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Malaysian Reserve
12-06-2025
- Business
- Malaysian Reserve
United States Presidential Culinary Museum® Celebrates America 250 with Launch of "The Washington's Famous Syllabub Drink"
GROVER, N.C., June 11, 2025 /PRNewswire/ — In honor of the Semiquincentennial—America's 250th anniversary of independence—the United States Presidential Culinary Museum® is continuing to promote the national celebration with a unique culinary tribute: the Founding Families Syllabub, a fun, free-wheeling drink of the beloved Colonial-era libations. America's 250th anniversary is officially being marked by a year‑long series of national events, beginning Memorial Day 2025 and rocketing into July 4, 2026. With events spanning the federal government, local institutions, nonprofits, and the public, this multi-faceted celebration is meant to rekindle our country's rich history and spirit. Syllabub, a frothy, sweet drink traditionally made with cream, sugar, and wine or brandy, has a storied past dating back to the 1500s during the reign of the Tudors starting with King Henry VII, son of Edmund Tudor, 1st Earl of Richmond, and Lady Margaret Beaufort. It remained a favorite for more than 300 years. Long before eggnog with a dash of cinnamon became the seasonal staple, Syllabub was enjoyed year-round—both in England and in the American colonies. The drink's popularity grew immensely in the 1700s, despite sugar being heavily taxed and politically controversial for British colonists. In America, even amidst this taxation tension, Syllabub became a fashionable indulgence. By the time of the American Revolution, it had become a signature at social gatherings, particularly among Founding Fathers and First Lady Dolley Madison, who famously served it at White House receptions. Syllabub wasn't just a drink—it was an experience. It had its own glassware, utensils, and preparation techniques designed to create the perfect whipped froth on top. Initially served in clay mugs, its visual appeal led to the development of clear glass vessels, which triggered a consumer revolution of insanity purchasing. Middle-class households began purchasing specialty Syllabub sets, and merchants advertised entire fancy collections in their shops. During the Revolutionary War, the drink remained popular—even when fancy glassware was hard to come by. Colonists, considering themselves British Americans, were keen to keep pace with fashion trends from the U.K.—from food and drink to décor and dress. Owning Syllabub glassware was as much about identity as it was about indulgence. Today, the United States Presidential Culinary Museum® is proud to revive this historic beverage with an authentic, verified recipe from George and Martha Washington. Syllabub was famously served at the W Mount Vernon estate, Jefferson's Monticello, the Madison's Montpelier, according to historical records and is featured there today as well as at Williamsburg, The American Revolutionary War Living History Center, and Old Salem Village. Event Highlights: – Launch reception on July 4, 2025, at 3:00 PM in the Museum's Presidential Dining Room – Syllabub tasting stations, menu pairings, and live culinary demonstrations including non-alcoholic versions and how to create those – Historical talk series, 'Sips from the Past: Colonial Drinks & Diplomacy' streamed on the PRESENTS™ Network via YouTube, Linkedin LIVE, Instagram, TWITCH, and Facebook Former White House Master Chef Marti Mongiello with his wife, Executive Chef Stormy Mongiello, Museum President, and Tournant Chef Barry Mongiello note: 'Food—and drink—tell stories. Our syllabub bridges gastronomy and history, letting people taste, touch, and smell the touch of Colonial America. We're proud to be part of the nation's 250th celebrations.' About the United States Presidential Culinary Museum® Located in Grover, NC., the town celebrates being named after President Grover Cleveland and is in Cleveland County, NC. It's dedicated to preserving and sharing the culinary traditions of America's presidents, first ladies, and their families. Through exhibitions, TV appearances, keynote speeches, White House replica luncheons and dinners, recipes, and tastings, it explores how food and drink reflect cultural and historical moments. Marti and Stormy Mongiello serve as the leading chefs, and both are disabled veterans of 36 years combined military service. Media Contact:Master Chef Marti Mongiello, MBA, MA, MCFEThe United States Presidential Culinary Museum® The US Presidential Service Center®301 Cleveland Ave, Grover, NC 28073 and (704) 937-2940ceo@ Historic Recipe: Washington Family Syllabub From the Kitchen of President George and Martha Washington. Perfected by Executive Chef to the Washington's, Hercules Posey – who later ran away from being a slave. Ingredients:– 1 Quart of heavy cream – 1 Cup of white wine– 6 Tablespoons white sugar – 1 whole nutmeg (grated) or ground nutmeg– 2 Tablespoons of rose water (can be bought or made with hot water and rose petals)– Zest of 1/2 lemon– Sprig of Rosemary– Salt (a pinch) Instructions from the manuscripts given by Franics Parke Custis to Martha Washington: Scald the cream together with the nutmeg, cut in quarters. Remove from the fire and when cool, pour in a glass jar. Let stand overnight. Mix the white wine, rose water, sugar, and a pinch of salt. Pour the cream over this and lay in the rosemary and lemon peel. Let stand for five or six hours until the curds form. The modern method: Pour cream into a bowl and beat with a whisk or electric mixer until soft peaks appear. Add the sugar, lemon zest, salt, rose water, nutmeg and beat briefly. Pour in the wine (experiment with sweet or dry wines, etc.) and mix then put into glasses and place into the refrigerator overnight to separate into cool layers. Decorate with more lemon zest and the sprigs of Rosemary. All types of other decorations can be fantasized about and made as well as adding even more whipped cream on top with grated nutmeg. Traditionally served in Syllabub glasses to show off the distinct layers, this recipe was a favorite of all of the revolutionary founding families and frequently offered at elegant affairs at the White House, private first family estates, on Presidential yachts and rail cars, and at the Camp David Resort and Conference Center. A 'Whipt Syllabub' of the era would include many different flavor ideas of lemon and strawberry and other ideas and also could be made with egg whites and heavy cream mixed with sugar and wine beaten to a froth.
Yahoo
12-06-2025
- Business
- Yahoo
United States Presidential Culinary Museum® Celebrates America 250 with Launch of "The Washington's Famous Syllabub Drink"
GROVER, N.C., June 11, 2025 /PRNewswire/ -- In honor of the Semiquincentennial—America's 250th anniversary of independence—the United States Presidential Culinary Museum® is continuing to promote the national celebration with a unique culinary tribute: the Founding Families Syllabub, a fun, free-wheeling drink of the beloved Colonial-era libations. America's 250th anniversary is officially being marked by a year‑long series of national events, beginning Memorial Day 2025 and rocketing into July 4, 2026. With events spanning the federal government, local institutions, nonprofits, and the public, this multi-faceted celebration is meant to rekindle our country's rich history and spirit. Syllabub, a frothy, sweet drink traditionally made with cream, sugar, and wine or brandy, has a storied past dating back to the 1500s during the reign of the Tudors starting with King Henry VII, son of Edmund Tudor, 1st Earl of Richmond, and Lady Margaret Beaufort. It remained a favorite for more than 300 years. Long before eggnog with a dash of cinnamon became the seasonal staple, Syllabub was enjoyed year-round—both in England and in the American colonies. The drink's popularity grew immensely in the 1700s, despite sugar being heavily taxed and politically controversial for British colonists. In America, even amidst this taxation tension, Syllabub became a fashionable indulgence. By the time of the American Revolution, it had become a signature at social gatherings, particularly among Founding Fathers and First Lady Dolley Madison, who famously served it at White House receptions. Syllabub wasn't just a drink—it was an experience. It had its own glassware, utensils, and preparation techniques designed to create the perfect whipped froth on top. Initially served in clay mugs, its visual appeal led to the development of clear glass vessels, which triggered a consumer revolution of insanity purchasing. Middle-class households began purchasing specialty Syllabub sets, and merchants advertised entire fancy collections in their shops. During the Revolutionary War, the drink remained popular—even when fancy glassware was hard to come by. Colonists, considering themselves British Americans, were keen to keep pace with fashion trends from the U.K.—from food and drink to décor and dress. Owning Syllabub glassware was as much about identity as it was about indulgence. Today, the United States Presidential Culinary Museum® is proud to revive this historic beverage with an authentic, verified recipe from George and Martha Washington. Syllabub was famously served at the W Mount Vernon estate, Jefferson's Monticello, the Madison's Montpelier, according to historical records and is featured there today as well as at Williamsburg, The American Revolutionary War Living History Center, and Old Salem Village. Event Highlights: - Launch reception on July 4, 2025, at 3:00 PM in the Museum's Presidential Dining Room - Syllabub tasting stations, menu pairings, and live culinary demonstrations including non-alcoholic versions and how to create those - Historical talk series, "Sips from the Past: Colonial Drinks & Diplomacy" streamed on the PRESENTS™ Network via YouTube, Linkedin LIVE, Instagram, TWITCH, and Facebook Former White House Master Chef Marti Mongiello with his wife, Executive Chef Stormy Mongiello, Museum President, and Tournant Chef Barry Mongiello note: "Food—and drink—tell stories. Our syllabub bridges gastronomy and history, letting people taste, touch, and smell the touch of Colonial America. We're proud to be part of the nation's 250th celebrations." About the United States Presidential Culinary Museum® Located in Grover, NC., the town celebrates being named after President Grover Cleveland and is in Cleveland County, NC. It's dedicated to preserving and sharing the culinary traditions of America's presidents, first ladies, and their families. Through exhibitions, TV appearances, keynote speeches, White House replica luncheons and dinners, recipes, and tastings, it explores how food and drink reflect cultural and historical moments. Marti and Stormy Mongiello serve as the leading chefs, and both are disabled veterans of 36 years combined military service. Media Contact:Master Chef Marti Mongiello, MBA, MA, MCFEThe United States Presidential Culinary Museum® The US Presidential Service Center®301 Cleveland Ave, Grover, NC 28073 and (704) 937-2940ceo@ Historic Recipe: Washington Family Syllabub From the Kitchen of President George and Martha Washington. Perfected by Executive Chef to the Washington's, Hercules Posey – who later ran away from being a slave. Ingredients:- 1 Quart of heavy cream - 1 Cup of white wine- 6 Tablespoons white sugar - 1 whole nutmeg (grated) or ground nutmeg- 2 Tablespoons of rose water (can be bought or made with hot water and rose petals)- Zest of 1/2 lemon- Sprig of Rosemary- Salt (a pinch) Instructions from the manuscripts given by Franics Parke Custis to Martha Washington: Scald the cream together with the nutmeg, cut in quarters. Remove from the fire and when cool, pour in a glass jar. Let stand overnight. Mix the white wine, rose water, sugar, and a pinch of salt. Pour the cream over this and lay in the rosemary and lemon peel. Let stand for five or six hours until the curds form. The modern method: Pour cream into a bowl and beat with a whisk or electric mixer until soft peaks appear. Add the sugar, lemon zest, salt, rose water, nutmeg and beat briefly. Pour in the wine (experiment with sweet or dry wines, etc.) and mix then put into glasses and place into the refrigerator overnight to separate into cool layers. Decorate with more lemon zest and the sprigs of Rosemary. All types of other decorations can be fantasized about and made as well as adding even more whipped cream on top with grated nutmeg. Traditionally served in Syllabub glasses to show off the distinct layers, this recipe was a favorite of all of the revolutionary founding families and frequently offered at elegant affairs at the White House, private first family estates, on Presidential yachts and rail cars, and at the Camp David Resort and Conference Center. A "Whipt Syllabub" of the era would include many different flavor ideas of lemon and strawberry and other ideas and also could be made with egg whites and heavy cream mixed with sugar and wine beaten to a froth. View original content to download multimedia: SOURCE The US Presidential Culinary Museum Sign in to access your portfolio
Western Telegraph
07-06-2025
- Entertainment
- Western Telegraph
Tudor festival to take place in Tenby where Henry VII sheltered
Tenby's National Trust Tudor Merchant's House is well known for giving an historic insight into the 15th century lives of the merchant and his family. And just a few yards away underground is the tunnel through which the young Henry Tudor, the future Henry VII, escaped from Tenby during the Wars of the Roses. After being besieged at Pembroke Castle, he took refuge in the house of Tenby's mayor, Thomas White, near St Mary's Church, before making his way to Tenby harbour through the tunnel, which begins underneath the building which now houses Boots the Chemist in High Street. Pembrokeshire early music group, La Volta, wil be performing during the weekend. (Image: La Volta) Tenby Tudor Weekend 2025 includes talks, a guided walk, a short play, early music and a quiz, as well as an opportunity try some Tudor crafts and cooking. For more information, see call Anne on 01834 842730 or email tenbytownclerk@ . The weekend takes place on Saturday June 21 and 22 and programme highlights include a Tudor painting demonstration by Terry John at the Tudor Merchant's House; a guided walk of Tudor Tenby; a Tudor crafts and cooking workshop for all, a play about Jasper Tudor; a Tudor Spice Trail talk and concerts of early music by La Volta.
Wall Street Journal
06-06-2025
- Entertainment
- Wall Street Journal
‘The Pretender' Review: The Boy Who Would Be King
Set at the end of the Wars of the Roses, the long dynastic struggle between the English royal houses of York and Lancaster, Jo Harkin's exuberant historical novel 'The Pretender' brings to life one of the stranger footnotes in late-medieval history. In 1487 Henry VII's right to the crown as a distant Lancastrian descendant through the female line was challenged by a boy only 10 or so years old, whom his supporters claimed to be the rightful Earl of Warwick, nephew of Richard III and a direct Plantagenet heir. The Tudor historian Polydore Vergil in his 'Anglica Historia' (1555) named this pretender Lambert Simnel, a base-born lad 'not entirely of bad character.' The episode ended in victory for Henry later that year at the Battle of Stoke Field. Vergil records that Simnel was pardoned for his role in the attempted takeover and was put to work in Henry's kitchen as a spit-turner, while the Tudors went on to rule England for the next century. The rest, you might say, is history. Or is it? Ms. Harkin takes this incident as the starting point for a rollicking story that's part fact, part lively speculation, and along the way asks some probing questions about the nature of identity. On an Oxfordshire farm, a peasant boy called John Collan is growing up with no battles to fight other than those with the farm goat, until a mysterious nobleman arrives bearing astonishing news: John isn't the farmer's son at all but Edward, the young Earl of Warwick, who as a baby was concealed among simple country folk for his own safety. Now he is to be brought out of hiding as the last Yorkist hope.
Times
23-05-2025
- Times
Richard III and what may be a great miscarriage of justice
The twisted spectre of King Richard III, a monarch either villainous or horribly maligned, has materialised once more, beckoning Britain to weigh his contested past. His most recent appearance is due to Philippa Langley, a Ricardian researcher. She argues that her evidence strongly suggests that Richard did not in fact murder the 'princes in the tower', the young Edward V and his brother Richard of Shrewsbury, in 1483: instead, the children survived and went on to lead a rebellion against Richard's successor, Henry VII. Ms Langley has form in this area, since she was the driving force in uncovering Richard III's remains in 2012 in a Leicester car park, on the ancient site of the Greyfriars church where the Yorkist king was entombed after his
