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Niagara on the Lake, Ontario, Canada
My virtue is that I say what I think, my vice that what I think doesn't amount to much.

Tuesday, February 25, 2014

Dinner with Mr. Darcy: Recipes from Jane Austen’s Novels and Letters

I do love literary cookbooks and Dinner With Mr. Darcy is no exception. How about a dinner party featuring Mr. Bingley’s white soup, Lady Middleton’s apricot marmalade, Margaret Dods’s pigeon pie?

This recipe sounds easy enough:

Lady Middleton successfully deploys “apricot marmalade” (which we would now call jam) to stop her daughter’s attention-seeking screams. The apricot cakes are made from thick purée, which is dried in the oven to make delicious, chewy sweets.
Makes 2 quarts (2 liters)
18 oz (500g) fresh apricots or dried apricots, reconstituted overnight in apple juice 
1 ¼ cups (250g) preserving sugar for marmalade 
1 ¾ cups (350g) preserving sugar for cakes 
Pit the fruit and boil it until tender — about 30 minutes. Then rub through a sieve or purée in a blender, stir in the sugar and bring back to a boil. Boil until the sugar has dissolved. 
To make apricot cakes, spoon the mixture into oiled muffin cups and smooth down. Leave in a very low oven, 175°F (80°C) to dry out for 5–6 hours, turning them over halfway.

More literary treats from Georgian England at Brain Pickings

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