Tasting a 400 Year Old Marmalade Recipe

Tasting a 400 Year Old Marmalade Recipe | Food History

Рет қаралды 419

Күн бұрын

This week on my journey to taste weird and wonderful food from history, I'm turning to a delicious sounding recipe for peach marmalade, from Elizabethan times!
Join me as I re-create this 400 year old recipe, and learn more about food history as I uncover some fun marmalade facts from history.
00:00 - Intro
00:49 - Peach Marmalade
02:37 - Marmalade in WW2
05:35 - High Tea
06:06 - Tasting
Recipe:
To make drie Marmelet of Peches | From The Second Part of the Good Hus-wives Jewell (1597)
Take your Peaches and pare them and cut them from the stones, and mince them very finely and steepe them in rosewater, then straine them with rosewater through a course cloth or Strainer into your Pan that you will seethe it in, you must have to every pound of peches halfe a pound of suger finely beaten, and put it into your pan that you do boile it in, you must reserve out a good quantity to mould your cakes or prints withall, of that Suger, then set your pan on the fire, and stir it til it be thick or stiffe that your stick wil stand upright in it of it self, then take it up and lay it in a platter or charger in prety lumps as big as you wil have the mould or printes, and when it is colde print it on a faire boord with suger, and print them on a mould or what know or fashion you will, & bake in an earthen pot or pan upon the embers or in a feate cover, and keep them continually by the fire to keep them dry.
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Unicorn Stew
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Image Credits:
British Library
Creative Commons

Пікірлер: 16

@Electroceratops Ай бұрын

So glad it turned out delicious, I'd have hated for you to be disappointed! Next time, try using jam sugar - it has added pectin to help the jam/marmalade set.

@unicornstew Ай бұрын

The sad thing is - I did use jam sugar. This is why I’m flummoxed that it didn’t work.

@papercraftcrystal Ай бұрын

The marmalade facts were very interesting! Too bad the recipe writer didn't know to call for the addition of a little quince or crab apple; the marmalade would set up (and taste) better.

@unicornstew Ай бұрын

Thank you. I can confirm that I had a fair few peach gin fizzes last night with my new supply!

@itzel1735 21 күн бұрын

Perhaps 400 years ago peaches had more pectin than the modern varieties. Pectin is temperature sensitive. To thicken, it needs to hit 217-222°F (103-106°C). But if it gets too hot, it can lose its ability to set too. And more acidic solutions require a higher temperature to set, while less acidic solutions require a lower temperature. If it didn’t thicken, drinks, desserts and glazes are all possibilities.

@unicornstew 21 күн бұрын

This is a fair possibility - it’s so hard to account for farming changes. And I can confirm from research since filming that it works very well in a gin fizz!

@KC-gy5xw Ай бұрын

Always put less rosewater than you think - can take your breath away otherwise..

@unicornstew Ай бұрын

I now have a bottle of the stuff and no idea what to do with it. Any ideas?

@KC-gy5xw Ай бұрын

@@unicornstew look to Turkish recipes for some other things to do with the damn stuff... they use it a lot. Actually find someone with bad skin and make a toner or something with it. It will sit in the cupboard being annoying for YEARS otherwise..

@Electroceratops Ай бұрын

It does turn up in a lot of historical recipes (it was used the way vanilla is today, I think), so it'll hopefully get used. Otherwise... potpourri?

@toniholbeche3014 Ай бұрын

Turkish delight. Marshmallow. A lovely flavour in meringues.

@unicornstew Ай бұрын

I’ve never been the biggest fan of Turkish delight, I must admit. I still remember the disappointment about reading about it in The Lion, The Witch and The Wardrobe as a kid. The letdown when I finally tasted it was palpable.