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About the project
«
It's time for a sweet entree and dessert».

Is it true that many modern desserts were first prepared several centuries ago? What sweet dishes were served at coronations? Who were the confectionery products dedicated to in the past? Which modern confectionery is considered one of the oldest? Was white chocolate known in the Russian Empire? What sweet dishes were prepared in the kitchens of famous estates? To answer these and other questions, we will go not only on a gastronomic journey around the world, but also on a journey through time. Get ready, it will be a long but exciting journey.


Project Features
«It's time for a sweet entree and dessert»:

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The project tells about confectionery and sweet dishes from different periods of History, and makes it possible to cook them according to ancient (including restored) recipes.

•       The project is aimed at restoring, preserving and giving a "new stage" to forgotten products and dishes in the history of confectionery in Russia and other countries.

The research of the project is based on historical authenticity, recipes of cookbooks from the end of the XVIII century, on ancient records and diaries-memoirs, classical and scientific literature.

Based on the research conducted by the project "Time of sweet entreme and dessert", an ancient weight measure was restored, which was successfully used to reproduce entreme and desserts. (Despite the confidence in the correctness of the composition of the weight measure, it may differ from the original one).

The project devoted special attention to the study of ancient recipes of the "Conscious choice" category (vegetarianism, veganism, raw food and other types of nutrition).

All the recipes presented on the site are prepared and tested personally by the author of the project.

To better understand the value of sweet entreme and dessert in the Past, articles about the history of confectionery, dishes, ingredients and other interesting information have been published on the project's website.

The restoration of the history of a sweet dish and dessert is based on one of the principles:

1. Or the study of transformation into a modern form, along the path "The Russian Empire → the RSFSR, the Soviet Union → the Russian Federation". It should be borne in mind that for some products the "chain" could break at one of the time stages. (Please note that one recipe is written in one topic. To study such a transformation, three recipes may be required. And to study variations and more).

2. Or studying a recipe left in the Past.

The project is being finalized. As new, verified information is discovered, it will be added to the appropriate sections and topics. For this reason, the information from the articles is not a final statement.

We are sure that you will look at the usual desserts from the other side.

About the origin of the idea of creating a project.

The idea of the project appeared on the eve of 2021, when in the family circle, the Christmas tree was decorated with a variety of sweets and sweets instead of Christmas toys. So there was an interest in studying the types of sweets, their history. Then the interest shifted to other confectionery products. However, it was not possible to get answers to the questions due to the insufficient amount of verified information on the Internet and a small amount of scientific literature on this topic. Therefore, the interest has "grown" into the project "Time for sweet entreme and dessert".


Pay attention:

Some of the ancient dishes and products presented by the project (including on the website "Time of sweet entreme and dessert") are not an absolute reproduction. They reflect the principle of cooking and serving "how they could look in a modern design." The adjustments introduced by the project are indicated in the description of the recipe. For more information about the restoration of an ancient weight measure, product assembly, appearance, and name, see the article "On the restoration and adaptation of recipes by the project based on books from the time of the Russian Empire."

Not all restored recipes specify the baking time, but only the cooking temperature. This can create difficulty for novice pastry chefs. In this case, you need to check the readiness of most types of dough in the way described in ancient books – to pierce the center of the cake with a thin stick. The readiness of the semi-finished product is determined by dryness.

The project is of a research nature, so it is important for the project to convey the natural look of confectionery products in photographs, without using food synthetic dyes. Exceptions to their use: the recipe implied coloring with dyes, ready-made sugar sweets of different colors, jelly with the taste of violets and tarragon, ready-made candied fruits, other cases will be indicated in the recipe or in the description to it.

For the reason described above, the project did not use excess decor and full coating of products with fondant or glaze, hiding the appearance and structure of the dish.

I would like to make the project themes free, but the project requires investments, including financial support for its development.

You may be interested in the articles of the project in the "Articles and News" section, among which:

«About the name of the project "Time for sweet entreme and dessert»,

«A brief history of the confectionery business in the history of Russia, from the time of the Russian Empire to the present»,

«About the restoration and adaptation of recipes by the project based on books from the time of the Russian Empire»,

«Why is confectionery art a connection between the peoples of the World?».


P. S. If suddenly, dear reader, you see any disrespectful attitude in this project, please let us know, regardless of your country of residence. We would also appreciate if readers would provide additional information about recipes or the history of sweet dishes from reliable sources. We will be glad to cooperate.Email: entremet_and_dessert@mail.ru .