The term “dessert” originates from the French verb “desservir,” meaning ‘to clear the table.’ Initially, desserts were served to facilitate table clearing for post-dinner activities, with sweetmeats and spiced wines enjoyed away from the dining area.
Early mince pies included meat in their recipes. During the 12th century introduction of sugar to England, it served primarily as a spice and medicinal ingredient. For centuries, recipes incorporating sugar blurred the line between sweet and savory.
Sugar held significant importance in past medical practices, symbolized by the phrase ‘like an apothecary without sugar’ denoting utter desolation. Sugar was utilized for various purposes, from aiding digestion to preserving bodies, based on the belief that, like fruit preservation, it could protect humans—a notion debunked today, particularly concerning dental health.
Early confectioners were revered as artists, crafting grand edible sculptures and dioramas from sugar. These artisans, akin to alchemists, meticulously transformed sugar into intricate masterpieces that captivated and impressed diners.
In the 16th century, sugar sculptures crafted by renowned confectioners commanded prices equivalent to an average person’s yearly wage, signifying wealth and status.
During the Elizabethan era, banqueting houses were constructed solely for dessert consumption. Records describe banquets featuring desserts towering to such heights that they nearly grazed the ceiling.
Historically, jelly served not only as food but also as an artistic medium. Various recipes detailed elaborate and imaginative jellies, including jelly planetariums and fishbowls adorned with sugar swans.
The earliest printed ice-cream recipe in Europe appeared in a medical and culinary manuscript dating from 1651-78, authored by Lady Anne Fanshawe. Titled “To make Icy Cream,” the recipe suggested adding ambergris or orange flower water, popular ingredients of the time.
The earliest English sponge cake recipe, penned by Gervase Markham in 1615, required vigorous beating with twigs for an hour to achieve its airy texture, predating the invention of the wire whisk in 1850.
Queen Victoria’s wedding cake in 1840 was a colossal single-tier fruit cake weighing over 21 stone. Adorned with busts of the couple and covered in pure white icing, Victoria’s choice sparked the trend for white wedding cakes, leading to the term ‘royal icing.’
