Traditional Marmite pot (left), modern marmite pot (centre) andBritish jar of Marmite spread (right).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Marmite along with all the Marmite containing recipes presented on this site, with recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Marmite recipes added to this site.
These recipes, all contain Marmite as a major wild food ingredient.
In traditional French cuisine a marmite is a covered earthenware soup container in which the soup is both prepared and served. These days, however, the term can also apply to larger, metal or ceramic lidded containers.
In the UK, Marmite also refers to a savoury food spread based on yeast extract. Marmite was originally created accidentally in the late 19th century by German scientist, Justus von Liebig. He discovered that brewer’s yeast, a by-product of the beer-making process, could also be eaten when it was concentrated and bottled. From there, it was launched in 1902 by the Marmite Food Company, which became Marmite Ltd, set up in Burton-on-Trent. The local breweries provided the raw material needed to produce it, and so history was made! Initially the recipe contained a savoury mixture of celery, salt and spices. But later vitamin B12, folic acid, thiamin and riboflavin were added. The yeast released soluble amino acids and proteins before it went through a secret process for its flavour. The name is derived from the French Marmite pot and on the Marmite label you can clearly see a drawing of the Marmite pot.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Marmite recipes added to this site.
These recipes, all contain Marmite as a major wild food ingredient.
In traditional French cuisine a marmite is a covered earthenware soup container in which the soup is both prepared and served. These days, however, the term can also apply to larger, metal or ceramic lidded containers.
In the UK, Marmite also refers to a savoury food spread based on yeast extract. Marmite was originally created accidentally in the late 19th century by German scientist, Justus von Liebig. He discovered that brewer’s yeast, a by-product of the beer-making process, could also be eaten when it was concentrated and bottled. From there, it was launched in 1902 by the Marmite Food Company, which became Marmite Ltd, set up in Burton-on-Trent. The local breweries provided the raw material needed to produce it, and so history was made! Initially the recipe contained a savoury mixture of celery, salt and spices. But later vitamin B12, folic acid, thiamin and riboflavin were added. The yeast released soluble amino acids and proteins before it went through a secret process for its flavour. The name is derived from the French Marmite pot and on the Marmite label you can clearly see a drawing of the Marmite pot.
The alphabetical list of all Marmite recipes on this site follows, (limited to 100 recipes per page). There are recipes in total: