[Sca-cooks] Jams and Jellies in period

[Huette von Ahrens]

--- Varju at aol.com wrote:
> A question came up on a message board I'm on
> about if there was anything 
> similar to modern jam or jelly in the Middle
> Ages.   I wasn't able to find any in 
> the small group of cookbooks I have, so I was
> wondering if you fine people 
> could give me a more definitive answer than
> that.
> 
> Thanks!
> 
> Noemi

This is the book you need:

Wilson, C. Anne.
The book of marmalade : its antecedents, its
history, and its role in the world today, 
together with a collection of recipes for
marmalades and marmalade cookery / C. Anne 
Wilson.  Rev. ed. Philadelphia : University of
Pennsylvania Press, 1999.
184 p. : ill. ; 22 cm.
0812217276 (alk. paper)

Here is a website that has the Queen's Delight,
Or the Art of Preserving, Conserving and
Candying.

http://www.bib.ub.es/grewe/showbook

>From "A Proper Newe Booke of Cokerye" [circa
1557-1558]:

¶. For to make wardens in Conserue.

Fyrste make the syrope in this wyse,
take a quarte of good romney and putte a
pynte of claryfyed honey, and a pounde or a
halfe of suger, and myngle all those
together over the fyre, till tyme they
seeth, and then set it to cole. And thys
is a good sirope for manye thinges, and
wyll be kepte a yere or two. Then take
thy warden and scrape cleane awaye the
barke, but pare them not, and seeth
them in good redde wyne so that they
be wel soked and tender, that the wyne be
nere hande soked into them, then take and
strayne them throughe a cloth or through
a strayner into a vessell, then put to them
of this syrope aforesayde tyll it be almost
fylled, and then caste in the pouders, as
fyne canel, synamon, pouder of gynger
and such other, and put it in a boxes and
kepe it yf thou wylt and make thy
syrope as thou wylt worke in
quantyte, as if thou wylt
worke twenty wardens
or more or lesse as
by experience.

The Good Huswifes Jewell [1596]

To make Marmelat of Quinces

You must take a pottle of Water, and foure pound
of Suger, and so let them boyle together, and 
when they boyle, you must skumme them as cleane 
as you can, and you must take the whites of two 
or three Egges, and beat them to froth, and put
the froth into hte pan for to make the skum to
rise, then skimme it as cleane as you can, and
then take off the Kettle and put in the Quinces,
and let them boyle a good while, and when they
boyle, you must stirre them stil, and when they 
be boyled you must bore them up. 

I hope that this helps.

Huette


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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