity. During the Lent period, plain buns were made without any dairy products and eaten hot or toasted. Although archaeological evidence suggest that the Greeks (6th century) may have marked cakes with a cross. While one theory states that the Hot Cross Bun originated when where Brother Thomas Rodcliffe, a 14th Century monk at St Albans Abbey (1361), developed a recipe (similar to hot cross bun) called an ‘Alban Bun’ and distributed them to the local poor on Good Friday.  Though the London street cry,”Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns”, which had appeared in Poor Robin’s Almanac (1733) was the first ever definite record of hot cross buns. On trying to trace if these buns were made earlier than 18th century London, records of recipes come to a blank.

Source:https://www.epicurious.com/recipes/food/views/hot-cross-buns-363471
SourcE:https://vk.com/pub_mdma
Source:https://vk.com/slideshowarts

More of interest are the numerous traditions and beliefs surrounding these “hot cross” buns. While one says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year, others encourage keeping these buns purely for medicinal purposes or are carried along for long sea voyages to protect against shipwreck. Few kitchens may have a “hanging hot cross bun” which gets replaced every year, done so as to protect against fires and ensure that all breads turn out to be perfect and exquisite.

Be it the Lent season or not, hot cross buns are one of the best spiced buns are to have, especially hot or toasted ( or cold as per preference). The more the variety, the better. Moreover, one doesn’t need to wait for the right time to indulge that heavenly taste and flavour. With creative flavourings on the rise, these buns are definitely worth a try.

Source:https://www.deliciousmagazine.co.uk/recipes/hot-cross-bun-loaf/
Source:https://vk.com/jogpictures
Source:https://vk.com/slideshowarts
Source:https://vk.com/englisharoundtheworld
Source:https://vk.com/thesemagicmoments
Posted in Daily, Food

“Mix” Along the “Trail”

Posted on by Sugar and Spice..... Among Other Things

Couple of almonds or cashews. Legumes (peanuts or baked soybeans). Dried fruits like cranberries, raisins, apricots, apples pieces, gooseberries or candied orange peel. Throw in a few chocolate chips, chunks, and M&M’s or pretzels along with crystallized ginger. One is good to go.

Early morning and sugars low. Throw in dry breakfast cereal for the sugary crunch. More salty feel or crunchy feel, add in banana chips or carob chips. For high fibre effect, add in the rye chips. Enrich the antioxidant feel with pumpkin, chia or sunflower seeds.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

Little did hiker and outdoors-man Horace Kephart, know that recommendation of “scroggin” or “trial mix” in his popular camping guide (1910s), would lead to the snack becoming ever popular or more varied over time. The original “trail mix” was more of a combination of granola, dried fruit, nuts, and sometimes chocolate developed as a food to be taken along on Besides being quick and easy to carry along, the wide variety of mixes as per as own personal choice makes it’s popularity still stay.

Interestingly, the name “scroggin” or “schmogle” as used in New Zealand may have arose as an acronym from it’s ingredients of sultanas, carob, raisins, orange peel, grains, glucose, imagination(?) and nuts or alternatively sultanas, chocolate, raisins and other goody-goodies including nuts; although these facts are up to debate. Across continents, America’s gorp ( acronym for “good old raisins and peanuts” or common ingredients “granola, oats, raisins, peanuts) and Europe’s “student fodder”, “student oats” or “student mix” in the local languages show essentially how the same thing stays across the different cultures.

For snackers globally, the National Trail Mix Day (August 31st) would give a reason to go the extra mile for an exotic, unusual trail mix style ( cranberries, gooseberries, gummy bears and cornflakes dried anyone ?)

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/comeshome
Source:https://vk.com/slideshowarts
Posted in Daily, Food, Stories Around the World

Of “Petit Pots”

Posted on by Sugar and Spice..... Among Other Things

“Heat the milk and cream. Make it a bit bubbly. Add the flavours, mix it into the whisked eggs and egg yolks. Strain the mixture and pour into cups. Bake these cups in a water bath at low heat. Depending on taste, one can flavour this dessert with pieces of broken or melted choclate, rum, add a base of crunchy texture or garnish with almond slivers, sliced berries, cinnamon, colorful sugar or sprinkles; all leading to a piece of art as well as of delectable taste.”

The above simple dessert similar to a lightly set baked custard, known as “Pot de crème” or “petit pots” was believed to have originated from France during the 17th century. While the name means “pot of custard” or “pot of cream”,referring to the porcelain cups which were used to make and serve the dessert; the latter concept may have evolved from the from English Syllabub.

Source:https://www.chowhound.com/recipes/chocolate-pots-de-creme-18717
Source:https://www.thecottagejournal.com/history-behind-pot-de-creme-cup/3/
Source:https://en.wikipedia.org/wiki/Pot_de_cr%C3%A8me#/media/File:Custard_Dessert.jpg

Usually looser than other custards, crème brulee, flans or crème caramel; it requires minimal preparatory time and can be made with the ingredients at hand. Such that it can be prepared without milk or had frozen. Hardly surprising that, this delight has got its’ own special place and day (August 27th) in the foodimentarian’s heart. For all the dessert connoisseurs, it would be time to experiment the taste buds with the varieties of preparations. While for the experimental chefs, let the steps to make an artful and palatable creation begin.

Source:https://www.victoriamag.com/eggnog-pots-de-creme-toasted-meringue-recipe/
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://www.daysoftheyear.com/days/pots-de-creme-day/
Posted in Daily, Food, Stories Around the World

Of Sponge Cake, Styles and Flavours

Posted on by Sugar and Spice..... Among Other Things

One of the very basic cakes, known to most kitchens and tea times; made of the very basic ingredients of flour, sugar, butter and eggs, mostly made as the non-yeasted cakes but leavened with beaten eggs are the “sponge cakes”.

With the roots tracing back to Spain of the early Renaissance period; the forerunner of sponge cake was initially believed to be have made more as a biscuit, flat and thin. The brainchild recipe was believed to be by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, approximately around the middle of the 16th century. In fact the earliest original and attested sponge cake recipe was seen in English poet, Gervase Markham’s “The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).” The thin crisp cookie like cake became it’s present form when bakers started using beaten eggs as the rising agent (mid 18th century). With baking powder (Victorian period, Alfred Bird, 1843), sponge cakes became higher and lighter.

Source: https://vk.com/slideshowarts
Source: https://vk.com/slideshowarts
Source: https://vk.com/slideshowarts

The British sponge cake is produced using the batter method, with the layered Victorian sponge cake and the Madeira cake being popular in the high tea menu; these cakes made using the batter method are known as butter or pound cakes in US. The typical Victoria sponge filling consists of strawberry jam and whipped double cream sandwiched between two sponge cakes with the top of the cake layered with a dusting of icing sugar.

While sponge cakes are made using the batter method; cakes made using the trapped are known as “foam cakes”. Cakes made based on the technique of using trapped air to life the cake, partially or wholly, existed in most European patisseries. Like the Anglo-Jewish “plava”, pan di Spagna (Italy), génoise (Italian), pão-de-ló (Portugese) to mention a basic few.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

The derivatives of the basic sponge cake idea include the American chiffon cake, the Mawa cake (Indianized British sponge cake from Mumbai) and the Latin American tres leches cake. The latter is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. From the simple sponge cake, before it has cooled, the creation of rolled cakes as in the Swiss rolls, trifles, Madeleine and ladyfingers are possible. Little wonder then, this basic cake has been a part of the kitchens over the centuries. With the National Sponge Cake (August 23rd) being recognized by foodimentarians today; experimenting and indulging in the basic cakes of the childhood days would make way for a change fr the usual.

“Kai slices the cake, his version of the banana cake I have always talked about. He has made a vanilla sponge cake, soaked in vanilla simple syrup, and layered with sliced fresh bananas and custard. There is a central layer of dark chocolate ganache with bits of crispy pecans and toffee, and the whole thing is covered in chocolate buttercream, with extravagant curls of chocolate and chocolate-dipped banana slices piled in the middle. I accept a thin slice, savoring the flavors, both of the cake, and of simple joy.” Stacey Ballis (Good Enough to Eat)

Source:https://vk.com/thesemagicmoments
Source:https://upload.wikimedia.org/wikipedia/commons/8/86/TresLeche.JPG
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/comeshome
Source:https://vk.com/comeshome
Source:https://vk.com/englisharoundtheworld
Source:https://vk.com/comeshome
Source:https://vk.com/comeshome
Source:https://vk.com/pub_mdma
Source:https://vk.com/pub_mdma
Source:https://vk.com/pub_mdma
Posted in Daily, Food, Stories Around the World

The “Meringue” Way

Posted on by Sugar and Spice..... Among Other Things

“To make white bisket bread.
Take a pound & a half of sugar, & an handfull of fine white flower, the whites of twelve eggs beaten verie finelie, and a little annisseed brused, temper all this together, till it be no thicker than pap, make coffins with paper, and put it into the oven, after the manchet is drawen.”
– Recipe for the “white biskit bread” in the book of recipes started (1604) by Lady Elinor Poole Fettiplace (c.1570 – c.1647) of Gloucestershire.
(Fettiplace, Eleanor Poole (1994). Hilary Spurling (ed.). Elinor Fettiplace’s Receipt Book. Translated by John Spurling. Bristol (U.K.): Stuart Press. Volume 1, page 23) noted by Muster (ref.)

Made from egg whites and sugar, whipped up to a finesse with a binding agent (salt, cornstarch or gelatin) and an occasional acidic ingredient (lemon, vinegar or cream of tartar) or flavorings of vanilla, coconut or almond; meringue had graced the dessert menu especially to highlight a special occasion or simply enjoy the pleasures of an exquisite delight. The origin till date, is a point of contention for food historians.

SourcE:https://www.completelydelicious.com/coconut-meringue-maracoons/
Source:https://sugarapron.com/2017/03/04/lemon-meringue-pie-bites/
Source:https://www.mccormick.com/recipes/dessert/colorful-meringue-cookies

The name “meringue” had first appeared in cookbook by François Massialot (1692) (“XXVIII: Des Meringues & Macarons”. Nouvelle instruction pour les confitures, les liqueurs et les fruits (in French). Paris: Charles de Sercy. pp. 186–188). While the word “meringue” had first appeared in English in an English translation of Massialot’s book (1706); two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections known as “white bisket bread” and “pets” of what are today are recognizable as meringue. The other claim was that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century.

“To make Pets
Take a pownd of Drye fine searsed [sifted] suger, & beat the whites very wel then take off froutgh [froth] & put your suger, bye litle & litle in to it — contineually stiring it & beating it with a spoone ore laydle, and when it is exceedingly well beaten, then have some pye plates ready buttred & wipe the buter of because the lesse buter it hath the beter, then drope them upon the plate & put in to every drope a carieway seede or coriander then let your oven be very temparate and watch them with a candle all the while & if they be right they will rise and looke very white, it is good at the first to set a scilet [skillet] of water, with them in to the oven,& when they be thowrow [thoroughly] drye then take them out, you must in the mixing of them put 12 graines of muske & 12 of Abergrisse [Ambergris] which you must bruse with suger before you stire it in to the egge & suger.”
– Recipe for a baked beaten-egg-white-and-sugar confection (1630) is given in a manuscript of collected recipes written, by Lady Rachel Fane (1612/13 – 1680) of Knole, Kent. (Barry, Michael (1995). Old English Recipes. Jarrod (archived at the Centre for Kentish Studies, Maidstone, Kent). p. 64f.)

Source:https://en.wikipedia.org/wiki/Meringue#/media/File:Meringues_9027.jpg
Source:https://en.wikipedia.org/wiki/File:Three_meringue_mushrooms_standing_on_a_table.jpg
Source:https://upload.wikimedia.org/wikipedia/commons/c/c9/Home_made_meringues.jpg

The faster they are beaten, the better is the flavour. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein of egg whites by pure mechanical shear force. Today these light, airy and sweet confections are made at home (more chewy and soft, and crisp exterior), though the commercial ones still thrive. Interestingly, meringues were traditionally shaped between two large spoons (still done so at the home kitchens) till Antonin Carême piped the “meringue through a pastry bag”.

Over the years, various techniques have been improvised to bring forth the French or basic meringue, Italian, Swiss and even the vegan meringue. From biscuits, desserts to embellishment, each meringue based recipe like the lemon meringue pie, baked Alaska, dacquoise, Esterházy torte to mention a few, all have a story and art of their own to tell. With meringue taking the form of whimsical shapes such as mushrooms; or piped into a crisp basket that is baked and filled with cake, fruit, or flowers are few of the many reasons why these delicacies are here to stay and transform the art and flavours of dessert.

Source:https://vk.com/neverbbetter
Source:https://www.theflouredtable.com/coconut-meringue-cake-with-mango-puree-and-sliced-mango/
Source:https://vk.com/thesemagicmoments
Source:https://bakingamoment.com/raspberry-meringue-sandwiches-with-whipped-dark-chocolate-ganache-filling/
Photo by iSAW Company on Pexels.com
Source:https://vk.com/slideshowarts
Photo by Jeremy Wong on Pexels.com
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Posted in Daily, Food

Of Panini, Origin and Evolution

Posted on by Sugar and Spice..... Among Other Things

Meaning small bread or bread rolls as derived from the Italian panini [paˈniːni] or panino; these sandwiches are made with Italian bread (such as ciabatta and michetta), usually served by grilling or toasting. While the modern panini may have baguette as the bread; the deli ingredients of the horizontally cut bread can be filled with one’s own choice. From salami, cheese, ham, vegetables sliced or pickled; the choices are aplenty.

“[Panini] are said to have originated in Lombardy, Italy, in response to the demand among Milanese office workers for a quick lunch without sacrifice in flavor and quality. In both Italy and the United States, panini are eaten for lunch and as snacks and appetizers. In Italy, sandwich shops traditionally wrap the bottom of the panino in a crisp white paper napkin, providing a practical solution to drips while enhancing aesthetics. Quality Italian bread is an absolute must for a killer panini, and most sandwich chefs will opt for a relatively thin artisan bread like grooved focaccia or ciabatta, slicing it in half horizontally. Panini are always grilled, so most restaurants and cafes have invested in professional grooved sandwich presses that flatten and heat the sandwich while creating a crunch, buttery outer crust.” -American Sandwich: Great Eats from all 50 States, Becky Mercuri [Gibbs Smith:Salt Lake City UT] 2004 (p. 81)

Source:https://vk.com/thesemagicmoments
Photo by Lisa Fotios on Pexels.com
Source: http://www.tasteandflavours.com/2012/09/panini-origin-and-varieties.htmlrg/wiki/File:Italiano_sandwich_01.jpg

The earliest precursor of panini was believed to be in the 16th century Italian cookbook; food historians have traced these sandwiches to the trendy Milanese bars, called paninoteche (1960s). As their popularity had crossed the Atlantic in the mid-1970s, the first American reference to panini dates to 1956. With each city having their own distinctive version of panini, variation were developed in plenty. During the 1980s, “paninaro” had evolved which was the youngsters’ culture typical of teenagers to enjoy a meet and eat place like the sandwich bars, such as Milan’s Al Panino. These had later evolved to the initial style of fast food restaurants opened in Italy.

Over time, panini had evolved to more flavours and texture with the bread changing type along with the mix. As their popularity spread across the seas to the Asian continent and the Orient, the portability, easy preparatory, individual taste and choice have contributed to their fair share in the menus across the globe. Little wonder, why then August had been dedicated as the month of the panini  by experimental foodimentarians, for every kitchen of theirs would have made or had the “panini” at some point of time.

Photo by David Disponett on Pexels.com
Source:https://en.wikipedia.org/wiki/File:Italiano_sandwich_01.jpg
Source:https://en.wikipedia.org/wiki/Panini_(sandwich)#/media/File:Tri-tip_panini.jpg
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/neverbbetter

Posted in Daily, Food, Stories Around the World

Chip it In, Bake It

Posted on by Sugar and Spice..... Among Other Things

Whitman, Massachusetts, 1938

“We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie. Add up chopped up bits from from a Nestlé semi-sweet chocolate bar into a cookie. The original recipe is called “Toll House Chocolate Crunch Cookies.”
– American Chef Ruth Graves Wakefield, Toll House Inn
(Wakefield, Ruth Graves (1942). Ruth Wakefield’s Toll House Tried and True Recipes. M. Barrows & Company, Inc.)

One of the famous drop cookies, “the chocolate chip cookie” had its’ origins in the early 1900s; wherein chocolate chips or choclate morsels were added to the regular cookie dough as the distinguishing ingredient. With a dough composed of butter, both brown and white sugar, semi-sweet chocolate chips and vanilla; the traditional recipe had evolved. Originally invented by the American chef Ruth Graves Wakefield and chef Sue Brides (1938) when the former owned the Toll House Inn (Whitman, Massachusetts); a popular restaurant that featured home cooking. Wakefield credited Brides with helping her make the famous chocolate chip cookie.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

Over the years, variations with different varieties of chocolate, change of ingredients like nuts, oatmeal, raisins and the like paved way. Variations on the original recipe may add other types of chocolate, vegan substitutes as well as additional ingredients such as nuts or oatmeal. The ‘double’ or ‘triple’ chocolate chip cookies are so called when dough flavored with chocolate or cocoa powder are used before chocolate chips are mixed in. These variations of the recipe are often referred to as , depending on the combination of dough and chocolate types.

“If you can’t change the world with chocolate chip cookies, how can you change the world?” Pat Murphy

As the popularity grew, especially during WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the United States. Soon hundreds of soldiers asked their families to send them some Toll House cookies. Thus began the craze for the chocolate chip cookie with Wakefield receiving letters around the world requesting her recipe.

Photo by David Disponett on Pexels.com
Photo by khats cassim on Pexels.com
Source:https://vk.com/slideshowarts

In proportion to the increased popularity of the choclate chip cookie, the sales of Nestlé’s semi-sweet chocolate used rose. Andrew Nestlé offered Ruth a deal to buy the rights to her recipe, as well as the rights to use her and the Toll House name when advertising his acquisition. The business proposal was accepted by Ruth for one whole dollar and a lifetime supply of Nestlé chocolate. Nestlé quickly launched a new marketing campaign that advertised the chocolate chips primarily as main ingredients for cookies, engraving the recipe for the Toll House Cookie on the package print.

“ One of the best things in life- warm chocolate chip cookies.” Anonymous

In an interview (2017), Sue Brides’ daughter, Peg shared the original recipe that was passed down to her.  The original Toll House cookie recipe, according to Peg:

1 1/2 cups of shortening
1 1/8 cups of sugar
1 1/8 cups of brown sugar
3 eggs
1 1/2 teaspoon of salt
3 1/8 cups of flour (Peg prefers King Arthur all purpose)
1 1/2 teaspoon of hot water
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of vanilla
Chocolate chips (and walnuts)
Bake at 350 degrees for 12-13 minutes
[The Tried and True Recipes cook book specifies “2 bars (7 oz.) Nestlé’s yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.”]
(Source:Stephanos, Maria (2017-06-21). “Secret’s out! Here’s the ‘real recipe’ for Toll House chocolate chip cookies”)

With Chocolate Chip Cookie Day being celebrated by foodimentarians tomorrow (August 4th), making similar or own variations of this delectable treat would be a lovely weekend surprise and fun event.

Source:https://vk.com/slideshowarts
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/slideshowarts
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/slideshowarts