Thanks! We forgot about appropiate sterilized jars, I have to admit, and this was what I found in the back of the cupboard. We’re keeping this in the fridge for now as well.

If I’m making this again for re-enactment, I’ll probably prepare a bit more and sterilize everything properly 😁

(4/4) Everything has cooled down sufficiently to spoon it into a jar! Pretty clear why they labeled it as a red marmalade.

Taste wise: #nuntastic if you ask me! It is very sweet, though, and would probably go well with a piece of blue cheese.

(3/4) The sugar syrup is fairly straightforward, except that it is clarified as a consommé still is. The raft of egg whites can be removed after praying one or two Our Fathers (which I did).

To our surprise, it was quite helpful in removing the murky bits from the syrup!

(2/4) After quite a bit of going forth and back in the manuscript, we managed to figure out the right ratio of cane sugar syrup to quinces.

For 630g of quinces, we used 350g of cane sugar and 500ml water. Needless to say, we were a bit sceptical about the sheer amount of sugar required!

Today, Sid and I are attempting a recipe for “roy marmelaede” with quinces from the Antwerp Annunciates’ recipe book (first half 17th century, with some later additions - @kbrbe.bsky.social).

Quite curious as to how this will go (1/?)
#earlyModern #bookhistory
#womenshistory #foodhistory

On the 19th of December, @jarrikvanderbiest.bsky.social, Claire Morrison and I are organizing a @lectio-institute.bsky.social workshop on gender, religion and the early
modern university.

Please spread broadly!

More info & registration: www.kuleuven.be/lectio/event...

Haa, bedankt! Logisch, maar nu weet ik dus ook de naam