SC - Re: A Paste of Pippins
Elise Fleming
alysk at ix.netcom.com
Mon Jan 19 05:53:22 PST 1998
Greetings. One line of David/Cariadoc's post drew my attention:
>I am fairly sure that marmelade (which, I believe, comes from a
>Portugese word meaning quince) meant at this time not the citrus jam
>we now use the word for but instead meant quince paste.
I went hunting through a few cookery books and found that, indeed, most
of the pre-1600 ones, when titled "marmelat" or some spelling variant,
used only quinces. What was bothering me was that only yesterday I had
run across a number of marmelades made with fruit _other_ than quinces,
though those were in the late 1600s. So, somewhere along the way, the
main ingredient changed. I did find, however, in Thomas Dawson's 1597
_The Second Part of the Good Hus-wives Jewell_, "To make drie Marmelet
of Peches". So, the transformation from quince-only to other fruit was
apparantly already underway. From the recipe, however, this is a
fruit-leathery-paste type of thing that can be "printed" with a mould,
not the gloppy consistency of marmalade that we are used to.
Alys Katharine
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list