The Making of Marzipan
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "The Making of Marzipan". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

The making of marzipan. You shall need three lots of almond, crush it and add some sugar to half of the almonds, and cook syrup from the other half with rose water; don't put too much almonds into the rose water so that it will be ready fast, otherwise its strength would waver; stir the almonds, add some sugar, knead it, then put it into a form or tin. Put the wafer where you have lots of marzipan, if one wafer is not enough, dip it into egg whites then put another wafer on it. Then put the almond dough into it, add sugar, paste the tin with sweet almond oil, if the tin is for marzipan only, put the almonds into it, then the wafer, then decorate it. Then, make a small rope from the dough that's the size of your finger. Glue this small rope with egg whites, cut it with some scissors, then put it into the four ends like a wreath, bake it, but the furnace shouldn't be too hot, it should bake slowly, but still stay white; it's better to cook it in a furnace once you've baked a bread, for it will shrink in a pate pan. If you don't like it this way, don't use a tin, just use wreath decoration. It's better to cook it in a cauldron, once it's somehow baked and the marzipan is ready, paste it with rose water mixed with sugar, warm it until the sugar starts to toast, but still remains white; then put enough coal; put a paper to it so the sudden heat won't do damage. This is the best way to make marzipan, if you want to decorate it, that is your choice. There are lots of forms and tins where they make cake candles, plates and saint pictures, crests with marzipan. But I will not talk about that, for my goal is to better the health of the patient. From this dough, you can make cherries, pears, etc. If you'd like to make a marzipan pear, put carnation to the middle of the pear, dry it, decorate it if you wish, this is a healthy food that patients like. Some put cinnamon to the wafers. This depends on the person.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

marzipan
nuts
sugar
roses
wafers
eggs
pastry
oil
bread
cherries
pears
cinnamon


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:721>. Accessed on October 21, 2019, 1:21 am.




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