Explore: Cookery (jelly)

was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly recipes are included in

recognisably modern trifle, with the inclusion of a gelatin jelly. Trifle appeared in cookery books in the sixteenth century. The earliest use of the name

fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

– 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, The Art of Cookery Made Plain and Easy, published in 1747

Australia, with his second wife, Sarah. He writes cookery books and has presented numerous cookery series for the BBC. Of German descent, Christopher

Agar (/ˈeɪɡɑːr/ or /ˈɑːɡər/), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red

sauce or redcurrant jelly. chicken: sausages or sausage meat, stuffing, bread sauce, apple sauce, cranberry sauce or redcurrant jelly. Food portal United

pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding"

Primitive Cookery; or the Kitchen Garden Display'd is an anonymously authored English cookbook first published in the 18th century. A second edition,