The Duchess of Northumberland's Little Book of Jams, Jellies and Preserves E-Book

The Duchess of Northumberland

• Herausgeber: The History Press
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2013

Beschreibung

Elizabeth was the first Duchess of Northumberland and established the domestic rules of this dynasty that has ruled for over 700 years. Controlling a household of great power and prestige, she laid down the guidelines in her 'Household Book' that created a framework from which to run Alnwick Castle and that, to this day, contains advice that is not only fascinating, but also remains highly relevant. The 'Household Book of the noble family of the Percies' is a fascinating insight into history and domesticity through the ages that is brought right up to date by Jane, the present Duchess of Northumberland. Compiling many of the 'Household Book's' wonderful recipes for jams, jellies and preserves, and featuring what is thought to be the oldest known recipe for marmalade, The Duchess of Northumberland's Little Book of Jams, Jellies and Preserves will appeal to everyone with an interest in cookery, household management and social history. The Duchess of Northumberland was responsible for the £35 million restoration of the 12 acres of walled garden at Alnwick Castle, which now includes the largest treehouse in the world and the famous Poison Garden. The Poison Garden remains one of the few places to have obtained permission from the Home Office to grow cannabis, opium poppies and catha edulis for display.

Leseprobe

CONTENTS

Title

Introduction

To Preserve Citrons

To Preserve Orenges

To Make Conserves of Barbaries

To Make Conserves of Roses or Anye Other Kinde of Flowers

For the Preservinge of Damsones in Sirupe

For the Preservinge of Peaches

To Preserve Quinces

Another Waye

To Preserve Barbaries

To Preserve Brome Flowers

To Preserve Walnuttes

To Make Quodinyake

To Make Marmalade of Quinces

To Powder Brome Flowers

To Keepe Barbaries to Dresse Meate

To Make Cleare Marmalade of Quinces

To Make Marmalade

To Preserve Orenges

To Make Conserve of Cheryes and Other Fruites

To Make Conserves of Orenges

To Make Marmalade

A Proportion to Make Your Dishes of Gellye

To Make a Tarte

To Make Gellyes

To Preserve Orenges in Sirupe

Blanc Manger for One that is Sicke

Another for the Same

To Make a Tarte of Orenges

Sirupe of Rindes of Orenges or Lemons

To Preserve Damsons

To Preserve Quinces all the Yere

To Make Quinces in Sirupe

To Make Conserve of Barberies

To Make Gellye

To Make A Blanchmame on the Fishe Daye

To Make Rice Porege

To Make Thicke Creame with Rice

To Make Sirupe of Grapes

To Make a Tarte of Prunes

To Make a Tarte of Wardens

To Make a Cleare Tarte of Damsones

To Make a Tarte of Barberies

To Make a Tarte of Orenges

A Tarte after the French Fashion

To Preserve Damsones

To Preserve Damsones

To Make Gellye

A Waye to Make Hypocras

To Make a Good Gellye

To Make Conserve of Roses

To Make Oyle of Roses

To Make Sirupe of Damaske Roses

To Preserve Damsones

To Make Prunes in Sirupe

To Preserve Orenges

To Make Good Orengeard

To Stewe Quinces

How to Preserve Fruites

Copyright

INTRODUCTION

BY THE DUCHESS OF NORTHUMBERLAND

I’m really pleased to be able to share with you some of the treasures from the archive here at Alnwick and to think that these wonderful old recipes will now be seen and enjoyed again, and cooked too, I hope!

There are some wonderful things here based on native British hedgerow fruit, herbs and spices that are charmingly described in their original language that is surprisingly easy to understand. Who could not want to make ‘a blanc manger for one that is sicke’ or be tempted to add ‘Sinamond’ to a recipe for fruit that is ‘thorowe ripe’? I’m also tempted by a ‘Sirupe of Rindes of Orenges or Lemons’ since it promises that it ‘strengtheneth the stomache, the braine and the hearte’ – what more could anyone ask for?

Most of all, though, I think it’s wonderful that we are able to include what is thought to be the oldest recipe for marmalade made in this country from Edith Beale’s recipe book of 1576 and still stored in the archive at the castle. Edith Beale was the great-great-great-great grandmother of the first Duchess of Northumberland and her recipe book has passed from grandmother to grand-daughter down the ages – it’s good to think that link is being continued.

We’ve recently been able to get the marmalade manufactured again by Mercers Jams and it’s very exciting that this year it will be available in shops throughout the country in versions using both oranges and quinces. The quince pre-dates the introduction of oranges to this country and is a wonderful fruit that has the additional charm of having aphrodisiac properties!

Reading through the book it is both an inspiration and a kind of ‘intravenous’ history lesson that brings the whole world of still rooms and household management to life and allows us to see how aspects of it are still very relevant to how we live now.

I hope you enjoy this compilation of some of the very best recipes from the archive as much as we’ve enjoyed putting it together.

Her Grace The Duchess of Northumberland

TO PRESERVE CITRONS

Take three Citrons and pare them cleane and quarter them then pike out the coare then laye them in water two dayes and two nightes but you must not change them. So done take a pottell of white wine and set it a Boylinge in a brasen panne. When it dothe boile take three whites of egges and then cleare the white wine with an egge at once and skimme upp the skome as it riseth. When it is verie cleare then put in the Citrons and let them boyle. You must set a skillet of faire water by the fire and let it boile and so putt it upp 4 times as it boileth. When you can put a rushe thorough the Citron then take upp the Citrons and laye them in a faire linnen clothe uppon a bourde and so let it all night. You must warme the clothe. This is the boilinge of the Citrons. Then make the sirupe with a pint of rose water and a quarte of faire water and two pounde of white suger. Set it a boilinge when it dothe boile take 3 whites of egges and cleare the sirupe with one white at once and skimme upp the skimme as it riseth. So done put in the Citrons and let it boyle till it be cleare when they be colde take them upp and put them in a gallye potte.