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A Queens Delight The Art of Preserving, Conserving and Candying   By:

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A Queens Delight: The Art of Preserving, Conserving, and Candying by W.M. is a timeless gem that delves deep into preserving culinary traditions. The author's profound knowledge and passion for the subject shine vividly throughout the book, making it an essential companion for both amateur and professional cooks alike.

The book begins by immersing readers in the historical significance of preserving food. W.M. effortlessly takes us on a journey through time, tracing the origins of preservation techniques, from medieval times to the Renaissance. This historical context adds depth to the book, allowing the reader to appreciate the importance of preserving food beyond mere practicality.

One of the standout aspects of A Queens Delight is its comprehensive approach. W.M. dismantles the common misconception that preservation is solely about pickling and preserving fruits. Instead, the book explores a wide range of methods, including conserving meats, fish, vegetables, and even flowers. The variety of techniques presented ensures that every reader can find something of interest, regardless of their culinary preferences.

The book's detailed instructions captivate the reader's attention, making it easy to follow along and replicate the preserving process. Each technique is meticulously explained, and W.M.'s expertise shines through as he provides invaluable tips and tricks to help readers perfect their skills. The carefully curated selection of recipes also adds to the book's appeal, giving readers a chance to put their newly acquired knowledge into practice.

Beyond the practical aspect, A Queens Delight also offers a glimpse into the cultural and culinary traditions associated with preservation. W.M. effectively explores the significance of preserving food in different cultures, demonstrating how this art form has managed to transcend borders and withstand the test of time. The inclusion of anecdotes and historical references enriches the reading experience, leaving readers with a deeper appreciation for the subject matter.

The book's visual aesthetics deserve special mention, as the illustrations and photographs add an extra layer of charm to the reading experience. The detailed drawings and colorful visuals not only make the techniques easier to understand but also enhance the overall appeal of the book.

Although A Queens Delight: The Art of Preserving, Conserving, and Candying by W.M. is a treasure trove of information, it could benefit from a more organized structure. At times, the text feels slightly disjointed, with information scattered across various sections. While this does not detract significantly from the overall reading experience, a more cohesive structure would have made the book even more accessible and user-friendly.

In conclusion, A Queens Delight: The Art of Preserving, Conserving, and Candying by W.M. is a delightful ode to preserving culinary traditions. With its informative and engaging content, it serves as a valuable resource for anyone interested in learning the art of preservation. Whether you are a seasoned cook or a curious beginner, this book will undoubtedly inspire you to embark on a flavorful journey through the world of preserving.

First Page:

A QUEENS Delight;


The Art of Preserving, Conserving and Candying.

As also A right Knowledge of making Perfumes, and Distilling the most Excellent Waters.

Never before Published.

LONDON. Printed by E. Tyler , and R. Holt , for Nath. Brooke , at the Angel in Corn Hill , near the Royal Exchange. 1671.

A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling Waters.

To preserve white Pear Plums, or green.

Take the Plums, and cut the stalk off, and wipe them then take the just weight of them in Sugar, then put them in a skillet of water, and let them stand in and scald, being close covered till they be tender, they must not seeth, when they be soft lay them in a Dish, and cover them with a cloth, and stew some of the the Sugar in the glass bottom, and put in the Plums, strewing the sugar over till all be in, then let them stand all night, the next day put them in a pan, and let them boil a pace, keeping them clean scummed, & when your Plums look clear, your syrup will gelly, and they are enough. If your Plums be ripe, peel off the skins before you put them in the glass; they will be the better and clearer a great deal to dry, if you will take the Plums white; if green, do them with the rinds on... Continue reading book >>

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