Marsh-Mallow Syrup. — (1) Put loz. of finely-shred Marsh
mallow roots into a saucepan with lqt. of water, and boil
until the water is reduced to 1 breakfast-cupful, then strain.
Make a syrup of 32deg. strength with 1 lb. of sugar ;
dissolve loz. of gum arabic in 1 teacupful of hot water;
mix the extract of Marsh-mallows and the dissolved gum
arabic with the syrup and 2 table-spoonfuls of orange-
flower water✪ Marsh-Mallow Syrup. Pour the mixture into bottles, cork well, and
fasten them down with wire or string. Stand the bottles
upright in a saucepan of cold water, putting a little straw
round to prevent them knocking together and cracking, and
boil gently. In seven or eight minutes’ time, move the
saucepan away from the fire ; leave the bottles in the
water until cold, dip the nozzles in bottle-wax, and pack
in a cellar, where they should be kept in a reclining
position until used.
(2) Scrape and wash Alb. of Marsh-mallow root, cut it
in small pieces, and put them in a saucepan over the
Marsh-Mallow — continued.
fire with 3 pints of water; when it is boiled enough, the
water will be a thin jelly. Strain this liquor, put it over
the fire with 41b. of sugar, and boil to a syrup (see Sugak-
BOILING); clarify it with the white of an egg, and boil to
the degree of heat at which, if a drop of the sugar be put
on the tip of the thumb and touched until the tip of the
forefinger, it will draw to a fine thread on separating the
finger and thumb, and when the thread breaks a drop will
be left on both finger and thumb. Take it from the fire,
and when cold, bottle and cork it.
Marsh-Mallow Toffy. — Put 31b. of gum arabic dissolved
in lqt. of water in which 4oz. of Marsh-mallow root
has been boiled, into a saucepan until 4Alb. of sugar,
and boil until they become of a stiflish consistence ; stir
well, put in the whites of twelve eggs whipped to a froth,
and let the whole reduce until it is of the required con-
sistence. Have ready a marble slab, with iron bars on it,
placed at such a distance from one another as to give the
thickness of the toffy required ; dust the slab with powdered
starch, pour over the syrup, let it cool, cut it into cubes,
dust them with starch, wrap singly in waxed papers, and
they are ready for use.
Marsli-Mallow Twists. — Soak loz. of best gum dragon in 2oz.
of orange-flower water ; cut into fine shreds 2oz. of Marsh-
mallow roots, put them in a saucepan with lqt. of water,
and boil until reduced to J pint. Place the prepared
gum on a marble slab, and work with the hand until it
becomes white and elastic ; work in with it lib. of the
finest icing sugar and the extract of Marsh-mallows, and
after that another pound of icing sugar and a few drops
of wet cobalt blue. When the whole is worked into a
rather soft elastic paste, divide it into small equal-sized
quantities, roll out and twist them. Dust the interior of
some cardboard boxes over with fine white sugar, put in
a layer of the twists, dust them also with sugar, and
continue thus until the boxes are full. The object of the
sugar is to keep the twists from sticking together.
MARTINOES. — The pods of the Marty nia are known
by this name in America. They are peculiar for being
Page 471 · 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
Marsh-Mallow Syrup. — (1) Put 1oz. of finely-shred Marsh-mallow roots into a saucepan with lqt. of water, and boil until the water is reduced to 1 breakfast-cupful, then strain. Make a syrup of 32 deg. strength with 1 lb. of sugar ; dissolve loz. of gum arabic in 1 teacupful of hot water; mix the extract of Marsh-mallows and the dissolved gum arabic with the syrup and 2 table-spoonfuls of orangeflower water. Pour the mixture into bottles, cork well, and fasten them down with wire or string. Stand the bottles upright in a saucepan of cold water, putting a little straw round to prevent them knocking together and cracking, and boil gently. In seven or eight minutes’ time, move the saucepan away from the fire ; leave the bottles in the water until cold, dip the nozzles in bottle-wax, and pack in a cellar, where they should be kept in a reclining position until used.
(2) Scrape and wash 1lb. of Marsh-mallow root, cut it in small pieces, and put them in a saucepan over the
Marsh-Mallow — continued.
fire with 3 pints of water; when it is boiled enough, the water will be a thin jelly. Strain this liquor, put it over the fire with 41b. of sugar, and boil to a syrup (see Sugak- BOILING); clarify it with the white of an egg, and boil to the degree of heat at which, if a drop of the sugar be put on the tip of the thumb and touched until the tip of the forefinger, it will draw to a fine thread on separating the finger and thumb, and when the thread breaks a drop will be left on both finger and thumb. Take it from the fire, and when cold, bottle and cork it.
Marsh-Mallow Toffy. — Put 3lb. of gum arabic dissolved in 1qt. of water in which 4oz. of Marsh-mallow root has been boiled, into a saucepan with 4lb. of sugar, and boil until they become of a stiflish consistence ; stir well, put in the whites of twelve eggs whipped to a froth, and let the whole reduce until it is of the required consistence. Have ready a marble slab, with iron bars on it, placed at such a distance from one another as to give the thickness of the toffy required ; dust the slab with powdered starch, pour over the syrup, let it cool, cut it into cubes, dust them with starch, wrap singly in waxed papers, and they are ready for use.
Marsh-Mallow Twists. — Soak 1oz. of best gum dragon in 2oz. of orange-flower water; cut into fine shreds 2oz. of Marsh-mallow roots, put them in a saucepan with lqt. of water, and boil until reduced to 1/2 pint. Place the prepared gum on a marble slab, and work with the hand until it becomes white and elastic ; work in with it 1lb. of the finest icing sugar and the extract of Marsh-mallows, and after that another pound of icing sugar and a few drops of wet cobalt blue. When the whole is worked into a rather soft elastic paste, divide it into small equal-sized quantities, roll out and twist them. Dust the interior of some cardboard boxes over with fine white sugar, put in a layer of the twists, dust them also with sugar, and continue thus until the boxes are full. The object of the sugar is to keep the twists from sticking together.
MARTINOES. — The pods of the Marty nia are known
by this name in America. They are peculiar for being
Records on this page
Marsh-Mallow Syrup