Recipes > Preserves & Pickles > Marmalades > Egg Marmalade

Egg Marmalade

Ingredients

• 1 pound of sugar
• 1/2 pint of water
• 1 ounce of pounded almonds
• yolks of 20 eggs
• vanilla or wine

Instructions

Make a thick syrup by dissolving the sugar in the water over the fire, adding pounded almonds while the syrup is clarifying. Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks. It will need rather prolonged stirring to blend the eggs with the syrup. Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn.

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Source

The International Jewish Cook Book (1919).