[Sca-cooks] Jams & Preserves (Redaction)

[johnna holloway]

Lady Johnnae llyn Lewis sends greetings.

If you want to do work with marmalades, you should
probably spring for a copy of C. Anne Wilson's
The Book of Marmalade. It's now in a revised second
edition published in paperback by the the University
of Pennsylvania Press, 1999. ISBN: 0-8122-1727-6.
http://www.acanthus-books.com has it for 17.00 dollars.

It's still one of the best single food reference volumes
ever written. History, traditions, and recipes both
historical and modern with reminders as to how to proceed
when converting older recipes for today. Wilson mentions
one thing that people swear by is to use cane sugar and
not beet sugar. It contains 13 pre-1700 historic recipes,
so that would give you a range of choices and allow for
more experimentation.

Hope this helps.

Johnna Holloway



Rhiannahn wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
>
> Greetings All
>
> I am starting on my first redaction of preserves (yes this is for
> competition).  As I have had little yet to do with redacting a recipe on my
> own I was wondering if anyone else has tried to redact these types of
> recipes.  Most others I have spoken to have concentrated mainly on the
> basics - soups, mains & desserts.  As I have a ready supply I oranges (raid
> mum's tree) I have decided on an orange marmalet.  I have two books with
> differing recipes ... The English Housewife - Edited by Michael R Best &
> Delights for Ladies by Sir Hugh Platt.  I have one other book with similar
> recipes for marmalet of Quinces - The Good Housewife's Jewel by Thomas
> Dawson.   As I have had little experience with redacting or with jams &
> conserves I was hoping someone might have a few ideas or pointers for me.
>
> Thanks for you help.
>
> Arglwyddes Rhiannahn uerch Rhianfellt uerch Rhydderch Rhayader (AA, OBT)
> (Cheryl Holland)
> Arts & Sciences Mistress, Barony of River Haven
> icq 118320906
> --
>
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