Marmalade, Apricot. From equal parts of pulp and sugar.
Marmalade, Mixed. From plums, pears, and apples, variously flavoured to palate.
Marmalade, Orange. Prep. 1. From oranges (either Seville or St Michael’s, or a mixture of the two), by boiling the peels in syrup until soft, then pulping them through a sieve, adding as much white sugar, and boiling them with the former syrup and the juice of the fruit to a proper consistence.
2. By melting the confection of orange peel (Ph. L.), either with or without the addition of some orange or lemon juice, and then passing it through a sieve.
3. (Candied orange marmalade.) From candied orange peel, boiled in an equal weight each of sugar and water, and then passed through a sieve.
4. (Scotch marmalade.)—a. Seville orange juice, 1 quart; yellow peel of the fruit, grated; honey, 2 lbs.; boil to a proper consistence.
b. Seville oranges, 8 lbs.; peel them as thinly as possible, then squeeze out the juice, boil it on the yellow peels for 1⁄4 of an hour, strain, add white sugar, 7 lbs., and boil to a proper consistence.
Marmalade, Quince. Syn. Diacydonium. From quince flesh or pulp and sugar, equal parts; or from the juice (miva cydoniorum, gelatina c.), by boiling it to half, adding an equal quantity of white wine and 2⁄3rds of its weight of sugar, and gently evaporating the mixture.
Marmalade, Tomato. Like APRICOT MARMALADE, adding a few slices of onion and a little parsley.
MARMORA′TUM. Finely powdered marble and quicklime, well beaten together; used as a cement or mortar.