| Description |
1 online resource (192 pages) |
| Access |
Access limited to subscribing institutions. |
| Summary |
Many popular recipes come from lineages that can be traced back for decades, even centuries. Festive cakes have been made in December for at least two thousand years. Using archaeological evidence and ancient books, the authors define the key ingredients of the cakes that would eventually be served on Twelfth Night, at the end of the Christmas season. From 17th century English cookbooks, they identify recipes that would have been made as twelfth cakes, full of expensive ingredients like raisins, almonds, sweet wine and candied peel, but made like fruit-breads, with yeast. |
| Note |
Print version record. |
| Subject |
Christmas cakes -- History.
|
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Christmas cakes -- New Zealand.
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Christmas cakes.
|
|
COOKING / Courses & Dishes / Cakes.
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| Genre/Form |
Electronic books.
|
| Added Author |
Browne, Mary, 1940- illustrator.
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Inglis, Raelene, 1955-
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| Other Form: |
Print version: Leach, Helen May Keedwell. Twelve cakes of Christmas. Dunedin, N.Z. : Otago University Press, 2011 9781877578199 (OCoLC)761965663 (DLC) 2012392164 |
| Standard No. |
9780947522698 |
| ISBN |
9780947522698 (epub) |
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