Jellies and Syllabub . . . and How Different Our Worlds Are

Total Page:16

File Type:pdf, Size:1020Kb

Jellies and Syllabub . . . and How Different Our Worlds Are Delightful Holiday Concoctions – Jellies and Syllabub . And how different our worlds are . By Jamie Credle, Davenport House Have you noticed when visiting one of the fine 18th century houses such as those in Colonial Williamsburg the arrangement of small cylindrical glasses with colorful jellies and creams inside that centers the festive table? In the grandest of homes, such as the Governor’s Palace, these glasses are often arranged in a dessert pyramid of glass salvers. Sometimes placed around the jellies and creams are sweetmeats and cakes. Because of their placement one expects that they were a highlight both for the eye and as well as the appetite. And then you wonder, ―What is that gelatinous mixture? Is that Jell-O?‖ Without refrigeration or electric mixers or prepackaged gelatin, how did that work? The two ―treats‖ noted by historians and historic cookbooks as filling these glasses are fruit flavored jellies and syllabub, both of which have long culinary histories and may be completely unfamiliar to the modern foodie. One source notes that syllabub, served either as a frothy dessert or beverage, was a 16th century invention. The determination on whether it is a drink or a dessert is how much wine is used in the recipe. Less would get you a spoonable dessert and more would result in a sweet drink of punch. Authorities have noted that the ―bub‖ in syllabub ―was a medieval slang for a bubbly drink.‖ The usual ingredients in syllabub are cream, whipped egg whites, lemon juice, lemon zest, sugar, nutmeg and an alcohol (cider, wine or champagne). One food historian writes ―a range of methods were used to produce syllabub of quite different character,‖ as is indicated by the great variety of wines that are noted in recipes such as ―dry white wine, brandy, cider, port, sherry, Madeira, or a combination of two.‖ It can be assumed ―the sheer range of alcoholic choices indicates the chef used whatever was readily available.‖ The beverage most often noted is white wine. Two fascinating points in early syllabub recipes are it is to be made directly ―by the cow‖ and there is often no specification about the temperature of the concoction. In ―American’s first cookbook‖ Amelia Simmons’ American Cookery (1796) notes the recipe ―To Make a fine Syllabub from the Cow‖ which calls for ―Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk the cow into your liquor . .‖ What?! Could that taste good? A hands-on food historian writes: I can . confirm from my own experiences, that milking a cow straight into a bowl of sweetened cider, ale or wine produces a result that differs radically from the 20th century expectations of what a syllabub should be. Although a bubbly froth initially forms on the top of the liquid, this quickly subsides and the mixture separates into a creamy whey below a floating mass of clotted, stringy curd, of a kind more likely to grace a baby’s bib than a regal banqueting table. Unless your syllabub cow is extremely well-groomed, the congealing milk will also be garnished here and there with cow hairs and the odd speck of bovine dandruff, a most unappetizing prospect, at least to our modern eyes. (Ivan Day) The writer goes on to say that he eventually was successful at making a fine frothy syllabub made ―under the cow.‖ It took practice, determined research and being able to read in between the lines, as old recipes often leave out points that we would find necessary. Hannah Glasse in Art of Cookery directs us to ―pour over the Top half a Pint or a Pint of Cream.‖ Another recipe notes to remove the curd. Another recipe calls for adding cream to the wine in advance and shake before being finished ―under the cow.‖ By the 18th century ―whipt syllabubs‖ became the most popular form of this type of concoction and is probably syllabub early 19th century Savannahians would have recognized. To make a whipt syllabub, cream was poured into a wine mixture and beaten with a birch rod, willow twigs or a chocolate mill. Whisks made with rosemary branches were popular as they contributed a flavor to the cream. The resulting layer of slightly oily bubbles were carefully skimmed off with a spoon and transferred to a dish or horse-hair sieve to drain. The mixture was whisked again to produce more foam and the process repeated, one layer of bubbles being heaped upon another. Although it might take an hour or so, a whipt syllabub made from a pint of cream produced an enormous quantity of insubstantial suds – enough to fill a gallon pancheon. After a long period of draining on the sieve – up to a full day – the foam was transformed into a much drier, extremely light fluff. This was usually spooned onto sweetened wine, or coloured whey, and served in wide topped glasses. (Ivan Day) Later in the 18th century, ―it was discovered that lowering the proportion of wine and using a thicker cream, enabled whipt syllabubs to be made without the tedious process of spooning off the bubbles as they rose. After a short period of vigorous whisking these thicker mixtures set into a uniform lather, rather like modern whipped cream. A certain amount of liquid might form at the bottom of the bowl, but these `solid’ syllabubs were firm and stable enough to last for a number of days.‖ (Ivan Day) Now that we understand syllabub, what about jellies? The whole jelly discussion is intriguing and we were delighted to find in the Telfair Family Papers housed in the Georgia Historical Society clear evidence of the jellies consumed by early 19th century Savannahians. In the historic documents are two recipe books from approximately our time period. The smaller of the two is entitled ―Recipe Book for Puddings‖ and includes hand-written recipes ―to make jelly,‖ ―Strawberry Jelly,‖ ―Orange Jelly,‖ and ―Transparent Pudding.‖ It also provides the wonderful citation ―nostrums that are used at fashionable entertainment‖ noting desserts and treats served mentioning ―creams – orange, lemon, ice &c/ jellies, orange, quince do & swine’s foot do.‖ Swine’s food jelly? Just in case you didn’t know it, before prepackaged gelatin, cooks boiled calf’s feet to obtain the coagulated consistency of jelly! It was a tedious and time consuming affair to scrape hair from the feet, boiling them for hours then simmering to clarify the broth and filtering through jelly bags. One on-line food historian writes, ―Calves-foot jelly has two forms: sweet, common in 19th-century Britain and America; and savoury--called petcha, a standard of Ashkenazi Jewish cooking. Both dishes start with a long braise of split cow's feet. The latter adds garlic, onion, salt and pepper, and usually retains the meat that falls from the feet; the former adds sugar, Madeira wine, brandy, cinnamon and citrus, and discards the meat. In both cases the stock is chilled until it sets, and the fat that rises to the top is skimmed off.‖ (Jon Fasman) He continues on the unfamiliarity of the tastes to contemporary palates: ―Both forms of calves-foot jelly seem wrong now: the sweet because we rarely use meat in desserts, and the savoury because we associate gelatin's wobbliness with pudding.‖ (Jon Fasman) Instead of the thickening agent produced by boiling hog’s feet, a couple of the Telfair recipes call for ―isinglass,‖ which is a clear gelatin formed from the air bladder of certain fish including sturgeon and cod. Though rarely used today it was certainly used in the desserts and confections such as fruit jellies and blancmange, which is sweet dessert commonly made with milk or cream and sugar thickened with isinglass and is mentioned in the Telfair recipes. The Davenports’ was a very different ―food world‖ and we can only imagine the labor and pandemonium that went on in the kitchen of the home while preparing a tasty syllabub or fruit jelly such as swine’s food jelly in the 1820s. Though we do not know for sure that they were served in their home, certainly they were part of the gracious tables of friends and neighbors. So in recognition of ―jellies past‖ during the month of December, the side board in the Davenport House dining room is graced with faux jellies in a pinkish hue in reproduction glasses all custom made by an English Company Replica Warehouse. And, I suspect many of us would prefer to enjoy the glistening gelatinaity instead of actually tasting the historic mixtures! SOURCES: Untitled book and ―Recipes for Puddings‖, Box 8, Manuscript Collection 793, Georgia Historical Society. ReplicaWarehouse. CO.UK. 200 Main Road, Goostrey, Cheshire, CW 4 8PD, England Email: [email protected] www.replicawarehouse.co.uk Historic cookbooks: Mrs. Child, The American Frugal Housewife. Boston: Carter, Hendee, and Co. 1833. (Old Sturbridge Village reproduction) Mary F. Henderson, Practical Cooking and Dinner Giving. 1876. (on-line) Sarah Rutledge, The Carolina Housewife. 1845 (University of South Carolina Press, reproduction). Mary Randolph, The Virginia House-wife. 1824 (University of South Carolina Press, reproduction). Amelia Simmons, The First American Cookbook: A Facimile of ―American Cookery,‖ 1796. (Dover Publications) Louis Eustache Ude, French Cook, A System of Fashionable and Economical Cookery. 1829. (on-line) Websites and Internet resources: ―Calf’s foot jelly,‖ Barron’s Educational Services, Inc. Ivan Day, ―Further Musings on Syllabub, or Why Not `Jumble It A Pritie While’?‖, Petits Propos Culinaries 53 (1996). Elizabeth Fries Ellet, The New Cyclopaedia of Domestic Economy ,and Practical Housekeeping. ―Isinglass.‖ Definition. Tim Lambert, ―A Brief History of Sweets, Biscuits and Puddings‖ The official website of Colonial Williamburg – Dessert Pyramids.
Recommended publications
  • 3 Course Menu
    3 Course Menu Option A Starters Caesar Salad, Cheese and Herb Fritters with Sweet Pepper Marmalade, Potted Salmon with Pickled Cucumber, Thick Country Vegetable Soup, Prawns in a Marie Rose Sauce, Fish Cakes with Tartar Sauce, Smoked Mackerel Rillettes with a Green Bean and Shallot Salad, Chilled Smoked Salmon Mousse, Carrot and Coriander Soup, Pate Maison, Smoked Salmon with Blanched Lettuce and a Creamy Horseradish Mousse, Parmesan and Butternut Squash Soup with French Bread Croutons, Served with selection of Fresh Bread Rolls and Butter. Main Course Roasted Salmon Fillet with a Crusted Pecorino and Pesto topping, Pan-Fried Salmon with Bacon and Red Wine Jus, Chicken in a Tomato and Rosemary Sauce, Roast Chicken with all the trimmings, Locally Reared Pork Sausages, Roast Topside of Beef with a Yorkshire Pudding and a Red Wine Gravy, Normandy Pork with Cider, Roast Leg of Pork with Apple Sauce, Chicken Breast with Wild Mushroom and Bacon stuffing served with a Marsala Sauce. All Main Courses are served with a choice of Potatoes and Seasonal Vegetables. 3 Course Menu Option A (continued) Vegetarian Tagliatelle with Gorgonzola and Toasted Walnuts, Vegetarian Non-Meat Loaf, Italian Stuffed Aubergines, Provencal Tart, Baked Peppers filled with Couscous and Roasted Mediterranean Vegetables, Three-Cheese Lasagna with Spinach and Pine Nuts, Penne Rigate with Fresh Tomato and Mozzarella. Served with selection of Fresh Bread Rolls and Butter. Desserts Brandy Snap Basket filled with Greek Yoghurt, drizzled with Honey and Seasonal Berries, A sharp Lemon Mousse, Baby Choux Buns filled with Baileys Fresh Cream, Pavlova with Seasonal Berries, Chocolate Pudding served with a Fudge Sauce, Vanilla Cheesecake with Fresh Berries, Apple Tart served with Mascarpone, White Chocolate Mousse topped with Caramel Shards, Trio of Suffolk Cheeses (supplement applies).
    [Show full text]
  • Experience Hospitality at It's Finest
    Experience hospitality at it’s finest Fine ingredients Creative food Our aim is to deliver a food service standard which reflects and supports the University’s core values of excellence, quality, creativity and diversity across the full range of catering facilities our in-house team provides. Providing quality begins with understanding and sourcing local, quality, seasonal produce and forging partnerships with our supply chain. We can then use our wealth of expertise and experience to create tasty, nutritious, exciting food that never fails to impress. Exceptional food comes in many forms, concepts and scale from delicate or substantial canapés, bowl food, or buffets to seated fine dining. Whether you choose from our set menus or require a bespoke food service for large or small events, you can be assured that we have the capability and enthusiasm to make your guests' experience that extra bit special. Our team of innovative chefs take great pride in creating exquisite seasonal and sustainable dishes using our regions finesting redients for you to enjoy. Pressed terrine of feta cheese and winter Venison with pea shoots Mixed berry jelly with amaretto soaked truffle, candy beetroot sponge, raspberry sherbet Range of buffet concepts Working Lunch Menu’s Option A Desserts (for an extra charge) Selection of sandwiches DG Chocolate delice DG Vegetarian California sushi rolls G Raspberry syllabub with cinnamon meringues D Black pudding & belly pork scotch egg DG Salted butterscotch mousse, toasted marshmallows D Goat’s cheese & fig, filo parcel
    [Show full text]
  • Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
    Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving.
    [Show full text]
  • 10229119.Pdf
    T.C. ĠSTANBUL AYDIN ÜNĠVERSĠTESĠ FEN BĠLĠMLERĠ ENSTĠTÜSÜ SÜTLÜ TATLI ÜRETĠMĠ YAPAN BĠR ĠġLETMEDE ISO 22000 GIDA GÜVENLĠĞĠ YÖNETĠM SĠSTEMĠNĠN ĠNCELENMESĠ YÜKSEK LĠSANS TEZĠ Burcu ÇEVĠK Gıda Güvenliği Anabilim Dalı Gıda Güvenliği Programı Tez DanıĢmanı Prof. Dr. Haydar ÖZPINAR Aralık, 2018 ii T.C. ĠSTANBUL AYDIN ÜNĠVERSĠTESĠ FEN BĠLĠMLERĠ ENSTĠTÜSÜ SÜTLÜ TATLI ÜRETĠMĠ YAPAN BĠR ĠġLETMEDE ISO 22000 GIDA GÜVENLĠĞĠ YÖNETĠM SĠSTEMĠNĠN ĠNCELENMESĠ YÜKSEK LĠSANS TEZĠ Burcu ÇEVĠK (Y1613.210011) Gıda Güvenliği Anabilim Dalı Gıda Güvenliği Programı Tez DanıĢmanı Prof. Dr. Haydar ÖZPINAR Aralık, 2018 ii iv YEMĠN METNĠ Yüksek Lisans Tezi olarak sunduğum „‟Sütlü Tatlı Üretimi Yapan Bir ĠĢletmede TS EN ISO 22000 Gıda Güvenliği Yönetim Sisteminin Ġncelenmesi‟‟ adlı tezin proje safhasından sonuçlanmasına kadarki bütün süreçlerde bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurulmaksızın yazıldığını ve yararlandığım eserlerin Bibliyografya‟da gösterilenlerden oluĢtuğunu, bunlara atıf yapılarak yararlanılmıĢ olduğunu belirtir ve onurumla beyan ederim. ( / /2018) Burcu ÇEVĠK v vi ÖNSÖZ Yüksek lisans eğitimim boyunca benden bilgilerini, deneyimlerini ve yardımlarını esirgemeyen baĢta değerli tez danıĢmanım Prof. Dr. Haydar ÖZPINAR‟a tez çalıĢmam boyunca yardımlarını esirgemeyen, Dr. Öğr. Üyesi Ayla Ünver ALÇAY‟a ve Dr. Öğr. Üyesi Burcu Çakmak SANCAR‟a çalıĢmalarımda her an yanımda olduğu için değerli arkadaĢlarım Gamze BENLĠKURT ve Çiğdem SÖKMEN‟e Hayatım boyunca benden maddi ve manevi desteklerini esirgemeyen, varlıklarıyla beni onurlandıran
    [Show full text]
  • Supplementary Table S2. Food Items Within Each Other Food Group Food
    Supplementary Table S1: Individual food items within each major protein source food group Food group Individual food items Red meat beef; lamb; pork Processed meat sausage; bacon; ham Poultry crumbed chicken; chicken/poultry Oily fish oily fish Non‐oily fish white fish; breaded fish; battered fish; tinned tuna Legumes/pulses baked beans; pulses; hummus Vegetarian protein soy burgers/sausages; tofu; Quorn; other vegetarian alternatives alternatives salted peanuts; unsalted peanuts; salted other nuts; unsalted Nuts other nuts low fat hard cheese; hard cheese; soft cheese; blue cheese; low fat Cheese cheese spread; cheese spread; cottage cheese; feta cheese; mozarella cheese; goat cheese; other cheese Yogurt full fat yogurt; low fat yogurt whole milk; semi‐skimmed milk; skimmed milk; powdered milk; Dairy milk goat/sheep milk soya milk with calcium; soya milk without calcium; rice/oat other Plant milk vegetable milk whole eggs; omelette; eggs disaggregated from mayonnaise in Eggs egg sandwiches Supplementary Table S2. Food items within each other food group Food group Individual items stewed/cooked fruit; prunes; other dried fruit; mixed fruit; apple; banana; berries; cherries; grapefruit; grapes; mango; Fruit melon; orange; orange‐like small fruits; peach, nectarine; pear; pineapple; plum; other fruit mixed vegetables; vegetable pieces; coleslaw; mixed side salad; avocado; broad beans; green beans; beetroot; broccoli; butternut squash; cabbage; carrots; cauliflower; celery; Vegetables courgette; cucumber; garlic; leeks; lettuce; mushrooms;
    [Show full text]
  • Texture E Eat Well with a Soft Diet
    Texture E Eat well with a soft diet Dietetics / Speech and Language Therapy Patient Information Leaflet NOTE: this diet sheet can be adapted for texture D diets (Soft diet mashed with a fork). If following texture D all foods in this leaflet are suitable but must be mashed with a fork prior to serving. Introduction Swallowing and chewing problems can occur with a number of medical conditions. For your own safety, you have been advised to follow a soft diet. This means that you need food that: • Is soft, tender and moist but needs some chewing • Can be mashed with a fork In addition, any fluid that you add to or in your food (ie. gravy, sauce or custard) should be thick. Preparing Foods Foods at this stage should be relatively normal but exclude anything that is too hard or chewy. To prepare food in this way it should be: • Soft / tender / well cooked with hard lumps / husks removed • Diced (pieces of meat served no bigger than 15mm) • Moistened with additional smooth sauce/ gravy or custard Useful Equipment • Slow cooker • Pressure cooker • Casserole dishes • Potato masher • Fork • Grater • Sieve Page 2 Page 3 Soaking If you would like to have crumbly cakes, desserts or biscuits you should soak them to make sure that they are completely moist. Ask your Speech and Language therapist for more advice. You can do this by: • Dunking your biscuits into hot drinks. Ensure that they are completely saturated with liquid and therefore soft before eating. • Preparing a soaking solution and allowing your snack to set.
    [Show full text]
  • Classic Cornish
    FOR ORDERS PLACED 29TH AUGUST TO 24TH SEPTEMBER 2016 (WHILST STOCKS LAST) FLAVOUR SEPTEMBER OFFERS - INSPIRATION - LATEST ADDITIONS Classic ornish CPasties from Crantock Bakery See page 34-35 THIS MONTHS OFFERS... Pg 27 £5.99 Pg 4 £4.99 Pg 23 £9.99 Order on 01935 810210 or visit www.huntsfoodservice.co.uk #ONEM Quick & easy organic menu options with yeo valley butter & Organic bloomers from Delifrance Godminster’s range of Organic cheese is produced by their very own organic dairy cows in bruton, somerset. Organic premium soft drinks from Belvoir & Luscombe are perfect for Organic September This month is Organic Perfect for September. Take a look at the coffee shops everyday organic products you could use to help promote organic. All prices are nett. Percentage savings are off standard list price. All products shown are serving suggestions. All prices are correct at time of Microwave from frozen Boil Vegetarian publication but are subject to change without prior notification. All offers available whilst stocks last. Oven cook from frozen Grill Pre-portioned Ice lollies & fruit juice ideal for the Kids! Deep fry from frozen Shallow fry Freezer to table 2 Boil inCall the bag Hunt’s order Griddle Hotline on 01935 Thaw and 810 serve 210 www.huntsfoodservice.co.uk 3 September Flavour Chilled Chilled September Flavour £16.99 £3.49 £1.89 £1.59 99561 Meadowland Professional 36220 Stork Margarine 69005 Violife Dairy Free Cheddar Flavour Slices 71051 Violife Dairy Free Cheddar Flavour Block 40 x 250g 1 x 2kg 1 x 200g 1 x 200g FROM £5.99 £3.79 £8.99
    [Show full text]
  • Elegance Wedding Breakfast Menu
    ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck
    [Show full text]
  • CAFE BAR & AFTERNOON TEA P 4,5 DESSERT & CHAMPAGNE P 6,7 COCKTAILS P 8,9 WINE LIST P 10, 11 DRINKS P 12, 13 CIGARS P 14, 15
    CONTENTS BREAKFAST & PASTRY p 2,3 CAFE BAR & AFTERNOON TEA p 4,5 DESSERT & CHAMPAGNE p 6,7 COCKTAILS p 8,9 WINE LIST p 10, 11 DRINKS p 12, 13 CIGARS p 14, 15 -HUTCHESONS- -SUNDAYS- PROUD MEMBERS OF THE THE HUTCHESONS’ SCOTCH BEEF CLUB ROAST Sliced roast Sirloin of Borders beef, with all the classic trimmings £14.95 Join us in our cafe / bar or brasserie from 12.30pm-4pm 01 • BR EAKFAST • MONDAY - SATURDAY 9-11.30am SUNDAY 10-12.30pm – EGGS – – PASTRY – EGGS BENEDICT £5.95 || £8.95 BUTTERED CROISSANT £2.25 PAIN AU CHOCOLAT £2.25 EGGS ROYAL £6.95 || £9.95 CROISSANT AUX AMANDES £2.75 EGGS FLORENTINE (v) £5.95 || £8.95 CRANBERRY TWIST £2.95 OMELETTE ARNOLD TRIPLE CHOCOLATE MUFFIN £2.95 BENNETT £9.50 WHITE CHOCOLATE AND OMELETTE LEMON MUFFIN £2.95 AUX FINES HERBES (v) £6.95 TOASTED BAGUETTE £2.25 Butter & jam AVOCADO, LEMON AND CHILLI ON TOAST WITH Selection of home-made POACHED EGG (v) £6.95 Fruit Preserves £1.00 SCOTTISH SMOKED SALMON AND SCRAMBLED EGGS £9.95 Toasted english muffin TO GO KEDGEREE £8.95 ALL PASTRY TEA & COFFEE AVAILABLE TO GO STEAK & EGGS £13.95 28 day dry aged Scotch rump steak, fried egg, home fries CARAMELISED 2 BOILED EGGS & SOLDIERS £5.25 PINK GRAPEFRUIT (v) £3.95 PANCAKES (v) £7.50 PORRIDGE & HONEY £4.50 Caramelised banana, chocolate & Canadian maple syrup CHARCUTERIE £9.95 Iberico chorizo, lomo, serrano SIDES £1.50 each & salami Bacon, sausage, egg any style,mushrooms THE FULL VEGETARIAN HUTCHESONS FRY BREAKFAST (v) Pork sausage, bacon, Stornoway black Vegetarian sausage and haggis, pudding, tomato, mushrooms, home
    [Show full text]
  • 5 Minced and Moist Food Level 5
    Name: ………………………………………………………… Tel: 01225 824333 Date: ……………………………………………..…………… Speech & Language Therapist: …………………………. Minced and Moist Food 5 Level 5 5 General description: Food is soft, tender and moist. Needs very little chewing and no biting. Food has been mashed up before serving. Small lumps visible within the food (no greater than 4mm in size). Lumps are easy to squash with the tongue. It usually requires a smooth sauce, gravy or custard, which should be very thick. No mixed (thick - thin) textures e.g. cereal in milk, mince in gravy, dried fruit in sponge. No thin loose fluid. No hard, tough, chewy (toffee), fibrous (dry roasted meat), stringy (pineapple, celery), dry, crispy, crunchy (toast, flaky pastry) or crumbly bits (bread crusts, dry biscuits). No pips, seeds, pith, membrane, e.g. citrus fruit, tomatoes. No skins or outer shells e.g. on peas, grapes. No husks. No skin e.g. on sausages (use skinless ones), bone or gristle. No round or long-shaped foods e.g. grapes, sweets. No hard chunks e.g. pieces of apple. No sticky foods e.g. cheese chunks, marshmallows. Check before serving/eating: • No hard pieces, crusts or skins have formed during cooking/heating/standing. • Fluid/gravy/sauce/custard in or on the food has not thinned out or separated off. Please turn over for more information Based on Dysphagia Diet Food Texture Descriptors March 2012 and IDDSI (International Dysphagia Diet Standardisation Initiative) Framework – April 2018 Minced and Moist Food 5 Level 5 5 Meat • Must be finely minced – pieces approximately 4mm. No hard bits of mince. • Serve in a very thick, smooth sauce or gravy.
    [Show full text]
  • Sichuanc Ookery
    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
    [Show full text]
  • Bar Terrace Menu
    Restaurant and Bar Menu Turmeric hummus and crudités Citrus marinated olives Sausage roll, brown sauce £3 £2.50 £3.75 Mains Caesar Salad £8.95 (E, M, F, G, Mu) Crisp lettuce leaves, sourdough croutons, parmesan, soft boiled egg, silver skin anchovies and Caesar dressing Add grilled chicken £2 Spring salad £8.95 (V, Sul, N) Heirloom tomato, pickled beetroot, Thyme goat’s cheese mousse and Salsa Verde Vegan option available on request Roehampton Club sandwich £11.25 (G, E, Sul, N) Pesto chicken breast, Dingley Dell smoked back bacon, lettuce, tomato, confit garlic mayo and chips Roehampton Club Fish and Chips £11.25 (F, G, E, M, Sul) Guinness beer battered haddock, minted peas, tartare sauce and chunky chips Roehampton Club Burger £10.25 (G, M, E, Mu, Sul) 7oz beef burger, brioche bun, dressed lettuce, tomato, house pickles and chips Add on £2 Mature cheddar / Colston basset Stilton / Grilled bacon Smoked Haddock and Seatrout Fishcake £11.50 (F, G, E, M, Sul) Spring greens, white wine velouté, poached egg Chicken Tikka Masala £11 (M, G, Sul) Steamed coriander rice, mango chutney, grilled Naan and poppadom Scialatelli pasta £9.45 (Ve, G, N, Sul) Chestnut mushroom and basil pesto Sides £3.50 Garden salad and house dressing (Sul, Mu) Chunky Chips and confit garlic mayonnaise (E, Mu, Sul) Tahini roasted cauliflower, coriander and red onion (Se, Sul) Steamed Spring Greens Puddings £5.50 Warm chocolate Brownie (gf), Hazelnut praline, Vanilla ice cream (M, N, E) Treacle tart, chocolate crumble, Bakewell Tart ice cream (M, N, E, G) Early season
    [Show full text]