Pavlova - History of Pavlova
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Pavlova (pav-LOH-vuh) - The Pavlova consists a base made of a sweet meringue crust topped with whipped cream and fresh fruits such as kiwis (the fruit!), strawberries, etc. It is considered a fresh fruit pie with a meringue crust.
No one knows who first created the famous dessert Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina and choreographer, Anna Matveyevna Pavlova (1881-1931), began touring across America, Europe, and the UK in 1910. In America, she danced at the Metropolitan Opera House in New York. Anna Pavlova was one of the most celebrated and influential ballet dancers of her time.
she founded her own ballet company that was the first to tour ballet
around the world. For two decades, she toured around the world.
She also toured both
Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest
ballerina of her time and her visit to New Zealand has been described as "the chief event of
1926." It was said "She does not dance; she soars as though on wings."
From this you get the sense that this is a light, airy dessert.
Attention: The following historical information was shared with me by Annabelle Utrecht, on December 3, 2015. The below history information is by Dr. Andrew Paul Wood, a New Zealand art historian, cultural critic and journalist and by Annabelle Utrecht, an Australian production company owner, researcher, write, cultural enthusiast, and cake enthusiast. Check out their website, Pavlova - A Cake and its secret history:
What is meringue? A substance so light and fragile, yet one that can be shaped in all manner of whimsical forms, and when baked (or more precisely, dried). It is strong enough to hold flavored creams and fruit, such as in Pavlovas and Vacherin.
1604 - The earliest recipe record or recipe for a meringue made of sweetened and beaten egg whites appeared in a small leather-bound recipe book by Lady Elinor Fettiplace (1570-1647) that was called White Bisket Bread. This recipe book provides an intimate glimpse into the fabric of everyday Elizabethan life, as well as a link in the history of English cooking.
1692 - From the cookbook, Nouveau Cuisinier Royal Et Bourgeois, by French Chef François Massialot (1660-1733). This cookbook contained a chapter on “Meringues and Macaroons.” He is credited for the the fabulous creation made by baking beaten egg whites blended with sugar. His cookbooks were translated to English bearing the title "The Court and Country Cook in 1702 which was a reference guide of practicing chefs until the mid 18th century. He was known for his early legendary cookbooks and novel influences on the French cuisine. This is one of the recipes from the English translation of 1702:
1850-1890 - In the 1800s, thousand of Germans arrived in Wisconsin because of the similarity to Germany in geography and climate to form communities. Wisconsin is know for their Schaum Torte, a baked meringue dessert that is a specialty of German origin. The word schaum is German for foam - so the name translates as foam cake. Various references give the origin of schaumtorten as German or Austrian. Usually, they are made with some type of fruit, like strawberries, but the types vary from fruit recipes to chocolate.
States Pavlova History:
The discovery of the 1911 'Strawberries Pavlova' recipe definitely changes
culinary history (see above). Back in 1911, most Australians and New
Zealanders would barely have known who Anna Pavlova was - and there was
certainly no occasion or reason to create a special dish in her honor in
the southern hemisphere at that point.
New Zealand Pavlova History:
1926 - In New Zealand, a cookbook published in 1926 by E. Futter titled Home Cookery for New Zealand contained a recipe for "Meringue with Fruit Filling." Although the name Pavlova is not used, the recipe is similar. Because of this recipe, New Zealanders claim to have originated the recipe. They say that the Australians used this recipe and called it Pavlova.
1927 - According to Volume III (published in 1982) of the supplement to the Oxford English Dictionary to the first published reference to a "Pavlova" was contained in "Davis Dainty Dishes" (sixth edition) published in 1927 by Davis Gelatine New Zealand Ltd. This recipe for pavlova included gelatin.
Australia Pavlova History:
1935 - According to chef Herbert (Bert) Sachse of the Hotel Esplanade in Perth, Western Australia, the dessert was originally created as a tea dessert for the Hotel’s afternoon teas. According to the Paxton family legend, the Pavlova was named at a meeting at which Sachse presented the now familiar cake. The family say that either the licensee, the manager, or chef Sachse remarked, “It is as light as Pavlova.” It was then named Pavlova after the great Russian ballerina, Anna Pavlova, who had been a guest of the hotel during her 1929 tour of Australia. In 1973, Herbert Sachse stated in a magazine interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine on April 2, 1935. The recipe was contributed by a New Zealand resident.
Pavlova, Pass the Pav.
Whipping is Pavlovian, by Glen Ralph, an internet web site.
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