18th Century Dessert Food
18TH CENTURY SCOTTISH WHIM WHAM - BRANDY AND SHERRY TRIFLE
This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful. It is quite boozy, and you might want to take a break before driving!! You can add fresh fruit to this if you like - it is not traditional, but I like to add raspberries when they are in season.
Provided by French Tart
Categories Dessert
Time 40m
Yield 1 Trifle, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
- 2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
- 3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.
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- Syllabub. The syllabub is not the most common nor popular dessert in England today, but it was once ubiquitous. It’s made by adding alcohol to thick cream, causing it to curdle, and then sweetening the mixture and whipping it.
- Fruitcake. Fruitcake is among the most maligned desserts, as seen by the many disparaging remarks made around Christmastime every year. But it’s proven to be one of the most adaptable foods over the past couple of centuries.
- Treacle tart. Treacle is a syrup that’s a byproduct of refining sugar, kind of like molasses. This breadcrumb pastry with an open-top middle traditionally relied on treacle for its sweetness, though a synthetic canned golden syrup is often used in modern versions.
- Knickerbocker glory. The Knickerbocker Glory is an ice cream sundae that comes in a tall glass filled with layers of ice cream, nuts, fruit, sweet bread, chocolate, and whipped cream.
- Bread and butter pudding. This simple dessert of layers of buttered bread, raisins, spices, and egg custard was one of Princess Diana’s favorites. The earliest recipes date back to the 1700s as a way to repurpose day-old bread, though its low cost (yet big flavor) made it a working-class favorite as well.
- Banoffee pie. Banoffee pie is made with bananas and toffee, which helped inspire the name, along with a flavorful short-crust pastry and freshly whipped cream.
- Sticky toffee pudding. This steamed sweet dessert is made with sponge cake, dates, and a toffee sauce made with butter, cream, and sugar. Ice cream or custard are two optional, but not uncommon, toppings.
- Eton mess. When it comes to English desserts with upper-crust names, Eton mess is the cherry on top. It gets its name from Eton College, the Windsor boarding school for the British elite like David Cameron, Princes William and Harry, and the James Bond author Ian Flemming.
- English trifle. A “trifle” means something irrelevant, but the English trifle is always relevant in the world of the UK’s desserts. It’s made with sponge cake that’s soaked in sherry or brandy, fruit, egg custard, and whipped cream.
- Figgy pudding. Even people who haven’t eaten figgy pudding are susceptible to the earworm of a line from the chorus of “We Wish You a Merry Christmas” — “Oh, bring us some figgy pudding / And bring it right here.”
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- Corn, Corn, and More Corn. The native populations of the Americas began farming corn — originally called maize — in about 7,000 BC. It was more than just a sustaining crop.
- Pepper Cake. Martha Washington made the Pepper Cake famous back in the mid-1700s. The colonies had recently been introduced to the pepper spice via trade with India.
- Game. Venison, duck, rabbit, turkey, and goose were all delectable meats found in the forests around the colonies. In fact, settlers who ate this game frequently considered themselves extremely lucky.
- Beaver. Yes, beaver could be considered game meat and was a part of a colonial diet. Originally, that was the animal’s only purpose to settlers. However, when the fur trade began in the later part of the 17th century, beaver became a hot commodity.
- Pumpkins and Squash. The Native Americans introduced a variety of different squashes and pumpkins to the English settlers upon their arrival. Corn, beans, and squash are referred to as the Three Sisters in many native cultures.
- Oats, Barley, and Rice. Similar to corn, oat, barley, and rice crops were essential to both early settlers and Native American survival. In fact, sustaining life may have been impossible without these particular crops.
- “Ambergris” Ambergris is actually just a fancy name for whale vomit. Yup, that’s right. Colonists in the 18th century were mad about the stuff once the whaling industry in New England started booming.
- Livestock. Once colonists got their footing in the Americas, they began importing livestock from England. Hardly any animal was too big. Cows, pigs, poultry, and horses all arrived on ships to the colonies.
- Tea. The colonists imported their tea through Britain until 1773, which is when they dumped 342 chests of tea into Boston Harbor. Who doesn’t remember that historical moment?
- Eel. New England colonists were just as crazy about eel as they were about ambergris. And they spared no effort to catch their meal. In fact, colonists would set lobster traps to snag eels (lobster was nowhere near as popular as it is now), and housewives would bake the eels into savory eel pies.
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- Pork Scraps. Pork Scraps was mainly in mid-Atlantic Colonies and was a dish that consisted of scraps of pork cooked with cornmeal. Naturally, as you can imagine, the scraps of pork were typically parts of the pig that would be wasted, including organs, tails, and feet.
- Beaver Tail. You must be thinking, poor little beaver, and we couldn't agree with you more. Beavers are amazing animals that use their strong tails to create their dens.
- Eel Pie. That's right, eel pie. Yes, we're talking about the sea creature. Mmm, sounds delicious, right? The moment eel comes to mind, we get shivers down our spine.
- Clabber. Though it sounds innocent, right? Would you like some clabber? Clabber is delicious! Clabber is sour milk, as Professor Ken Albala says: "It's lovely.
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- English Katchup. Oh, this must be ketchup, right? It looks like the word ketchup, just with a typo. Good guess, but you're wrong. So wrong, so wrong. In 18th century America, English Katchup was something entirely different.
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- Turtle Soup. This almost made us vegan. How could anyone eat a turtle? They're extremely sweet and adorable; have you seen their cute little feet? Well, back then, people weren't sharing the same feelings towards turtles.
- Calf's Foot Jelly. Ah, yes, calf's foot. Our usual mid-afternoon snack. That was a joke. But this is definitely one dish we can live without. Back in the 18th century, this was a popular and tasty dish.
- Stewed Swan. Today, we admire swans for their beauty, but back in Colonial times, we ate them. Yes, we were cruel. How could anyone eat a swan? They're so majestic and pure.
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