Instruct: Given a question, retrieve passages that answer the question.
Query: What is in the classic English breakfast blend?
Accounts of its origins vary. Drinking a blend of black teas for breakfast is indeed a longstanding British custom. The practice of referring to such a blend as "English breakfast tea" appears to have originated not in England but America, as far back as Colonial times. An additional account (referencing a period-era Journal of Commerce article) dates the blend to 1843 and a tea merchant named Richard Davies in New York City. Davies, an English immigrant, started with a base of Congou and added a bit of Pekoe and Pouchong. It sold for 50 cents a pound, and its success led to imitators, helping to popularize the name. An investigation to find this source failed to locate it but did come upon an earlier reference to the same story in an 1876 edition of the Daily Alta California, citing "a New York commercial journal" and dating the tea's origin to 1844. In an 1884 American publication it was noted that "Bohea teas (are) known to trade in this country as "English Breakfast" tea, from its forming the staple shipment to England". Accounts of the emergence of the blend in the UK give its origins in Scotland in 1892, where it was initially known simply as "breakfast tea". It was in part popularised by Queen Victoria, having returned with a supply after tasting the tea at Balmoral and it subsequently acquired the prefix "English".
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Sorghum syrup and hot biscuits are a traditional breakfast in the Southern United States. Sorghum syrup is also used on pancakes, cornmeal mush, grits and other hot cereals. It can be used as a cooking ingredient with a similar sweetening effect as molasses, though blackstrap molasses still has a higher nutritional value than sorghum syrup in most regards. In India sweet sorghum syrup is presently being promoted as a health food.
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One of the largest producers of rye flatbreads, and one of the most prominent in overseas markets, is the Swedish-founded company Wasabröd.
Scottish cuisine has distinctive attributes and recipes of its own but shares much with wider British and European cuisine as a result of local and foreign influences, both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland's natural larder of game, dairy products, fish, fruit, and vegetables is the chief factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, as these were historically rare and expensive. Irn-Bru is the most common Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the "Auld Alliance", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology.
Vinaigrette made from sherry vinegar is particularly flavourful compared to vinaigrette made from standard wine vinegar and matches well with many foods.
Like other European languages, English contains many words derived from Arabic, often through other European languages, especially Spanish. Among them is every-day vocabulary like "sugar" ("sukkar"), "cotton" ("quṭn") or "magazine" (""). More recognizable are words like "algebra" ("al-jabr"), "alcohol" ("al-kuhūl"), "alchemy" ("al-kimiya"), "alkali", "cypher" and "zenith" (see list of English words of Arabic origin).
Irish Bulmers cider and Magners have the same label and are identical products, except for the name. The ciders are made from 17 varieties of apples (with glucose syrup, E colours and sulphites added for flavouring, colour and as preservative), fermented and matured for up to two years. It is available in 330 ml, 440ml, pint, litre and 750 ml bottles and 500 ml cans, and is served over ice. It is also available in most Irish bars on draught and Magners is available in some bars on draught in Scotland. Initially the Magner's brand was only available in Spain, Northern Ireland and Scotland. However, the brand saw its popularity increase significantly in recent years and is now available across the United Kingdom, Europe, Australia, Canada, New Zealand, Japan, Hong Kong, Singapore, Thailand and the United States.
Channel Island milk has a higher fat (5.4 per cent) and protein (3.9 per cent) content than whole milk produced by Holstein Friesian cattle (3.9 per cent and 3.3 per cent respectively), and also contains higher levels of calcium, vitamin A and vitamin D than other types of milk. Milk from Guernsey cows is notable for the levels of beta-carotene, Omega-3 fatty acid and A2 β-casein protein.
The introduction of the USDA's food guide pyramid in 1992 attempted to express the recommended servings of each food group, which previous guides did not do. 6 to 11 servings of bread, cereal, rice and pasta occupied the large base of the pyramid; followed by 3 to 5 servings of vegetables; then fruits (2 to 4); then milk, yogurt and cheese (2 to 3); followed by meat, poultry, fish, dry beans, eggs, and nuts (2 to 3); and finally fats, oils and sweets in the small apex (to be used sparingly). Inside each group were several images of representative foods, as well as symbols representing the fat and sugar contents of the foods.
Haggis is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands. Other types of sausage include black pudding, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard and measures are currently being taken to bring it under EU geographical protection. Additionally a popular native variety of sausage is the red pudding. It is usually served in chip shops, deep fried in batter and with chips as a red pudding supper.
Laverbread () is a food product, made from an edible seaweed (littoral alga), consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is known as slake. It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is porphyra ("Porphyra umbilicalis"). Porphyra (laver seaweed) is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.
Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals.
Weetabix has factories in Europe, East Africa and North America. It is the largest producer of breakfast cereals in the UK. It exports to eighty countries. As of 2012 it employed around 2000 people.
In China and Japan, a similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce.
The U.S. Food and Drug Administration does not maintain a standard of identity for "pasteurized prepared cheese product," a designation which particularly appears on many Kraft products. Nor does the FDA maintain a standard of identity for "pasteurized process cheese product" (emphasis on the trailing "Product"), a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, an ingredient which does not appear in the above FDA definitions. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. After an FDA Warning Letter protesting Kraft's use of MPC in late 2002, some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product," Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product," and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack."
Belgrove Distillery commenced production of mostly Rye Whisky in late 2010. All the grain used is grown on site, mostly rye but also oats, barley, wheat and spelt. Belgrove won Whisky Magazine ICONS OF WHISKY AUSTRALIA CRAFT PRODUCER OF THE YEAR 2019 as well as Jim Murray Whisky Bible Southern Hemisphere Whisky of the year 2019
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. The descriptor black usually comes after the brand name such as "Union Black" and "Barnstormer Black".
Krio is an English-based creole from which descend Nigerian Pidgin English and Cameroonian Pidgin English and Pichinglis. It is also similar to English-based creole languages spoken in the Americas, especially the Gullah language, Jamaican Patois (Jamaican Creole), and Bajan Creole but it has its own distinctive character. It also shares some linguistic similarities with non-English creoles, such as the French-based creole languages in the Caribbean.
Tea and beer are typical and rather iconic drinks in England. Beer is used metaphorically to refer to pleasure, as in cakes and ale and beer and skittles. Most tea drunk in England is black tea. The types of single origin tea most commonly sold are Assam and Darjeeling from India, Ceylon (Sri Lanka) and Lapsang Souchong from China. English breakfast tea is a strong blend that goes well with milk and sugar. Earl Grey tea is flavoured with bergamot. A cup of tea is often accompanied with a biscuit or piece of cake.
In Old English, breakfast was known as "morgenmete", meaning "morning meal".
A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) slices of cheese and cold meat, cereal, yogurts, fruit and drinks like coffee, tea or fruit juices. Although this is the traditional breakfast in parts of continental Europe, elsewhere these breakfasts are common only in the hospitality sector (particularly in economy and limited service hotels with no restaurant, as they require little preparation).
Many supposedly traditional English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus piccalilli was introduced from India in the 18th century, as recorded by Hannah Glasse who gave a recipe for it in 1758. Conversely, dishes and sauces still considered foreign, such as fish in sweet and sour sauce, have been in English recipe books since the Middle Ages. Other dishes took their present form only gradually, as with the so-called "Full English breakfast". Breakfasts of this kind are indeed described in later editions of "Mrs Beeton", but as one of many variations. Thus her list of "Family Breakfasts for a Week in Winter" has for Wednesday something that looks fairly modern: "bread, muffins, butter, brawn, grilled bacon, boiled eggs"; but on other days less modern-looking breakfasts include mince, mutton cutlets, grilled kidneys, baked fresh herrings, and hash of cold game or poultry, while suggestions for "Family Breakfasts for a Week in Summer" included sardine toast, cold tongue, kedgeree and rissoles, and "Guests' Breakfast (Autumn)" included cold pheasant, game pie, and pressed beef.
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a “fry up” in most areas of Britain and Ireland, it is usually referred to as a "full English breakfast" in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", “full Cornish”, and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively. It is especially popular in Britain and Ireland to such an extent that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. On its origin, "Country Life" magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours."