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
(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!
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...
Linde Van den Eede
Linde Van den Eede
Linde Van den Eede
Linde Van den Eede
(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!
Linde Van den Eede
apparently, students now record classes using AI to generate notes
while you’re teaching. i, unfortunately, had the pleasure of noticing this midway through my lecture.
can’t say i have ever been this depressed over the state of higher education and the sheer lack of regulation.
