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Delicious looking Marmalade

• Message 1.Β 

  Posted by pattirollo (U6194861) on Wednesday, 18th October 2006

  Greetings:
  I live in Canada and was watching "What the Tudors Gave Us" last night. Near the end of the show, they showed a receipt for 'marmalade'. I would dearly love to have the original receipt for this dish or a clue to where I might find it. I do not want the modern version. I belong to the Society for Creative Anachronism and I am very interested in Period Cookery.
  Thanks to anyone who can help me with this.
  Patti

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• Message 2

  , in reply to message 1.

  Posted by RainbowFfolly (U3345048) on Thursday, 19th October 2006

  Hi Pattirollo,
  
  I can't help with the exact recipe, although I guess it's quince-based, but can point you down a few avenues...
  
  There's "The Book of Marmalade" by C. Anne Wilson, which traces the history of marmalade. It appears to have quite a few recipes.
  
  Peter Brears appears to have written a few books about cookery from that era. Try Amazon and searching for his name or "Tudor Cookery".
  
  There's also a Βι¶ΉΤΌΕΔ book of the series called "What the Tudors and Stuarts Did for Us" which may contain the recipe.
  
  Or there's always the recipe from 'Elinor Fettiplace's Receipt Book' from the early 17th century. The recipe for this can be found at:
  
  
  You could possibly attempt Sir Hugh Platt's Quidini of Quinces from his excellently titled "Delights for Ladies" (London: 1600)
  "Take the kernells out of eight great Quinces, and boile them in a quart of spring water, till it come to a pinte, then put into it a quarter of a pinte of Rosewater, and one pound of fine Sugar, and so let it boile till you see it come to bee of a deepe colour: then take a drop, and drop it on the bottome of a sawcer, then let it run through a gelly bagge into a bason, then set it in your bason upon a chafing dish of coles to keep it warm, then take a spoone, and fill your boxes as full as you please, and when they be colde cover them: and if you please to printe it in moldes, you must have moldes made to the bigness of your boxe, and wet your moldes with Rosewater, and so let it run into your mold, and when it is colde turne it off into your boxes. If you wette your moldes with water, your gelly will fall out of them."
  That recipe can be found at:
  
  
  Good luck and any spare jars you make can be sent to me at this messageboard - just pour them slowly into your keyboard...
  
  Cheers,
  
  
  RF
  
  p.s. I would like to make it clear that I do not, nor have ever made marmalade. I've just got a quiet day at work and a hankering for chunky jam...

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