[Sca-cooks] Jams and Jellies in period

[Huette von Ahrens]

--- Daniel  Phelps <phelpsd at gate.net> wrote:

> I've a few questions:
> 
> It does not seem as if the syrup is reduced
> very much but just brought to a boil?

True.  But the honey is already thick.  I think
the boiling is just to break down the sugar
so it would not be so grainy.  It really doesn't 
need more thickening, IMHO.
> 
> "good romney"  
> I think that this is a wine but is it red or
> white, sweet or dry? What would be a good
> modern reasonable substitution?

According to Cindy Renfrows glossary:

Rompney, Romenay, Rumney, Romney, etc. = a sweet
wine

In another glossary they equate Romney wine with
Rhenish wine or Rhine wine.  Since the Rhine
wines I know of are white and sweet or semi-sweet
I would say that a reasonably modern substitute
would be a German Auslese or another sweet white
wine.

> 
> "fyne canel, synamon, pouder of gynger and such
> other"
> I thought that canel and cinamon were
> essentially the same spice?  What other spices
> might be added?  I can think of clove, nutmeg
> and/or mace and cardamon but I'm not sure if
> cardamon is period.

Cardamom is period.  Its origins are from Sri
Lanka and India.  It is allspice that is New
World.

Huette

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


	
		
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