Marzipan From Quince and Almond
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Marzipan From Quince and Almond". [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:

Marzipan from quince and almond. If one is suffering from diarrhea due to the weakness of the stomach. Soak the quince in almond water, boil it in a pot, push it a bit and it will give out its broths. Once it's tender, peel it, cut the fruit, throw out the core and the seeds, then grab some crushed almond and as much sugar as almonds and quinces. Cook half of it, then cook the other half in rose water or cinnamon water in order to make syrup, put the quince into it, boil it, put it into a pan, let it dry, then boil and stir it in the pot, add some almonds. Afterwards, put it onto a clean table, knead the remaining sugar into it until it becomes similar to gingerbread dough, put it into tins if you'd like, then bake it in the furnace. You can make marzipan from pears, but this dough is light so be gentle, you can add wafers, too.

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


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quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).

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Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <>. Accessed on May 24, 2020, 7:05 pm.

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