SC - Medieval Portuguese cookbooks?
Bonne of Traquair
oftraquair at hotmail.com
Thu Jul 1 14:29:22 PDT 1999
In a message dated 06/28/1999 7:39:11 PM Pacific Daylight Time,
LadyAletha at aol.com writes:
<< While looking through Eleanor Fettiplace's Cookbook I ran into an
interesting
and unusual way of making jam, involving a sugar syrup cooked until it
candies, onto which the fruit pulp is pored. I said neat, filed the idea
away, returned the book to the library--
and now, of course, as I scramble do Strawberry jam before the end of the
season, I can find neither a similar recipie in any other source I can get
my
hands on, nor a copy of the Fettiplace book. Has anyone tried this with
strawberries, do you know the proportions of sugar:water:fruit, or at least
could some kind soul post the text?
>>
I have made this jam, tho not with strawberries. I call it scary jam, 'cause
when the sugar sets hard it is truly frightening. The juices from the fruit
re-melts the sugar and the jam is heavenly!
I don't know the recipe off the top of my head but I'll try to post it in a
day or so.
Renata
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