Crackling Crust for Marmelade and Cheese

Crackling crust another way used to form a rustic tart baked on paper and filled with a jar of very old plum jam I couldn't bear to throw away. I seasoned it with a few grinds of black pepper to cut the cloying taste of the jam. As you can see from the crumbs on the plate, my husband had more than one piece. Pepper with sweets is an old taste, but a very interesting one and very good. The crust was so delicious that I tried it with sweetened cheese, as well. Superb with coffee for breakfast or dessert!

November and December for the Confectioner

Forasmuch as the Fruits of the Earth now cease, recourse must be had to the Provisions that have been made during the preceding Months; as well with respect to dry and wet Sweetmeats, as to Jellies and Marmelades, which may be dried, in order to make Pastes that are wanting: A greater quantity of roasted Apples and Pears are likewise prepar'd, from time to time, with some Compotes of Chesnuts, which may also be iced and dried.

Lastly, The assistance of Oranges and Lemmons, which are brought over at this time, is considerable, more especially China-oranges; but the other are not preserv'd till the following Months.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 14 New Instructions for Confectioners.

Notice the wooden boxes--these were usually lined with white paper (see also paper coverings on the jugs) which folded over the sweetmeats inside.

Melendez, Still life with oranges and walnuts, 1772

Of the Pastes of Fruits

See Quince Paste

It is only requisite to have recourse to the particular Marmelades, of every sort of Fruit, to know how to make as many Pastes; in regard that it is almost the same thing, and the whole Work is brought to Perfection by drying those Marmelades. To that purpose, when the Business requires dispatch, the Sugar must boil, till it be crack'd, or at least, greatly Feathered; to be incorporated with the dried Fruit. Afterwards, the Marmelade being made according to Art; may be taken up with a Spoon, and dress'd upon Slates, or in Moulds, in order to be dried in the Stove, with a good Fire. In the Evening, or the next Day, they must be turn'd on the other side, and laid again upon the same Slates, or upon Sieves: As soon as these Pastes are become very firm and compact, they are to be lock'd up in Boxes, and may be us'd, as Occasion requires.

At other times, when you would have any Paste-dryed, let as much Marmelade, as you shall think fit, be put into a Copper-pan, and having caus'd some Sugar to be brought to its Feathered Quality, pour it in; tempering it well till it slips off from the bottom of the Pan; after the same manner, as in the making of Marmelade. Then let all simper together, for a while, and let the Paste be immmediately dress'd upon Slates, or in Tin-moulds, made in form of a Heart, Square, Flower-de-luce, etc., which are usually set into the Stove, to be dried as before. These are the general Directions that may be given, for the ordering of such Fruit-pastes as are made of Marmelades; allowing two Pounds of Sugar, for every Pound of Fruit. But for other Pastes, that are made on purpose, an equal quantity of each will be sufficient, and the Sugar must be boil'd till it has attain'd to its Crack'd Quality.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 81-82 New Instructions for Confectioners.

Crackling Crust

Paste for Crackling-crust.
Having provided about two Handfuls of Almonds, which are sufficient for one Pan-pye, let them be scalded, blanch'd, and thrown into fresh Water: Then they are to be wip'd, and pounded in a Mortar, moistening them from time to time, with a little White of an Egg and Orange-flower Water, beaten together, to prevent them from turning to Oil. 'Tis very material, that they be well pounded, and they may also be squeez'd through a Sieve, to take away all the Clods, or Lumps, The Almond-paste being thus prepar'd, must be spread on a Bason or Dish, and dried with Powder-sugar, as an ordinary sort of Paste, till it become very pliable. Afterwards, having set it by for some time, you are to roll out a Piece for the under-crust, to be dried in the Oven upon the Pie-pan; whilst other small Pastry-works are making, with what was par'd off, such as Petits Choux, Ciphers, Knots and other Devices, that may serve for the Garnishing of your Pie.

Crackling-crust made after another manner.
After the Almonds have been thoroughly pounded and moisten'd, as before, let as much Sugar as Paste, at least, be put into a Copper-pan, and boil'd till it become Feathered: Then throwing in your Almonds, let all be well temper'd and mingled together with the Spatula, and having set them over the Fire again, keep continually stirring the whole Mass, till your Paste slips of[f] from the bottom and sides of the Pan. Afterwards, it must be laid in a Dish, strew'd with Powder-sugar on the top, and set by, for a while, as the former, in order to make a Pye of it, after the same manner.

In preparing the Paste conformable to either of these Methods, the Pie will certainly become crackling and delicious to the highest Degree: But if you are minded to avoid the trouble, and perhaps the charge of Almonds, very good Pies may also be made according to the following Instructions.

Another Way.
Take one, or two Whites of Eggs, with three or four Spoonfuls of fine Sugar, and as much Flower, if you would only make one Pan-pye: The Sugar being first temper'd with the Whites of the Eggs, and then the Flower, knead all together, till your Paste become pliable, and roll out a very thin Piece; strewing it with fine Sugar: Afterwards, having put it into te Pie-pan, let the Sides be neatly pinch'd, at certain Intervals, and prickt with the point of a Knife, to hinder them from puffing: In the mean while, the remaining part of the Paste is to be roll'd out into Slips of the thickness of a Lace, to compleat the inside of the Pie; which may be made in the form of a Sun, Star, Malta-cross, Flower-de-luce, Coat of Arms, or the like. At last, it must be gently bak'd in the Oven, and when ready to be brought to Table, the void Spaces are to be fill'd up, with several sorts of Marmelades, or Jellies, according to the Colours, that shall be judg'd most expedient: The same thing ough also to be observ'd, with respect to Pies made of the preceding Pastes. To the latter, may be added a little Orange-flower Water, or some other sweet Water, and if it be requisite to prepare a greater quantity of either sort of Paste, another Piece, of an equal thinness, may be roll'd out for the Lid; which must be cut round, and dried in the Oven, upon a Pie-pan, or Plate, in order to cover the Pie, after it has been ic'd over, if you have no mind to leave it in its natural Colour.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 114-116.New Instructions for Confectioners

September for the Confectioner

Plums continue still, for a considerable time, and Apples and Pears much longer: So that new Compotes, Pastes and Marmelades may be made of them, and the best ought to be chosen for that purpose; such a the Bon-chretien [Bartlett], the Bergamot, and the Summer-Certoe [Certeau d'Été, whose flesh turns pink upon cooking], among Pears: This last is also preserv'd dry.

Peaches, which continue for a long while, likewise furnish Matter for Pastes, Compotes and Marmelade, and they may be order'd so as to make dry Sweet-meats.

Moreover, Bell-grapes are then preserv'd liquid, and Pastes, Jellies and Compotes are made of them. Muscadine-grapes are order'd in the same manner, and serve to make a very delicious sort of Ratafiaz.

Barberries, which are generally ripe at the same time, are proper for Conserves.


The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 13.

July for the Confectioner

The Fruits of the former Month still make up the greater part of this, and the Preserving of them is continu’d, after the above-mentioned Ways. This is the chief time for wet and dry Cherries, as also for the Jellies and Marmelades of Currans and Raspberries.

In the beginning of the Month, white Walnuts are preserv’d, either liquid or dry, to be kept during the whole Year, and a little afterwards ripe Apricocks, of which Compotes and Pastes are first made: Others are par’d in order to be preserv’d with half Sugar, or in Ears, and Marmelade is made of them, which is us’d in many Things, out of the Season, particularly, for drying the Paste: for Apricock-pastils; or the Royal March-pane. At the same time, the Syrup and Ratafiaz of Apricocks are usually prepar’d.

Pears now begin to provide Employment for the Confectioner, and to afford an agreeable Variety: So that Compotes may be made of them, and Muscadine-pears may be iced, to the number of six or seven in Clusters, as they are, whilst the Blanquets are preserv’d, and some few other sorts dried.

There are also Plums and Grapes in the end of the Month, and altho’ the latter are fine enough then to appear in their natural Color; yet they are sometimes ices with powder’d Sugar. The same thing is done with Plums; besides that Pastes are already made of them, and they may be put into Compotes, or into half-Sugar, to be dried.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 12-13.