Blanch and pound the almonds, adding a little rose-
water while pounding. Mix with the sugar, which should
be slightly warmed, then stir the whites of the eggs well
whisked. Butter a paper and lay it on a baking-pan; with
a fork put small lumps of the paste on the paper. Bake
in a moderately slow oven for twenty minutes. A small
piece of candied citron stuck into each little cSkke is a great
improvement. Very good,
139
M] MARMALADE (APRICOT— ORANGE— SCOTCH).
MARMALADE OR CHEESE (APRICOT).
(Cape. Mrs. Henry Cloete's Recipe.)
Two hundred apricots, wiped and cut into pieces, their
weight in sugar✪ Marmalade (Apricot). Slightly wipe the preserving-pan with
Lucca oil. Put in the apricots, let them boil to a pulp,
stirring all the time. Then add the sugar; stir well.
Let the whole boil briskly till a clear golden brown. It
is ready to dish when in passing a spoon through the
mixture it opens dry from the pot as it were. Put into
moulds or basins; keeps beautifully. Some of the pips
blanched, and cut up in the marmalade, is liked by some
people. Six pounds is a nice quantity to boil at a time.
Use an enamelled or copper preserving-pan ; it will take
about two hours altogether to preserve.
MARMALADE {ORANGE).
(Mrs. Shaw's Recipe.)
Ingredients.
le large Oranges. 13 pints of Water.
8 lb. Sugar✪ Marmalade (Orange).
Cut. the oranges in thin slices, and then soak in water
twenty-four hours. Then add the sugar, and boil until
it becomes a jelly.
Lemons may be done in the same way.
MARMALADE {SCOTCH).
(Mrs. Etheridge's Redpe.)
Ingredients.
6 lb. of Seville or Bitter Orange. 13 lb. of Sugar✪ Marmalade (Scotch).
Scrape or grate the peel slightly; put the oranges
into a stewpan ; cover them with cold water. Boil gently
for two hours, keeping them well under water with a
plate on the top. When quite soft take them out and
140
MAYONNAISE— "MEBOS." [M
drain, open them, and take out the seeds. Cut the peel
and pulp all together in thin strips (some people mince
everything through a mincing-machine). For every pound
of fruit, weighed after being boiled, take two of sugar, and
one pint of the water the oranges were boiled in. Boil all
together for half an hour, and pour the marmalade boiling
hot into jars.
MARMALADE. — See also JAMS and Preserves.
MA YONNAISE.
(Mrs. Fleming's Recipe.)
Ingredients.
• Eggs. I teaspoonrul of Sugar, Mustard,
Some Lucca Oil. Cayenne.
2 lablespoonfuls of Vmegac Some cold Chicken.
I teaspoonful of Salt. a tablespoonfuls of Cream.
First prepare the following mayonnaise mixture : Beat
the yolks of two eggs well ; add gradually drop by
drop Lucca oil, until it is worked into a stiff ball, then
gradually add the vinegar, salt, mustard, and cayenne,
until the sauce is thin enough to pour over the meat the
consistency of cream. At the last moment before pouring
over the meat, add two tablespoonfuls of cream. SufBcient
for one mayonnaise. ✪ Mayonnaise
Page 45 · 4 recipe records on this page
Presented as published in 1891. 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
Blanch and pound the almonds, adding a little rosewater while pounding. Mix with the sugar, which should be slightly warmed, then stir the whites of the eggs well whisked. Butter a paper and lay it on a baking-pan; with a fork put small lumps of the paste on the paper. Bake in a moderately slow oven for twenty minutes. A small piece of candied citron stuck into each little cake is a great improvement. Very good,
M] MARMALADE (APRICOT— ORANGE— SCOTCH).
MARMALADE OR CHEESE (APRICOT). (Cape. Mrs. Henry Cloete's Recipe.)
Two hundred apricots, wiped and cut into pieces, their weight in sugar. Slightly wipe the preserving-pan with Lucca oil. Put in the apricots, let them boil to a pulp, stirring all the time. Then add the sugar; stir well. Let the whole boil briskly till a clear golden brown. It is ready to dish when in passing a spoon through the mixture it opens dry from the pot as it were. Put into moulds or basins; keeps beautifully. Some of the pips blanched, and cut up in the marmalade, is liked by some people. Six pounds is a nice quantity to boil at a time. Use an enamelled or copper preserving-pan ; it will take about two hours altogether to preserve.
MARMALADE {ORANGE). (Mrs. Shaw's Recipe.)
Ingredients.
12 large Oranges. 13 pints of Water.
8 lb. Sugar.
Cut. the oranges in thin slices, and then soak in water twenty-four hours. Then add the sugar, and boil until it becomes a jelly.
Lemons may be done in the same way.
MARMALADE {SCOTCH). (Mrs. Etheridge's Redpe.)
Ingredients. 6 lb. of Seville or Bitter Orange. 13 lb. of Sugar.
Scrape or grate the peel slightly; put the oranges
into a stewpan ; cover them with cold water. Boil gently
for two hours, keeping them well under water with a
plate on the top. When quite soft take them out and
MAYONNAISE— "MEBOS." [M
drain, open them, and take out the seeds. Cut the peel and pulp all together in thin strips (some people mince everything through a mincing-machine). For every pound of fruit, weighed after being boiled, take two of sugar, and one pint of the water the oranges were boiled in. Boil all together for half an hour, and pour the marmalade boiling hot into jars.
MARMALADE. — See also JAMS and Preserves.
MA YONNAISE. (Mrs. Fleming's Recipe.)
Ingredients.
• Eggs. I teaspoonrul of Sugar, Mustard,
Some Lucca Oil. Cayenne.
2 lablespoonfuls of Vmegac Some cold Chicken.
I teaspoonful of Salt. a tablespoonfuls of Cream.
First prepare the following mayonnaise mixture : Beat the yolks of two eggs well ; add gradually drop by drop Lucca oil, until it is worked into a stiff ball, then gradually add the vinegar, salt, mustard, and cayenne, until the sauce is thin enough to pour over the meat the consistency of cream. At the last moment before pouring over the meat, add two tablespoonfuls of cream. Sufficient for one mayonnaise.
Records on this page
Marmalade (Apricot)Marmalade (Orange)Marmalade (Scotch)Mayonnaise