Love it or loathe it . . .
Part 1 of 2
In 1902 Marmite was introduced to the British public. A black, savoury spread it was promoted as being as nutritious as it was tasty. It could be spread on hot, buttered toast, in sandwiches or used as a cooking ingredient. (This booklet is undated but I take it to be from somewhere around the mid-fifties by its condition.)
Relishes have been a part of British cooking since being brought along by the invading Roman Armies as a ‘taste of home’ They were used principally as a seasoning in soups and stews or as a condiment with fish and meat.
The flavours would be highly concentrated and tangy, along the lines of a smooth, sour-sweet pickle and served to make bland foods more palatable.
Marmite is made from spent brewer’s yeast that has been made into a concentrated food source.
Created by the German scientist Liebig, as a substitute for meat extract it is actually 100% vegetarian and virtually fat-free.
The Marmite Food Company came into being in 1902 and a small factory was opened in Burton-on-Trent to begin production.
It took a number of years to perfect the recipe and to persuade the British public to accept it and it’s distinctive taste but it was a gradual adoption.
Following the discovery of vitamins in 1912, yeast was found to be a great source of five important ‘B’ vitamins and a rich source of folic acid and niacin. It also has its share of thiamine and riboflavin.
As a result of all this, Marmite gained a major boost in credibility.
This was enhanced when it was included in soldiers’ ration packs during the 1st World War. It later became a dietary supplement in prisoner-of-war camps during the 2nd World War and was sent to British peacekeeping forces in Kosovo to boost morale in the late nineties.
To be continued . . .
