3 edition of Mary made some marmalade found in the catalog.
Mary made some marmalade
J. C. McMullen
|Statement||by J.C. McMullen ...|
|Series||Baker"s royality plays|
|LC Classifications||PS3525.A313 M3 1925|
|The Physical Object|
|Number of Pages||83|
|LC Control Number||25003573|
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Mary had some pickles, and Mary had some ham. Mary had some sauerkraut, and Mary had some beer. And little Mary wondered what made her feel so queer. Bleugh came the marmalade, bleugh came the jam, Bleugh came the pickles, bleugh cam the ham.
Bleugh came the sauerkraut, and bleugh came the beer, Now little Mary knows what made her feel so queer. I made it once and found it rather overpowering. A couple of my guests liked it, though. Instead, here is my recipe for marmalade which I used to make at this time of year. The etymology of the word “marmalade” is unknown, but some people cling to the idea that it is a corruption of the French “marie malade” (Mary is sick).
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5 Responses to “A Sweet Story About Marmalade” Michael on Janu pm. A sweet story indeed. Of course, Mary had a French mother and was educated in France, so she probably wouldn’t have misunderstood the language even if.
There is persuasive evidence that orange marmalade was made in England from Tudor times. Mrs Hasell-McCosh has in her possession a record book compiled by an ancestor in the early 17th century. This orange bread recipe is based on a recipe from an old cook book called Bread, Cakes & Biscuits by Mary Norwak.
I made some changes to the original recipe. Reducing the amount of sugar was one of them as the original orange bread was way too sweet to my liking.
My version has just the right amount of sugar in s: Seville orange marmalade with Beam Black Label, with apricots (dried, marinated before incorporation in the marmalade,) with cranberries, etc.
Sweet oranges make up into a sweet marmalade, one I find too bland and without the tang that Seville oranges have to offer. Q From Joan Leary, Alabama; a related question came from Dick Stacy: I was reading an old cookery book the other day and learned that the origin of the word marmalade had some connection with Mary, the Queen of Scotland.
This is fascinating. Do tell me more. A It is fascinating but unfortunately for the wrong reasons. Most writers on food and cookery would. The Book of Marmalade Revised Edition C. Anne Wilson "A delightful definitive study."--New York Times "An excellent study and a model of its kind."--William Woys Weaver "Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve."--Bristol Evening Post "The history is laid out lovingly on a plate, garnished with historical/5.
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. well - marmalade is a jam or jelly made from citrus peals - that is from the zest of a tangy fruit, with some sugar, etc.
so lady marmalade would be a tangy, sugary, zesty 'lady'. Mary Magdalene has been represented in many different ways throughout history, especially during the Baroque and Renaissance periods.
Painted by French Baroque painter Georges de La Tour Magdalen. marmalade [Port.,=quince preparation], thick preserve of fruit pulp, originally made from quinces (marmelos) and known in England from the 15th ade has a jellylike consistency and a slightly bitter flavor, caused by including the rind of some.
Pam Corbin: Allow your marmalade to cool and relax before potting. This allows the mixture to thicken slightly so that the peel, when potted, remains evenly distributed throughout the jar. However the marmalade should still be above 85ºC to kill any mould spores.
Once potted put the lids on as quickly as possible to create a vacuum. Marmalade got its name, according to one legend, because Mary, Queen of Scots, Scotland's French-educated 16th-century queen, ate preserved fruit when she had a stomachache; "Marie malade" became.