Northumberland - The Duchess of Northumberlands Little Book of Jams, Jellies and Preserves

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? Im 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 its wonderful that we are able to include what is thought to be the oldest recipe for marmalade made in this country from Edith Beales 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 its good to think that link is being continued.

Weve recently been able to get the marmalade manufactured again by Mercers Jams and its 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 weve enjoyed putting it together.

Her Grace The Duchess of Northumberland

T ake 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.

T ake xx orenges of the smothest that you can gett and pare them as thinne as you can. Then cut them in the midest and pike out the kernells cleane. Then laye them in faire water and you must change them two times a daye. They must bye in water three dayes. Then take a gallon of old white wyne and set it a boyling in a brasen panne. So done take the whites of eight eggs and cleare it withall. Skimme upp the skimme as it risethe. it must be verie cleare. If it be not cleare straine it with a faire linnen clothe. Then put in the orenges. You must tourne them still and let them boile. When you can put a rushe thorough the orenges then take them upp and laye them one by one uppon a faire bourde all night. So done take a quarte of rose water and a quarte of faire water and 8 pounds of the whitest suger that you can gett and set it a boylinge in a brasen panne. So done take the whites of 8 egges and cleare it withall and it must be so cleare that you maie see a heare at the bottome if it be not cleare inough you maie straine it. Then putt in the orenges but see there be no blackes in them and let them boile. Turne them still and take heade that they seethe not to longe. if they doe they will look blacke. Take them upp when they looke cleare and let the sirrupe boyle. Then putt them in a gallye potte and put a fewe Cloves at the bottome of the potte.

T ake your Barberies and pike them and boile them in Claret wine till they be broken then straine them and put to everie pounde of Barbaries one pounde of suger then boile them againe till they be something thicke. Then put them into a vessell of glasse or into a gallie potte and strewe suger somwhat thicke uppon the Conserve. When it is whotte suger will preserve it. Your Barbaries must be wayed when they be piked.

T ake the red buddes of roses and plucke them and Cut of the white of the leaves and take to a pounde of rose leaves one pounde of suger finelye beaten. Then beate your rose leaves in a morter and beate them verie small and as you beate them put a quarter of a pounde of suger therin. Then take it upp and put it into a broade mouthed glasse and stoppe your glasse verie well for taking aire and set it in the sonne. And so use it for the space of 4 dayes taking it out of the glasse and put it into a morter and beate it puttinge to it a quarter of a pounde of suger and beate it till you can perceave no parte of the suger and at the iiij dayes ende put it in the foresaid glasse being stopped verie close you must set it in the sonne the space of xv or xx daies and keepe it and so you must doe to all others.

T ake 3 poundes of damsons and 2 poundes of suger verie finelie beaten. Then take an earthen panne and put therin rosewater and a litle suger and put onto the bottome of the panne and set the damsones one by one as maie lye in the same panne. Then cast a good quantitie of suger uppon them. This done set it uppon the imbers boilinge verie softlye keping them from breakinge. And being well boiled take them and put them into the vessell that you minde to keepe them in and stoppe them verie close. So kepinge them for a fortnight or 3 weekes. Then boile it againe putting in also more suger to them till your sirupe be verie thicke. This done put them againe into the preservative vessell putting therto whole cloves and Sinamon Cut in peces and cast uppon the suger somwhat thick and stoppe them not before they are through Colde. It is best to put the same vessell in sande in Somer time. And as you are declared to Order these damsones so you maie preserve cheryes.