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78-515: Preparation starts with the baking of a firm sponge cake in a ring-shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam). The outside of the cake is then thickly coated with more buttercream and topped with caramel -covered brittle nuts , called Krokant , toasted almond flakes and/or ground hazelnuts . Krokant

156-694: A trifle . A Soda cake or Fanta cake is a cake that originated in Germany , made with a sponge base. The key ingredient of the sponge base is Fanta or sparkling mineral water ; thus, the cake base becomes fluffier than usual sponge-based cakes. It is very popular in Germany , the Southern US , And West Africa . The earliest known form of trifle was a simple thickened cream flavored with sugar, rose water and ginger but recipes for egg-thickened custard poured over sponge fingers, almond macaroons and sack -soaked ratafia biscuits are known from

234-576: A chemist at the U.S. Department of Agriculture , supervised "hygienic table trials" to test the safety of food additives and preservatives. His work contributed to the enactment of the Pure Food and Drug Act of 1906. He became the first commissioner of the FDA and later led the laboratories of Good Housekeeping Magazine . During World War I the Progressives ' moral advice about food conservation

312-563: A dusting of powdered sugar . The recipe evolved from the classic pound cake made with equal proportions of flour, fat, sugar and eggs. The invention of baking powder in 1843 by English food manufacturer Alfred Bird in Birmingham allowed the cake to rise higher than was previously possible. Cookery author Felicity Cloake writes that this invention "was celebrated with a patriotic cake"—the Victoria sponge. A Victoria sponge

390-436: A focus on fast food , as well as take-out food, which is often ethnic. There is also a vibrant culinary scene in the country surrounding televised celebrity chefs . Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is now American cuisine. Nearly all regions and subregions of the present-day cuisine have roots in

468-474: A horror of stale cake, mean jam, canned fruits, packet jelly and packet custard." The Victoria sponge , also known as the Victoria sandwich cake, was named after Queen Victoria , who was known to enjoy the small cakes with her afternoon tea. The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream. The top of the cake is not iced or decorated apart from

546-525: A large part of the diet in Louisiana. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood. Much of the diet involved the use of peppers, as it still does to this day. During the 18th and 19th centuries, Americans developed many new foods. Some, such as Rocky Mountain oysters , stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of

624-517: A purified vitamin D2 product. Synthetic thiamin (vitamin B1) first became available after 1936 and bakers began voluntarily enriching bread with high-vitamin yeast or synthetic vitamins in the late 1930s. The cookware of the period was made of cast iron and these were thoroughly seasoned with pork fat. Fried salt pork with gravy was an indulgent fat-laden dish often served with a side of boiled potatoes. In

702-569: A revolution in cooking as new technologies, the World Wars, a scientific understanding of food, and continued immigration combined to create a wide range of new foods. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in the US. Highlights of American cuisine include milkshakes , barbecue , and

780-574: A staple in their diet and it was such a revered part of the culture that there is a documented and still-practiced harvest dance called the Fish Dance. Originally it would have been done to celebrate bringing in fish from places like the Delaware or Raritan River or the estuary around Manhattan Island and the completion of smoking them as a source of food for the winter ahead. Eastern tribes would have eaten cod , particularly groups that spoke

858-444: A wide range of fried foods. Many quintessential American dishes are unique takes on food originally from other culinary traditions, including pizza , hot dogs , and Tex-Mex. Regional highlights include a range of fish dishes in the coastal states, gumbo , and cheesesteak . American cuisine has specific foods that are eaten on holidays, such as a turkey at Thanksgiving dinner or Christmas dinner . Modern American cuisine includes

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936-493: A wide variety of treats and puddings , including cupcakes , chocolate cake , and Eve's pudding . Since sponge cakes are not leavened with yeast , they are popular dessert choices for the Passover feast. Typically, Passover sponges are made with matzo meal, shredded coconut , matzo flour, potato flour, or nut flour (almond, hazelnut etc.) since raw wheat products may not be used. No raising agent may be used due to

1014-493: Is a chocolate-glazed, layered yellow sponge cake filled with pastry cream . It may be based on the Washington pie , originally two layers of yellow sponge cake with jam filling and a dusting of icing sugar. The first known written recipe from the 1878 Granite Iron Ware Cook Book uses baking powder for the sponge. Maria Parloa published several recipes for a cream pie, including one for a chocolate cream pie. Parloa's recipe

1092-603: Is a signature ingredient in the dish. The Frankfurter Kranz is considered reminiscent of Frankfurt as the coronation city of the Holy Roman Emperors . Its round shape and the sheath of brittle are intended to represent a golden crown, and the cherries are reminiscent of rubies . After World War II , in the absence of butter , the surface of the cake was often coated with Kogel mogel (sweetened egg yolk paste), and other types of decoration may involve dots made from (more) buttercream or cocktail cherries . Today,

1170-454: Is also used as a base for cheesecakes. Angel food cake is a 19th-century American cake that contains no egg yolks or butter. The cake is leavened using only egg whites and baking powder. This recipe can be traced to 18th-century American cookbooks. The delicate cake is baked in an ungreased pan and cooled upside down. The official state dessert of Massachusetts , the Boston cream pie ,

1248-496: Is also used for madeleines , ladyfingers , and trifles , as well as some versions of strawberry shortcakes . Although sponge cake is usually made without butter, its flavour is often enhanced with buttercream , pastry cream or other types of fillings and frostings . The sponge soaks up flavours from fresh fruits, fillings and custard sauces. Sponge cake covered in boiled icing was very popular in American cuisine during

1326-460: Is flavoured with lemon or orange peel. It is served plain, and day-old cake may be incorporated into other desserts like puddings . The pão-de-Ló de Alfeizerão is lightly baked to a pudding-like consistency, much like the pão-de-Ló de Ovar , and flavoured with brandy . Anecdotal legends about the cake's origin associate it with a secret recipe passed down by nuns to the village of Alfeizerão. The manufacture of commercial markets began during

1404-443: Is leavened with egg whites and frequently includes flavourings like lemon zest or almond essence. A Swiss roll is a thin sponge cake that is spread with a layer of filling and rolled as a roulade (into a log shape). There are many variations. A Christmas-themed chocolate variation is called Yule log . In the US and some other countries, it may be filled with jam and called a jelly roll. In Spanish-speaking countries, it

1482-448: Is made by whisking egg whites and caster sugar and gently folding in flour. The process of whisking egg whites incorporates air bubbles to create a foam by agitating the protein albumen to create a partially coagulated membrane, making the egg whites stiffer and increasing their volume. This type of cake, also called foam cake , depends on aeration of eggs and heat to rise. Some types of sponges are baked in ungreased pans to improve

1560-522: Is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter ), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor , involves simply whisking all the ingredients together until creamy. Additionally, the modern method typically uses an extra-raising agent, and some recipes call for an extra-soft butter or margarine. This basic "cake" mixture has been made into

1638-541: Is often called brazo de reina (queen's arm) or arrollado and filled with dulce de leche , and a strawberry-filled version may be called rollo de fresa (strawberry roll). Isabella Beeton included a recipe for her version of Tipsy cake in Mrs Beeton's Book of Household Management where the cake was baked in a decorative mould before it was soaked in sherry and brandy with custard poured over, or broken into smaller pieces and topped with whipped cream like

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1716-432: Is recommended by some turn-of-the-20th-century cookbooks to make Swiss rolls more pliable and easier to roll. For some cakes, like the Victoria sponge , fat and sugar are creamed before eggs and flour are incorporated into the batter, similar to pound cake . In British English, layer cakes like the Victoria sponge are called "sandwich sponge". This type of buttery cake was not possible without baking powder , which

1794-661: Is taboo, as well as often inconvenient. The Navajo believe that fish have a part in the story of creation, the Apache were in general afraid of water since they associated it with thunder, and the arid desert climate made fish a rarity. However, in the culture of the Lenape , the tribe that originally lived in New Jersey , on the Delaware River , and the area that now comprises New York City , fish and shellfish were

1872-562: Is the closest to the modern Boston Cream Pie. Chiffon cake is a light and moist cake which, in contrast to sponge cake, contains both vegetable oil and baking powder. It is similar to angel food cake and was commonly served with grapefruit at the Brown Derby in Hollywood during the 1930s. French pastry chefs created a cake texture that more resembled pound cake than traditional sponge cake. Techniques were developed to make

1950-507: Is the liquid ingredient. Milk is avoided because it cannot be included in a dessert to be served after a meat-based meal. The sponge, or a heavier variant in the form of an almond pudding, may be included as an element of the dessert in the Passover meal during the Seder service when it is often combined in serving with a fruit compote . The Yule log is a Christmas dessert made from a sheet of sponge cake spread with filling and rolled up. It

2028-502: Is topped with chocolate to give the appearance of bark . Decorative elements like mushrooms made of meringue, spun-sugar spiderwebs or crushed pistachios can be added to enhance the cake's finished appearance. American cuisine American cuisine consists of the cooking style and traditional dishes prepared in the United States . Foods such as burgers , hotdogs , apple pie and macaroni and cheese are considered

2106-566: Is usually made with rice flour and topped with whipped topping and fruit. Some Vietnamese varieties may have fresh herbs like mint , lemongrass or basil added to the batter, and be topped with caramelized tropical fruit. Milk and jaggery are added to sponge cake in India which is served with the creamy Sri Lankan speciality "avocado crazy". Western-style sponge cakes topped with whipped cream and strawberries are popular in Japan where sponge

2184-657: The Oncorhynchus family including the rainbow trout , cutthroat trout , coho salmon , kokanee salmon , and chinook salmon . The last makes an appearance in the accounts of Lewis and Clark as being fished for in the Columbia River Basin , and this species is named for a family of tribes of the Pacific Northwest, indicating its important role in that food culture. Pacific gray whales and humpbacks were hunted by American Indians off

2262-603: The Algonquian languages of New England as far south as present day Connecticut , winter flounder and other flatfish , species of herring like the alewife , shad , Atlantic herring , and Atlantic menhaden , They also would have consumed the Atlantic sturgeon and drum . In the West, Pacific several species of sturgeon, like the white sturgeon and green sturgeon , olachen and several autochthonal fish of

2340-548: The Appalachian region a dish called "killed lettuce" was made with pokeweed , dandelion and assorted wild greens that were drizzled with hot bacon grease until wilted or "killed". Pie could be served up to three times a day and many varieties were prepared depending on the season. During the spring months, pies would be made of rhubarb and strawberry ; in summer peach , cherry , blackberry , blueberry , elderberry and grape ; and in fall apple . The staples of

2418-555: The Jewish Cookery Book by Esther Levy, published in 1871 in Philadelphia and includes many of the traditional recipes. The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had been established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England . As many of

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2496-532: The Portuguese Revolution of 1910 . The Pão-de-Ló evolved from the old French pain de lof , which in turn was a Dutch borrowing from loef . All variants loef , lof and ló are related to the English word luff , and refer to the windward (aka luffward / loofward ) side of a nautical sail . The French make a very similar cake called Gâteau de Savoie . In Italy,

2574-469: The Spanish , to bake products such as cornmeal bread. Other parts of America dug pit ovens , which were also used to steam foods by adding heated rocks or embers. One technique performed extensively by New England tribes was adding seaweed or corn husks on top of the layers of stones to steam fish and shellfish as well as vegetables. A later addition was potatoes, a garden plant that came to New England by

2652-648: The Twinkie . The earliest known recipe for sponge cake (or biscuit bread) from Gervase Markham's The English Huswife (1615) is prepared by mixing flour and sugar into eggs, then seasoning with anise and coriander seeds. 19th-century descriptions of "avral bread" ( funeral biscuits ) vary from place to place but it was sometimes described as "sponge biscuits" or a "crisp sponge" with a light dusting of sugar". Traditional American sponge recipes diverged from earlier methods of preparation by adding ingredients like vinegar, baking powder, hot water or milk. The basic recipe

2730-502: The coastal lowlands made up the two main parts of the southern colonies. The diet of the uplands often included wild game, cabbage , string beans , corn , squashes and white potatoes . People had biscuits as part of their breakfast , along with healthy portions of pork. The lowlands of Louisiana included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice played

2808-475: The peanut butter and jelly sandwich ); and some spread throughout the world, such as popcorn , cola , fried chicken , cornbread , unleavened muffins such as the poppyseed muffin , and brownies . During the 1800s, American farms were mostly self-sufficient, but certain staples like salt , coffee , sugar , and baking soda would be purchased at the town general store. If the family did not grow wheat , then flour would also be purchased. Another luxury

2886-634: The scrapple of the Pennsylvania Dutch , was a typical breakfast dish among the Germans who had settled Indiana in the 19th century. Pork scraps and corn meal were cooked into a thick porridge and molded in loaf pans. Once solidified, the mixture would be cut and fried. During the fall months, pork might be replaced with fried apples or potatoes. It was served with buttered biscuits , jam, jelly, milk gravy or sorghum syrup. Fruit butter might be made from apples, plums or peaches to accompany

2964-627: The 18th century, added while still in skin with corn in husk, later to be referred to as a clambake by colonists. The European settlement of the Americas introduced a number of ingredients, spices, herbs, and cooking styles to the continent. When European colonists came to Virginia , Pennsylvania , Massachusetts , and any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops familiar to them from back home in England. In

3042-471: The 1920s and 1930s. The delicate texture of sponge and angel food cakes, and the difficulty of their preparation, made them more expensive than daily staple pies . The historic Frances Virginia Tea Room in Atlanta served sponge cake with lemon filling and boiled icing. New York City's Crumperie served not only crumpets but toasted sponge cake as well. The basic whisked sponge cake contains no fat. It

3120-953: The Acadian Francophones who settled eastern Maine and parts of what is now northern Vermont at the same time they colonized New Brunswick. Some of the Jews who fled from the Inquisition with other Sephardic Jews in the 15th century had previously settled in Recife, Brazil and the West Indies , where their cuisine was influenced by new local ingredients like molasses , rum , sugar , vanilla , chocolate , peppers , corn , tomatoes , kidney beans , string beans and turkey . In 1654, twenty three Sephardic Jews arrived in New Amsterdam bringing this cuisine with them to

3198-471: The Colonies produced a characteristically strong, gamy flavor and a tougher consistency, which required aging and slow cooking to tenderize. Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening . Rendered pork fat made the most popular cooking medium, especially from

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3276-511: The East Coast the surf clam , quahog , and the soft-shell clam . Oysters were eaten on both shores, as were mussels and periwinkles . Early American natives used a number of cooking methods that have been blended with early European cooking methods to form the basis of American cuisine. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables , were often cooked directly in

3354-632: The East, this was documented as early as the 1620s in Of Plimoth Plantation, evidenced by the pages William Bradford wrote regarding Squanto , who showed them the traditional regional method of burying a fish or eel in a mound with seeds for maize to improve the soil; this itself is also part of the widely practiced phenomenon of companion planting . Wild game was equally a staple of nearly every tribe: generally, deer, elk, and bison were staples, as were rabbits and hare. The Cherokee of

3432-542: The New Englanders were originally from England, game hunting was useful when they immigrated to the New World . Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase game. Hunting was the preferred method of protein acquisition, as opposed to animal husbandry, which required much more work to defend the kept animals against raids. A striking difference for

3510-566: The Northwest coast, especially by the Makah , and used for their meat and oil. Catfish was also popular among native people throughout the land, over many types of terrain. Crustaceans included shrimp , lobster , crayfish , and dungeness crabs in the Northwest and shrimp, lobster and blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on

3588-642: The Renaissance , possibly in Spain . The sponge cake is thought to be one of the first non- yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham , The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker : thin and crispy. Sponge cakes became

3666-567: The Revolution, many considered whiskey to be a coarse alcohol unfit for human consumption, as many believed that it caused the poor to become raucous and unkempt drunkards. In addition to these alcohol-based products produced in America, imports were seen on merchant shelves, including wine and brandy . In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet. The uplands of Piedmont and

3744-468: The Revolution, when a desire to distinguish themselves from Britain led Americans to create "American" styles of cookery. In 1796, the first American cookbook was published, and others followed. There was a general disdain for French cuisine/French cookery , even with French Huguenot settlers in South Carolina and French-Canadian emigrants in America. One of the cookbooks that proliferated in

3822-657: The Southern Appalachians used blowguns made of an indigenous type of bamboo to hunt squirrels. Northern tribes like the Ojibwe of what is now the state of Michigan and the peoples of the Wabanaki of what is now the state of Maine would stalk and hunt moose, whereas their Southern counterparts, like the Choctaw or Catawba , hunted snapping turtles and other testudines, possums , and young alligators in

3900-441: The advent of many new technologies, and a continued influx of immigrants with unique food traditions. At the universities, nutritionists and home economists taught a new scientific approach to food. In the early 1900s muckraking journalists raised public concern about the wholesomeness of industrialized food products that contained various preservatives and adulterants of unknown safety. From 1902 to 1912 Harvey Washington Wiley ,

3978-494: The ashes of the fire. As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique many anthropologists call " stone boiling ". They heated rocks in a fire, then added the rocks to a pot filled with water until it came to a boil to cook the meat or vegetables. In what is now the Southwestern United States, they also created adobe ovens, dubbed hornos by

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4056-614: The cake lighter, including beating the eggs over heat or beating the egg yolks and whites separately. The Pan di Spagna evolved from the Genoise cake as an attempt to simplify the original recipe. A relative of the Genoise, the Joconde sponge cake (or Biscuit Joconde) is a thin sponge cake made with ground almonds. It can be used as a layer in a layer cake (for example an opera cake ), or for decorative purposes as Joconde imprime . This sponge variation from Portuguese cuisine

4134-431: The cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by British food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge . Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via

4212-575: The cake was known as pan di spagna . Also in Portugal, the term pão de Hespanha/pão de Castella was used around the 16th century. Introduced to Japan by Portuguese traders in the 16th century, the Japanese variations on the cake are known as castella , kasutera or simply pan . Plava is a sponge cake that is found in Jewish cuisine and is usually eaten during Pesach . The batter

4290-757: The cake's rise by allowing the batter to adhere and climb the sides of the pan. To maintain the moisture of the cake it is sometimes made with potato flour . Variations on the basic sponge sometimes add butter or egg yolks to moisten the cake. For Genoise cake, flour and melted butter are added to the egg mixture for a moister cake. The "biscuit" sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Anne Willan says both types of sponge cake are represented in French cuisine . According to Willan "sponge may have some butter added, but not much or it will not rise". Cream of tartar or baking soda

4368-430: The colonies was The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse , who referred to "the blind folly of this age that would rather be imposed on by a French booby, than give encouragement to a good English cook!" Of the French recipes given in the text, she speaks out flagrantly against the dishes as she "... think[s] it an odd jumble of trash." With the introduction of slavery, Africans were brought into

4446-519: The colonies. With them, came foods and ingredients such as bananas , peanuts , sweet potato , yams , and coffee , and cooking styles reminiscent of West African cuisines are still found in many dishes, especially in Southern cuisine . The expulsion of the Acadians from Acadia led many of them to Louisiana, where they left a French influence in the diet of those settled in Louisiana, and among

4524-595: The colonists in New England compared to other regions was seasonality. While in the southern colonies, they could farm almost year-round, in the northern colonies, the growing seasons were very restricted. In addition, northern colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet. Wheat , the grain used to bake bread back in England, was almost impossible to grow, and imports of wheat were far from cost productive. Substitutes in cases such as this included cornmeal. The Johnnycake

4602-421: The continent. The Colonial period created a mix of new world and Old World cookery , and brought with it new crops and livestock. During the early 19th century, cooking was based mostly on what the agrarian population could grow, hunt, or raise on their land. With an increasing influx of immigrants, and a move to city life, American food further diversified in the later part of the 19th century. The 20th century saw

4680-681: The cooking of bacon . Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution , as cattle were not yet plentiful. Prior to the Revolution , New Englanders consumed large quantities of rum and beer , as maritime trade provided them relatively easy access to

4758-489: The cuisines of immigrant groups such as Chinese American , Greek American , Italian American , Jewish American , and Mexican American . The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans , whose diet included a mix of farmed and hunted food, and varied widely across

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4836-400: The early colonial United States. Early American Jewish cuisine was heavily influenced by this branch of Sephardic cuisine. Many of the recipes were bound up in observance of traditional holidays and remained true to their origins. These included dishes such as stew and fish fried in olive oil , beef and bean stews, almond puddings , and egg custards . The first kosher cookbook in America was

4914-482: The foodways of Native Americans, who lived in tribes numbering in the thousands. Prior to 1600, native peoples lived off the land in very diverse bioregions and had done so for thousands of years, often living a nomadic life where their diet changed with the season. Many practiced a form of agriculture revolving around the Three Sisters , the rotation of beans , maize , and squash as staples of their diet. In

4992-469: The goods needed to produce these items. Rum was the distilled spirit of choice, as the main ingredient, molasses , was readily available from trade with the West Indies. Further into the interior, however, one would often find colonists consuming whiskey , as they did not have similar access to sugar cane . They did have ready access to corn and rye, which they used to produce their whiskey. Until

5070-501: The highlights of American cuisine. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European , Native American , soul food , regional heritages including Cajun , Louisiana Creole , Pennsylvania Dutch , Mormon foodways , Texan , Tex-Mex , New Mexican , and Tlingit , and

5148-436: The meal. "A whole new class of city dwellers, harried, worried, furtive, hungry-looking people, have come into being in the wake of the kitchenette , and no modern influence has had so great a part in affecting the morals, health and spiritual well-being of a generation as has this ill-shapen, ill-planned adjunct of modern living" Jane Pride, New York Herald The 20th century revolutionized American cooking, with

5226-469: The mid-18th century. In 1747 Hannah Glasse added syllabub and currant jelly over the custard. Similar recipes are known for the same time with the sponge soaked in sherry , wine or fruit juice. Eliza Acton 's recipe for "Duke's Custard" was made from custard poured over brandied cherries rolled in sugar with sponge fingers (or macaroons) and pink whipped cream. Wyvern complained that trifle "should be made to time-honoured standards, and not debased into

5304-475: The most common being purple yam and pandan leaves which result in the ube cake and the buko pandan cake . Crispy cookie-like versions are known as mamón tostado and broas . Steamed sponge cakes like the ma lai gao are commonly found in Malaysia . Chinese almond sponge is steamed and topped with boiled icing, chocolate, vegetables or fresh fruit. Korean sponge called saeng

5382-568: The name Frankfurter Kranz is protected, and requires the use of buttercream. Any variations, such as using margarine, or a summer version using ice cream, have to be labelled differently. This German dessert –related article is a stub . You can help Misplaced Pages by expanding it . Sponge cake Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder . Some sponge cakes do not contain egg yolks , like angel food cake , but most of them do. Sponge cakes, leavened with beaten eggs, originated during

5460-472: The same way, they farmed animals for clothing and meat. Through hardships and the eventual establishment of trade with England, the West Indies and other regions, the colonists were able to derive a cuisine similar to what they had previously consumed in Britain and Ireland , while also introducing local animals and plants to their diet. American colonists followed along the line of British cookery up until

5538-526: The strict prohibition of even the appearance of a leavening effect. Therefore, the beating of egg whites in the mix to achieve aeration is an essential characteristic of any Passover sponge recipe. Many families have at least one recipe they pass down through generations, and matzo meal-based cake mixes are available commercially. Several brands are easily found in kosher stores, especially before Passover. Typical flavourings include almonds, apples, dark chocolate, lemon, pecans, and poppy seeds. Apple or orange juice

5616-589: The subtropical swamps of Louisiana and South Carolina. Many tribes would preserve their meat in the form of pemmican , needed on long journeys or to survive harsh winters. As with the hunted game , the biome in which one lived often dictated what was available to catch. For example, the Apache and Navajo peoples of the Southwest, whose territories each would have included swathes of New Mexico and Arizona , generally do not eat fish because in both cultures it

5694-664: The urban diet were bread, dairy and canned goods. Dinner might be tomato bisque from a can topped with cream or a salad made of canned string beans and mayonnaise . Many preferred to purchase food at delicatessens , rather than attempt to prepare meals in the cramped kitchenettes. German delicatessens in cities like New York and Milwaukee sold imported cold cuts, potato salads , schmierkase , wienerwurst , North Sea herring , assorted pickles (pickled cucumber ) and other prepared foods. Jewish immigrants from Germany soon followed suit, replacing pork dishes with corned beef (salt-cured beef) and pastrami . Ice cream soda

5772-419: Was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident. Commonly hunted game included deer, bear, buffalo , and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups , stews , sausages , pies , and pastries. In addition to the game, colonists' protein intake

5850-1010: Was canned salmon , which was sometimes eaten for Sunday dinner. Items purchased at the general store would be paid for with eggs, butter or some other food from the farm. Women were responsible for much of the processing of food like straining fresh milk, churning butter, making molasses from sorghum , grinding corn into cornmeal or cleaning whole chickens . Fresh picked apples were pressed into cider , which could be fermented to make apple cider vinegar . Fruits and vegetables were preserved by various means like canning, drying or pickling . One contemporary writer from Michigan described October as cider season, when apple butter would be made. Her writings mention johnnycakes , and, as winter fare, buckwheat cakes. Typical farmhouse fare included fried chicken, simmered green beans , boiled corn, chicken and dumplings , fried ham , boiled beans and beets , stewed tomatoes , potatoes, and coleslaw made of shredded cabbage . Pon haus , similar to

5928-563: Was discovered by English food manufacturer Alfred Bird in 1843, allowing the sponge to rise higher. In the Philippines , sponge cakes and chiffon cakes were introduced during the Spanish period. They are known collectively as mamón . They are typically baked as cupcakes ( torta ), as loaves ( taisan ), or as cake rolls ( pianono ). Traditionally they are simply served with just butter (or margarine ) and white sugar. Variants of mamón also use unique ingredients,

6006-487: Was emphasized in large-scale state and federal programs designed to educate housewives. Large-scale foreign aid during and after the war brought American standards to Europe. From 1912 to the end of the 1930s researchers discovered and popularized the role of various vitamins and minerals in human health. Starting with iodized salt in 1924, commercially distributed food began to be fortified with vitamins and minerals. In 1932, milk began to be fortified with viosterol ,

6084-677: Was supplemented by mutton . The Spanish in Florida originally introduced sheep to the New World, but this development never quite reached the North, and there they were introduced by the Dutch and English. The keeping of sheep was a result of the English non-practice of animal husbandry . The animals provided wool when young and mutton upon maturity after wool production was no longer desirable. The forage-based diet for sheep that prevailed in

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