The Little Book of Marmalade
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 had 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. Let Lucy Deedes, award-winning marmalade-maker, guide you through it for the perfect accompaniment all year round.
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 had 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. Let Lucy Deedes, award-winning marmalade-maker, guide you through it for the perfect accompaniment all year round.
Original: $6.02
-65%$6.02
$2.11Description
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 had 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. Let Lucy Deedes, award-winning marmalade-maker, guide you through it for the perfect accompaniment all year round.
