preserves

Pounded anchovies with hot spices and butter (Eaton 1822, etc).

Image: The Khaki Kook Book, 1917

Clear apple jelly with rose petals mixed-in.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

Apple pulp, reduced, usually with sweet spices, bottled and matured before use. (White 1932).

Apple juice, or cider, and apple pulp boiled with sugar and sweet spice, poured into slab mould to set into a semi-hard jelly.

A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.

A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.

Apple pieces boiled in ginger-flavoured syrup (Mrs.B)

Clear jelly made from the juice of apple, commonly the crab apple (Malus sylvestris ssp. sylvestris), boiled with sugar. Crab apples are unusually high in pecti...

Image: The Khaki Kook Book, 1917

Reduced apricot pulp with blanched apricot kernels, potted (Eaton 1822).

Image: The Khaki Kook Book, 1917

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Apple-based chutney with, typically, dried fruits.

Image: The Khaki Kook Book, 1917

"Barberies boyled in Claret Wine till they be soft, strained and boiled with sugar" (Woolley 1677).

Very fine salt, notably from Cheshire, evaporated in baskets from from salt-spring water (Eaton 1822).

Diced beetroot, shredded white cabbage and grated horseradish stewed together with vinegar and hot spices. Preserved in jars.

Clear-strained lemon jam or marmalade.

Conserve of whole blackberry (bramble) fruits.

Blackberries stewed in vinegar with sugar and sweet spices. An accompaniment for game or duck.

Jam made with whole blackcurrants, seeds included (Mrs.B, etc)

Jam made with strained blackcurrant juice. Sometimes used as relish for mutton or game (Mrs.B, etc)

Jam of whole blackberries with apple.

Clear juice of blackberries, boiled with sugar.

Thinly sliced cucumber and onion pickled in clear vinegar with spices, sometimes coloured with turmeric.

"Boyle the greatest and hardest buds of the Broome in Wine Vinegar and Bay-salt, scum it cleane: when it is cold you may put in raw ones also, each by themselve...

Thin strips of lemon rind, preserved in sugar.

Carrot pulp or shreds boiled with sugar and lemon, brandy added to preserve or apple or pectin to produce a set. Supposed by Mrs.B to be an imitation of apricot...

Celery pieces stewed with other vegetables (carrot, onion etc) with spiced vinegar.

A salad vinegar made by infusing crushed celery seeds in vinegar (Mrs.B) See also: Celery Vinegar

Vinegar stewed with sliced celery stalks and spices (Acton 1845) See also: Celery Seed Vinegar

Prepared fruit pulp. Chardequynce (or chardecoynes) being made from quince, chardewarde from warden pears (Austin 1440)

Jam of whole cherries, with no additives or flavourings.

Boiled chestnuts, pureed and sweetened. Most receipts add vanilla or spirits such as rum.

An Indian-style pickle condiment. Defined in the OED as "A strong hot relish or condiment compounded of ripe fruits, acids, or sour herbs, and flavoured with ch...

Cider treated with a cultured bacteria to produce an acid condiment.

Chopped marrow, melted, strained and stored. Among other uses, suggested by Acton 1845 as a Kosher alternative to butter.

Chutney of mixed white vegetables with coconut flakes.

Chutney made with a substantial admixture of chopped coriander leaf and ground coriander seed.

As the receipt at Kipper Paste, with lemon and black pepper added.

Sliced cucumber boiled in vinegar with hot spices such as mustard, garlic, ginger etc. to imitate mango pickle. From a time when mango pickle was a rare delicac...

Sliced cucumber with shallots, steeped in vinegar. "a very nice Addition to Salads" (Rundell 1807, Acton 1845, Mrs.B)

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Damson pulp boiled with sugar and set in shallow moulds (Mrs.B, etc)

Made with whole damsons.

Strained damson juice boiled with sugar to set.

A Chutney with tomato, apples, dried fruit, highly flavoured with garlic, chilli and ginger. Reported in 'Food on the Move: Proceedings of the Oxford Symposium ...

Jam of apples, pears and plums with sweet spices, usually ginger, sometimes with lemon. Widely available commercially.

Vinegar with dried elder flowers (WM 1658)

Elderberries with spices and vinegar.

Thinly-sliced cucumber, onion and apple in a pickle of salt, cayenne, soy, sherry and vinegar. Known from the 'Englishwoman's Domestic Magazine' of the 1840's a...

Chutney made with unripe figs.

Chopped tomato, usually with onion and herbs, in salt and vinegar. Served fresh as a relish

Mixed fruit, such as apple, pear, plum, etc, usually with onion. Boiled with strong spices and vinegar.

A custard-like preserve made by heating and beating together sharp fruit (usually lemon, occasionally lime or orange, very rarely gooseberry) with butter, sugar...

Jelly of rice, sago, pearl barley, hartshorn and eringo root (Eaton 1822).

Flowing, golden, partially inverted refiner's sugar syrup. Made by treating sugar syrup with acid so that it 'inverts' into fructose and mixing this back with n...

Gooseberries boiled with sugar and elder flowers, strained and set as a jelly.

Gooseberries with onions and pickling spices, sometimes now made with dark dried fruit such as dates or raisins.

Image: Alex Bray...

Chopped or pulped unripe figs boiled with sugar and a tart fruit, usually rhubarb or lemon (White 1932)

A piquant vinegar sauce for sheep meat etc. (Acton 1845, Cassell 1883 etc.)

There is no definitive receipt but many include apples and dried dark fruit as well as the green tomatoes, vinegar, ginger and pepper. Now among the most popula...

Original Receipt from Mrs.B

Any sugar jelly made from hedgerow fruit such as blackcurrants, damson etc.

Grated horseradish stewed in vinegar (Acton 1845, Hartley 1954, etc)

Kipper flesh ground and potted under clarified butter.

Claimed in J.Salmon to be an Ise of Wight name for sloe jelly.

Chopped apples, onions, and chillies boiled with vinegar and salt. A pickle for cold meats (Francatelli 1867)

Apple juice with apple pulp, sugar, lemon juice and orange peel boiled to a set jelly (Digby 1669).

Usually a cooked onion chutney with ample lavender flowers for a savoury chutney, or pulped fruit such as plum for a sweeter one. Well known from local reports ...

Sea laver, boiled and preserved in spiced vinegar.

Mincemeat (qv) made with a large proportion of chopped whole lemon. Mrs.B uses currants, suet, sugar, candied lemon peel, citron, apple and lemon.

Stoned cherries boiled to jam with raspberry and redcurrant juice and sugar.

Salt extracted from seawater from the Essex coast. The Domesday Book lists many salt pans in Essex, and the industry is recorded in place names like Gore Saltin...

Sweet semi-set fruit-and-sugar jam preserve made with citrus fruit (orange, lemon, lime, grapefruit, singly or in any combination) usually including chopped fru...

Trade name for a savoury spread made from yeast extract, salt, vegetable extracts, vitamins, and celery extract. Usually served spread very thinly on toast.

Chopped red and green tomatoes with cubed vegetable marrow.

A preserve made from vegetable marrow, similar to Apple Cheese. Repeatedly found in newspapers reports of the 1920's.

Commonly includes lemon and ginger.

A semi-hard paste of sugar and ground almonds, often with egg. Commonly placed on top of rich fruit cakes, beneath the sugar icing.

Medlar pulp set and moulded.

Medlars boiled with sugar, strained and and set. Known until the late 19th Century.

A Chutney similar to Piccalilli, made with marrow, cauliflower, French beans, onions and cucumber, plus sugar, flavoured with chilli and ginger and coloured wit...

Cooked mixture of dark dried fruits, dark sugar, citrus peel, sweet spices and suet, often with brandy. Used as a pie filling during the Christmas and New Year ...

Original Receipt from ''The Curry Cook's Assistant' by Daniel Santiagoe, 1887

Pieces of vegetable, always including cauliflower florets, and often onions, gherkins, carrot slices in a spiced vinegar-and-salt pickle.

Sugar stored with a little musk wrapped in cloth (Plat 1609, etc)

Very thinly sliced onions fried and boiled with vinegar and sugar. Often thickened to a jam-like consistency.

Very dark, coarse, marmalade made with Seville oranges. Boiled until the sugar begins to caramelise, giving the dark colour.

Proprietary beef bouillon extract in dry cube form. Now also produced in other flavours.

Boiled, shredded, oxtail meat with herbs in a reduced stock from the oxtail bones, cast in a basin. Chilled and turned-out.

A distinctive form of brown sweet pickle based on apple with curry spices.

Alternative to honey made by mixing parsley juice with sugar syrup. It is said to gell, taste and look like heather honey. Known at least since House and Garden...

Peach halves cooked with strong spices and vinegar.

Now a pickle of small-chopped blanched vegetables, always including cauliflower, in thickened vinegar with mustard, salt, sugar and made vivid yellow by the add...

Asparagus in white-wine vinegar and salt (Evelyn 1699).

Beans in vinegar and salt, "range them Row by Row in a Jar ...Thus you may preserve French-Beans, Harico's, &c. the whole Year about" (Evelyn 1699)

Now almost always thinly sliced discs of boiled red beetroot in slightly sweetened and spiced vinegar.

Cauliflower florets with pepper in brine and vinegar, coloured bright red with cochineal (Moxon 1764, etc)

Cornelians are the fruit of a variety of dogwood (Cornus mascula). They are "pickled like Olives" according to 'Acetaria: A Discourse of Sallets' by John Evelyn...

Commonly pickled with dill in malt vinegar. (WM 1658, Evelyn 1699, etc)

Red currants in brine and vinegar, as a garnish (Moxon 1764)

Whole damsons boiled in vinegar with sugar and spices.

Whole, shelled, hard-boiled eggs preserved in clear vinegar.

"The largest and youngest shoots of elder, which put out in the middle of May, the middle stalks are most tender and biggest ... peel off the outward peel or sk...

Whole small, or sliced large, gherkins in brine and vinegar. English pickled gherkins have little or no spicing.

Sliced green cabbage with sliced onions, salted, and preserved in spiced vinegar.

Whole unripe figs stewed in vinegar with salt and spices (Mrs.B, etc)

"The abortive and after-Fruit of Melons being pickled as Cucumber, make an excellent Sallet." (Evelyn 1699)

Mushrooms in salt and vinegar. Digby 1669 uses wine vinegar and adds pepper, cloves, nutmeg, mace and bay.

Mussel meat in brine and vinegar.

Nasturtium buds, heavily salted, in vinegar. An alternative to, and almost indistinguishable from, capers.

White silverskin onions pickled in clear vinegar.

Whole small white onions (c1in) pickled in malt vinegar with spices.

Thinly sliced large white onions in malt vinegar, the usual accompaniment, along with pickled cabbage, to Scouse and Lancashire Hotpot

Cooked oysters in vinegar with spices. WM 1658 uses mace, pepper and salt.

Pears in sweetened spiced vinegar. An accompaniment for meats.

Plums pricked and boiled with highly spiced (eg. allspice, chillies, cinnamon, cloves) vinegar. Served with meats.

Stalks of Golden Purslane, parboiled and preserved in vinegar with sugar (Murrell 1638, WM 1658, Evelyn 1699)

'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699) has; "Radish. The Seed-Pods of this Root being pickl'd, are a pretty Sallet"

Thinly sliced (c¼ins, much thicker than used for sauerkraut) leaves of the coloured cabbage (Brassica oleracea var. capitata f. rubra) in vinegar.

A condiment pickle or sweetmeat of rose buds with flavourings.

Gerard 1597, Evelyn 1699, Eaton 1822, etc., all refer to Samphire as pickled with oil and vinegar as an accompaniment for meat, but it is thought that this use ...

Whole, unripe, walnut fruits, harvested before the shell forms, preserved in flavoured vinegar. An accompaniment for cold meats.

Plums are usually now not minced, but left in thumb-sized pieces.

Anchovies pounded with strong spices, eg. mace and cayenne, and butter (Acton 1845, Mrs.B, etc)

Traditional English Potted Beef is simply lean beef with seasonings such as salt, cayenne, mace, pepper, boiled until very fallen and potted with clarified fat ...

Cooked, shredded chicken and salt pork in their own fat and jelly. Said in J.Salmon to be a specialty of Wiltshire.

A thick semi-set fruit syrup, almost a jelly or jam (Plat 1609, Digby 1669, etc.)

A quince conserve with rosewater.

Stewed, pulped, quince with sugar and butter. A sweetmeat, or an accompaniment for pork.

This conserve of quince fruit is the precursor of the citrus marmalade of today.

A fruit jelly made from quince, an accompaniment for meats.

Peeled mixed fruit boiled with½ its weight in sugar, potted with sugar syrup over, "a preserve for winter use".

Set jam preserve of whole raspberries. As is usual in English practice, the seeds are left in.

Set jam preserve of strained, seed free, raspberries. Relatively unusual in English cooking, which prefers straightforward Raspberry Jam

Vinegar, usually cider or malt, sweetened and flavoured with raspberries. Now used almost exclusively as an ingredient, it was formerly prized as a restorative ...

Chunks of rhubarb with small pieces of ginger, boiled with sugar and pectin.

Claimed by J.Salmon to be a spcialty of Wiltshire.

Commonly made with diced apples and highly spiced with, for instance, nutmeg and chilli.

Set-jelly preserve or chopped rhubarb stalks with sugar. (Acton 1845, MrsB, etc.)

Original Receipt in the 'Western Gazette' - Friday 01 September 1939

Plain jelly, commonly apple, flavoured with rose. The early receipt from Richard Dolby simply adds rose water to apple jelly, but it is now more customary to us...

The acrid juice of boiled Rowan (Sorbus aucuparia, or 'mountain ash') berries formed into a jelly, usually by boiling with an approximately equal quantity of cr...

An accompaniment for roast meats.

Parsley, bay, thyme, rosemary.

A jelly of sloes with apple to set, an accompaniment for meats.

Original Receipt in the 'Western Gazette' - Friday 1 September 1939

Prepared spice mixes, every mediaeval cook having their own receipt. Mentioned repeatedly in cookbooks from the 14th Century onwards, there is no definitive lis...

Strawberry jam with a high proportion of whole fruit.

The classic English jam. Whole strawberries boiled with sugar to a set. Known at least since Raffald 1769. Mrs.B adds red-currant juice.

Vinegar in which strawberry fruits have been infused, usually with sugar added. (Acton 1845, etc)

Mixed mandarin and Seville orange jelly (Acton 1845)

Small-chopped fruits and vegetables (carrot, swede, cauliflower, gherkin, apple, date, garlic) stewed in vinegar with salt, spices and dark brown sugar until a ...

A term occasionally found in old references, usually indicating cinnamon, nutmeg, mace, cloves.

Distilled malt vinegar stored with tarragon (Acton 1845, etc)

A vinegar infused with various herbs, commonly camphor with rue, sage, mint, rosemary, wormwood, and lavender. Thieves' Vinegar is not traditionally a food ingr...

Image: The Khaki Kook Book, 1917

Chutney of ripe red tomatoes with spices. Widely available commercially, but less commonly home-made than the Green Tomato Chutney from unripe fruit.

Small tomatoes with vinegar, salt and hot spices.

The thick, almost black, unrefined sugar syrup from the processing of cane or beet into sugar. In most of the English-speaking world it is called 'molasses'.

A chutney made with whimberry fruits with spices such as ginger and mint, an accompaniment for roast meats.