|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Jam reduced with water and boiled, a sauce for puddings.
Original Receipt from 'The Skilful Cook' by Mary Harrison (Harrison 1884)
Ingredients--3 tablespoonfuls of red jam.
pint of water.
1 oz. of lump sugar.
Juice of half a lemon.
Method.--Boil the jam, sugar, and water together for three minutes.
Add the lemon juice, and strain.
The lemon may be omitted if the flavour is not liked.
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016