Chantilly Cake or Trifle Cake, from early 1800, is a trifle within a Savoy Cake. The top of the tall cake is cut off and the inner part of the cake removed to form a container for the custard, whipped cream and liquors: Port (“Lisbon Wine”), Brandy, and White Wine.
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This picture is identified in the British Museum collection as Interior of a London Coffee-house. Anonymous. 1650-1750. Closeups from this and other images show some equipment in coffee houses of the period...