Lay-leaf, mixing well with a whisk for one minute. Have
ready a jelly-hag tied in a jelly-stand. Stir the prepara-
tion, and when coming to the boil, set it on a cooler
part of the stove to prevent it overflowing, and stir,
while boiling, for six minutes. Place a vessel under the
jelly-bag, remove the pan from the lire, and pour the whole
into the bag, immediately adding J pint of Marsala wine
and 1 teaspoonful of browned sugar. Let it drain into the
vessel, return it to the bag, placing another vessel under-
neath, and let it drain a second time. Pour the jelly
from the vessel into a quart mould, and set it aside in a
cool place for two hours, and afterwards pack it in ice to
harden. Dip the mould almost to its edge in lukewarm
water, take it up immediately, and turn it out on to a
cold dish ; garnish with crystallised fruits and angelica
points, and serve. See Fig. 1131.
Marsala-Wine Soup. — Germans are famous for this dish.
Put lqt. of Marsala wine and 1 pint of water into a sauce-
pan with a stick of cinnamon, sweeten to taste with sugar,
and place it over the fire till boiling. Cut some slices of
bread, toast them, cut into small pieces, roll them in sugar✪ Marsala-Wine Soup,
then place in a quick oven until the sugar spreads over.
Beat the yolks of four eggs, move the -wine soup to the
side of the fire, and stir in the eggs quickly. Put the
pieces of toast in a soup-tureen, pour over the soup, and
serve while very hot.
MARSBEIT CAKE.— See Veal.
MARSEILLAISE BISCUITS.— See Biscuits.
MARSH-MALLOW ( Fr . Guimauve ; Ger. Sammet-
pappel). — The very demulcent properties of the juice of
the Marsh-mallow root ( Althaea officinalis) has brought
it into great repute as a pleasing sweetmeat in cases of
bronchial, laryngeal, or throat irritation. This has led
confectioners to make several preparations, the greatest
favourite of all being the French “pates guimauve.”
The following receipts will be found very effective as
medicine, and pleasant as simple confectionery :
Marsh-Mallow Paste. — Pound lib. of gum arabic in a
mortar until very fine, sift it through a fine hair sieve,
put it in lqt. oc water in which 2oz. of finely-shred
Marsh -mallow has been boiled, stir occasionally, and leave
until quite dissolved. Strain the gum again through aline
hair sieve, and mix it with \ pint of apple-juice and 2
breakfast-cupfuls of syrup. Pour the mixture into a sugar-
boiler, place it over a moderate fire, and stir until reduced
to a paste. Beat the whites of six eggs✪ Marsh-Mallow Paste to a stiff froth,
and stir them in with the paste. Try the paste with the
finger; if it does not stick, it is done. Mix a few drops of
essence of neroli with it. Dust plenty of powdered starch
over a marble slab, pour the paste on to it, and spread out
with a knife. Leave the paste for several hours for it to
become diy and set; cut it into any shapes liked, dust
over lightly with starch to prevent sticking, and pack them
between sheets of paper in boxes for use. The apple- juice
is now generally used as a substitute .for Marsh-mallow
root, owing to the disagreeable flavour given by the latter.
Page 470 · 2 recipe records 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
Bay-leaf, mixing well with a whisk for one minute. Have ready a jelly-hag tied in a jelly-stand. Stir the preparation, and when coming to the boil, set it on a cooler part of the stove to prevent it overflowing, and stir, while boiling, for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding J pint of Marsala wine and 1 teaspoonful of browned sugar. Let it drain into the vessel, return it to the bag, placing another vessel underneath, and let it drain a second time. Pour the jelly from the vessel into a quart mould, and set it aside in a cool place for two hours, and afterwards pack it in ice to harden. Dip the mould almost to its edge in lukewarm water, take it up immediately, and turn it out on to a cold dish ; garnish with crystallised fruits and angelica points, and serve. See Fig. 1131.
Marsala-Wine Soup. — Germans are famous for this dish. Put lqt. of Marsala wine and 1 pint of water into a saucepan with a stick of cinnamon, sweeten to taste with sugar, and place it over the fire till boiling. Cut some slices of bread, toast them, cut into small pieces, roll them in sugar, then place in a quick oven until the sugar spreads over. Beat the yolks of four eggs, move the -wine soup to the side of the fire, and stir in the eggs quickly. Put the pieces of toast in a soup-tureen, pour over the soup, and serve while very hot.
MARSBEIT CAKE.— See Veal.
MARSEILLAISE BISCUITS.— See Biscuits.
MARSH-MALLOW ( Fr . Guimauve ; Ger. Sammetpappel). — The very demulcent properties of the juice of the Marsh-mallow root (Althaea officinalis) has brought it into great repute as a pleasing sweetmeat in cases of bronchial, laryngeal, or throat irritation. This has led confectioners to make several preparations, the greatest favourite of all being the French “pates guimauve.”
The following receipts will be found very effective as medicine, and pleasant as simple confectionery :
Marsh-Mallow Paste. — Pound lib. of gum arabic in a mortar until very fine, sift it through a fine hair sieve, put it in 1qt. of water in which 2oz. of finely-shred Marsh -mallow has been boiled, stir occasionally, and leave until quite dissolved. Strain the gum again through a fine hair sieve, and mix it with \ pint of apple-juice and 2 breakfast-cupfuls of syrup. Pour the mixture into a sugarboiler, place it over a moderate fire, and stir until reduced to a paste. Beat the whites of six eggs to a stiff froth, and stir them in with the paste. Try the paste with the finger; if it does not stick, it is done. Mix a few drops of essence of neroli with it. Dust plenty of powdered starch over a marble slab, pour the paste on to it, and spread out with a knife. Leave the paste for several hours for it to become diy and set; cut it into any shapes liked, dust over lightly with starch to prevent sticking, and pack them between sheets of paper in boxes for use. The apple- juice is now generally used as a substitute .for Marsh-mallow root, owing to the disagreeable flavour given by the latter.
Records on this page
Marsala-Wine SoupMarsh-Mallow Paste