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Cyclopedia Of Foods History Of Food And Drink Book 1

 
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MessagePosté le: Ven 7 Juil - 15:29 (2017)    Sujet du message: Cyclopedia Of Foods History Of Food And Drink Book 1 Répondre en citant


Cyclopedia of foods (History of food and drink Book 1)
by J W Hoffman



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Leach.— An ancient sweet dish made with milk, almonds and isinglass, flavoured with cinnamon, mace, nutmeg, sugar, musk and ambergris. This jelly was usually sent to table cut in ribbon- shaped strips of various tints, some coloured with saffron, and others with cochineal or spinach.

Leek. — One of the rather numerous allium family, known to botanists by the name of Allium Porrum. The date of its introduction into England is disputed, as also its origin. Some writers assert that it was brought from Switzerland ; hut it is most probably of Eastern origin, as it was first cultivated in Egypt, in the time of the Pharaohs, and is still cultivated extensively in the East. The Eomans used it largely in flavouring their dishes. It is grown in large quantities throughout Great Britain, and in Scotland it forms in connection with a boiled fowl the favourite dish “ Cock-a-leekie.” It is the national symbol, or badge, of the Welsh, and on St. David’s Day they wear it in their hats in honour of the saint who is supposed to have introduced it into Wales.

Originally Published in 1890






Cyclopedia of foods (History of food and drink Book 1) J W Hoffman


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