Orlando Pride SC (W) (@2.75) vs Washington Spirit (W) (@2.25)

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Washington Spirit (W) will win
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Orlando Pride SC (W) – Washington Spirit (W) Match Prediction | 06-10-2019 17:00

1908 Daily Chron. Apples were introduced to England by the Romanconquerors. The most famous timballo is the Sicilian timballo di anellini, made with ring-shape dried pasta, balsamello, ground beef and chicken, peas, and vegetables, all wrapped in lettuce leaves and baked in a mold. 3. In a flood of tears, Marie scooped up the pan from the floor and rushed it back to the kitchen. 1866 MRS. It provided the tangy zing our fore-mothers hoped to replicate in their baked goods. 1899 Westm. Service is free and welcomes everyone. Cut in lard until particles are the size of small peas. The Larousse Gastronomique explains that thename commemorates the Tatin sisters, who popularized it in their restaurant at Lamotte-Beuvron,to the south of Orleans, in the early 20th century. 153-4)Colonial American fruit tartsThese were very similar to European fare. They struggled for the rest of their lives to keep their recipe a secret. 72) "...Lampedusa's timballo is perhaps the summa of an ancient tradition rather than the product of a single recipe. Amixture of savour and sweet was common in medieval dishes and typical of the elaborate,decorative tarts and pies which were served at banquets. If youwould have your apples looke green, coddle them in faire water, the pile them, & put them intothe water againe, & cover them very close. [1747]"To made different Sorts of tartsIf you bake in tin Patties, butter them, and you must put a little Crust all over, because of thetaking them out: If in China, or Glass, no Crust but the top one. Boil the rind of a Seville orange very soft, beat it in a marble mortar with the juice. In Britian, this usage survives in the particular context of jam tarts, buton the whole tart refers to a larger version of this, with jam, fruit, or custard filling, that is cut intoslices for serving, or to a similar fruit-filled pastry case with a crust--in other words, a fruit pie."---An A to Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. Ask! This is a festive dish in all three of the southern-most provinces, sometimes under the alternative name of timballo di maccheroni."---ibid (p. Take twenty good wardens, pare them, and cut them in a tart, and put to them two pound ofrefined sugar, twenty whole cloves, a quarter of an ounce of cinnamon broke into little bits,and three races of ginger pared and slic't thin; then close up the tart and bake it, it will askfive hours baking, then ice it with a quarter of a pound of double refined sugar, rose water,and butter."---The Accomplisht Cook, Robert May, facsimile reprint of 1685 edition [ProspectBooks:Devon] 2000 (P. For the rest of their lives the Tatin sisters basked in the glory of their tart. From the Arabic at-tabl (the drum). Hammond [Wren's Press:Gloucestershire]1998 (p. 200)[NOTE: This book also offers recipes for tourte/tarts of cream, apples, massepin (Marzipan),almonds, pumpkin, melon, spinach, pishachios, butter, frogs, crawfisnh, carp, liver, and newoysters.]18th century English tartsSavory (meat, vegetables) and sweet (fruit, cheese, custard, jam), dozens of recipes are offered tocooks in this period. The fruit, now on top, looked very neat, but a bit pale. 340-1)"Vinegar Pie. Bind it, if you will, and bake it; when it is baked, besprinkle it with water of flowers, sugar it,and serve."---The French Cook, Francois Pierre, La Varenne, Englished by I.D.G. 25 Eating her last morsel of a truffled timbale. The earliest printed evidence we find for pear pie in an English cookbook is from1615. Here are three that have been published...Egg 'N Vinegar Pie Crust Pastry." ---"Midwestern Big 'Apple'," William Rice, Washington Post, September 9, 1976 (p. 111)Sample recipes: 1877 & 1899. Anne Wilson[Academy Chicago:Chicago] 1991 (p. Just as your tarts are going into the oven, whith a feather or brush do themover with melted butter, and then sift double refin'd sugar on them, and this is a pretty icing onthem."---The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion, E Smith,facsimile reprint 15th edition 1753 [Literary Services and Production:London] 1968 (p. Lay them in watter 2 days shifing them often in a day, for 2days and one night, Civell orenges so pyle them in a suger and Lay them in patty pans making theCrust of puff past, sprinkell suger on every Row, Laying not too much watter, but as theypresarve them, for the syrup that is Left you may put it in the pyes and use Less suger--"---Penn Family Recipes: Cooking Recipes of Willaim Penn's Wife, Gulielma, Edited byEvelyn Abraham Benson [George Schumway:York PA] 1966 (p. There was, however, a perceptible trendtowards sweet tarts. Dresser en timbale in modern culinary parlance often means to heap the food on aplatter in a pyramid shape, usually garnished. 440) "...popular Abruzzi dishes are...Timballo...based on pancakes, built up in layers with fillings between each two pancakes, built up in layers with filling between each two pancakes of previously fried tiny meat balls, small pieces of chicken, peas, mushrooms which have been pre-fried in butter, diced milk with beaten eggs in it, meat-and-tomato sauce, and nutmeg..."---ibid (p. Pear tart17th century French tartsLa Varenne's Cuisiner Francaise [1651] contains several savory and sweet tarts. They were also quitepopular in Medieval Europe. Take six large lemons, and rub them very well with salt, and put them in water for two days, witha handful of salt in it; then change them into fresh water without salt every other day for afortnight; then boil them for two to three hours till they are tender; then cut them in half quarters,and then cut them...as thin as you can; then take pippins pared, cored and quartered, and a pint offair water, and let them boil till the pippins break; put the liquor to your orange or lemon, half thepippins well broken, and a pound of sugar; boil these together a quarter of an hour; then put it in agallipot, and squeeze and orange in it if it be lemon, or a lemon if it is orange; two spoonfuls areenough for a tart; your pattipans must be small and shallow; put fine puff-paste, and very thin; alittle while will bake it. 95-6)[NOTE: Ms. The Solognes regionis the paradise of French hunters, a wild, forested area along the upper reaches of the Loire River, near Joan of Arc's City of Orleans...The hunters come with dogs and guns to spread out along the forest roads that pass isolated villages where they stayin small hunting auberges. Most notably pies. Why? 1198)[NOTE: The original Larousse Gastronomique (1938) contains information on apple tarts butdoes not make reference to Tarte Tatin.]"...How these Tatin girls accidentally inventd the famous tart involves a small sally into French social history. By definition this word (which comes from Arab thabal meaning drum) means a small metal receptacle, round in shape and mostly intended to hold a beverage. Oranges came later, in Medieval times. The ultimate flexible food application. Not only were citrus fruitsthemselves imported, but also confectionery made from them."---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Have questions? These were expensive items in Shakespeare's age because they were imported. 554) "Rice is...the protagonist of tummala [timbale], an elaborate casserole from eastern Sicily, which is said to derive its name from that of Mohammad Ibn Thummah, an empire of Catania during the Saracen occupation."---Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food, Mary Taylor Simeti [Ecco Press:Hopwell NJ]1998 (p. Apricocks do the same Way; only don't use Lemon. When you serve them up, put in with a tunnell to as many of them asyou please, a little thick sweet cream."---Martha Washington's Booke of Cookery and Booke of Sweetmeats, Transcribed byKaren Hess [Columbia University Press:New York] 1995 (p. Some are simple; others are ornamented. Hess adds "Tarte comes unchanged form Old French.A tart differed from a pie inthat it was baked open, a distinction that did not always hold true, however. Robert May's Accomplisht Cook [1685] containsthis recipe:"To make a Warden or a Pear Tart quartered. 182) USA recipes19th century American recipes, courtesy of Michigan State University's Feeding America digital cookbook project (search recipe name: timbale): Vinegar pieFrom pioneer times through WWII, vinegar was a handy substitute for lemons. Later in the century, chefs devised variations,using pear, pineapple, or rhubarb, to give but three examples."---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. Some are layered (similar to contemporary lasagne); others are vertical presentations (similar to vol-au-vent). From the end of fourteenth century the consignments became more frequent,coming in from Spain or Portugal, or on the Italian spice ships. Coincidentally? sugar1 1/2 tsp. Lay fine Sugar at Bottom, then your Fruit, and a little Sugar at Top;that you must put in at your Discretion. The earliest print reference we find in an American newspaper was published in 1968:"Vinegar Pastry4 cups sifted flour1 tbsp. Gaz. In America Eats, written in the 1930s for the WPA Illinois Writers Project but not published until1992, Nelson Algren noted that as winter wore on midwestern setters' systems craved fruit and tartflavors: To satisfy their craving, ingenious housewives invented the vinegar pie...When baked in a pie tin,the resulting product was much relished and remained a favorite springtime dessert until young orchardscoming into bearing provided real fruit pies to take its place.'"---The Encyclopedia of American Food and Drink, John F. salt1 1/2 cups lard or solid shortening1 egg, well beaten1 tbsp. Crisco is sometimes cited as an ingredient. crust pies and a pie shell or five 9-in. 959) English/Anglo definitionAccording to the [online] Oxford English Dictionary the word timbale, in the culinary sense, appeared in in English print in1824:"2. Sampleshere:[1651]"Tourte of pearesPare your peares, and cut them very thin. As well as their game specialties, they had a dessert that was quite popular with regular visitors. 785)"Tart...In America, the word tart tends to indicate a small individual open pastry case with asweet, usually fruit filling. Happy accident or stroke of genius? Pour over each Tart a Tea Spponful of Lemon-juice, andthree Tea Spoonfuls of the Liquor they were boiled in; put on your Lid, and bake them in a slackOven. This delicious tart, inwhich the taste of caramel is combined with the flavour of apples cooked in butter under a goldencrispy pastry crust, established the reputation of the Tatin sisters, who ran a hotel-restaurant inLamotte-Beuvron at the beginning of the 20th century. 785)"Tatin. They dine out at Stephenson's Apple Farm Restaurant, a sprawling, countrified place just over the KansasCity line...Stephenson's recipes are in great demand. Likewise? 244)18th century cookbooks often contained recipes for puddings that would be classed today astarts:"An orange pudding. It was inexpensive, domestically made & easily transported. About this site. Apple, Pear, Apricock, &c. Combine egg, vinegar and water. cheesecake & quiche. Then lay them in your coffins of paste with lofe suger,& bake them not to hard. Timballini are small molds. We do not, however, find the recipe in Crisco's cooking brochures. Generally, the difference between a tart and a pie is the former does not contain a topcrust. 75)[1753]"To make Orange or Lemon Tarts. "Tarte Tatin, an upside-down French apple tart. GASKELL Wives & Dau. This recipe was adapted from a lemon pie recipe used by prairie cooks when the nearest lemon was "fifty miles awayby oxcart."---The Pioneer Cook: A Historical View of Canadian Prairie Food, B. Consider Pineapple Upside Down cake! 11)About pear tartsBaked pears (in syrup/wine/spices) were recorded in Anient Roman texts. Thousands of visitors came to their tiny auberge, not to hunt but just for the pleasure of meeting the sisters and looking at the circle painted on the floor to mark the spot where the tart fell. ABOUT APPLES IN ENGLAND"The Romans introduced new economic plants. 1653, Introducedby Philp and Mary Hyman [Southover Press:East Sussex] 2001 (p. Note: some have "lids" (top crusts); others do not. Put ot it twoNaples biscuits grated very fine, half a pound of butter, a quarter of a pound of sugar, and theyolks of six eggs. 16 Sept. F2)[NOTE: the recipe in this article is identical to the once cited above.]FoodTimeline library owns 2300+ books, hundreds of 20th century USA food company brochures,& dozens of vintage magazines (Good Housekeeping, American Cookery, Ladies HomeJournal &c.)We also have ready access to historic magazine, newspaper & academic databases. What could be done? 7/5 Chicken Timbales with Sauce." "Timbales are part of classic French cuisine, and there are numerous specialized recipes...by the end of the nineteenth century it was firmly in place on the best Victorian and Edwardian tables."---An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. They were commonplace by the 16th century. For customs purposes they were declared at aboutten for 1d."---Food and Feast in Medieval England, P.W. Make yourSugar-Crust, roll it as thick as a Halfpenny; then butter your Patties, and cover it; shape yourUpper-crust on a hollow Tin of purpose, the Size of your Patty, and mark it with a Marking-ironfor that purpose, in what Shape you please, to be hollow and open to see the Fruit through; thenbake your Crust in a very slack Oven, not to discolour it, but to have it crisp. Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste,No. Example? Cookery. These were frequently imported in the tens ofthousands per ship, and occasionally as many as a hundred thousand (in March 1480). When the crust was golden brown, they carried the pie in its pan to the table. Fifteen lemons and seven oranges, together withtwo hundred and thirty pomegranates and some dried fruits were brougth from a Spanish ship atPortsmouth in 1289 for Queen Eleanor...The Southern fruits were very expensive at thattime...The oranges that reached England in those days were always bitter, of the type of theSeville orange. You have the Receipt for the Crusts in this Chapter. Related foods? A spiced pie made with vinegar, common in the North and Midwest since the nineteethcentury. 82)COLONIAL AMERICAN TARTSMartha Washington's Apple TartTarts, American Cookery, Amelia Simmons [1796]Tarts, The Frugal Housewife, Susannah Carter [1803]About Tart TatinArguably, the most famous of all French tarts! This made tarts a popular choice for cooks who wanted to present colorful dishes. It is curiously reminiscent of the patina apiciana from classical Rome, in which layers of laganum, an early version of lasagna, alternate with layers of chicken, fish, or songbirds. 325-6)ABOUT ORANGES IN ENGLAND"The first Englishmen to enjoy oranges, lemons...were probably the crusaders who wintered withRichard Coeur-de-Lion in the fruit groves around Jaffa in 1191-2. Ingredients, method, purpose, and presentation are period and place dependent. There was no time to bake another. Upside-down desserts were all the *rage* in the early years of the 20th century. About a hundred years latercitrus fruits had begun to arrive in England itself. These usually contained egg custard and fruits of various kinds, which couldbe used to provide the brillant colours of which medieval cooks were fond: red, white, and palegreen from fruits; strong green from spinach, which was used in sweet tarts; yellow from egg,with extra colour from saffron; and black fromdark-coloured driedfruits. The sugar and the cinnamon recall the timbales and the torta described in fourteenth-century Tuscan cookbooks; the ham and truffles sound a note of nineteenth-century France. In a heavy iron skillet Jeanne quickly caramelized somebutter and sugar, then dribbled the shiny golden syrup over the fruit. These timbales are filled before cooking with forcemeat and meats of varioussorts...Ther eare many...kinds of timbale which are not filled until after the crust has been cooked...To meet the needs of the ordinary housewife, timbale cases are madein fireproof porcelain in the same shape and colour as the real pie-crusts. Like pies, they could be savouryor sweet. K1)Coincidentally? TartsFood historians tell us tarts were introduced in Medieval times. The name given to a tart of caramelized apples that is cooked under a lid of pastry andthen inverted to be served with the pastry underneath and the fruit on top. 257) "Timballo di riso is very simply made, with butter stirred carefully into the rice until each grain is glistening, the timbale then being served with meat, fish, or vegetable sauce."---The Food of Italy, Waverly Root [Vintage Books:New York] 1991 (p. There are many 16th century recipes for coloured tartstuffs'."---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. Makes two 9-in. [1796]"Apple Tarts. Ordinary people could also enjoythe fruit they grew in their own gardens, but imported luxuries like oranges were far beyond theirmeans."---Food and Feast in Tudor England, Alison Sim [Sutton Publishing:Gloucestershire] 1997(p. You may make a lemon pudding the same way butputting in a lemon instead of the orange."---The Experienced English Housekeeper, Elizabeth Raffald, facsimile 1769 edition withan introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 38 Then there was God knows what l'Allemande,..timballe, and Salpicon. 1824 BYRON Juan XV. Lyndon Johnsoncame to visit them. A dish, often with pasta or rice, made in a form and unmolded. "Timbale. Vinegar pie crust? These moulds are sometimesembellished...their sides are either goffered or decorated with motifs or [sic] different kinds. A more importantdifference lay in the choice of paste; in principle, a tart was made of thinly rolled fine rich pastethat could not be raised, as coffins were.]"Too make sring tartsTake oringes, pare them not too thin. TimbaleDefining the term "timbale" is a complicated exercise in culinary context. Tarts (generally pies-like recipes without top crusts) were known during thesetimes. They neatly filled it withcircles of fruit cut, covered it with a single pastry crust, put a lid and baked it by sliding it under the glowing wood embers in the huge hearth. The relevant recipes are for savour items containing meat. Timballo di crespelle is crepes layered with spinach, ground meat, giblets, mozzarella, and parmigiano, from Abruzzo." ---The Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York] 1998 (p. 332-3)"The same ships that carried spices also tended to carry fruit, such as oranges, of which asurprising number were brought to England. Timbale. Timbales of this kind are simply asort of hot pie, which instead of being made in a special mould or dish, usualy inged, are made in plain round mould with high sides. pie shells."---"No Shortening Cuts in Fine Pastry," Dorothy White, Los Angeles Times, February 15, 1968 (p. Within a few months, it was being copied all over the Sologne region. They never published it or even wrote it down, so an "authentic recipe" does not exist, only hundreds of different interpretations by other cooks."---"One Great Dish," Roy Andres de Groot, Washington Post, October 14, 1979 (p. 28)[NOTE: This book also contains a recipe for Orange or Lemon Tart and Gooseberry Tart.]About tarts & pies. The pie stayed in the pan, but the crust cracked badly right across its center. xv. Therefore, onlythe wealthy could afford apple and orange tarts. Seeth them with water and sugar; after they are wellsod, put in a little of some very fresh butter, beat all together and put it in your sheet of paste verythin. Gervase Markham's English Huswife contains a recipe for "A warden pie." Wardenswere a particular kind of pear. Lay fine Sugar at the Bottom,then your Plumbs, Cherries,