Jams not period??? (was SC - Mulberry question)
RuddR at aol.com
RuddR at aol.com
Fri Jun 5 19:03:45 PDT 1998
<<
> Date: Thu, 4 Jun 1998 12:25:18 -0700
> From: kat <kat at kagan.com>
> Subject: Jams not period??? (was SC - Mulberry question)
> So then, what is the accepted general belief on the use of preserves in
reenacting period cooking?
>
> I have been happily placing my father's prizewinning apricot, berry and
plum preserves on my breakfast buffets and have never heard any objection...
>
> ... I have always felt that his were "more period" than storebought; if
only for the fact that he often grows the produce himself and uses less sugar
than commercial jams...
>
> so... should I cease serving preserves, break my heart though it would?
>>
I am coming into this late, I know, and may have missed something earlier.
I find in _The Closet of Sir Kenelm Digby Opened_ (1669) receipts for "Jelly
of Currants" and "Marmulate of Cherries" at least (This is only a quick
glance). These seem to be straight-up fruit preserves, little different from
your father's prizewinning varieties.
Surely this culinary process did not just appear full-blown in the seventeenth
century. There must be antecedants, even if unrecorded. Are there earlier
sources? What's the earliest date that can be put on a recipe for sweet fruit
preserves?
Rudd Rayfield
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