[Sca-cooks] Jam was Medieval Questionnaire
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Oct 29 14:02:38 PDT 2007
On Oct 29, 2007, at 12:29 PM, Johnna Holloway wrote:
> That might be a problem of how it is defined as it all
> becomes somewhat more complicated as the one British dictionary I just
> looked at states—
> A conserve of fruit boiled to a pulp with sugar; sets to a pectin
> on cooling. (Known in the USA as jelly.)
> So here we have a Dictionary of Food and Nutrition equating the two as
> the same in the USA.
> And another book The Oxford Dictionary of American Usuage and Style
> (=  a fruit jelly
Except, AFAIK, the standard USA usage calls for jelly to be a
strained, clear or semi-transparent, pulp-free product, jam containing
some vaguely recognizable fruit pulp or solids, and preserves to
contain actual fruit blobs, hunks or chunks...
I still think the Rumpoldt recipe quoted in this thread is actually
for a fruit paste/"cheese".
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