A perfect guide to making marmalade from the award-winning Lucy Deedes • Marmalade had been around for hundreds of years – as a Portuguese sweetmeat, an after-dinner digestif, an aphrodisiac – before it turned into the most famous breakfast ingredient ever • It has been a household staple for over 200 years, including the Queen (who reputedly has Tiptree Orange Marmalade on her white toast) • Some like a clear jelly marmalade, with just a few wafers of peel hanging like seahorses in the jar; some a firm orange mixture with no extras. Some refuse to touch it unless it’s a dark paste, boiled down almost to toffee with a passing suggestion of booze about it • Whichever way you like yours, there’s the perfect recipe in The Little Book of Marmalade for you
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