MARASCHINO. — Maraschino is gene:
rally esteemed as one of the most deli-
cately flavoured liqueurs. In addition
to its being drank as a liqueur, one well-
known use to which it is turned is that
of making a most delicious sweet — viz.,
maraschino jelly. In making mara-
schino jelly it is best first of all to make
a jelly of a pint of clarified syrup and
isinglass, to which can be added the
juice of two lemons. When this is
nearly cold maraschino should be added.
The quantity of maraschino to be added
to this is about a gill and a half. The
jelly can be slightly coloured sufficient
to give it a certain tone, as otherwise it
will be pale and unappetising. The
cook should be careful not to add the
maraschino till the jelly is very nearly
cold, as otherwise the delicate flavour
of the maraschino will escape. Care
should also be taken to see that the jelly
will turn out (see Chartreuse Jelly).
Maraschino is used for making a variety
of sweets. For instance, one very well-
known delicious sweet is maraschino
Bavarian cream, to make which M.
Francatelli recommends as follows : —
Whip a pint of double cream until it
presents somewhat the appearance of
snow, taking care not to overdo it, as it
would then produce butter. When the
cream is whipped add one ounce and a
half of clarified isinglass and a gill and
a half of genuine maraschino, the juice
of a lemon, and four ounces of powdered
sugar✪ Maraschino Bavarian Cream. Mix these well together and
pour the cream into a mould, previously
very slightly oiled inside with oil of
sweet almonds. Set the cream in rough
ice, and when it has become firm turn
it out on to its dish. The mould having
been oiled prevents the necessity of
dipping this delicate cream into warm
water previous to turning it out. This
kind of cream may also be flavoured
with all kinds of liqueurs, and also with
essence of oranges, lemon and orange-
flower, vanilla, roses, and bitter al-
monds. Maraschino is a very excellent
liqueur for flavouring claret cup. For
this purpose I think it surpasses any
other liqueur. The next best liqueur for
this purpose is undoubtedly noyeau. In
flavouring claret cup witl'i maraschino
housekeepers should be careful not to
use too large a quantity. Suppose a
claret cup is made from a quart bottle of
claret, two or three slices of lemon, one
bottle of soda-water, a little syj-up, and
a strip of cucumber peel✪ Claret Cup with Maraschino, the amount of
maraschino added should be barely more
than a teaspoonful. This will be suffi-
cient to give the claret cup a tone with-
out doing away witli the flavour of the
claret. Should the claret cup be made
from very inferior claret indeed, it
would be as well to add a little more
maraschino ; but good claret cup cannot
be made from bad claret.
MARASCHINO, ESSENCE OF. — Es-
sence of maraschino is a cheap and
quick form of imparting the flavour of
maraschino to puddings, cakes, etc.
Like essence of almonds, it is very
strong, and a few drops will be amply
sufficient to flavour a considerable quan-
tity of fluid. Essence of maraschino
can be used for flavouring claret cup.
In usipg this essence it is always de-
sirable to drop it into a spoon, when,
should an accidental shake of the hand
cause too much to come from the bot-
tle, the mistake can be rectified without
spoiling the whole quanity.
MARJORAM, ESSENCE OF. — The
Page 143 · 2 recipe records on this page
Presented as published in 1880. 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
MARASCHINO. — Maraschino is generally esteemed as one of the most delicately flavoured liqueurs. In addition to its being drank as a liqueur, one wellknown use to which it is turned is that of making a most delicious sweet — viz., maraschino jelly. In making maraschino jelly it is best first of all to make a jelly of a pint of clarified syrup and isinglass, to which can be added the juice of two lemons. When this is nearly cold maraschino should be added. The quantity of maraschino to be added to this is about a gill and a half. The jelly can be slightly coloured sufficient to give it a certain tone, as otherwise it will be pale and unappetising. The cook should be careful not to add the maraschino till the jelly is very nearly cold, as otherwise the delicate flavour of the maraschino will escape. Care should also be taken to see that the jelly will turn out (see Chartreuse Jelly). Maraschino is used for making a variety of sweets. For instance, one very wellknown delicious sweet is maraschino Bavarian cream, to make which M. Francatelli recommends as follows : — Whip a pint of double cream until it presents somewhat the appearance of snow, taking care not to overdo it, as it would then produce butter. When the cream is whipped add one ounce and a half of clarified isinglass and a gill and a half of genuine maraschino, the juice of a lemon, and four ounces of powdered sugar. Mix these well together and pour the cream into a mould, previously very slightly oiled inside with oil of sweet almonds. Set the cream in rough ice, and when it has become firm turn it out on to its dish. The mould having been oiled prevents the necessity of dipping this delicate cream into warm water previous to turning it out. This kind of cream may also be flavoured with all kinds of liqueurs, and also with essence of oranges, lemon and orangeflower, vanilla, roses, and bitter al-
monds. Maraschino is a very excellent liqueur for flavouring claret cup. For this purpose I think it surpasses any other liqueur. The next best liqueur for this purpose is undoubtedly noyeau. In flavouring claret cup with maraschino housekeepers should be careful not to use too large a quantity. Suppose a claret cup is made from a quart bottle of claret, two or three slices of lemon, one bottle of soda-water, a little syj-up, and a strip of cucumber peel, the amount of maraschino added should be barely more than a teaspoonful. This will be sufficient to give the claret cup a tone without doing away witli the flavour of the claret. Should the claret cup be made from very inferior claret indeed, it would be as well to add a little more maraschino ; but good claret cup cannot be made from bad claret.
MARASCHINO, ESSENCE OF. — Essence of maraschino is a cheap and quick form of imparting the flavour of maraschino to puddings, cakes, etc. Like essence of almonds, it is very strong, and a few drops will be amply sufficient to flavour a considerable quantity of fluid. Essence of maraschino can be used for flavouring claret cup. In using this essence it is always desirable to drop it into a spoon, when, should an accidental shake of the hand cause too much to come from the bottle, the mistake can be rectified without spoiling the whole quanity.
MARJORAM, ESSENCE OF. — The
Records on this page
Maraschino Bavarian CreamClaret Cup with Maraschino