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.
Marmite is made from spent brewer’s yeast that has been made into a concentrated food source.
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.
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 . . .