The Book of Marmalade: Its Antecedents, Its History, and Its Role in the World Today, Together with a Collection of Recipes for Marmalades &

C. Anne Wilson, Author St. Martin's Press $0 (184p) ISBN 978-0-312-08978-8
A favorite British condiment, marmalade derives from marmelo, the Portuguese word for quince, from which marmalade was once made. Wilson (Food and Drink in Britain) traces the history of marmalade back to the ancient Greeks, whose physicians prepared quince jellies to aid digestion. She follows developments over the centuries as tastes changed and other fruits became available, discussing modifications in preparation and uses. Marmalade has been ingested as an aphrodisiac, to combat seasickness and gastronomic disorders, to fight colds and heal bruises; it was popular as a dessert before it became a breakfast food; originally it was dried in brick form and sliced, whereas now it is cooked to the consistency of jam. Ancient and new recipes accompany the text, providing instructions for marmalades made from a variety of fruits, as well as recipes for foods that include marmalade as an ingredientchicken marinated in lime marmalade, marmalade relish, syrup and ice cream. January 3
Reviewed on: 01/01/1985
Release date: 01/01/1985
Paperback - 184 pages - 978-0-8122-1727-8
Ebook - 178 pages - 978-1-909248-29-8
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