This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.
Spring-time in the orchard and beautiful blossom buds are about to burst into life. So why is it such a tense and worrying time..?
A quick shout out for Christopher Monk’s take on a late fourteenth century quince recipe from The Forme of Cury.
Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.
Here’s an intriguing pair of eighteenth century receipts for quince ‘cakes’ of the boiled, jellied gum-drop variety.
I’ve started putting together an index page of the archive recipes that I’m posting on the site.