Pair of filigree silver sweet dishes on footed standsTriple plated Rosepoint by Paramount E.P.N.S. A1dessert dishes, coupes

Set of two Venetian glass sweet dishes. 1 - Pale blue with gold fish stem. 1- Gold with gold fish stem. Irregular shape.dessert dishes

The Ballarat Junior Technical School was a division of the Ballarat School of Mines. The Recipe Book was produced by the Mothers' Club. Recipes were divided into sections: Soups, Savouries, Meat dishes, Desserts, Tea Cakes and Loaves, Biscuits and Slices, Cakes, Jams, Pickles and Sauces, Miscellaneous. There were Catering Hints and Handy Tips included. Booklet cost 40 cents.Yellow soft covered recipe book. The name of the person who provided each recipe is printed beside the recipe.ballarat junior technical school, recipes, ballarat junior technical school mothers' club, cooking, kitchen, hospitality

A collection of summer recipes, salads and desserts, issued by the State Electricity Commission in 1961.Part of a collection of recipe books from Laurence N. Lewis7p. Typed and photocopied text.non-fictioncookbooks, recipe books, salads

One of the first documented mentions of pudding can be found in Homer's Odyssey where a blood pudding roasted in a pig's stomach is described. This original meaning of a pudding as a sausage is retained in black pudding, which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood, with pork fat or beef suet, and a cereal. Another early documented recipe for pudding is a reference to asida, found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). It was described as a thick pudding of dates cooked with clarified butter (samn). A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times. In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savoury dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the pudding cloth came into use' and although puddings boiled in cloths may have been mentioned in the medieval era, one of the earliest mentions is in 1617 in a recipe for Cambridge pudding, a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in the midst, and so serve it in'. The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.' https://en.wikipedia.org/wiki/PuddingPuddings and pudding making have evolved over the years, and continue to do so. White ceramic pudding bowl with fluted decoration on the outside.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, puddings, ceramics

This nut roll tin was used in a period before 1959(when plastic containers started being used). It was a period when "home" cooking(desserts and cakes) was the only method of having cakes and other pastry dishes in rural areas as there were no local shops. The utensils available for this home cooking had to be strong and reliable and low maintenance. This was a period of self sufficiency especially in semi remote rural areas. Sadly, the Willow Company no longer has a nut loaf tin among their many cooking tins. A cylindrical nut loaf tin with removable lids at each end. The metal body of the tin has tiny patterned indented squares with only two of the three clips to ensure the tin stays closed. The lids at each end add to this tightening. On the lids there is rusty difficult to read stamping for the Willow brand. The cooked cake can be easily removed when the two lids are taken off. This is a rare tin.Around the edges of each lid is stamped 'NUT LOAF TIN'. In the middle of each lid is a circular shape with 'Made in Australia' around the edge. Inside this is a diamond shape with 'WILLOW'. There is a tiny square shaped pattern indented all over the body of the tin.baking tins, kitchenware, baking, cooking

This type of mould was commonly used in the late 19th and early 20th centuries for baking steamed puddings or cakes. The central hole allows for even heat distribution. Such moulds were popular in European and Australian kitchens for making traditional desserts like steamed Christmas pudding or gelatine-based dishes. The wear and patina suggest it was well-used, likely in a domestic setting.The item is a two-piece metal baking mould, possibly a vintage pudding or cake mould. The top half is domed with vertical ridges and a central hole, resembling a Bundt or pudding mould. The bottom half is a flat circular base with slightly raised edges. The mould has small loops on the sides, likely for securing the two halves together. The surface shows signs of aging, including discoloration and wear.pudding, steamer, cooking, baking, kitchen, food, household item