marmite

What it means

1. A rounded cooking pot of various designs, commonly pot-bellied, with or without tripod, handles, lid etc; originally earthenware but currently more commonly of cast iron or other metals.

   1 more example

   1824 Thomas Gill. The Technical Repository p. 180: XXXV: On the French Marmite, or Pot-au-Feu: and on preparing Bouillon with it My little boy having been ill of a fever for forty days, I have learned from his attendant how to make the celebrated soup (bouillon) of Paris: and finding it to be superior to any that I ever before tasted, I take the liberty to send you the directions necessary to enable any one to prepare this cheap and desirable food. Earthen-pots with covers, made to hold from one to seven pounds of meat, are found in every family. The marmite bought for me was for one-and-a-half pound only: this quantity of lean meat (bœufmaigre), was always part of the leg or shoulder: it was put into the marmite, which was then filled up with cold water, about five pints, and placed on the hearth, close to the wood-fire; and when it began to simmer or boil gently, it threw up a scum, which was carefully taken off from time to time with a spoon, for the space of threequarters of an hour, which perfectly cleansed the meat and water from every impurity.

In a sentence

Required: […] One tablespoonful of nutril or one small teaspoonful of marmite.

c. 1910, Mrs. Eustace Miles, “Meatless Soups”, in Every Woman’s Encyclopædia, volume III, London, page 1852

Where it comes from

1. Frenchmarmite
2. Frenchmarmite
3. Englishmarmite

Borrowed from French marmite.