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MARKING INK, Blue.— The
following formula is recommended by
M. Dorvanlt, an eminent German
Chemist. It is suitable for all kinds of
white goods. Crystallized nitrate of
silver, 1 dr. ; water of ammonia, 3 drs, ;
crystallized carbonate of soda, 1 dr. ;
powdered gum arabic, x\ drs. ; sulphate
of copper, 30 gTS. ; distilled water, 4
grs. Dissolve the silver salt in the am-
monia ; dissolve the carbonate of soda,
gum arabic, and sulphate of copper in
the distilled water, and mix the 2 solu-
tions together.
MARMALADE CREAM. —
Take 2 tablespoonfuls of orange marma-
lade ; add to it a quart of cream ; a
little, at first, for mincing the marmalade,
a wine-glassful of brandy ; 8 ozs. of
ground loaf sugar, and the juice of a
lemon✪ Marmalade Cream ; whisk it for half an hour ; and
drain. Serve in custard glasses.
MARMALADE, Currant.
Take white, or red currants ; press out
the juice ; add lemon, orange, or rasp-
berry juice, and fine sugar, sufficient to
sweeten the candy✪ Currant Marmalade. Boil, and skim,
till it becomes a transparent mass.
Marmalade may be thus made of any
other kind of fruit, and candied. It is a
very delicious marmalade.
MARMALADE, Orange.
Rasp the oranges, cut out the pulp,
then boil the rinds very tender, and
beat fine in a marble mortar. Boil 3
lbs. of loaf-sugar in a pint of water,
skim it, and add a pound of the rind ;
boil fast till the syrup is very thick, but
stir it carefully ; then put in a pint of
the pulp and juice, the seeds having
been removed, and a pint of apple
liquor✪ Orange Marmalade ; boil all gently until well jellied,
which it will be in about half an hour.
Put it into small pots.
Lemon Marmalade can be made in
the same way ; it is a very good and
elegant sweetmeat.
MARMALADE, Orange,
Transparent. — Weigh the fruit,
divide it into quarters, take out the seeds
and pips, remove the peek Cut the
peel into fine strips, and to every pound
of fruit, add 3 pints of cold water, let
this mixture stand 24 hours, then boil
till the peel is tender, let it remain 24
hours again, lastly to every pound of
this mixture, add 1 lb. of hasp augur,
M.AR
249
MAR
then boll again for about an hour and
half until it is transparent.
MARMALADE, Quince.—
Pare and quarter quinces, weigh an
equal quantity of sugar ; to 4 lbs. of the
latter put a quart of water, boil and
skim, and have ready for 4 lbs. of
quinces, when tender, by the following
mode : lay them into a stone jar, with a
tea -cup of water at the botto✪ Quince Marmaladem, and
pack them with a little sugar strewed
between ; cover the jar close, and set it
on a stove 'x cool oven, and let them
soften til’ colour becomes red : then
pom the fruit-syrup and a quart of
quince-juice into a preserving pan ; boil
all together till the marmalade be com-
pleted, breaking the lumps of fruit with
the preserving-ladle.
Consult me
1902Page 307 · 5 recipe records on this page
Presented as published in 1902. 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
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MARKING INK, Blue.— The
following formula is recommended by M. Dorvanlt, an eminent German Chemist. It is suitable for all kinds of white goods. Crystallized nitrate of silver, 1 dr. ; water of ammonia, 3 drs, ; crystallized carbonate of soda, 1 dr. ; powdered gum arabic, x\ drs. ; sulphate of copper, 30 grs. ; distilled water, 4 grs. Dissolve the silver salt in the ammonia ; dissolve the carbonate of soda, gum arabic, and sulphate of copper in the distilled water, and mix the 2 solutions together.
MARMALADE CREAM. — Take 2 tablespoonfuls of orange marmalade ; add to it a quart of cream ; a little, at first, for mincing the marmalade, a wine-glassful of brandy ; 8 ozs. of ground loaf sugar, and the juice of a lemon ; whisk it for half an hour ; and drain. Serve in custard glasses.
MARMALADE, Currant.
Take white, or red currants ; press out the juice ; add lemon, orange, or raspberry juice, and fine sugar, sufficient to sweeten the candy. Boil, and skim, till it becomes a transparent mass. Marmalade may be thus made of any other kind of fruit, and candied. It is a very delicious marmalade.
MARMALADE, Orange.
Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat fine in a marble mortar. Boil 3 lbs. of loaf-sugar in a pint of water, skim it, and add a pound of the rind ; boil fast till the syrup is very thick, but stir it carefully ; then put in a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor ; boil all gently until well jellied, which it will be in about half an hour. Put it into small pots.
Lemon Marmalade can be made in the same way ; it is a very good and elegant sweetmeat.
MARMALADE, Orange, Transparent. — Weigh the fruit, divide it into quarters, take out the seeds and pips, remove the peek Cut the peel into fine strips, and to every pound of fruit, add 3 pints of cold water, let this mixture stand 24 hours, then boil till the peel is tender, let it remain 24 hours again, lastly to every pound of this mixture, add 1 lb. of hasp augur,
M.AR
MAR
then boll again for about an hour and half until it is transparent.
MARMALADE, Quince.— Pare and quarter quinces, weigh an equal quantity of sugar ; to 4 lbs. of the latter put a quart of water, boil and skim, and have ready for 4 lbs. of quinces, when tender, by the following mode : lay them into a stone jar, with a tea -cup of water at the bottom, and pack them with a little sugar strewed between ; cover the jar close, and set it on a stove 'x cool oven, and let them soften til’ colour becomes red : then pom the fruit-syrup and a quart of quince-juice into a preserving pan ; boil all together till the marmalade be completed, breaking the lumps of fruit with the preserving-ladle.
Records on this page
Marmalade CreamCurrant MarmaladeCurrant MarmaladeOrange MarmaladeQuince Marmalade