Lexic.us

Definition of Marmalade

1. Noun. A preserve made of the pulp and rind of citrus fruits.

Definition of Marmalade

1. n. A preserve or confection made of the pulp of fruit, as the quince, pear, apple, orange, etc., boiled with sugar, and brought to a jamlike consistence.

Definition of Marmalade

1. Noun. Citrus fruit variant of jam but distinguished by being made slightly bitter by the addition of the peel and by partial caramelisation during manufacture. Most commonly made with Seville oranges, and usually qualified by the name of the fruit when made with other types of fruit. ¹

2. Verb. (transitive) To spread marmalade on. ¹

¹ Source: wiktionary.com

Definition of Marmalade

1. [n -S]

Medical Definition of Marmalade

1. A preserve or confection made of the pulp of fruit, as the quince, pear, apple, orange, etc, boiled with sugar, and brought to a jamlike consistence. Marmalade tree, a sapotaceous tree (Lucuma mammosa) of the West Indies and Tropical America. It has large obovate leaves and an egg-shaped fruit from three to five inches long, containing a pleasant-flavored pulp and a single large seed. The fruit is called marmalade, or natural marmalade, from its consistency and flavor. Origin: F. Marmelade, Pg. Marmelada, fr. Marmelo a quince, fr. L. Melimelum honey apple, Gr. A sweet apple, an apple grafted on a quince; honey + apple. Cf. Mellifluous, Melon. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Marmalade

Literary usage of Marmalade

Below you will find example usage of this term as found in modern and/or classical literature:

1. Report of the Annual Meeting (1868)
"It is between sixty and seventy years since Dundee marmalade was first manufactured as an article of commerce by the late Mr. James Keiller, and then merely ..."

2. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"For the marmalade, press the barberries through a sieve with a wooden spoon, ... ORANGE marmalade. Rasp very slightly on a fine and delicately clean grater ..."

3. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"Fur the marmalade, press the barberries through a sieve with a wooden spoon, ... ORANGE marmalade. Rasp very slightly on a fine and delicately clean grater ..."

4. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Catsup—Spiced Cranberries—Raisin and Cranberry Jam—Spiced Currants or other Fruit—Currant Jelly—Fig marmalade—Preserved Figs—Spiced Gooseberries —Spiced ..."

5. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Turn into glasses. Orange and Rhubarb marmalade. Remove peel in quarters from eight oranges and prepare as for Orange marmalade. ..."

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