What was marmalade originally made from
"gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum—Roman marmalade. Preserves of quince and lemon appear—along with rose, apple, plum and pear—in the ""Book of ceremonies"" of the Byzantine Emperor Constantine VII ', ""a book that is not only a treatise on the etiquette of imperial banquetting in the ninth century, but a catalogue of the foods available and dishes made from them."" Medieval quince preserves, which went by the French name ', produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of"
"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,"
"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"
"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"
"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"
"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"
"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,"
"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."
"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"
"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"
"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"
"Margarine Margarine () is a spread used for flavoring, baking, and cooking, that was first made in France in 1869. It was created by Hippolyte Mège-Mouriès in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named ""oleomargarine"" from Latin for ""oleum"" (olive oil) and Greek for ""margarite"" (pearl indicating luster), it was later named ""margarine"". Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in"
"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,"
"marmalade, meat and fish pastes, ointments and printing ink. A Victorian visitor to the pottery records that he saw an estimated one million jars in storage, waiting to be shipped to a marmalade manufacturer. Given the size of Britain’s territorial ambition in those days, these jars can still be dug up in many parts of the world. Usually they originate from Keillers of Dundee. By the 1890s, Maling had decided to go up market. They employed their first in-house designer and imported porcelain from other factories which they decorated and sold on under their own name. Within a few years"
"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"
"They were sold in tins as penny candy, and were soon used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. In 1948, Alex Doumak patented the extrusion process which involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture, and were then set out to cool. The ingredients are then cut into equal pieces, and packaged. Modern marshmallow manufacturing is highly automated, and has been since the early 1950s when the extrusion process was first developed. Numerous improvements and advancements allow for production of thousands of pounds of"
"It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 B.C. Ancient Egyptians were said to be the first to make them and eating them was a privilege strictly reserved for gods and for royalty, who used the root of the plant and to soothe coughs and sore throats, and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, and then used as intended. Whether used for candy or medicine, the manufacture of marshmallows was limited"
"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"
"turned to a paste, keeping the marmalade much brighter and the appearance more translucent, as in modern-day marmalade. The Scots moved marmalade to the breakfast table, and in the 19th century the English followed the Scottish example and abandoned the eating of marmalade in the evening. Marmalade's place in British life appears in literature. James Boswell remarks that he and Samuel Johnson were offered it at breakfast in Scotland in 1773. When American writer Louisa May Alcott visited Britain in the 1800s, she described ""a choice pot of marmalade and a slice of cold ham"" as ""essentials of English table"
"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"
"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."
"Blancmange Blancmange (, from ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are French chef 's Bavarian cream, Italy's , China's ""annin tofu"", Turkey's , Hawaiʻi's and Puerto Rico's . The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was"
"marmalade to Canadian forces during WWII. He was unable to source ingredients during wartime and reportedly had to adapt by making marmalade from cabbage. He was still making commercial jams, from the basement of his home in Ottawa, when he died at age 73. Drinkle died in his home in 1951 and his remains were interred at Waverly Ontario, his childhood home. His body arrived there by train, unbeknownst to his remaining distant relatives, who were required to pay the freight before collecting the remains. Today a large monument marks his grave. John Clarence Drinkle John Clarence Drinkle (born 1878"
"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"
"very popular, but its manufacture was labour-intensive. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way. Another milestone in the development of the marshmallow was the extrusion process by the Greek American confectioner Alex Doumak in 1954. In this process, marshmallow mixture is pumped through extrusion heads with numerous ports aligned next to each other which form continuous ""ropes"" of marshmallow. This"
"Valomilk Valomilk is a marshmallow cream filled milk chocolate cup confection manufactured by the Russell Sifers Candy Company in Merriam, Kansas. Valomilks were first created in 1931 when a candymaker at Sifers, then located in Kansas City, added too much vanilla extract to a batch of marshmallows, which never set. The semi-liquid mixture was then used for a filling in one-ounce milk-chocolate cups, the kind traditionally filled with peanut butter. The name Valomilk represents the three ingredients: vanilla, marshmallow, and milk chocolate. The fifth generation of the Sifers family still uses the original family recipe along with much of the"
"Malida Malida (alternatively spelled as Maleeda, popularly called, Urdu: چُوری, Hindi: चूरी) is a traditional sweet confection made out of leftover Parathas or Rotis by crumbling and pounding them coarsely and stir frying them with Ghee, sugar, dry fruits and nuts. It is most popular in Punjab region of both India and Pakistan. This is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold and also used as a traditional dish for some Muslims in the last Wednesday of the Islamic month Safar. This Punjabi"
"and malabi is traditionally topped with rosewater. Muhallebi Muhallebi is a milk pudding that has legendary origins dating as far back as Sassanid Persia (224-651). The basic ingredients are rice, sugar, rice flour and milk. The earliest recorded recipes date to the 10th century, but according to an anecdotal story of the dessert's origins a Persian cook served the pudding to the Ummayad general al-Muhallab bin Abi Sufa who liked it so much he named it after himself. In the Middle Ages, ""muhallebi"" and its European counterpart ""blancmange"" were made with shredded chicken. The European recipes changed considerably over centuries."
"Three Hundred Receipts"" (pages 78–79). Kettilby called for whole oranges, lemon juice and sugar, with the acid in the lemon juice helping to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp. Kettilby then directs: ""boil the whole pretty fast 'till it will jelly"" – the first known use of the word ""jelly"" in marmalade making. Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had"
"Keiller's marmalade Keiller's marmalade, is named after its creator James and Janet Keiller (nee Mathewson, 1737-1813), and is believed to have been the first commercial brand of marmalade in Great Britain. It was made by James Keiller in Dundee, Scotland, later creating James Keiller & Son, a brand name which became iconic in the 18th and 19th centuries, and has been sold several times. In the 18th century, James Keiller on speculation bought a Spanish ship's cargo that included Seville oranges when the ship sought refuge from a raging storm. The ship had started its journey in Seville but the"
"Risalamande Risalamande (also spelled as ""ris à l'amande"" and other variants, though ""risalamande"" is the only spelling authorized by Dansk Sprognævn; from pseudo-French ""riz à l'amande"" meaning ""rice with almonds""), is a traditional Danish dessert typically served at Christmas. Risalamande was created in the late 19th century. It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (""kirsebærsovs""). It gained popularity when rice pudding became more common. Until then rice pudding had been a very exclusive dish, as making it required two expensive, imported ingredients: rice"
"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"