[Sca-cooks] Orange Marmalade

[johnna holloway]

C. Anne Wilson's The Book of Marmalade is
still the best source for all of these
conversations. She revised and re-released
her 1985 text as a Prospect Books paperback
in 1999. She documents orange, quinces,
definitions, the use of sugar, along
with both historic and traditional
recipes. Bibliography and footnotes.

Johnnae llyn Lewis Johnna Holloway

grizly at mindspring.com wrote:>
> The Marmalade I made a year ago was made of quince, wine, honey and spices.  Seems that it was from 2 15th Century Cookry Bookes.  I might be mistaken, might have been Forme of Curye, but most definitely pre-1600 in origin.  The result is more like a paste than a jelly like SMuckers (tm) (my 1st shot was actually akin to osidian . . . .must remeber to watch cooking sugar, students), which was often molded in marmalade boxes.  You can get a great set from the pectin in quince without white sugar, and a lovely ruby color without adding coloring.>
> Oranges appear in the texts c.1450 that Scully used for Neapolitan Cusine, as well as others.  I'm not advocating sweet oranges in 15th century from this, but definitly use of oranges was known in Naples.
> > niccolo difrancesco
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> Stefan wrote at sca-cooks at ansteorra.org wrote:> >
> > I'm not sure that orange marmalade is an improvement, at least as
> > far as authenticity goes.> >
> > Any particular area that this feast was for? Early or late in the
> > SCA time period?> >
> > Sweet oranges were very late in period. I can't remember when the
> > sour orange was introduced. However, either probably requires a
> > fair amount of sugar. Heavily sugared foods were not common earlier.