SC - Re: A Paste of Pippins
Stephen Bloch
sbloch at adl15.adelphi.edu
Fri May 8 17:22:14 PDT 1998
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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