SC - Marmalade
LrdRas at aol.com
LrdRas at aol.com
Sat Nov 27 19:08:38 PST 1999
In a message dated 11/27/99 2:39:37 PM Eastern Standard Time,
ringofkings at mindspring.com writes:
<< I also used the finest white pepper and powdered it first.>>
Out of curiosity, why did you choose white pepper over black pepper? Are
there period references to the use of white pepper? If so, documentation,
please, as I would be greatly interested in such knowledge. Thanks in
advance. The use of black pepper in the quantities you mentioned would have
assured a black end product as mentioned in the original, I presume.
<< I presume a great deal of the original recipe process filtered out the
larger pepper fragments in the straining process anyway. >>
The period technique that I am aware was to sieve the mortar ground spice and
then regrind the bits that would not go through the sieve. The use of a
modern spice/coffee grinder reduces the amount of time needed to reduce whole
spices to a powder considerably although sifting and sieving does produce a
better flavor overall, IMO.
One last question, if you don't mind. Is the consistency of the finished
product similar to that of modern guava paste or is it thicker or looser?
Ras
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