Featuring a number of the oldest jam recipes ever recorded, this booklet from the records of the Duchesses of Northumberland combines baking and history
Elizabeth was once the 1st Duchess of Northumberland and verified the family principles of this dynasty that has governed for extra than 700 years. Controlling a loved ones of serious strength and status, she laid down the ideas in her Household Book that created a framework from which to run Alnwick citadel. To at the present time, it comprises suggestion that's not simply interesting, but in addition hugely appropriate to life this day. Compiling a number of the Household Book's superb recipes for puddings and preserves, and that includes what's regarded as the oldest identified recipe for marmalade, this ebook will attract each person with an curiosity in cooking, family administration, and social history.
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Extra info for The Duchess of Northumberland's Little Book of Jams, Jellies and Preserves
TO MAKE THICKE CREAME WITH RICE Take dryed ryce and beate it nice and straine it with the Creame and enable it boile on a platter on a chafinge dishe of coles until eventually it's verie thicke: then season it with a litle rosewater and suger and if you happen to thincke it truly is thicke inough take it of and whilst it's colde serve it forthe with ij rewes on a dishe. TO MAKE SIRUPE OF GRAPES Take your grapes and stampe them and spot ye beate now not the kernelles of them but when you can't selected: after which straine them and positioned that licor that cometh of them and an outstanding plentye of suger.
You need to positioned your suger being finelye overwhelmed into an earthen potte and enable it stande upon the hearth until eventually it seethe. Then take it of and straine it after which positioned it into the quinces and stirre all of them the whereas they doe seethe and beinge part sodden positioned therto a litle rosewater and whilst it's going to lower with a knife positioned it into your boxe. To vj kilos of quinces you want to take iiij kilos and an 1/2 suger yet to this share you want to no longer exceede iiij pintes of faire water and so extra to take of water as your share of the opposite stuffe is.
In the event you take ij gallons of water within the beginninge it wilbe scarcelye on the dayes and also you needs to wringe the roses verie harde throughout the dress at everie swap. to maintain DAMSONES First take your damsones beinge by no means to ripe for burstinge neyther to greene for putrifyinge: washe them cleane and drye them with a linnen dress: then take an earthen potte conceal the bottome with fantastic suger and laye your damsones within the similar in order that they touche no longer each other: then set your potte over a Charcole hearth allow them to boile until eventually they doe as soon as cracke: then take of your potte and placed therin complete Sinamon complete Cloves and a litle muske tyed in a linen dress: then enable it stande it coated until eventually it's so good soked that the meate will come cleane from the stone conveniently.
In the event that they be white peaches placed Cloves to them. If pink positioned Cloves and Sinamon. to maintain QUINCES Use them as sooner than you used your peaches prevent needs to positioned into your water on the first boilinge therof a fewe of the paringes and the Cores of your quinces and allow it so boile jointly 1 / 4 of an hower. Then use it as you probably did your peaches retailer purely you want to seethe them yet as soon as untill your sirupe be as thicke as a gellye. one other WAYE Take the quinces and pare them and middle them and take wardens and pare them and lower them in part.
And after they be verie delicate take them from the hearth and allow them to stande shut coated until they be yet luke warme. Then take a pece of newe dress which you'll occupie to no different function. Canvas is healthier while it really is shrunke in faire water and dryed againe: after which positioned your quinces into it that your cleare sirupe maie runne throughout the dress right into a faire bason or another thinge that you simply maye see it's cleare. And whilst it's going to runne not more of it self via then wringe them as long as ye can gette anye cleare sirupe out and not.