Mackays The Dundee Marmalade, Orange, 340g

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A traditional method used by artisanal jam makers and our grandmothers: the width of the pan spreads the heat so the fruit cooks evenly without overcooking. Long out-of-print, this popular title has now been reissued as a pdf file which which you can download after checkout.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The name originated in the 16th century from Middle French marmelade and Portuguese, where marmelada applied to quince jam. Dundee Orange Marmalade The original marmalade was first created in Dundee in 1797 and is still made using copper pans today. In vintage condition with crazing and patina - chip to rim as shown and second smaller chip to base.Medieval quince preserves, which went by the French name cotignac, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. To enable personalised advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies.

They were awarded the “Only Prize for Marmalade, London 1862” at the International Exhibition of 1862, at which 28,000 exhibitors from 36 countries descended on South Kensington. It is believed that James Keiller and Son was also the first to produce Dundee cake commercially and to give it the distinctive name. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Like with jams, the traditional method of cooking in pots is used for marmalade, giving them a delicious taste of yesteryear. Our product details, including product names, descriptions, specifications and images of serving suggestions, are not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens.

The regulations permit the use of pH adjusting agents to prevent the marmalade from dehydration, antifoaming agents to prevent blemishes on surface coatings and enable efficient filling of containers, and an acid ingredient to compensate for the natural acidity of the citrus fruit used. Experience a taste of childhood with these nostalgic striped boiled sweets infused with the mouthwatering flavour of orange. In Jane Austen's 1811 novel Sense and Sensibility an over-indulgent mother feeds apricot marmalade to her fussy three-year-old child who has been slightly scratched by a pin in the mother's hair. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.

There is an apocryphal story that Mary, Queen of Scots consumed marmalade as a treatment for seasickness, [14] and that the name is derived from her maids' whisper of Marie est malade ('Mary is ill').While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Alton’s Allen Gallery is an intimate setting for one of the nation’s most outstanding collections of ceramics. Its Portuguese origins can be detected in the remarks in letters to Lord Lisle, from William Grett, 12 May 1534, "I have sent to your lordship a box of marmaladoo, and another unto my good lady your wife" and from Richard Lee, 14 December 1536, "He most heartily thanketh her Ladyship for her marmalado". The legend tells of a ship carrying a cargo of oranges that broke down in the port, resulting in some ingenious locals making marmalade out of the cargo.

James Keiller died in 1839 and the business was continued by his widow, Margaret, and son, Alexander Keiller (1820–1877). Marmalade (from the Portuguese marmelada) [1] is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. The ship had started its journey in Seville but the delay caused by the storm had made the oranges less fresh than they ought to have been. Marmalade existed in Spain and Portugal since at least the 15th century and a Scottish recipe for orange marmalade appears in "Mrs McLintoch's Receipts (sic)" of 1736.