Marmalade is a particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson''s book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect''s ''English Kitchen'' series.
Here is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from its origins as a (Portuguese) conserve of quinces, not oranges, to the coarse-cut or fine-shredded breakfast sweetmeat of today. Marmalade is one of Scotland''s greatest cultural exports, marching in step with the Empire to wherever it set its flag. And if you don''t eat breakfast? Try the recipes for marmalade with duck for dinner instead. Here is a History, a description of modern makers, a collection of recipes down the years, and perfect instruction in making marmalade today.
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