MARMITE Butter

Ingredients

• Fresh butter
• A little MARMITE
• 3 times as much butter

Method

1. 1

   Put the butter on a plate, and work it with a palette knife, or spoon handle, then add the MARMITE little by little, until you have a soft nut-brown paste.

2. 2

   In cold weather, warm the plate at starting, also the knife.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 4. The excerpt below is the record exactly as published.

MARMITE butter. Butter 2 plates; put one over a saucepan of boiling water; lay a fillet of fish on it, spread with MARMITE butter; cover with second fillet, and put on the other greased plate. Cook, i.e., steam, for 20 minutes. Serve hot with - toast or bread spread with MARMITE butter. A few drops of lemon may be added and a little salt. Whiting may be similiarly cooked. FISH SOUFFLE. + good teaspoonful MARMITE, 2 heaping table- spoonfuls of white fish (sole, whiting, etc.) cooked and drained, then finely minced; a tablespoonful of breadcrumbs, 4 tablespoonfuls of liquid, either water, milk, or fish stock from bones, and 1 egg. Mix the MARMITE with the hot milk or other liquid used, pour it over the bread and fish, beat up well with the yolk of egg. Beat the white of egg on a plate with a pinch of salt to a stiff froth, stir it in with a folding motion; do not beat. Put 2% it in a buttered basin; it should half fill only, cover wth a greased paper; steam slowly for about 20 to 25 minutes. Serve plain or with white sauce. Marmite costs least and benefits most INVALID DISHES Continued _ SAVOURY SOUFFLE. 2 oz. arrowroot or cornflour, $ pint milk, 1 good tea- spoonful MARMITE extract, and 2 eggs. Mix a tablespoonful of milk and the arrowroot together, put it into a saucepan and stir and boil until thick, stir in the MARMITE, dissolved in a tablespoonful boiling water. When cooled down add the yolks of eggs, and seasoning to taste. Beat up the whites very stiffly, fold into the mixture. and pour into a greased soufflé dish and steam or bake for about 20-30 minutes, and serve hot in the dish. Rees, _ NOURISHING CUSTARD. 4 pint milk, 2 yolks of eggs, 1 dessertspoonful MAR- MITE, seasoning to taste. Beat and strain the eggs, then add the milk; see that the MARMITE is quite dissolved in a little water; then mix all well, strain and pour into three or four little cup moulds slightly buttered. Cook slowly for about 15 minutes, just as directed for Fish Soufflé. This may be served hot with or without a vegetable accompaniment; or in the cold or tepid condition. It is very nourishing. NOURISHING JELLY. 1 dessertspoonful MARMITE, 4 oz. gelatine, 2 eggs, 2 pint boiling water. Dissolve gelatine in + pint of water, add to the MAR- MITE dissolved in 4 pint water. Beat the eggs, add the mixture to them after it has cooled, and strain into small moulds, rinsed out in cold water. When set turn out. BOILED RICE WITH MARMITE. 14 tablespoonful Carolina or Japanese rice, a good teaspoonful MARMITE, 1 pint water, salt. Wash rice and cook in a saucepan with 3 of the water for 1 hour (gently); add the rest of the water, boiling, mixed with MARMITE; season, add a bit of butter (if allowed), and serve. A little weak broth or stock may be used instead of water, or half milk. Marmite—a strengthening drink for invalids Page 18 INVALID DISHES Continued MARMITE ARROWROOT. 1 teaspoonful MARMITE, 1 breakfast-cupful milk (or half water, or all water, as it best agrees), 4 oz. arrow- root, salt to taste. Mix the arrowroot with a tablespoonful of cold milk or water to a paste. Boil the remainder of the milk or water, and dissolve the MARMITE in it. Add the hot liquid to the paste, stir, and boil both gently together for about 8 minutes. Season to taste, and serve hot. MARMITE BUTTER. Fresh butter and MARMITE. A little MARMITE and 3 times as much butter

Cook this with the app: pantry check, scaling, and the assistant.