[Sca-cooks] Re: Fruit Preserves

[Diamond Randall]

[ Converted text/html to text/plain ]

>According to the recipe collections we have, "Preserves" as we know
>them, the chunky congealed fruit and juice stuff we smear on bread, was
>not know in that form until very late 1500's, really.  Fruits were used
>to make lots of things, including "Marmalade" in the Middle Ages and
>Rennaissence.  Marmalade seem to be rather more dense and formable into
>a shape, like Quince Paste you can get in a tin these days that is
>sliceable rather than a spread. (nor the rock hard, crimson hockey puck
>that I made first time out)

>The use of large quantities of sugar to make jam-like products appears
>mostly after 1600, unless someone has other info.  Their may be one or
>two recipes out there in late 1500's, but not many.  If this is not what
>you are referencing, then give a go at describing what you mean by
>"preserves" and someone will sing out.

Bridgit, the best source I have found is C. Anne  Wilson's
The Book of Marmelade.  Has an excelent history and lots of
recipes.

Akim

--- Diamond Randall
--- ringofkings at mindspring.com[1]
--- EarthLink: The #1 provider of the Real Internet.


===References:===
  1. mailto:ringofkings at mindspring.com