tag:blogger.com,1999:blog-6588271884913192260.post4136634716948385034..comments2024-03-06T08:37:48.183+00:00Comments on Pomiane: Stilton & Port...de-bunked!Pomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6588271884913192260.post-62582704058682102862009-01-07T21:55:00.000+00:002009-01-07T21:55:00.000+00:00I think the answer was still 'crackers'. The 1875 ...I think the answer was still 'crackers'. The 1875 Encyclopaedia Britannica in the library here talks at length about Carr's biscuit-making manufactury, and quotes the use of the word 'crackers' (to be eaten with cheese) as early as 1810. My copy of Mrs Beeton, which I think dates from around 1905, is in London, so I won't be able to check what she says until next week - but you can be certain she'll have a very firm opinion on the subject!Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-38018938213940113632009-01-07T20:54:00.000+00:002009-01-07T20:54:00.000+00:00Pomiane,How was Stilton traditionally served in th...Pomiane,<BR/>How was Stilton traditionally served in the nineteenth and early twentieth century? <BR/><BR/>By this I mean how was the cheese conveyed to one's mouth when one had served (or been served) a scoop full? <BR/><BR/>Commercial crackers were not as common in the earlier century. Slices of bread perhaps? Celery stalks may have been a delicious conveyance, but seem incompatible with the port and cigars. Or, was there a special cheese fork for this course?<BR/><BR/>I enjoyed this article lots and specially treasure the term "food-abuse"!<BR/><BR/>Many kind thanks,<BR/>JudeAnonymousnoreply@blogger.com