reference: eales-1718

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...

Sweetened cream or an oil-water emulsion, congealed by being agitated while chilled to freezing point. Sometimes flavoured, but almost always served very plain,...

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