Name of student: WILLIAM MICHELL JIRÓN

Teacher: ULISES LEZAMA

Date: May 25

“INSTITUTO TECNICO INFORMATICO

Y ADMINISTRATIVO - ITIA”

ENGLISH COURSE

Topic: “THE MARQUESOTE”

“THE MARQUESOTE”

The marquesote is from Monimbo, Masaya, the four

corners, where Miss Pola Palacios. She lives near the San

Sebastian Church.

Miss Pola Palacios is baking before the earthquake. Now

only two people working

By December, she does marquesotes. Makes 12 to 15

beaten of 150 eggs each to make marquesotes, for

desserts like, Sopa Borracha y Pio V.

“THE MARQUESOTE”

Diferents Desserts.

Marquesote Sopa Borracha

Pio V

“THE MARQUESOTE”

Ingredients:

One Dozen beautiful eggs. If you are out of love richer.

Ten Ounces of finite ground pinol well.

Half a pound of sugar.

Scratch lemon peel.

The first thing you do is take a dozen eggs apart and separating the white from the yolk. Be careful, not that clear with not a bit of shell or yolk a little, because not beat them up.

“THE MARQUESOTE”

Preparation:

Beat the egg whites until stiff with a spring or whisk. You can also do in blender. To clear rise, it is important not to beat them a change of pace. Those who have strong views, better not try, because the clear fill with water and never rise.

Once the whites are stiff, beat in, you will add the yolks. Continue beating until all well blended.

The next step, stirring constantly, is throwing the half pound of sugar, 10 ounces pinol. But beware: to stir a spoon or a clean wooden shovel, and take pinol powdering.

“THE MARQUESOTE”

Preparation:

At the time, put a little grated lemon peel, thrown into

the frying pan and then into the oven. The oven has to be

hot because if it takes to get the dough pinol is low and

egg on top.

Once up, grabs his golden color and begins to wrinkle

along the shores, a sign that is already cooked.

In a well greased frying pan, pour the mixture and bake

at 375 F. for 10 to 15 minutes.

“THE MARQUESOTE”

Sopa Borracha

Ingredients:

5 cups sugar

1/3 white rum

4 cups water

4 ounces raisins

10 cloves

4 ounces prunes

“THE MARQUESOTE”

Sopa Borracha

Ingredients:

1 cup sweet wine

1/4 cup sugar over

Cinnamon raja

Lemon rind

Ground cinnamon

“THE MARQUESOTE”

Sopa Borracha

Preparation:

Let the night before soaked in rum, cinnamon raja (a bunch), vanilla and lemon peel.

Boil the plums and raisins in a cup of water with one third of sugar, until soft and fluffy.

While the four cups dissolve sugar in 4 cups water, add 4 or 5 cinnamon sticks, ten cloves and lemon peel.

Let it boil and when the honey begins to thicken, remove from heat and strain.

Sprinkle with sweet wine and white rum and top with the marquesote it.

“THE MARQUESOTE”

Benefits:

Let the night before soaked in rum, cinnamon raja (a

bunch), vanilla and lemon peel.

Thank you.