Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century. According to Recipes from the Dairy by Robin Weir, who spoke to Eton College’s librarian, Eton mess was served in the 1930s in the school’s “sock shop”, and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition, and may have been an innovation by Michael Smith, the author of Fine English Cookery. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.
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