SC - Allergens?? Bah!!

[DeeWolff]

Some time in the upper Jurassic, David/Cariadoc's wrote:
> >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.
 
and Alys Katherine replied:
> 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....
> _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.

To add a data point, the grocery stores around here carry a "marmelada"
from a Portuguese company.  It's made of quinces, and thick enough to
slice thinly, almost as stiff as fruit leather.

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University
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