Brothel Observation Essay
Through research of historical menus and cookbooks, it became apparent that popular tea time snacks included frosted fruit, and sponge cake. In order to incorporate the peach pits into the menu, a jelly cake was added, which is essentially a two layered sponge cake with jelly in the middle (Lea 120-121). In this case, the jelly was peach flavored. With this information, the experimentation process began.
Experimentation and Results:
In order to make the peach marmalade, we used a recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, which was published in 1859. The recipe says:
Take soft yellow peaches, pare them, and cut them in quarters, give them their weight in sugar, put the peaches in the preserving kettle with a pint of water, without the sugar, and let them boil till they are well cooked, covered over with a plate, when done, mash them in the kettle till very fine, and stir in the sugar, let them cook slowly an hour, or they may be finished in a stone jar in the oven, or set in a stove boiler, and the water kept boiling all the time, they are not then so likely to burn as when finished over the fire, they will do with less sugar, if they are dried in the sun two days previous to preserving (Lea…