Tangerine juice marmalade with pectin7/24/2023 The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county archivists, has one of the earliest marmalade recipes ("Marmelet of Oranges") which produced a firm, thick dark paste. Scottish grocer James Robertson created Golden Shred marmalade in 1864. ![]() It was a favourite treat of Anne Boleyn and her ladies in waiting. Its Portuguese origins can be detected in the remarks in letters to Lord Lisle, from William Grett,, "I have sent to your lordship a box of marmaladoo, and another unto my good lady your wife" and from Richard Lee, 14 December 1536, "He most heartily thanketh her Ladyship for her marmalado". "Marmalet" was served at the wedding banquet of the daughter of John Neville in Yorkshire in 1530. As it was in a box, this was probably marmelada, a solid quince paste from Portugal, still made and sold in southern Europe. In 1524, Henry VIII received a "box of marmalade" from Mr Hull of Exeter. In the 17th century, La Varenne provided recipes for both thick and clear cotignac. Medieval quince preserves, which went by the French name cotignac, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. Preserves of quince and lemon appear-along with rose, apple, plum and pear-in the Book of ceremonies of the Byzantine Emperor Constantine VII Porphyrogennetos. The Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum-Roman marmalade. The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool. In this respect it is like a jelly, but whereas the fruit pulp and peel are strained out of jelly to give it its characteristic clarity, it is retained in a marmalade. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. The word "marmalade" is borrowed from the Portuguese marmelada, from marmelo ' quince'. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium var. ![]() Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. The well-known version is made from bitter orange. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.
0 Comments
Leave a Reply. |