(2) Put 1 teacupful of Marmalade into a saucepan with
J pint of water, stir it over the fire until hot, pour in 1
liqueur-glassful of brandy, strain, and keep it hot in the
bain-marie until ready to serve.
Mixed Marmalade. —Cut open about fifty plums, take out
the stones, crack them, blanch the kernels, and pound in a
mortar with a little orange-flower water to prevent them
oiling. Peel and core two dozen each of apples and pears,
put them with the plums and kernels into a jar, with a
small quantity of suga✪ Rice Pudding with Marmalader but no water, and bake till tender
in a cool oven. Turn all out into a preserving-pan, crush
the fruit with a spoon, stir in 31b. of crushed loaf-sugar,
and boil for an hour. Pour the Marmalade into small deep
dishes, place them in the oven, and after a time let the
Marmalade cool gently to ensure its setting.
Royal Marmalade. — Use Seville oranges; cut them into
very thin slices, and remove all the seeds ; weigh the fruit,
and for each pound allow 3 pints of cold water. Put them
MARQUE PUDDING. — See Puddings.
MARROW. — See Ox-Marrow and Yegetable-
Marrows.
MARSALA.— This is the name of a rich amber-
coloured wine exported from Sicily. It is shipped into
Italy in large quantities, where it is said to undergo
certain changes before being imported into France under
another name, whence, also, it comes to the British
markets still further transmogrified. The genuine Marsala
imported into England, which is considerably in excess of
500,000 gallons yearly, is estimated to be about one-tenth
of the Marsala, or concoction known by that name, sold
in this victimised country.
Imitation Marsala Wine. — Put 41b. of moist sugar into
a pan with 24 galls, of water, and boil for from thirty
to forty-five minutes. In the meantime, run 71b. of raisins
through a mincing-machine into a tub, pour over the boil-
ing liquor (wort as it is called), stir well until thoroughly
mixed, cover with a thick cloth or blanket, stir well again
for three days, then let it stand for three weeks. By this
time it will be perfectly still. Skim, strain, pressing out all
the liquor into a cask holding about 3 galls., do not bung
up for a few days, add finings if required, and in a few
days’ time it will be ready for bottling. If left for six
months before bottling, the flavour will be far better, and
more like the real Marsala.
Marsala-Wine Jelly. — Put lqt. of cold water into a sauce-
pan with Jib. of granulated sugar ; break in 2oz. of gelatine,
and grate in the rind of a medium-sized lemon, squeezing
in the juice as well. Mix well, and place the saucepan
on the hot stove. Beat up in a basin the whites of two
eggs, put them in with the other ingredients, grate in
1 saltspoonful of nutmeg, and add six cloves and one
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
3 x
THE ENCYCLOPAEDIA OE PRACTICAL COOKERY.
914
Marsala — continued.
Page 469 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Put 1 teacupful of Marmalade into a saucepan with J pint of water, stir it over the fire until hot, pour in 1 liqueur-glassful of brandy, strain, and keep it hot in the bain-marie until ready to serve.
Mixed Marmalade. —Cut open about fifty plums, take out the stones, crack them, blanch the kernels, and pound in a mortar with a little orange-flower water to prevent them oiling. Peel and core two dozen each of apples and pears, put them with the plums and kernels into a jar, with a small quantity of sugar but no water, and bake till tender in a cool oven. Turn all out into a preserving-pan, crush the fruit with a spoon, stir in 31b. of crushed loaf-sugar, and boil for an hour. Pour the Marmalade into small deep dishes, place them in the oven, and after a time let the Marmalade cool gently to ensure its setting.
Royal Marmalade. — Use Seville oranges; cut them into very thin slices, and remove all the seeds ; weigh the fruit, and for each pound allow 3 pints of cold water. Put them
MARQUE PUDDING. — See Puddings.
MARROW. — See Ox-Marrow and Yegetable- Marrows.
MARSALA.— This is the name of a rich ambercoloured wine exported from Sicily. It is shipped into Italy in large quantities, where it is said to undergo certain changes before being imported into France under another name, whence, also, it comes to the British markets still further transmogrified. The genuine Marsala imported into England, which is considerably in excess of 500,000 gallons yearly, is estimated to be about one-tenth of the Marsala, or concoction known by that name, sold in this victimised country.
Imitation Marsala Wine. — Put 41b. of moist sugar into a pan with 24 galls, of water, and boil for from thirty to forty-five minutes. In the meantime, run 71b. of raisins through a mincing-machine into a tub, pour over the boiling liquor (wort as it is called), stir well until thoroughly mixed, cover with a thick cloth or blanket, stir well again for three days, then let it stand for three weeks. By this time it will be perfectly still. Skim, strain, pressing out all the liquor into a cask holding about 3 galls., do not bung up for a few days, add finings if required, and in a few days’ time it will be ready for bottling. If left for six months before bottling, the flavour will be far better, and more like the real Marsala.
Marsala-Wine Jelly. — Put lqt. of cold water into a saucepan with Jib. of granulated sugar ; break in 2oz. of gelatine,
and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin the whites of two eggs, put them in with the other ingredients, grate in 1 saltspoonful of nutmeg, and add six cloves and one
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
3 x
Marsala — continued.
Records on this page
Rice Pudding with Marmalade