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Junket (dessert)

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Junket
A Jasmine tea Junket
Type	Pudding
Main ingredients	Sweetened milk, rennet, sugar, vanilla
Cookbook: Junket Media: Junket

Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk.

1 Preparation
2 History
3 Etymology
4 Brand ownership and manufacture in the United States
5 References

Preparation[edit]

To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top.

History[edit]

For most of the 20th century in the eastern United States, junket was often a preferred food for ill children, mostly due to its sweetness and ease of digestion.

The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar, it started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets.

In the United States, junket is commonly made with a packaged mix of rennet and sweetener from a company eponymously known as Junket.

Dorothy Hartley, in her "Food in England", has a section on rennet followed by a section on 'Junkets, Curds and Whey or Creams', she cites rum as the most common flavouring, and clotted cream as the 'usual accompaniment'. She notes that the practice of heating the milk to blood heat is new one; originally, junket was made with milk as it was obtained from the cow, already at blood heat.^[1]

Etymology[edit]

The word's etymology is uncertain, it may be related to the Norman jonquette (a kind of cream made with boiled milk, egg yolks, sugar and caramel), or to the Italian giuncata or directly to the medieval Latin juncata. The first recorded use in this sense^{[clarification needed]} is in "The boke of nurture, folowyng Englondis gise".^[2]

Elizabeth David, in an article in Nova, dated October 1965, asserts that the word "junket" derives from the French jonches, a name for freshly made milk cheese drained in a rush basket." The article can be found in the collection An Omelette and a Glass of Wine originally published in London by R. Hale Ltd, 1984. See the chapter titled "Pleasing Cheeses," Page 206.

Brand ownership and manufacture in the United States[edit]

Junket brand rennet custard mix was popular in the United States in the 1960s. Today, it is one of many "legacy" brands still in production, in this case, where there is no true competitor making rennet custard, the brand is owned and made by Redco Foods of Little Falls, New York, a company more famous for its tea products under its other "legacy" brands Red Rose and Salada, all owned by Düsseldorf, Germany-based Teekanne, GmbH.

References[edit]

^ Dorothy Hartley, Food In England, 1954; 1999, page p.473
^ John Russell, The boke of nurture, folowyng Englondis gise, c.1460,Project Gutenburg

Puddings

List of puddings

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Jasmine tea – Jasmine tea is tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base, however, white tea, the resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China, the jasmine plant is believed to have been introduced into China from eastern South Asia via India during the Han Dynasty, and was being used to scent tea around the fifth century. However, jasmine tea did not become widespread until the Qing Dynasty when tea started to be exported in quantities to the West. The jasmine plant is grown at elevations in the mountains. Jasmine tea produced in the Chinese province of Fujian has the best reputation, Jasmine tea is also produced in Hunan, Jiangsu, Jiangxi, Guangdong, Guangxi, and Zhejiang provinces. Vietnam and Japan are also known for the production of jasmine tea, tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers ar

1. Jasmine Dragon Phoenix Pearl tea

Pudding – Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning small sausage, in the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert, in the UK, savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In Commonwealth countries these puddings are known as custards if they are egg-thickened, blancmange if starch-thickened, Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes. The most famous examples still surviving are black pudding, which was a favourite of King Henry VIII, Yorkshire pudding and haggis. The original pudding was formed by mixing various ingredients with a produc

1. Brazilian pudim de leite (milk pudding)

2. Pudding of the dessert type may be served with toppings such as fresh fruit and whipped cream.

3. Kheer, from India, here made with rice

4. Instant dessert pudding

Milk – Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became

1. A glass of pasteurized cow's milk

2. A human baby feeding on its mother's milk

3. A goat kid feeding on its mother's milk

4. Holstein cattle, the dominant breed in industrialized dairying today

Sugar – Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane,

1. Closeup of raw (unrefined, unbleached) sugar

2. Ant feeding on sugar crystals.

3. Sugar cane plantation

4. Still-Life with Bread and Confectionary, by George Flegel, first half of 17th century

Vanilla – Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla. The word vanilla, derived from the diminutive of the Spanish word vaina, is translated simply as little pod, pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s, pollination is required to set the fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact, the method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, hand-pollination allowed global cultivation of the plant. Three major species of vanilla currently are grown globally, all of which derive from a species found in Mesoamerica. Vanilla is the second-most expensive

1. Vanilla fruits, dried

2. Vanilla cultivation

3. Drawing of Vanilla from the Florentine Codex (circa 1580) and description of its use and properties written in the Nahuatl language

4. A bottle of vanilla extract

Enzyme – Enzymes /ˈɛnzaɪmz/ are macromolecular biological catalysts. Enzymes accelerate, or catalyze, chemical reactions, the molecules at the beginning of the process upon which enzymes may act are called substrates and the enzyme converts these into different molecules, called products. Almost all metabolic processes in the cell need enzymes in order to occur at rates fast enough to sustain life, the set of enzymes made in a cell determines which metabolic pathways occur in that cell. The study of enzymes is called enzymology, enzymes are known to catalyze more than 5,000 biochemical reaction types. Most enzymes are proteins, although a few are catalytic RNA molecules, enzymes specificity comes from their unique three-dimensional structures. Like all catalysts, enzymes increase the rate of a reaction by lowering its activation energy, some enzymes can make their conversion of substrate to product occur many millions of times faster. An extreme example is orotidine 5-phosphate decarboxylase, w

1. Eduard Buchner

2. The enzyme glucosidase converts sugar maltose to two glucose sugars. Active site residues in red, maltose substrate in black, and NAD cofactor in yellow. (PDB: 1OBB )

Nutmeg – Nutmeg is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, a tree indigenous to the Banda Islands in the Moluccas of Indonesia. The first harvest of nutmeg trees takes place 7–9 years after planting, Nutmeg is usually used in powdered form. This is the tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are produced from the trees, including essential oils, extracted oleoresins. The common or fragrant nutmeg, Myristica fragrans, is native to the Banda Islands in the Moluccas, other species used to adulterate the spice include Papuan nutmeg M. argentea from New Guinea, and M. malabarica from India. In the 17th-century work Hortus Botanicus Malabaricus, Hendrik van Rheede records that Indians learned the usage of nutmeg from the Indonesians through ancient trade routes, Nutmeg trees are

1. Nutmeg seeds showing "veins"

2. Mace (red) within nutmeg fruit

3. Myristica fragrans tree in Goa, India

4. Nutmegs on a tree in Kerala, India

United States – Forty-eight of the fifty states and the federal district are contiguous and located in North America between Canada and Mexico. The state of Alaska is in the northwest corner of North America, bordered by Canada to the east, the state of Hawaii is an archipelago in the mid-Pacific Ocean. The U. S. territories are scattered about the Pacific Ocean, the geography, climate and wildlife of the country are extremely diverse. At 3.8 million square miles and with over 324 million people, the United States is the worlds third- or fourth-largest country by area, third-largest by land area. It is one of the worlds most ethnically diverse and multicultural nations, paleo-Indians migrated from Asia to the North American mainland at least 15,000 years ago. European colonization began in the 16th century, the United States emerged from 13 British colonies along the East Coast. Numerous disputes between Great Britain and the following the Seven Years War led to the American Revolution. On July 4,1776

1. Native Americans meeting with Europeans, 1764

2. Flag

3. The signing of the Mayflower Compact, 1620.

4. The Declaration of Independence: the Committee of Five presenting their draft to the Second Continental Congress in 1776

Rosewater – Rose water is a flavoured water made by steeping rose petals in water. It is the portion of the distillate of rose petals. It is used to food, as a component in some cosmetic and medical preparations. Rose syrup is made from water, with sugar added. In Iran, India and other countries in the Indian Subcontinent, Gulab, refers to, the cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to Sassanid Persia. Locally it was known as golāb in Middle Persian, and as zoulápin in Byzantine Greek and this allowed for more efficient and lucrative trade. Since ancient times, roses have been used medicinally, nutritionally, the ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields. Rose water is a by-product of this process, rose water has a very distinctive flavour and is used heavily in Persian and Middle Eastern cuisine—especially in sweets such as nougat, gumdrops

1. A bottle of Iranian rose water

2. A small manufactory of rose water in Kashan

Syllabub – Syllabub is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, the dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. Syllabub has been known in England at least since John Heywoods Thersytes of about 1537, You, muste walke to him and eate a solybubbe. A later variation of the dessert, known as an everlasting syllabub, adds a stabiliser such as eggwhite, cranachan, a similar dessert from Scotland Syllabub at Foods of England Syllabub recipe with wine

1. Syllabub

Eponymous – An eponym is a person, place, or thing for whom or for which something is named, or believed to be named. For example, Elizabeth I of England is the eponym of the Elizabethan era, recent usage, especially in the recorded-music industry, also allows eponymous to mean named after its central character or creator. In ancient Greece, the eponymous archon was the highest magistrate in classical Athens, Eponymous archons served a term of one year which took the name of that particular archon. Later historians provided yet another case of eponymy by referring to the period of Fifth-century Athens as The Age of Pericles after its most influential statesman Pericles. In Ptolemaic Egypt, the head priest of the Cult of Alexander, the Hebrew Bible explains the origins of peoples through individuals who bear their name. In most cases, the experiences and behavior of the ancestor is meant to indicate the characteristics of the people who take their name, in ancient Rome, one of the two formal ways o

1. The mythological Greek hero Orion is the eponym of the constellation Orion, shown here, and thus indirectly of the Orion spacecraft.

Junket (company) – Junket is a company that made prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such as rennet custard, ice cream and rennet tablets. In 1874, Christian Hansen founded Hansens Laboratorium in Denmark to make rennet extract for the cheesemaking industry, later in 1878, he opened up operations in the United States. Herkimer County, New York, was chosen for the headquarters, rennet tablets, commonly referred to as Junket tablets, are a common source of rennet for home cheesemakers. The Junket brand is now owned and used by Redco Foods

1. Junket flavors

Norman language – Norman is a Romance language which can be classified as one of the Oïl languages along with Picard and Walloon. The name Norman-French is sometimes used to not only the Norman language. For the most part, the forms of Norman and modern French are intercomprehensible. Norman is spoken in mainland Normandy in France where it has no official status and it is taught in a few colleges near Cherbourg-Octeville. In the Channel Islands, the Norman language has developed separately, Jèrriais and Guernésiais are recognized as regional languages by the British and Irish governments within the framework of the British–Irish Council. Sercquiais is in fact a descendant of the 16th century Jèrriais used by the colonists from Jersey who settled the then uninhabited island. The last first language speakers of Auregnais, the dialect of Norman spoken on Alderney, died during the 20th century, the dialect of Herm also lapsed, at an unknown date. An isogloss termed the Joret line separates the northern and

1. A bar named in Norman

2. Areas where the Norman language is strongest include Jersey, Guernsey, the Cotentin and the Pays de Caux.

Italian language – By most measures, Italian, together with Sardinian, is the closest to Latin of the Romance languages. Italian is a language in Italy, Switzerland, San Marino, Vatican City. Italian is spoken by minorities in places such as France, Montenegro, Bosnia & Herzegovina, Crimea and Tunisia and by large expatriate communities in the Americas. Many speakers are native bilinguals of both standardized Italian and other regional languages, Italian is the fourth most studied language in the world. Italian is a major European language, being one of the languages of the Organisation for Security and Cooperation in Europe. It is the third most widely spoken first language in the European Union with 65 million native speakers, including Italian speakers in non-EU European countries and on other continents, the total number of speakers is around 85 million. Italian is the working language of the Holy See, serving as the lingua franca in the Roman Catholic hierarchy as well as the official language of th

1. Dante Alighieri (above) and Petrarch (below) were influential in establishing their Tuscan dialect as the most prominent literary language in all of Italy in the Late Middle Ages

2. The geographic distribution of the Italian language in the world: large Italian-speaking communities are shown in green; light blue indicates areas where the Italian language was used officially during the Italian colonial period.

4. Pietro Bembo was an influential figure in the development of the Italian language from the Tuscan dialect, as a literary medium, codifying the language for standard modern usage

Medieval Latin – Despite the clerical origin of many of its authors, medieval Latin should not be confused with Ecclesiastical Latin. There is no consensus on the exact boundary where Late Latin ends. Medieval Latin had a vocabulary, which freely borrowed from other sources. Greek provided much of the vocabulary of Christianity. The various Germanic languages spoken by the Germanic tribes, who invaded southern Europe, were major sources of new words. Germanic leaders became the rulers of parts of the Roman Empire that they conquered, other more ordinary words were replaced by coinages from Vulgar Latin or Germanic sources because the classical words had fallen into disuse. Latin was also spread to such as Ireland and Germany. Works written in the lands, where Latin was a language with no relation to the local vernacular, also influenced the vocabulary. English words like abstract, subject, communicate, matter, probable, the high point of the development of medieval Latin as a literary language came wit

1. Carmina Cantabrigiensia, Medieval Latin manuscript

2. Europe, 1000 AD

3. An illuminated manuscript of a Book of Hours contains prayers in medieval Latin.

4. The Prüfening dedicatory inscription of 1119, composed in medieval Latin.

Elizabeth David – Born to an upper-class family, she rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a man with whom she sailed in a small boat to Italy. They were nearly trapped by the German invasion of Greece, in 1940 but escaped to Egypt and she then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long-lived and she boldly called for ingredients such as aubergines, basil, figs, garlic, olive oil and saffron, which at the time were scarcely available even in London. Within a few years, however, paella, moussaka, ratatouille, hummus and gazpacho became familiar dishes across Britain, Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes, David opened a shop selling kitchen equipment in the 1960s. It continued to trade under her name a

1. Elizabeth David, circa 1960

2. Elizabeth Gwynne, aged nine

3. Norman Douglas in 1935

4. Elizabeth David's grave, St Peter's, Folkington

Little Falls, NY – Little Falls is a city in Herkimer County, New York, United States. The population was 4,946 at the 2010 census, the name is derived from a small cataract near the city. The city is built on both sides of the Mohawk River, at a point at which rapids had impeded travel upriver, transportation through the valley was improved by construction of the Erie Canal, completed in 1825 and connecting the Great Lakes with the Hudson River. The city of Little Falls is located at the corner of the Town of Little Falls and is east of Utica. Little Falls has a location on the slope of a narrow and rocky defile, flowing through which the river falls 45 feet in less than a mile. Little Falls was first settled by Europeans around 1723, when German Palatines were granted land under the Burnetsfield Patent and it was then the westernmost European settlement in the colony of New York. The need to portage around the falls promoted a trading location on the site of the future city and it was the first settlem

1. Professor Sugarman the "human polar bear" circa 1900

2. Location within Herkimer County

Tea – Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world, Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized as a drink during the Chinese Tang dynasty. Portuguese priests and merchants introduced it to Europe during the 16th century, during the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. The term herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile and these are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant. The tea industry often uses the term fruit tea to refer to what are in fact fruit-flavored black teas. The Chinese character for te

1. Oolong tea being infused in a gaiwan

2. Tea plant (Camellia sinensis) from Köhler's Medicinal Plants

3. Camellia sinensis

4. 1885 illustration of Xiamen (Amoy) by Edwin Joshua Dukes

Salada tea – Salada tea is a brand of tea sold in the United States by Salada Foods, a division of Redco Foods, Inc. and in Canada by Unilever. Salada tea was founded in 1892 by Montreal businessman Peter C, larkins main innovation was to replace tea sold loose from tea chests with a product packaged in foil. This helped establish a uniform flavor for Salada and the promise of consistent freshness to its drinkers and it became one of the leading teas in Canada and the northeastern United States. By 1917, Salada was so popular in the United States that it was able to establish its own headquarters, blending, although the building has changed hands several times, the doors are still there. By the 1950s, Salada had established plants across North America, in 1957, it was acquired by Shirriff-Horsey. In 1969, it was acquired by Kellogg, in 1988, Salada was acquired by Redco Foods, Inc. a company formed to produce Red Rose Tea in the U. S. under license from Unilever. Not long thereafter, Redco sold Sal

1. "Salada Stamp Club" in Montreal to exchange Salada Tea labels with postage stamps of the British colonies.

2. Salada tea

3. The Salada Tea Doors, designed by Henry Wilson, at the former Salada headquarters in Boston 's Back Bay.

List of puddings

1. Almond jelly

2. Ashure

3. Asida

4. Banana pudding

Annin tofu – Annin tofu is a soft, jellied dessert made of almond milk, agar, and sugar. It is a dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine. It is the Asian version of the blancmange, the name tofu here refers to tofu-like solid, soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e. g. Chinese yudoufu and this pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁. In the traditional recipe, the primary ingredient are almonds, soaked, the almond milk is extracted, sweetened, and heated with a gelling agent. When chilled, the almond milk mixture solidifies to the consistency of a gelatin dessert. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not, most are based on dairy products and a small amount of flavored extract. Gelatin is also a substitute for agar. Almond jelly can be made from scratch or using instant mix, there is a

1. A bowl of annin tofu

Ashure – Ashure or Noahs Pudding is a Turkish dessert congee that is made of a mixture consisting of grains, fruits, dried fruits and nuts. In Turkey it is all the year and served especially during Muharram. Ashure is one of the set of Turkish desserts which contain no animal products. One reason behind it is arguably protesting all kinds of violence, alevites in Turkey are the prominent group to promote this pudding, traditionally cooking and sharing it following the days of fasting in which they abstain from eating meat. In the Battle of Karbala, Hussein ibn Ali and his followers were murdered, Ashure was traditionally made and eaten during the colder months of the year as it is calorie rich fare, but now it is enjoyed year-round. The word Ashure come from Arabic word Ashura Arabic, عاشوراء‎‎ ʻĀshūrā’, in Turkish tradition, this dish is made mostly on 10th of Muharram or after 10th of Muharram in Islamic Lunar Calendar. Not only Islamic believing, but also pre-islamic believes related with so

1. Ashure

Asida – Asida is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many North African countries and it is particularly popular in Algeria, Libya, Tunisia, Eritrea, Sudan. It is usually eaten by hand, without the use of utensils, a simple yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also fed to women in labor. One of the earliest documented recipes for asida is found in an anonymously authored Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the region of the Rif along the Mediterranean coast of Morocco. A recipe for asida that adds argan seed oil was documented by Leo Africanus, the Libyan variation of asida is served with a sweet syrup, usually date or carob syrup, but also with honey. The Tunisian versions of this dish are served with a mixture of honey and butter, or a hot sauce with potatoes. The latter

1. Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.

Banana pudding – Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U. S. cuisine, however, furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. An early Banana pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, however, even this recipe does not include wafers. A typical method for making Banana pudding is to repeatedly layer the bananas, custard and wafers into a dish, over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle. The Nati

1. Banana pudding served in a bowl with vanilla wafers

2. Culinary usage

Bebinca – Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. The ingredients include flour, sugar, ghee, egg yolk. It is also a sweet in Goa during Christmas. It is also available to carry and preserve for a long time or eaten fresh. Bebinca was also adopted as a name in the northwestern Pacific Ocean. It is prepared in Portugal and Mozambique

1. Bebinca with ice cream

2. Goan bebinca in Lisbon, Portugal

Black pudding – Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood, Black pudding pre-sliced may still have a plastic wrap around the circumference that must be removed before cooking. Black pudding is often grilled, fried, baked or boiled in its skin and it can be eaten cold as it is cooked in production. The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status, in the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810, Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador. In Scotland and the north of England, chip shops commonly sell black pudding battered and deep-fried, prepared in this way, it is eaten as a meal with chips, replacing t

1. A Scottish cooked breakfast, including black pudding, served with Scottish square sausage, baked beans, mushrooms, and fried bread.

2. A single battered deep-fried chip shop black pudding (approx. 20 cm (7.9 in) long), sliced open.

Blancmange – Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavoured with almonds. It is usually set in a mould and served cold, although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia. The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice, tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish. The true origin of the blancmange is obscure, but it is believed by some that it was a result of the Arab introduction of rice and almonds in early medieval Europe. However, there is no evidence of the existence of any similar Arab dishes from that period, though the Arabic mahallabīyah is similar, variants of the dish appear in numerous other European c

1. A blancmange set on a glass platter

2. The Catalan menjar blanc, a variant of blancmange made without gelatine

Bread and butter pudding – Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is often served with custard or cream and it is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce and it is traditional to use stale bread, but old croissants can be used instead. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the mixture, and using unusual types of breads — such as brioche — to make it. Lemon or orange peel will add a characteristic flavour, the earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine, one of the

1. Bread and butter pudding and custard

2. Brown Bread and Butter Pudding

Bread pudding – In other languages, its name is a translation of bread pudding or even just pudding, for example pudín or budín in Spanish, also in Spanish another name is migas. In the Philippines, banana bread pudding is popular, in Mexico, there is a similar dish eaten during Lent called capirotada. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as such as cinnamon, nutmeg, mace. The bread is soaked in the liquids, mixed with the other ingredients, savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, in Canada, bread pudding is sometimes made with maple syrup. In Hong Kong, bread pudding is served with vanilla cream dressing. In Hungary it is called Máglyarakás which is baked with whipped egg whites on top of it, in Malaysia, bread pudding is eaten with custard sauce. In Mecklenburg-Vorpommern, Germany, black bread is used to make black

1. Bread pudding

2. Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana

3. Types

Brown Betty (dessert) – A Brown Betty is a traditional American dessert made from fruit and sweetened crumbs. Similar to a cobbler or apple crisp, the fruit is baked and it is usually served with lemon sauce or whipped cream. The dish was first mentioned in print in 1864, a recipe from 1877 uses apple sauce and cracker crumbs. Apple Brown Betty was one of the favorite desserts of Ronald, cobbler Crumble Apple crisp List of apple dishes Apple Brown Betty recipe

1. A strawberry Brown Betty with whipped cream

Biscuit

1. Beaten biscuits

2. American biscuit (left) and one variety of British biscuit (right) – the American biscuit is soft and flaky like a scone; whereas British biscuits are hard and dry.

3. Ship's biscuit display in Kronborg, Denmark

4. Traditional Polish Toruń gingerbread pierniki toruńskie

Carrot pudding

1. Carrot pudding with fruits

Cheese pudding

1. A cheese pudding garnished with strawberries and blueberries

LIST OF IMAGES

1. Jasmine tea – Jasmine tea is tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base, however, white tea, the resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China, the jasmine plant is believed to have been introduced into China from eastern South Asia via India during the Han Dynasty, and was being used to scent tea around the fifth century. However, jasmine tea did not become widespread until the Qing Dynasty when tea started to be exported in quantities to the West. The jasmine plant is grown at elevations in the mountains. Jasmine tea produced in the Chinese province of Fujian has the best reputation, Jasmine tea is also produced in Hunan, Jiangsu, Jiangxi, Guangdong, Guangxi, and Zhejiang provinces. Vietnam and Japan are also known for the production of jasmine tea, tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the petals are tightly closed. The flowers are kept cool until nightfall, during the night jasmine flowers open, and release their fragrance, and this is when the tea scenting takes place. There are two methods used to scent the tea with the jasmine. In one method the tea and flowers are placed in alternating layers, in the other and it takes over four hours for the tea to absorb the fragrance and flavour of the jasmine blossoms. The scenting process may be repeated as many as six or seven times for top grades such as Yin Hao, the tea absorbs moisture from the fresh Jasmine flowers so it must be dried again to prevent spoilage. In northern China it is customary to serve Jasmine tea as a gesture to guests. Jasmine tea is the local tea beverage of Fuzhou, while flowers are the municipal flower of that city. Jasmine species commonly used as an ingredients for Jasmine tea, Jasminum officinale - the Common Jasmine Jasminum sambac - the Sampaguita

Jasmine tea – Jasmine Dragon Phoenix Pearl tea

2. Pudding – Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning small sausage, in the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert, in the UK, savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In Commonwealth countries these puddings are known as custards if they are egg-thickened, blancmange if starch-thickened, Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes. The most famous examples still surviving are black pudding, which was a favourite of King Henry VIII, Yorkshire pudding and haggis. The original pudding was formed by mixing various ingredients with a product or other binder such as butter, flour, cereal, eggs, and/or suet. These puddings are baked, steamed or boiled, depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert. Boiled or steamed pudding was a main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the dish in which daily rations of flour. Steamed pies consisting of a completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak, the second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is used, microwave ovens are also now often used to avoid this problem. Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, instant puddings do not require boiling and can therefore be prepared more quickly. Rice pudding The proverb The proof of the pudding is in the dates back to at least the 14th century. The phrase is attributed to the Spanish author Cervantes in his novel The Ingenious Gentleman Don Quixote. The phrase is often stated as the proof is in the pudding. Pink Floyds Another Brick In The Wall, Part 2 ends with the voice of a Scottish-accented schoolmaster shouting, If you dont eat your meat, how can you have any pudding if you dont eat your meat

Pudding – Brazilian pudim de leite (milk pudding)
Pudding – Pudding of the dessert type may be served with toppings such as fresh fruit and whipped cream.
Pudding – Kheer, from India, here made with rice
Pudding – Instant dessert pudding

3. Milk – Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly

Milk – A glass of pasteurized cow's milk
Milk – A human baby feeding on its mother's milk
Milk – A goat kid feeding on its mother's milk
Milk – Holstein cattle, the dominant breed in industrialized dairying today

4. Sugar – Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD

Sugar – Closeup of raw (unrefined, unbleached) sugar
Sugar – Ant feeding on sugar crystals.
Sugar – Sugar cane plantation
Sugar – Still-Life with Bread and Confectionary, by George Flegel, first half of 17th century

5. Vanilla – Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla. The word vanilla, derived from the diminutive of the Spanish word vaina, is translated simply as little pod, pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s, pollination is required to set the fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact, the method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, hand-pollination allowed global cultivation of the plant. Three major species of vanilla currently are grown globally, all of which derive from a species found in Mesoamerica. Vanilla is the second-most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive, despite the expense, vanilla is highly valued for its flavor. As a result, vanilla is used in both commercial and domestic baking, perfume manufacture, and aromatherapy. According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, the lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew, in the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or black flower, after the matured fruit, subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan. Until the mid-19th century, Mexico was the producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion, after Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the orchids were sent from Réunion to the Comoros Islands, Seychelles. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, the market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla, in the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the few years, to nearly US$20 per kilogram

Vanilla – Vanilla fruits, dried
Vanilla – Vanilla cultivation
Vanilla – Drawing of Vanilla from the Florentine Codex (circa 1580) and description of its use and properties written in the Nahuatl language
Vanilla – A bottle of vanilla extract

6. Enzyme – Enzymes /ˈɛnzaɪmz/ are macromolecular biological catalysts. Enzymes accelerate, or catalyze, chemical reactions, the molecules at the beginning of the process upon which enzymes may act are called substrates and the enzyme converts these into different molecules, called products. Almost all metabolic processes in the cell need enzymes in order to occur at rates fast enough to sustain life, the set of enzymes made in a cell determines which metabolic pathways occur in that cell. The study of enzymes is called enzymology, enzymes are known to catalyze more than 5,000 biochemical reaction types. Most enzymes are proteins, although a few are catalytic RNA molecules, enzymes specificity comes from their unique three-dimensional structures. Like all catalysts, enzymes increase the rate of a reaction by lowering its activation energy, some enzymes can make their conversion of substrate to product occur many millions of times faster. An extreme example is orotidine 5-phosphate decarboxylase, which allows a reaction that would take millions of years to occur in milliseconds. Chemically, enzymes are like any catalyst and are not consumed in chemical reactions, enzymes differ from most other catalysts by being much more specific. Enzyme activity can be affected by other molecules, inhibitors are molecules that decrease enzyme activity, many drugs and poisons are enzyme inhibitors. An enzymes activity decreases markedly outside its optimal temperature and pH, some enzymes are used commercially, for example, in the synthesis of antibiotics. French chemist Anselme Payen was the first to discover an enzyme, diastase and he wrote that alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells. In 1877, German physiologist Wilhelm Kühne first used the term enzyme, the word enzyme was used later to refer to nonliving substances such as pepsin, and the word ferment was used to refer to chemical activity produced by living organisms. Eduard Buchner submitted his first paper on the study of yeast extracts in 1897, in a series of experiments at the University of Berlin, he found that sugar was fermented by yeast extracts even when there were no living yeast cells in the mixture. He named the enzyme that brought about the fermentation of sucrose zymase, in 1907, he received the Nobel Prize in Chemistry for his discovery of cell-free fermentation. Following Buchners example, enzymes are usually named according to the reaction they carry out, the biochemical identity of enzymes was still unknown in the early 1900s. Sumner showed that the enzyme urease was a protein and crystallized it. These three scientists were awarded the 1946 Nobel Prize in Chemistry, the discovery that enzymes could be crystallized eventually allowed their structures to be solved by x-ray crystallography. This high-resolution structure of lysozyme marked the beginning of the field of structural biology, an enzymes name is often derived from its substrate or the chemical reaction it catalyzes, with the word ending in -ase

Enzyme – Eduard Buchner
Enzyme – The enzyme glucosidase converts sugar maltose to two glucose sugars. Active site residues in red, maltose substrate in black, and NAD cofactor in yellow. (PDB: 1OBB )

7. Nutmeg – Nutmeg is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, a tree indigenous to the Banda Islands in the Moluccas of Indonesia. The first harvest of nutmeg trees takes place 7–9 years after planting, Nutmeg is usually used in powdered form. This is the tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are produced from the trees, including essential oils, extracted oleoresins. The common or fragrant nutmeg, Myristica fragrans, is native to the Banda Islands in the Moluccas, other species used to adulterate the spice include Papuan nutmeg M. argentea from New Guinea, and M. malabarica from India. In the 17th-century work Hortus Botanicus Malabaricus, Hendrik van Rheede records that Indians learned the usage of nutmeg from the Indonesians through ancient trade routes, Nutmeg trees are dioecious plants which are propagated sexually and asexually, the latter being the standard. Sexual propagation by seedling yields 50% male seedlings, which are unproductive, epicotyl grafting, approach grafting, and patch budding have proved successful, with epicotyl grafting being the most widely adopted standard. Air-layering, or marcotting, is an alternative though not preferred method because of its low success rate, Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. In Indonesian cuisine, nutmeg is used in dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga, bakso. It is also used in gravy for meat dishes, such as beef stew, ribs with tomato, to European derived dishes such as bistik, rolade. Sliced nutmeg fruit flesh could be made as manisan, either wet, in Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended or boiled to make iced nutmeg juice, in Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. It is also added in quantities as a medicine for infants. It may also be used in quantities in garam masala. Ground nutmeg is also smoked in India, in Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. In traditional European cuisine, nutmeg and mace are used especially in dishes and in processed meat products, they are also used in soups, sauces

Nutmeg – Nutmeg seeds showing "veins"
Nutmeg – Mace (red) within nutmeg fruit
Nutmeg – Myristica fragrans tree in Goa, India
Nutmeg – Nutmegs on a tree in Kerala, India

8. United States – Forty-eight of the fifty states and the federal district are contiguous and located in North America between Canada and Mexico. The state of Alaska is in the northwest corner of North America, bordered by Canada to the east, the state of Hawaii is an archipelago in the mid-Pacific Ocean. The U. S. territories are scattered about the Pacific Ocean, the geography, climate and wildlife of the country are extremely diverse. At 3.8 million square miles and with over 324 million people, the United States is the worlds third- or fourth-largest country by area, third-largest by land area. It is one of the worlds most ethnically diverse and multicultural nations, paleo-Indians migrated from Asia to the North American mainland at least 15,000 years ago. European colonization began in the 16th century, the United States emerged from 13 British colonies along the East Coast. Numerous disputes between Great Britain and the following the Seven Years War led to the American Revolution. On July 4,1776, during the course of the American Revolutionary War, the war ended in 1783 with recognition of the independence of the United States by Great Britain, representing the first successful war of independence against a European power. The current constitution was adopted in 1788, after the Articles of Confederation, the first ten amendments, collectively named the Bill of Rights, were ratified in 1791 and designed to guarantee many fundamental civil liberties. During the second half of the 19th century, the American Civil War led to the end of slavery in the country. By the end of century, the United States extended into the Pacific Ocean. The Spanish–American War and World War I confirmed the status as a global military power. The end of the Cold War and the dissolution of the Soviet Union in 1991 left the United States as the sole superpower. The U. S. is a member of the United Nations, World Bank, International Monetary Fund, Organization of American States. The United States is a developed country, with the worlds largest economy by nominal GDP. It ranks highly in several measures of performance, including average wage, human development, per capita GDP. While the U. S. economy is considered post-industrial, characterized by the dominance of services and knowledge economy, the United States is a prominent political and cultural force internationally, and a leader in scientific research and technological innovations. In 1507, the German cartographer Martin Waldseemüller produced a map on which he named the lands of the Western Hemisphere America after the Italian explorer and cartographer Amerigo Vespucci

United States – Native Americans meeting with Europeans, 1764
United States – Flag
United States – The signing of the Mayflower Compact, 1620.
United States – The Declaration of Independence: the Committee of Five presenting their draft to the Second Continental Congress in 1776

9. Rosewater – Rose water is a flavoured water made by steeping rose petals in water. It is the portion of the distillate of rose petals. It is used to food, as a component in some cosmetic and medical preparations. Rose syrup is made from water, with sugar added. In Iran, India and other countries in the Indian Subcontinent, Gulab, refers to, the cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to Sassanid Persia. Locally it was known as golāb in Middle Persian, and as zoulápin in Byzantine Greek and this allowed for more efficient and lucrative trade. Since ancient times, roses have been used medicinally, nutritionally, the ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields. Rose water is a by-product of this process, rose water has a very distinctive flavour and is used heavily in Persian and Middle Eastern cuisine—especially in sweets such as nougat, gumdrops, and baklava. For example, rose water is used to some types of Turkish delight their distinctive flavours. The Cypriot version of mahaleb uses rosewater and it is also a key ingredient in sweet lassi, a drink made from yogurt, sugar and various fruit juices, and is also used to make jallab. In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, marzipan has long been flavoured with rose water. Marzipan originated in the Middle East and arrived in Western Europe by the Middle Ages, rose water was also used to make Waverly Jumbles. American and European bakers enjoyed the floral flavouring of rose water in their baking until the 19th century when vanilla flavouring became popular, in parts of the Middle East, rose water is commonly added to lemonade or milk. It is often added to water to mask unpleasant odours and flavours found in tap water, in many parts of Mexico, rose water is an essential ingredient for rose petal raspado, a rose petal-flavored shave ice. In the historic English county of Yorkshire rosewater has long used as a flavouring for one of that regions best loved dishes. In medieval Europe, rosewater was used to wash hands at a table during feasts. Rose water is a component of perfume. A rose water ointment is used as an emollient

Rosewater – A bottle of Iranian rose water
Rosewater – A small manufactory of rose water in Kashan

10. Syllabub – Syllabub is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, the dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. Syllabub has been known in England at least since John Heywoods Thersytes of about 1537, You, muste walke to him and eate a solybubbe. A later variation of the dessert, known as an everlasting syllabub, adds a stabiliser such as eggwhite, cranachan, a similar dessert from Scotland Syllabub at Foods of England Syllabub recipe with wine

Syllabub – Syllabub

11. Eponymous – An eponym is a person, place, or thing for whom or for which something is named, or believed to be named. For example, Elizabeth I of England is the eponym of the Elizabethan era, recent usage, especially in the recorded-music industry, also allows eponymous to mean named after its central character or creator. In ancient Greece, the eponymous archon was the highest magistrate in classical Athens, Eponymous archons served a term of one year which took the name of that particular archon. Later historians provided yet another case of eponymy by referring to the period of Fifth-century Athens as The Age of Pericles after its most influential statesman Pericles. In Ptolemaic Egypt, the head priest of the Cult of Alexander, the Hebrew Bible explains the origins of peoples through individuals who bear their name. In most cases, the experiences and behavior of the ancestor is meant to indicate the characteristics of the people who take their name, in ancient Rome, one of the two formal ways of indicating a year was to cite the two annual consuls who served in that year. For example, the year we know as 59 BC would have described as the consulship of Marcus Calpurnius Bibulus and Gaius Julius Caesar. Under the empire, the consuls would change as often as two months, but only the two consuls at the beginning of the year would lend their names to that year. During the Christian era, itself eponymous, many households used eponymous dating by regnal years. The Roman Catholic Church, however, eventually used the Anno Domini dating scheme based on the birth of Christ on both the public and royalty. Government administrations may become referred to eponymously, such as Kennedys Camelot, British monarchs have become eponymous throughout the English-speaking world for time periods, fashions, etc. Elizabethan, Georgian, Victorian, and Edwardian are examples of these, trends Political trends or movements often become eponymous with a government leader. Examples include Jacksonian democracy, Stalinism, Maoism, Obamacare, in intellectual property law an eponym can refer to a generic trademark or brand name, a form of metonymy, such as aspirin, heroin and thermos in the United States. In geography, places and towns can also be given a name through a relationship to an important figure. Peloponnesus, for instance, was said to derive its name from the Greek hero Pelops, in historical times, new towns have often been named after their founders, discoverers, or notable individuals. In science and technology, discoveries and innovations are often named after the discoverer or a figure influential in their advance, examples are Avogadros number, the Diesel engine, meitnerium, Alzheimers disease, and the Apgar score. For a different view of the process see Stiglers law of eponymy, the term is also applied to music, usually with regard to record titles, where it is prevalent and leads to confusion. For example, Bad Companys first album was entitled Bad Company, titled a 1988 compilation album Eponymous

Eponymous – The mythological Greek hero Orion is the eponym of the constellation Orion, shown here, and thus indirectly of the Orion spacecraft.

12. Junket (company) – Junket is a company that made prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such as rennet custard, ice cream and rennet tablets. In 1874, Christian Hansen founded Hansens Laboratorium in Denmark to make rennet extract for the cheesemaking industry, later in 1878, he opened up operations in the United States. Herkimer County, New York, was chosen for the headquarters, rennet tablets, commonly referred to as Junket tablets, are a common source of rennet for home cheesemakers. The Junket brand is now owned and used by Redco Foods

Junket (company) – Junket flavors

13. Norman language – Norman is a Romance language which can be classified as one of the Oïl languages along with Picard and Walloon. The name Norman-French is sometimes used to not only the Norman language. For the most part, the forms of Norman and modern French are intercomprehensible. Norman is spoken in mainland Normandy in France where it has no official status and it is taught in a few colleges near Cherbourg-Octeville. In the Channel Islands, the Norman language has developed separately, Jèrriais and Guernésiais are recognized as regional languages by the British and Irish governments within the framework of the British–Irish Council. Sercquiais is in fact a descendant of the 16th century Jèrriais used by the colonists from Jersey who settled the then uninhabited island. The last first language speakers of Auregnais, the dialect of Norman spoken on Alderney, died during the 20th century, the dialect of Herm also lapsed, at an unknown date. An isogloss termed the Joret line separates the northern and southern dialects of the Norman language, there are also dialectal differences between western and eastern dialects. Three different standardized spellings are used, continental Norman, Jèrriais and these represent the different developments and particular literary histories of the varieties of Norman. Norman may therefore be described as a pluricentric language, the Anglo-Norman dialect of Norman was a language of administration in England following the Norman conquest of England in 1066. This left a legacy of Law French in the language of English courts, in Ireland, Norman remained strongest in the area of south-east Ireland, where the Hiberno-Normans invaded in 1169. Norman is still in use for very formal legal purposes in the UK, such as when the monarch gives Royal Assent to an Act of Parliament using the phrase. The Norman conquest of southern Italy also brought the language to Sicily and the part of the Italian Peninsula. See, Norman French and French influence on Sicilian, literature in Norman ranges from early Anglo-Norman literature through the 19th-century Norman literary renaissance to modern writers. Today, the Norman language is strongest in the accessible areas of the former Duchy of Normandy, the Channel Islands and the Cotentin Peninsula in the west. In time, the communities converged, so that Normandy continued to form the name of the region while the original Normans became assimilated by the Gallo-Romance people, later when conquering England, the Norman rulers in England would eventually assimilate, thereby adopting the speech of the local English. However, in cases, the élites contributed elements of their own language to the newly enriched languages that developed in the territories. In Normandy, the new Norman language inherited vocabulary from Old Norse, the influence on phonology is more disputed, although it is argued that the retention of aspirated /h/ and /k/ in Norman is due to Norse influence

Norman language – A bar named in Norman
Norman language – Areas where the Norman language is strongest include Jersey, Guernsey, the Cotentin and the Pays de Caux.

14. Italian language – By most measures, Italian, together with Sardinian, is the closest to Latin of the Romance languages. Italian is a language in Italy, Switzerland, San Marino, Vatican City. Italian is spoken by minorities in places such as France, Montenegro, Bosnia & Herzegovina, Crimea and Tunisia and by large expatriate communities in the Americas. Many speakers are native bilinguals of both standardized Italian and other regional languages, Italian is the fourth most studied language in the world. Italian is a major European language, being one of the languages of the Organisation for Security and Cooperation in Europe. It is the third most widely spoken first language in the European Union with 65 million native speakers, including Italian speakers in non-EU European countries and on other continents, the total number of speakers is around 85 million. Italian is the working language of the Holy See, serving as the lingua franca in the Roman Catholic hierarchy as well as the official language of the Sovereign Military Order of Malta. Italian is known as the language of music because of its use in musical terminology and its influence is also widespread in the arts and in the luxury goods market. Italian has been reported as the fourth or fifth most frequently taught foreign language in the world, Italian was adopted by the state after the Unification of Italy, having previously been a literary language based on Tuscan as spoken mostly by the upper class of Florentine society. Its development was influenced by other Italian languages and to some minor extent. Its vowels are the second-closest to Latin after Sardinian, unlike most other Romance languages, Italian retains Latins contrast between short and long consonants. As in most Romance languages, stress is distinctive, however, Italian as a language used in Italy and some surrounding regions has a longer history. What would come to be thought of as Italian was first formalized in the early 14th century through the works of Tuscan writer Dante Alighieri, written in his native Florentine. Dante is still credited with standardizing the Italian language, and thus the dialect of Florence became the basis for what would become the language of Italy. Italian was also one of the recognised languages in the Austro-Hungarian Empire. Italy has always had a dialect for each city, because the cities. Those dialects now have considerable variety, as Tuscan-derived Italian came to be used throughout Italy, features of local speech were naturally adopted, producing various versions of Regional Italian. Even in the case of Northern Italian languages, however, scholars are not to overstate the effects of outsiders on the natural indigenous developments of the languages

Italian language – Dante Alighieri (above) and Petrarch (below) were influential in establishing their Tuscan dialect as the most prominent literary language in all of Italy in the Late Middle Ages
Italian language – The geographic distribution of the Italian language in the world: large Italian-speaking communities are shown in green; light blue indicates areas where the Italian language was used officially during the Italian colonial period.
Italian language
Italian language – Pietro Bembo was an influential figure in the development of the Italian language from the Tuscan dialect, as a literary medium, codifying the language for standard modern usage

15. Medieval Latin – Despite the clerical origin of many of its authors, medieval Latin should not be confused with Ecclesiastical Latin. There is no consensus on the exact boundary where Late Latin ends. Medieval Latin had a vocabulary, which freely borrowed from other sources. Greek provided much of the vocabulary of Christianity. The various Germanic languages spoken by the Germanic tribes, who invaded southern Europe, were major sources of new words. Germanic leaders became the rulers of parts of the Roman Empire that they conquered, other more ordinary words were replaced by coinages from Vulgar Latin or Germanic sources because the classical words had fallen into disuse. Latin was also spread to such as Ireland and Germany. Works written in the lands, where Latin was a language with no relation to the local vernacular, also influenced the vocabulary. English words like abstract, subject, communicate, matter, probable, the high point of the development of medieval Latin as a literary language came with the Carolingian renaissance, a rebirth of learning kindled under the patronage of Charlemagne, king of the Franks. On the other hand, strictly speaking there was no form of medieval Latin. Every Latin author in the period spoke Latin as a second language, with varying degrees of fluency, and syntax, grammar. For instance, rather than following the classical Latin practice of placing the verb at the end. Unlike classical Latin, where esse was the auxiliary verb, medieval Latin writers might use habere as an auxiliary, similar to constructions in Germanic. The accusative and infinitive construction in classical Latin was often replaced by a clause introduced by quod or quia. This is almost identical, for example, to the use of que in similar constructions in French. In every age from the late 8th century onwards, there were learned writers who were familiar enough with classical syntax to be aware that these forms and usages were wrong, however the use of quod to introduce subordinate clauses was especially pervasive and is found at all levels. That resulted in two features of Medieval Latin compared with Classical Latin. First, many attempted to show off their knowledge of Classical Latin by using rare or archaic constructions

Medieval Latin – Carmina Cantabrigiensia, Medieval Latin manuscript
Medieval Latin – Europe, 1000 AD
Medieval Latin – An illuminated manuscript of a Book of Hours contains prayers in medieval Latin.
Medieval Latin – The Prüfening dedicatory inscription of 1119, composed in medieval Latin.

16. Elizabeth David – Born to an upper-class family, she rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a man with whom she sailed in a small boat to Italy. They were nearly trapped by the German invasion of Greece, in 1940 but escaped to Egypt and she then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long-lived and she boldly called for ingredients such as aubergines, basil, figs, garlic, olive oil and saffron, which at the time were scarcely available even in London. Within a few years, however, paella, moussaka, ratatouille, hummus and gazpacho became familiar dishes across Britain, Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes, David opened a shop selling kitchen equipment in the 1960s. It continued to trade under her name after she left it in 1973, but her reputation rests on her articles and her books, which have been constantly reprinted. David was born Elizabeth Gwynne, the second of four children, all daughters, of Rupert Sackville Gwynne, both parents families had considerable fortunes, the Gwynnes from engineering and land speculation and the Ridleys from coal mining. Through the two families, David was of English, Scottish and Welsh or Irish descent and, through an ancestor on her fathers side, also Dutch and Sumatran. David and her sisters grew up in Wootton Manor in Sussex and her father, who had a weak heart, nevertheless insisted on pursuing a demanding political career, becoming Conservative MP for Eastbourne, and a junior minister in Andrew Bonar Laws government. Overwork, combined with his vigorous recreational pastimes, chiefly racing, riding and adultery, brought about his death in 1924, Elizabeth and her sisters, Priscilla, Diana and Felicité, who had little affection from their widowed mother, were sent away to boarding schools. As a teenager David enjoyed painting, and her mother thought her talent worth developing and she was sent to Paris in 1930, enrolling at the Sorbonne for a course in French civilisation which covered history, literature and architecture. She lodged with a Parisian family, whose devotion to the pleasures of the table she portrayed to comic effect in her French Provincial Cooking. … What had stuck was the taste for a kind of food quite ideally unlike anything I had known before. Stella Gwynne was not eager for her daughters return to England, after qualifying for her Sorbonne diploma. Back in England, David unenthusiastically went through the rituals for upper-class young women of presentation at court as a débutante. The respectable young Englishmen she met at the latter did not appeal to her and she decided that she was not good enough as a painter and, to her mothers displeasure, chose instead to become an actress. She joined the Oxford Repertory Company in 1933 and moved to the Open Air Theatre in Regents Park, London, among her colleagues in the Regents Park company was an actor nine years her senior, Charles Gibson-Cowan

Elizabeth David – Elizabeth David, circa 1960
Elizabeth David – Elizabeth Gwynne, aged nine
Elizabeth David – Norman Douglas in 1935
Elizabeth David – Elizabeth David's grave, St Peter's, Folkington

17. Little Falls, NY – Little Falls is a city in Herkimer County, New York, United States. The population was 4,946 at the 2010 census, the name is derived from a small cataract near the city. The city is built on both sides of the Mohawk River, at a point at which rapids had impeded travel upriver, transportation through the valley was improved by construction of the Erie Canal, completed in 1825 and connecting the Great Lakes with the Hudson River. The city of Little Falls is located at the corner of the Town of Little Falls and is east of Utica. Little Falls has a location on the slope of a narrow and rocky defile, flowing through which the river falls 45 feet in less than a mile. Little Falls was first settled by Europeans around 1723, when German Palatines were granted land under the Burnetsfield Patent and it was then the westernmost European settlement in the colony of New York. The need to portage around the falls promoted a trading location on the site of the future city and it was the first settlement in the town. The settlers were attacked during the French and Indian War, the small settlement here was destroyed by Iroquois Indians, mostly Mohawk, and Tories in June 1782. The village was not resettled until 1790, and it was known at times as Rockton, Little Falls was incorporated as a village in 1811, and reincorporated in 1827. The City of Little Falls was chartered in 1895, the Western Inland Canal was constructed in 1792 and helped the local economy. The Erie Canal, completed in 1825, passes through the city, lock 17 of the New York State Erie Canal replaced the three locks of the original 1825 Erie Canal and is 40.5 feet in height. With dairy farms located throughout the town, Little Falls was a center for the manufacturing of cheese in the third quarter of the 19th century. Its products were shipped to market in New York City and other major cities, in the 20th century it attracted immigrants from eastern and southern Europe, who worked in factories for textiles, gloves and other products. In 1900,10,381 people lived in Little Falls and it had its peak of population in 1920 with 13,029. Increasing urbanization of larger cities and the decline of manufacturing in the Mohawk Valley in mid-century have led to a decline in population, in 1903, a westbound New York Central special newspaper train derailed due to excessive speed on a sharp curve killing the engine crew. In 1940, a more serious crash at the same location of a fifteen car luxury passenger train killed 31. Benjamin T. Babbitt operated a shop in Little Falls early in his career. Francis Bellamy, author of the Pledge of Allegiance, lived in the city, natale H. Bellocchi, United States diplomat, was born in Little Falls David H. S

Little Falls, NY – Professor Sugarman the "human polar bear" circa 1900
Little Falls, NY – Location within Herkimer County

18. Tea – Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world, Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized as a drink during the Chinese Tang dynasty. Portuguese priests and merchants introduced it to Europe during the 16th century, during the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. The term herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile and these are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant. The tea industry often uses the term fruit tea to refer to what are in fact fruit-flavored black teas. The Chinese character for tea is 茶, originally written with a stroke as 荼. The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, there were other ancient words for tea, though ming is the only other one still in common use. Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha and these two pronunciations have made their separate ways into other languages around the world. Starting in the seventeen century, the Dutch played a dominant role in the early European tea trade via the Dutch East India Company. The Dutch borrowed the word for tea from Min Chinese, either through trade directly from Fujian or Formosa where they had established a port, or from Malay traders in Bantam, Java. The Dutch then introduced to other European languages this Min pronunciation for tea, including English tea, French thé, Spanish té and this pronunciation is also the most common form worldwide. The Portuguese adopted the Cantonese pronunciation chá, and spread it to India, the Korean and Japanese pronunciations of cha were borrowed into Korean and Japanese during earlier periods of Chinese history. A third form, the increasingly widespread chai, came from Persian چای chay, both the châ and chây forms are found in Persian dictionaries. English has all three forms, cha or char, attested from the 16th century, tea, from the 17th, however, the form chai refers specifically to a black tea mixed with honey, spices and milk in contemporary English. Tea plants are native to East Asia, and probably originated around the points of the lands of north Burma. Tea drinking may have begun in the Yunnan region during the Shang Dynasty in China, Chinese legends attribute the invention of tea to Shennong in 2737 BC, although evidence suggests that tea drinking may have been introduced from the southwest of China. The earliest written records of tea come from China, in the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king

Tea – Oolong tea being infused in a gaiwan
Tea – Tea plant (Camellia sinensis) from Köhler's Medicinal Plants
Tea – Camellia sinensis
Tea – 1885 illustration of Xiamen (Amoy) by Edwin Joshua Dukes

19. Salada tea – Salada tea is a brand of tea sold in the United States by Salada Foods, a division of Redco Foods, Inc. and in Canada by Unilever. Salada tea was founded in 1892 by Montreal businessman Peter C, larkins main innovation was to replace tea sold loose from tea chests with a product packaged in foil. This helped establish a uniform flavor for Salada and the promise of consistent freshness to its drinkers and it became one of the leading teas in Canada and the northeastern United States. By 1917, Salada was so popular in the United States that it was able to establish its own headquarters, blending, although the building has changed hands several times, the doors are still there. By the 1950s, Salada had established plants across North America, in 1957, it was acquired by Shirriff-Horsey. In 1969, it was acquired by Kellogg, in 1988, Salada was acquired by Redco Foods, Inc. a company formed to produce Red Rose Tea in the U. S. under license from Unilever. Not long thereafter, Redco sold Salada to Unilever, so each company produced both brands in their respective country. Since 1995, Redco has been owned by Teekanne of Germany, Salada USA is now a division of Redco Foods in Little Falls, New York. Salada Canada is a brand of Unilever Canada

Salada tea – "Salada Stamp Club" in Montreal to exchange Salada Tea labels with postage stamps of the British colonies.
Salada tea – Salada tea
Salada tea – The Salada Tea Doors, designed by Henry Wilson, at the former Salada headquarters in Boston 's Back Bay.

20. Annin tofu – Annin tofu is a soft, jellied dessert made of almond milk, agar, and sugar. It is a dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine. It is the Asian version of the blancmange, the name tofu here refers to tofu-like solid, soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e. g. Chinese yudoufu and this pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁. In the traditional recipe, the primary ingredient are almonds, soaked, the almond milk is extracted, sweetened, and heated with a gelling agent. When chilled, the almond milk mixture solidifies to the consistency of a gelatin dessert. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not, most are based on dairy products and a small amount of flavored extract. Gelatin is also a substitute for agar. Almond jelly can be made from scratch or using instant mix, there is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling. One popular brand of mix is DoFu Delight, blancmange List of Chinese desserts Annin tofu recipe

Annin tofu – A bowl of annin tofu

21. Ashure – Ashure or Noahs Pudding is a Turkish dessert congee that is made of a mixture consisting of grains, fruits, dried fruits and nuts. In Turkey it is all the year and served especially during Muharram. Ashure is one of the set of Turkish desserts which contain no animal products. One reason behind it is arguably protesting all kinds of violence, alevites in Turkey are the prominent group to promote this pudding, traditionally cooking and sharing it following the days of fasting in which they abstain from eating meat. In the Battle of Karbala, Hussein ibn Ali and his followers were murdered, Ashure was traditionally made and eaten during the colder months of the year as it is calorie rich fare, but now it is enjoyed year-round. The word Ashure come from Arabic word Ashura Arabic, عاشوراء‎‎ ʻĀshūrā’, in Turkish tradition, this dish is made mostly on 10th of Muharram or after 10th of Muharram in Islamic Lunar Calendar. Not only Islamic believing, but also pre-islamic believes related with some semitic stories also connected by Muharram month, also in Turkish, Ash represents mixed porridge. It is derived from Persian word Ashur meaning mixing, evliya Çelebi defines the Ashure in his travelbook, Ashure is a porridge that should be cooked at the tenth of Muharram. The word ash is used for other porridge. For example, Sütlaç is like rice pudding or milky rice porridge, Ashure porridge does not have a single recipe, as recipes vary between regions and families. Traditionally, it is said to have at least seven ingredients, some say at least ten ingredients in keeping with the theme of tenth, while Alevis always use twelve. Among these are wheat, rice, beans, chick peas, sugar, dried fruits, however, many renditions add orange and lemon peel to add depth to the pudding. Condiments such as seeds, pomegranate kernels, and rose water. There are renditions of ashure containing lentils as well, in most cases, it is vegan, and it is one of the well-known and the most popular vegan desserts in Turkish cuisine. In anecdotal history, it is claimed that when Noahs Ark came to rest on Mount Ararat, since their supplies were nearly exhausted, what was left was cooked together to form a pudding, what is now call Ashure. The Day of Ashure is an important day in the Muslim year, corresponding to the Mosaic Yom Kippur observed by Jews, the Tenth of Muharrem Day of Ashura also marks the end of the Battle of Karbala and is a special day of observance in Shia Islam. Among Turkish and Balkan Sufis, the pudding is prepared with special prayers for health, healing, safety, success. Ashure represent many cultures which related Islamic and pre-Islamic believs, due the some beliefs, the day of ashura have many historical significance like, The Adam was accepted by God because of his repentance

Ashure – Ashure

22. Asida – Asida is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many North African countries and it is particularly popular in Algeria, Libya, Tunisia, Eritrea, Sudan. It is usually eaten by hand, without the use of utensils, a simple yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also fed to women in labor. One of the earliest documented recipes for asida is found in an anonymously authored Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the region of the Rif along the Mediterranean coast of Morocco. A recipe for asida that adds argan seed oil was documented by Leo Africanus, the Libyan variation of asida is served with a sweet syrup, usually date or carob syrup, but also with honey. The Tunisian versions of this dish are served with a mixture of honey and butter, or a hot sauce with potatoes. The latter is more common later in the day and the former earlier, in the southern parts of Tunisia it is also commonly consumed with date syrup. A Sudanese version of this dish is served with a savory, okra in the sauce gives it a somewhat slimy consistency, and the asida is eaten regularly, not only on special occasions. List of African dishes Berber cuisine

Asida – Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.

23. Banana pudding – Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U. S. cuisine, however, furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. An early Banana pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, however, even this recipe does not include wafers. A typical method for making Banana pudding is to repeatedly layer the bananas, custard and wafers into a dish, over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle. The National Banana Pudding Festival began October 2010 and it is held at the Centerville River Park and Jerry Dixon Walking Trail located a short distance north from the Centerville Public Square in Centerville, Tennessee. It is a 2-day event held the first weekend of October, in September 2009, this fun lovin’ dozen incorporated the National Banana Pudding Festival as a nonprofit corporation and set about bringing the dream to reality. They quickly realized they could do more than just help their cause and they could provide a way for many nonprofit organizations to earn much needed funds for their causes and missions too. Each year, more nonprofit organizations join us in making this the best festival, the heart of the National Banana Pudding Festival is the Puddin Path. The Puddin Path was awarded the 2014 Best Event Within an Event by the Southeastern Festivals & Events Association. It exemplifies the purpose, which is to support nonprofit organizations in the area, engage people in our community. Guests can take a stroll down the Puddin Path and collect 10 samples of banana pudding made by nonprofit organizations, in addition to the Puddin Path, the festival allows guests to watch the finalist in the banana pudding cook-off make their creations for the judges. In 2015, the started a new event, the Nations Best Banana Pudding Professional Cook-Off. Restaurant Chefs / Professionals of this competition will compete for bragging rights of making the Nations Best Banana Pudding, all cook-off competitions are open to anyone it the United States. There are additional activities for the guests, there are Arts & Crafts vendors and fun activities for kids of all ages. Amazing southern comfort foods and live concerts are available as well. The Georgia State Banana Pudding began in May 2015 and it is held on the 2.5 acre property of the Blue Goose on Main in the small town of Irwinton, Georgia. The owner of the Blue Goose approached the City of Irwinton, organizers for the state festival followed the lead of the National Festival and structured the festival so that proceeds would go back into their community

Banana pudding – Banana pudding served in a bowl with vanilla wafers
Banana pudding – Culinary usage

24. Bebinca – Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. The ingredients include flour, sugar, ghee, egg yolk. It is also a sweet in Goa during Christmas. It is also available to carry and preserve for a long time or eaten fresh. Bebinca was also adopted as a name in the northwestern Pacific Ocean. It is prepared in Portugal and Mozambique

Bebinca – Bebinca with ice cream
Bebinca – Goan bebinca in Lisbon, Portugal

25. Black pudding – Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood, Black pudding pre-sliced may still have a plastic wrap around the circumference that must be removed before cooking. Black pudding is often grilled, fried, baked or boiled in its skin and it can be eaten cold as it is cooked in production. The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status, in the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810, Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador. In Scotland and the north of England, chip shops commonly sell black pudding battered and deep-fried, prepared in this way, it is eaten as a meal with chips, replacing the better-known battered fish. Novel culinary uses for black pudding include black pudding ice cream, Black pudding is a good source of protein, is low in carbohydrate and high in zinc and iron but is also high in saturated fat and cholesterol. Since the 1980s, the World Black Pudding Throwing Championships has been held in Ramsbottom, the humorous competition invokes the traditional Lancashire – Yorkshire rivalry, with participants throwing the black puddings at piles of Yorkshire puddings. It takes place annually in September, and draws thousands of competitors and spectators to the town, in past years the Bacup Food and Black Pudding Festival has been held in Bacup. The Manchester Egg is a variant of the Scotch egg. It features Lancashire black pudding encasing a pickled egg, list of sausages Pig blood curd White pudding

Black pudding – A Scottish cooked breakfast, including black pudding, served with Scottish square sausage, baked beans, mushrooms, and fried bread.
Black pudding – A single battered deep-fried chip shop black pudding (approx. 20 cm (7.9 in) long), sliced open.

26. Blancmange – Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavoured with almonds. It is usually set in a mould and served cold, although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia. The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice, tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish. The true origin of the blancmange is obscure, but it is believed by some that it was a result of the Arab introduction of rice and almonds in early medieval Europe. However, there is no evidence of the existence of any similar Arab dishes from that period, though the Arabic mahallabīyah is similar, variants of the dish appear in numerous other European cultures with closely related names including Biancomangiare in Italy and Manjar Blanco in Spain. The Danish work may simply be a translation of a German work which is in turn assumed to have based on a Latin or Romance vernacular manuscript from the 12th century or even earlier. The whitedish was a dish common to most of Europe during the Middle Ages. The basic ingredients were milk or almond milk, sugar and shredded chicken or fish, and often combined with rosewater, rice flour, almond milk and fish were used as substitutes for the other animal products on fast days and Lent. It was also flavored with spices like saffron or cinnamon. Spices were often used in recipes of the later Middle Ages since they were considered highly prestigious, the whitedish was one of the preparations that could be found in recipe collections all over Europe and one of the few truly international dishes of medieval and early modern Europe. The brightly coloured whitedishes were one of the most common of the early entremets, edibles that were intended to entertain and delight through a gaudy appearance, in the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs and, later, gelatin. In the 19th century, arrowroot and cornflour were added and the dish evolved into the modern blancmange, the word blancmange derives from Old French blanc mangier. The name whitedish is a term used by some historians. Food scholar Terence Scully has proposed the alternative etymology of bland mangier, bland dish, reflecting its often mild and dainty taste and popularity as a sick dish. Maja blanca Flummery Annin tofu Medieval cuisine Food in the Middle Ages, A Book of Essays edited by Melitta Weiss Adamson ISBN 0-8153-1345-4 Ossa, fogón de negros, cocina y cultura en una región latinoamericana. Scully, Terence, The Art of Cookery in the Middle Ages, ISBN 0-85115-611-8 Blanc-Manger, A Journey Through Time More Intelligent Life article

Blancmange – A blancmange set on a glass platter
Blancmange – The Catalan menjar blanc, a variant of blancmange made without gelatine

27. Bread and butter pudding – Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is often served with custard or cream and it is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce and it is traditional to use stale bread, but old croissants can be used instead. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the mixture, and using unusual types of breads — such as brioche — to make it. Lemon or orange peel will add a characteristic flavour, the earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine, one of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smiths The Compleat Housewife of 1728. In 1845, Eliza Acton suggests giving a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk, then adding cream and sugar, thickened with beaten eggs. Her recipe also calls for a glass of brandy to be added to the mixture. <ref>Acton, modern Cookery for Private Families,1845 At times in American culture may be called Cold Bread Pudding. List of bread dishes List of butter dishes

Bread and butter pudding – Bread and butter pudding and custard
Bread and butter pudding – Brown Bread and Butter Pudding

28. Bread pudding – In other languages, its name is a translation of bread pudding or even just pudding, for example pudín or budín in Spanish, also in Spanish another name is migas. In the Philippines, banana bread pudding is popular, in Mexico, there is a similar dish eaten during Lent called capirotada. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as such as cinnamon, nutmeg, mace. The bread is soaked in the liquids, mixed with the other ingredients, savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, in Canada, bread pudding is sometimes made with maple syrup. In Hong Kong, bread pudding is served with vanilla cream dressing. In Hungary it is called Máglyarakás which is baked with whipped egg whites on top of it, in Malaysia, bread pudding is eaten with custard sauce. In Mecklenburg-Vorpommern, Germany, black bread is used to make black bread pudding, in Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce. Sometimes bread pudding is served topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream. In Panama, bread pudding is known as mamallena, in Aruba, bread pudding is known as pan bolo

Bread pudding – Bread pudding
Bread pudding – Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana
Bread pudding – Types

29. Brown Betty (dessert) – A Brown Betty is a traditional American dessert made from fruit and sweetened crumbs. Similar to a cobbler or apple crisp, the fruit is baked and it is usually served with lemon sauce or whipped cream. The dish was first mentioned in print in 1864, a recipe from 1877 uses apple sauce and cracker crumbs. Apple Brown Betty was one of the favorite desserts of Ronald, cobbler Crumble Apple crisp List of apple dishes Apple Brown Betty recipe

Brown Betty (dessert) – A strawberry Brown Betty with whipped cream