To make marmalade of pepkins

Or not, as the case may be! I tried gentle reader, I did, but I think I’ve made an applesauce instead.

The original recipe says: R: [as in rinse?] your pepkins pare them & quarter them in 5 or 6 peeces then coare ym / & take to a pound of pepine a pound. of suger & 3 quarters of a pint of water / or more when you haue Clarifyed your suger put in your Pepins, when / your water boileth apace then with a rolling pinne stampe you downe / to ye bottone in your stirring to breake them, you must be carefull for feare of Burninge they boiling a greate pace, when it groweth thicke as you thinke it will Cet, put it up in Boxes

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I began by trying to figure out what apples would be best to use from the selection at a local farmer’s market in Oxford, England. The farmer suggested a tart cooking apple. I got enough to make a double quantity of the marmalade, hoping (well, I still intend) to give them as gifts to family at Christmas.

The recipe/what I did:

I peeled and cored 2 lbs of apples

10 oz white sugar

6 oz brown (though I would omit the brown in future!)

1 1/2 imperial pints of water

lime juice, enough to cut through the overpowering sweetness

I added the sugar and water to the pot, and warmed them enough to dissolve the sugar. I then added the apples and let the mixture boil for a while until the apples started to become translucent. Once this happened I mashed the apples using a potato masher and then cooked for a further 10-15 minutes. When I tasted it and found it overpoweringly sweet, I added a dash of lime juice. I then decanted the sauce-oulade into sterilized jars, and began contemplating how to spin this as a desirable food item for Christmas.

The result: Porridge compote. I’ll be printing out a copy of my favorite porridge/oatmeal recipe (a modified version of this recipe, using jumbo oats), along with a picture and transcription of the Marmalade recipe above, and tying these around necks of the jars with some string and a nice fabric over the lid.

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Have you had better luck cooking from Shakespeare’s World recipes? Thinking of swapping your Christmas goose for Mutton served with oysters, lemon and white wine. Tell us all about over on Talk or in the comments field here.

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