Jenka Guevara of Mexico City wrote:
"In Mexico, pan marmol, pastel marmol, or panque marmol, or, pan marmoleado, pastel marmoleado, or panque marmoleado, refer to two toned bread or cake."

These comments brought to my mind something that I have puzzled about for a considerable time; the origin of the name of "marmalade" - you know, the very English tangy and bitter-sweet jam (US: jelly) we put on bread or toast, especially at breakfast time. You could describe the contents of a jar of marmalade as 'marbled'.

For anyone who doesn't know, marmalade is made from the flesh and sliced or chopped peel of (preferably) sharp and bitter oranges from Sevilla in southern Spain, boiled with sugar and water to a setting point, together with the fruit's natural pectin from the pips, to give a firm set, then bottled. Good quality marmalade is a real speciality, and tastes delicious on hot toast with real butter. Mmmm!


Last edited by SamDottore; 09/23/12 01:04 PM.

"Lasciate ogne speranza, voi ch'intrate" - 'Abandon all hope, ye who enter'.
Dante (Durante degli) Alighieri, "La Divina Commedia", "Inferno", c 1308-1321