Letter penning ‘Guardian’ readers return to their favourite subject – marmalade
We thought Guardian readers had given up discussing marmalade, but this morning they’re back on track.
Having chronicled their previous discussions about amongst other things marmalade and longevity and whether marmalade can beat COVID-19, we didn’t imagine there would be any more topics to touch upon – but it seems there indeed are.
This morning’s missive comes from one Zoe Gleisner of Beckley, East Sussex. It reads:
SIR – I’m not sure if you can strain marmalade through tights (Letters, 14 May). However, they are perfect for holding the pips in the pan to release their pectin while cooking.
Zoe Gleisner
Beckley, East Sussex
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Have these people got nothing better to worry about? Stupid old trouts!
The Duck finds various strainIng tools in his recipes. Here is an example, but he doesn’t recommend picking cowslips unless you have grown them from seeds in your garden.
To 6 Galls of water 12: lbs of Sugar. The juices of 6 lemons & the whites of 4 eggs well beaten- put them into a kettle, let them boil half an hour skimming it well. Take a peck of fresh cowslips, or half of dry put them in a tub with thin peeling of the lemons pour on the boiling liquor & stir them about when almost cold put in a thin toast bak[e]’d dry & rubbed with yeast. Let it stand 2 or 3 days to work. It will be a great improvement to put in a quart of Spanish wine with 6 oz of syrup of Citron or Lemons before you tun it strain it off the third day, and squeeze The cowslips through a coarse cloth- then strain it through a flannel bag & tun it up, laying the bung aside for 3 or 3 days to see if it works. If it does not work bung it down fast- it must be bottled when it has stood 3 months & will soon be fit for use.
NB. Mrs Dolly says not its less than a year —