"it is known as quince paste. The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD gives recipes for stewing quince with honey. Historically, marmalade was made from quinces. The English word ""marmalade"" comes from the Portuguese word ""marmelada"", meaning ""quince preparation"" (and used to describe quince cheese or quince jam; """"marmelo"""" = ""quince""). Nowadays (in English) ""A marmalade is a jellied fruit product which holds suspended within it all or part of the fruit pulp and the sliced peel. It is"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"
"for marmalade, particularly in sandwiches, and kept it in his briefcase wherever he went.. Paddington Bear is now used on the label of the smaller peel (""shred"") and clearer/milder Robertson's 'Golden Shred' marmalade.The previous icon - the famous and historical Robertson's ""Golliwog"" image on the label being now considered racially offensive - supplanted. The 2014 movie Paddington led to a slight increase in marmalade sales in the UK. Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins,"
"liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia. The Seville orange—when preserved in sugar — is the principal ingredient in traditional British marmalade, reflecting the historic Atlantic trading relationship with Portugal and Spain: the earliest recipe for 'marmelat of oranges' dating from 1677. The peel can be used in the production of bitters. The unripe fruit, called ""narthangai"", is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into"
"comfort"". According to the ""Oxford English Dictionary"", ""marmalade"" appeared in the English language in 1480, borrowed from French ""marmelade"" which, in turn, came from the galician language word ""marmelada"". According to José Pedro Machado’s ""Dicionário Etimológico da Língua Portuguesa"", the oldest known document where this Portuguese word is to be found is Gil Vicente’s play ""Comédia de Rubena"", written in 1521: The extension of ""marmalade"" in the English language to refer to a preserve made from citrus fruits occurred in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. In"
"1797 'invention' of marmalade. Mrs. Keiller allegedly devised the recipe in order to make use of a cargo-load of bitter Seville oranges acquired from a Spanish ship by her husband. This account is most likely apocryphal, as recipes for marmalade have been found dating back to the 16th century, with the Keillers likely to have developed their marmalade by modifying an existing recipe for quince marmalade. Nevertheless, marmalade became a famed Dundee export after Alex Keiller, James' son, industrialised the production process during the 19th century. The Keillers originally started selling their produce from a small sweet shop in the"
"to a small scale. In the early to mid-1800s, the marshmallow had made its way to France where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy was called Pâte de Guimauve. It was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge. Drying and preparing of the marshmallow took one to two days before the final product could be"
"balance the natural acidity within citrus fruit, a pH adjusting agent and an antifoaming agent. Marmalade with pectin must have at least 27% ingredients of citrus fruit components and at least 65% water soluble solids and pectin. It optionally contains class II preservatives (examples include benzoates, sorbates, nitrites), a pH adjusting agent, and an antifoaming agent. Since 1979, the EU directive 79/693/CEE define marmalade as a jam made from citrus fruits. The directive was replaced on 20/12/2001 by the ruling 32001L0113. The Scottish city of Dundee has a long association with marmalade. James Keiller and his wife Janet ran a"
"Marshmallow A marshmallow is a sugar-based confectionery that in its modern form typically consists of sugar, water and gelatin whipped to a squishy consistency, molded into small cylindrical pieces, and coated with corn starch. Some marshmallow recipes call for eggs. This is the modern version of a medicinal confection made from ""Althaea officinalis"", the marshmallow plant. The word ""marshmallow"" comes from the mallow plant species (""Althaea officinalis""), an herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The plant's stem and leaves are fleshy and its white flower has five petals."
"1536, ""He most heartily thanketh her Ladyship for her marmalado"". The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county archivists, has one of the earliest marmalade recipes (""Marmelet of Oranges"") which produced a firm, thick dark paste. The Scots are credited with developing marmalade as a spread, with Scottish recipes in the 18th century using more water to produce a less solid preserve. The first printed recipe for orange marmalade, though without the chunks typically used now, was in Mary Kettilby's 1714 cookery book, ""A Collection of above"
"grapefruit was the Jamaican sweet orange (""Citrus sinensis""), itself an ancient hybrid of Asian origin; the other was the Indonesian pomelo (""C. maxima""). One story of the fruit's origin is that a certain ""Captain Shaddock"" brought pomelo seeds to Jamaica and bred the first fruit, however, it probably originated as a naturally occurring hybrid between the two plants some time after they had been introduced there. The hybrid fruit, then called ""the forbidden fruit"", was first documented in 1750 by a Welshman, Rev. Griffith Hughes, who described specimens from Barbados in ""The Natural History of Barbados"". Currently, the grapefruit is"
"Rose's (marmalade) Rose's is a brand of marmalade made by Hain Daniels Group. It is a popular product in the UK on buttered toast for breakfast. It started as L. Rose & Co. Limited in 1865, started by Lauchlan Rose (1776-1857). He also imported lime juice from the West Indies (Dominica) in the 1860s, to make Rose's lime juice cordial, supplied by Premier Foods in certain countries for which it has the trade licence. This was the world's first concentrated food drink, and helped to prevent scurvy. The founder died on 9 May 1885 in Stoke Newington. His grandson would"
"In the 1920s, Shirriff advertised nationally in newspapers, describing their marmalades as something traditional, artisanal, and above all genuinely Scottish. An advertisement in the Ottawa Citizen of 1929 had the following text: At the time, Shirriff sold three types of marmalade: Seville Orange, Shredded Orange, and Pineapple. Prices ranged from a 12 oz. jar for 25¢ to four-pounds for 55¢. In 1927, Shirriff introduced the ""Flavour Bud"", a dissolvable capsule of extract for making jelly. Shiriff introduced the ""Lushus"" brand of products using the ""Flavour Bud."" In 1930, Shirriff introduced its ""Good Morning"" Marmalade, a recipe of three citrus fruits:"
"this would give him a better future. On 15 June 1856, he married Marion McFadyen and started up in business as a grocer at 86 Causeyside Street, Paisley. Robertson was a charitable man and one day, taking pity on a salesman, bought a barrel of Seville oranges from him, which are known for their bitter taste. Not wanting to see her husband waste money, Mrs Robertson took to making a sweet tasting marmalade in the back of the shop, which the couple perfected over the following few months. The resultant clear and tangy Golden Shred marmalade became a commercial success."
"products, such as pastries, doughnuts, and cookies. Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek or μάργαρον (""margaritēs"" / ""márgaron""), meaning ""pearl-oyster"" or ""pearl"", or (""margarís""), meaning palm-tree, hence the relevance to palmitic acid). Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids that, in combination, form most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid"
"in formulae with other substances. Standard reference materials are released concerning the properties in bitter orange by the National Institute of Standards and Technology (NIST), for ground fruit, extract and solid oral dosage form, along with those packaged together into one item. Seville orange (or ""bigarade"") is a widely known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored"
"small sweet and preserves shop in the Seagate area of Dundee. In 1797, they opened a factory to produce ""Dundee Marmalade"", a preserve distinguished by thick chunks of bitter Seville orange rind. The business prospered, and remains a signature marmalade producer today. According to a Scottish legend, the creation of orange marmalade in Britain occurred by accident. The legend tells of a ship carrying a cargo of oranges that broke down in the port of Dundee, resulting in some ingenious locals making marmalade out of the cargo. Paddington Bear, a fictional character in children's literature, is renowned for his liking"
"tea-time. Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes,"
"Nougat of Montélimar Nougat de Montélimar is a candy speciality produced in Montélimar in the department of Drôme in France. The origin of nougat dates back to the 12th century, where it first appeared on Middle-Eastern documents. It was named Halou (""sweet"" in Arabic). Phoenicians crossed the Mediterranean Sea with it, and from this crossing Nougat spread over the European continent. In France, the white nougat of Marseilles was the first recipe for nougat. The word ""nougat"" comes from its main ingredient, the walnut (Latin ""Nux gatum"", Provençal ""nougo""). Nougat may come from the Arabic word, which is nougat meaning"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"marmalade. In 1905, it displayed its marmalades at a booth at the Pure Food Show at Massey Hall. The ""Toronto Daily Star"" reported: ""One of the most daintily dressed booths in the hall is that of Shirriffs marmalades and flavoring essence. The public is invited to sample the delicious shredded orange marmalade served with reception wafers. Numbers of people took advantage of the invitation yesterday afternoon and expressions of approval were frequent. It is absolutely pure, containing nothing but the finest fruit and granulated sugar."" The company also showed its jelly powders and flavouring extracts. By 1909, the company was"
"it imparts to the preserve. In America, marmalade is sweet. In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a"
"lime. Marmalade and pickles are also made from finger lime. The finger lime peel can be dried and used as a flavouring spice. Commercial use of finger lime fruit started in the mid-1990s in boutique marmalades made from wild harvested fruit. By 2000 the finger lime was being sold in restaurants, including the export of fresh fruit. The finger lime has been recently grown on a commercial basis in Australia in response to high demand for the fruit. There is an increasing range of genetic selections which are budded onto citrus rootstock. With the sudden high market demand for the"
"Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool, he noted that it hadn't gotten as firm as he"
"Pomace Pomace ( ), or marc (; from French ""marc"" ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or to extract bioactive compounds like polyphenols from it. ""Pomace"" is derived from the Latin ""pomum"" (fruit and fruit tree). The English were the first to use the term ""pomace"" to refer to the byproduct of cider"
"Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and North Africa, which is used in herbalism and as an ornamental plant. A confection made from the root since ancient Egyptian time evolved into today's marshmallow treat. The stems, which die down in the autumn, are erect , but can reach 6′6″ (2m), simple, or putting out only a few lateral branches. The leaves, shortly petioled, are roundish, ovate-cordate, long, and about 1 inch broad, entire or three to five lobed, irregularly toothed at the margin, and thick. They are soft and velvety on"
"expected, and called it Maria Mole (""soft"" or ""limp"" Mary). Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool,"
"Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so"
"boiled and fried. The root extract (halawa extract) is sometimes used as flavoring in the making of a Middle Eastern snack called ""halva"". The later French version of the recipe, called ' (or ' for short), included an egg white meringue and was often flavored with rose water. """" more closely resembles contemporary commercially available marshmallows, which no longer contain ""Althaea officinalis"". Chemical constituents include altheahexacosanyl lactone (""n""-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β--glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol. Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and"
"tangerine with a very thin orange peel when ripe. Each fruit contains 8 to 12 seeds. There is also a variegated mutation of the regular calamondin, showing green stripes on yellow fruit. The fruits are sour and are often used for preserves or cooking. The calamondin bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high"
"Bitter orange Bitter orange, Seville orange, sour orange, bigarade orange, or marmalade orange refers to a citrus tree (Citrus"" × ""aurantium) and its fruit. It is native to southeast Asia, and has been spread by humans to many parts of the world. Wild trees are found near small streams in generally secluded and wooded parts of Florida and The Bahamas after it was introduced to the area from Spain, where it had been introduced and cultivated heavily beginning in the 10th century by the Moors. The bitter orange is believed to be a cross between ""Citrus maxima"" × ""Citrus reticulata"""
"early 17th century, British colonization of the Indian subcontinent relied on preserved food stuffs such as lime pickles, chutneys and marmalades. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to European countries such as England and France as luxury goods. These imitations were called ""mangoed"" fruits or vegetables, the word 'chutney' still being associated with the lower working classes. Major Grey's Chutney is thought to have been developed by a British officer who had traveled to India. The formula was eventually"