SC - Jellies vs. aspics

[THLRenata at aol.com]

Elizabeth writes:

>>The use of sugar to preserve fruit in the form of jam or jelly seems to be
just coming in at this period, so in this case I would be hesitant to take
Digby as evidence for what was being done in England sixty years earlier.<<

Approximate 60 years (1604) earlier Elenor Fettiplace had her recipes written
into a book. She was born ca. 1570 and had a 15 year old son in 1604, so had
been married for awhile. Her book contains a number of recipes for preserves
and for whole fruits perserved in clear jellies. Would this be considered a
primary source?

I'm going to make a leap of faith here (as opposed to an assumption) that, as
sugar started becoming more redily available in England ca. 1550, Eleanor did
not come up with all these recipes between 1600 and 1604, but was using them
during her entire married life and may have been taught some or all of them
from her mother before she was married.

Renata
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